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1
Preheat oven to 350 degrees F and place rack in center of oven. Butter two - 9 inch round cake pans and line the bottoms of the pans with parchment paper.
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2
Sift together the flour, salt, and cocoa powder. Set aside.
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3
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
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4
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
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5
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. (After this step you want to transfer everything to the pans quickly while there is still some carbonation from the vinegar and baking soda)
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6
Divide the batter evenly between the two prepared pans and smooth the tops.
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7
Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
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8
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.
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9
Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This step is really optional but it will make filling and frosting the cakes easier.)
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10
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
