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1
Position racks in oven so cake will bake in the middle of the oven.
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2
Preheat oven to 350u00b0F.
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3
Grease two 9-inch round cake pans, set aside.
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4
Place flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a sifter.
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5
Sift into a bowl and repeat two more times.
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6
Whisk well to combine all dry ingredients and set aside.
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7
In a separate bowl mix butter at medium speed until soft and creamy (about 60 seconds).
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8
With the mixer running, slowly add the sugar, pausing to scrape down sides.
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9
Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes.
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10
Slowly drizzle in the eggs and beat well, stopping to scrape down the sides.
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11
Add the vanilla and food coloring and blend well.
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12
You may wish to add a little red to give a more blueish versus green tone to your cake, depending on your brand of food color.
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13
Gel food color will not dilute your batter, but liquid food color will work fine too.
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14
Using the mixer on low speed, fold in about one-third of the flour mixture, then half of the the buttermilk, scraping down the sides of the bowl and folding just until the ingredients are incorporated.
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15
In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk, and finally the remaining flour mixture.
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16
Divide batter evenly between the two pans.
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17
Smooth surfaces with rubber spatula.
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18
Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden toothpick comes out clean when inserted (about 25-30 minutes).
