-
1
Preheat oven to 350 degrees F and make sure the rack is in center of oven.
-
2
Butter two 9- inch round cake pans and line the bottoms of the pans with parchment paper.
-
3
Set aside.
-
4
In a mixing bowl sift the flour, salt and cocoa powder together.
-
5
In an electric mixer or with a hand held mixer beat the butter until soft.
-
6
Then add the sugar and beat until light and fluffy, about 2-3 minutes.
-
7
Add the eggs, one at a time, mixing after each addition until it is well incorporated.
-
8
Scrape the sides of the mixing bowl and add the vanilla.
-
9
Beat until combined.
-
10
In a little bowl combine the buttermilk and red food coloring.
-
11
With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture.
-
12
In a different bowl combine the vinegar and baking soda.
-
13
Allow the mixture to fizz and then quickly fold into the cake batter.
-
14
Divide the batter evenly between the two prepared pans and smooth the tops.Bake in the preheated oven for 25-30 minutes, or until a toothpick or skewer inserted in the center of the cakes comes out clean.
-
15
Cool the cakes in their pans on a wire rack for 10 minutes.
-
16
Then invert, lifting off the pan.
-
17
Once they have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour or overnight.
-
18
This is how the pros do it.
-
19
It makes icing and assembling the cake so much easier.
