Red Velvet Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removable bottoms. Line the bottoms with parchment paper.

2. 2

   In a bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

3. 3

   In another bowl, combine the buttermilk, hot coffee, food colouring, vinegar and vanilla extract.

4. 4

   In a third bowl, beat the eggs and sugar with an electric mixer for 2 minutes. With the mixer running, add the oil in a steady stream. With the mixer on low speed, add the dry ingredients alternating with the buttermilk mixture and beat until smooth. Divide the batter between the prepared cake pans.

5. 5

   Bake for 40 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let cool on a wire rack. Unmould and let cool completely.