Red Velvet Cake with Italian Meringue Frosting

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 2 20-cm (8-inch) springform pans and line the bottoms with parchment paper.

2. 2

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

3. 3

   In another bowl, mix the vinegar, cocoa powder, food colouring and vanilla. Set aside.

4. 4

   In another bowl and using an electric mixer on medium speed, cream the butter, sugar and colouring mixture until light and fluffy. Add the eggs one at a time, beating until smooth. With the mixer on low speed, add the dry ingredients, alternating with the buttermilk. Divide the batter between the pans. Bake until a toothpick inserted in the centre comes out clean, about 40 minutes. Let cool slightly, then remove from the pans. Let cool to room temperature.