3 1/2cupsAP flourthe original recipe calls for cake flour, but I used AP
1/2cupunsweetened cocoanot Dutch process
2 1/4cupsgranulated sugar
6tablespoons3 ounces red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
Preheat oven to 350°F/180°C degrees. Butter and line 3 x 9 inch round pans with parchment paper.
Sift flour, cocoa and salt into a bowl.
Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended.
Beat in the eggs, one egg at a time.
Once eggs are incorporated, change the mixer speed to low and add the vanilla and red food colouring. The batter might be quite runny, so be careful not to let it splash.
Add flour and buttermilk alternately in two batches, starting with the flour and ending with the buttermilk. Mix until just combined. (Make sure the sides of the bowl are scraped down too)
Place baking soda in a small dish, and stir in vinegar. This will immediately start to bubble. Add this to the batter while the mixer is running, and let it run for about 10 seconds until it is incorporated with the batter.
Divide batter among the 3 pans. Transfer them to the oven and let them bake for about 40 to 45 minutes, until an inserted toothpick comes out clean.
Once done, let the cakes cool in the pan for about 15-20 minutes and transfer to a wire rack to cool completely before frosting.
Recipe from The Flavor Bender by Dini Kodippili
Red Velvet Cake https://www.theflavorbender.com/ombre-crusting-cream-cheese-frosting-redvelvet-cake/