This red velvet cake comes from a family recipe binder and yields three tender, velvety layers filled and frosted with cream cheese icing. The cake has a classic vanilla-buttermilk base with a touch of cocoa for depth and the signature red color.
To prepare the cake, begin by mixing the dry ingredients: cake flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl combine the vanilla, buttermilk, eggs, and neutral oil. Combine wet and dry ingredients, then add the red food coloring and vinegar. Finish the batter with a little hot water to loosen it before dividing into pans and baking. After the layers cool, assemble the cake with a generous spread of cream cheese icing between each layer and over the exterior.
