Red Velvet Cake

Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in strips of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.
Ingredients:
1 ½ cups all-purpose flour
½ cup cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
1 ½ cups buttermilk
2 teaspoons vanilla extract
3 ¾ cups  sugar
1 ½ sticks unsalted butter, softened
3 eggs, at room temperature.

Recipe:
Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pan with parchment paper. Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
Beat sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let the mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.

Voilà !! Your amazing cake is ready.