Yield: 2 (9-inch) round cakes / 1 layered 9-inch cake Prep Time: 30 minutes Cook Time: 22-28 minutes per cake Ingredients: 2 1/2 cups cake flour 1 teaspoon salt 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 eggs 3 tablespoons unsweetened Dutch-process cocoa powder 1 ounce red food coloring 1 1/2 teaspoons pure vanilla extract 1 cup buttermilk 1 teaspoon cider or white vinegar 1 teaspoon baking soda Instructions: Preheat oven: Preheat oven to 350°F for 15 minutes before baking. Dry ingredients: In a mixing bowl, sift together flour and salt. Set aside. Cream butter and sugar: In a separate mixing bowl, cream butter and sugar on medium speed for 3 minutes until light and fluffy. Add eggs: Add eggs one at a time, beating well after each addition. Cocoa mixture: In a small bowl, stir together cocoa powder, food coloring, and vanilla extract. Beat this into the butter mixture. Alternate wet and dry: Stir 1/3 of the flour mixture into the butter mixture, alternating ...