Red Velvet Cake

From United Cakes of America by Warren Brown
Yield: One 9-inch layer cake or 24 cupcakes

2 ¼ cups Cake Flour (10 ounces)
2 Tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
Wet Ingredients:
1 cup Buttermilk
1 teaspoon Vanilla
1 teaspoon Apple cider vinegar
Creaming Ingredients:
Unsalted butter 8 ounces (2 sticks)
1 1/2 cups Superfine sugar (12 ounces)
2 Whole eggs
Red food dye 1 ounce
Old-Fashioned Milk Buttercream (recipe follows)
  1. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of two 9-by-2-inch
    round pans with parchment; for cupcakes, spray a cupcake pan with nonstick oil-and-starch spray and
    line the cups with paper liners.
  2. Measure the dry ingredients and the wet ingredients into separate bowls. Whisk each to combine.
  3. Measure the butter and sugar into the bowl of a standing mixer fitted with the paddle attachment. Cream together on low speed for about 5 minutes.
  4. Add the eggs one at a time to the well-creamed butter and sugar. Beat in the dye.
  5. Alternately add the dry and wet ingredients about a quarter at a time.
  6. Pour the batter into the prepared pans and bake for approximately 30 minutes for the cakes or 20 to 24 minutes for the cupcakes, or until a wooden skewer inserted in the center comes out clean and the surface is even but not very dry.
  7. Cool the cakes or cupcakes for about 5 minutes before inverting them onto a flat surface. Allow them to cool to room temperature before assembling the cake or frosting the cupcakes using Squeeze n’ Easy Vanilla Custard Frosting.