Preparation:
Preheat oven to 350°F. Grease two 8-inch cake pans with baking spray and line with parchment paper. Set aside.
In one bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
In a small bowl, whisk the cocoa powder and red food coloring together to form a paste.
Beat sugar and oil until smooth, about 2 to 3 minutes.
Add eggs one at a time, mixing well after each addition.
Add in the cocoa-food coloring paste using a spoon to avoid spills.
Alternate adding the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients.
Divide the batter between the two prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let the cakes rest in the pans for 2 minutes before inverting onto a wire rack. Cool completely for 1 to 2 hours.
Frost, decorate, and enjoy!
Preparation:
Preheat oven to 350°F. Grease two 8-inch cake pans with baking spray and line with parchment paper. Set aside.
In one bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
In a small bowl, whisk the cocoa powder and red food coloring together to form a paste.
Beat sugar and oil until smooth, about 2 to 3 minutes.
Add eggs one at a time, mixing well after each addition.
Add in the cocoa-food coloring paste using a spoon to avoid spills.
Alternate adding the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients.
Divide the batter between the two prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let the cakes rest in the pans for 2 minutes before inverting onto a wire rack. Cool completely for 1 to 2 hours.
Frost, decorate, and enjoy!
