This recipe makes a 3-layer cake, or about 40 cupcakes. You can frost it with a cream cheese frosting, or buttercream frosting.
Red Velvet Cake
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.
In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
To frost, place one layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides.