Mother’s Red Velvet: A Classic of American Cuisine

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

Combine wet ingredients: In a separate bowl, mix the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.

Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until fully combined, but be careful not to over-mix.

Bake: Pour the batter evenly into the prepared cake pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

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