Practically perfect red velvet cake

Yield: 3 8-in round layer cakes

Ingredients: 

1 1/2 cups Whole milk

3 1/2 Tbsp Apple cider vinegar (or white distilled vinegar), divided

3/4 cup Unsalted butter

2 1/4 cup Sugar

3 Eggs

1 1/2 tsp Vanilla extract

3 Tbsp Red food coloring

2 3/4 cups AP flour

1/4 cup Unsweetened cocoa powder

3/4 tsp Salt

1 1/2 tsp Baking soda

Method: 

1. Combine milk and 2 Tbsp of cider vinegar.  Set aside.  Preheat oven to 350 degrees F.  Grease and flour 3 8-in cake pans. 

2.  In a large mixing bowl, beat butter and sugar on medium until light and fluffy.  Add eggs, one at a time, allowing each egg to fully incorporate before adding the next.  Add vanilla and red food coloring, allow to combine completely.  

3. Sift together flour, cocoa powder and salt.  Pour half of the flour mixture into the butter/sugar/egg mixture and mix on low until fully combined.  Pour in half of milk/vinegar mixture and allow to incorporate on low.  Scrape down sides of bowl.  Pour half of remaining flour mixture into batter and mix again.  Add in remaining milk and vinegar mixture, allow to incorporate and then finish with remaining flour mixture.  Scrape sides of the bowl again to make sure everything is fully mixed. 

4.  In a small bowl, mix baking soda and remaining 1 1/2 tsp of cider vinegar, allowing the baking soda to fully dissolve.  Pour into batter and mix on low.  Divide batter evenly among the three pans and place in preheated oven for 25-30 minutes, or until toothpick inserted near center comes out clean. 

Serving tips:  

-- Allow cake to cool fully before assembling.  

-- Frost with vanilla buttercream or cream cheese icing.  

-- Dust LIGHTLY with cocoa powder

-- Serve with coffee!