Red Velvet Cake

1 1/2 cup of sugar
1 1/2 of vegetable oil
2 eggs (room temperature)
1 tsp vinegar
2 oz of red food coloring (2-1oz bottles)
1 cup buttermilk (room temperature)
1 tsp vanilla
2 1/2 cup cake flour
1 tsp baking soda
1 tsp salt
2 Tbs cocoa
Preheat the oven to 350 degrees F. Spray 9 inch round cake pans with baking spray
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using hand held mixer or standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Don't over mix!
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pan, covering cake with aluminum foil and allowing to cool. Once cake is completely cool, remove foil and invert to decorate.