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servings:

This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.

• 3/4 cup unsalted butter, room temperature, plus more for pans
• 2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
• 3 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 2 cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 one-ounce bottles liquid red food coloring
• 3 tablespoons lukewarm water
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 tablespoon white vinegar
• Cream Cheese Frosting for Red Velvet Cake

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