Preheat your oven to 350°F (180°C).

In a large mixing bowl, cream together the sugar and butter until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the buttermilk, food coloring, and vanilla extract.

In another separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk mixture. Mix until just combined.

Pour the batter into two greased and floured 9-inch round cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Once the cakes are cool, you can frost them with your favorite frosting. Cream cheese frosting is a classic pairing for red velvet cake.

Enjoy