Red Velvet Cake

cooking.nytimes.com

KCoop

Busy physician who might go to culinary school in retirement.

1 tablespoon unsalted butter

3 ½ cups cake flour

½ cup unsweetened cocoa (not Dutch process)

1 ½ teaspoons salt

2 cups canola oil

2 ¼ cups granulated sugar

3 large eggs

6 tablespoons (3 ounces) red food coloring

1 ½ teaspoons vanilla

1 ¼ cup buttermilk

2 teaspoons baking soda

2 ½ teaspoons white vinegar

Directions at cooking.nytimes.com

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