Preheat your oven to 180°C (350°F). Grease your 23cm (9-inch) round cake pan and line it with parchment paper for easy removal.
Sift together the flour, sugar, baking soda, salt, and cocoa powder into a large mixing bowl. This ensures everything is evenly combined and free of lumps.
In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and white vinegar until well combined and slightly frothy.
Prepare the red food coloring by mixing a generous squeeze of gel color into the boiling water, stirring until the mixture is bright and uniform.
Gradually add the wet ingredients into the sifted dry ingredients, mixing gently to incorporate without overmixing.
Pour the prepared red food coloring mixture into the batter, folding gently until the color is evenly distributed and the batter is smooth.
Pour the batter into your prepared cake pan, smoothing the surface with the back of a spoon or spatula.
Bake in the preheated oven for 30-35 minutes. The cake is done when the top is deep ruby red, slightly cracked, and a toothpick inserted in the center comes out with moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. The crust should be shiny and firm to the touch.
Once cooled, slice the cake to reveal its tender, moist interior with a vibrant red hue that looks just as stunning as it tastes.
Enjoy your beautifully baked red velvet cake, perfect for celebrating or simply indulging in a splash of color and flavor.
