RED VELVET CAKE!!!!!!

For the cake:

Butter for greasing pans,
1 3/4 cups + 1 tablespoon cake flour
3/4 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons red food colouring
3/4 cup buttermilk
3/4 teaspoon white vinegar
3/4 teaspoon baking soda

Line the bottom of three 7-inch round cake pans with baking paper and grease the paper with butter. Sift the cake flour, baking powder, cocoa powder and salt into a medium-sized bowl and set aside.In a large bowl, beat butter and sugar together for about five to seven minutes till light and fluffy. Beat the eggs in, one at a time, then mix in vanilla extract and red food colouring.

Add one-third of the floor mixture from the medium-sized bowl to the butter mixture and mix well. Mix in half of the buttermilk. Add a third of the flour mixture followed by the remaining buttermilk. Finally, mix in the remaining flour till the ingredients are well combined. In a small bowl, mix the vinegar and baking soda. Fold this mixture into the cake batter. Divide batter evenly among the cake pans and place them in a pre-heated 180 degrees Celcius oven. Bake for 20 to 25 minutes or until a skewer, inserted into the middle, comes out clean.

Cool the cakes in their pans for about 15 minutes, then take them out of the pan to cool further on a cooling rack. Peel off the baking paper from the bottom of the cakes once they are cool.