2 1/4 cups (560 ml) all-purpose flour, sifted

2 teaspoons (10 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

1 pinch salt

2 teaspoons (10 ml) cider vinegar

1 tablespoon (15 ml) cocoa powder, sifted

1/4 cup (60 ml) red liquid food colouring

2 teaspoons (10 ml) vanilla extract

3/4 cup (180 ml) unsalted butter, softened

1 1/2 cups (375 ml) sugar

3 eggs

1 cup (250 ml) buttermilk

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 2 20-cm (8-inch) springform pans and line the bottoms with parchment paper.

In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In another bowl, mix the vinegar, cocoa powder, food colouring and vanilla. Set aside.

In another bowl and using an electric mixer on medium speed, cream the butter, sugar and colouring mixture until light and fluffy. Add the eggs one at a time, beating until smooth. With the mixer on low speed, add the dry ingredients, alternating with the buttermilk. Divide the batter between the pans. Bake until a toothpick inserted in the centre comes out clean, about 40 minutes. Let cool slightly, then remove from the pans. Let cool to room temperature.

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