📖 Instructions

1. Preheat your oven to 350°F (175°C). Don't skip this, or your cake will be sad. :(
2. Grease and flour a 9x13 inch baking pan. This prevents sticking. Trust me on this one.
3. In a large mixing bowl, whisk together the cake flour, baking soda, baking powder, and salt. Make sure it's all evenly distributed—no clumps!
4. In a separate bowl, cream together the butter and both sugars until it's light and fluffy. This is where a stand mixer is your best friend (if you have one!), but a wooden spoon and some elbow grease will do the trick.
5. Beat in the eggs one at a time, then stir in the vanilla extract. Don't overmix!
6. In a small bowl, whisk together the buttermilk and red food coloring until the color is a deep, rich maroon. The goal is a gorgeous, almost jewel-toned maroon.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Resist the urge to overmix—it’ll make the cake tough!
8. Pour the batter into the prepared baking pan and spread evenly. Try to get it as level as you can. I usually use the back of a spoon to make sure everything's neat and tidy.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 30 minutes, just to be safe!
10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. If you try to remove it too soon, you'll be very sorry!
11. Once the cake is completely cool, prepare your favorite glaze and drizzle it over the top. Seriously. Go all out. I added some chocolate shavings for good measure. It was delicious!