Preheat your oven to 175°C (350°F) and line a 23cm round cake pan with parchment paper.
Sift together the flour, baking soda, and cocoa powder in a large bowl until well combined. This ensures a smooth, even batter.
In a separate bowl, whisk the sugar, vegetable oil, and eggs until the mixture is smooth, slightly thickened, and begins to lighten in color.
Add the buttermilk, red food coloring, and vanilla extract to the wet mixture, then stir until the batter turns a vibrant, uniform red.
Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. The batter will be thick and vividly red.
Pour the batter into your prepared pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with slight cracks.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Ensure the cake is fully cooled before frosting to prevent melting and sliding. Once cooled, spread your favorite cream cheese frosting on top and decorate as desired.
Slice, serve, and enjoy the rich, velvety texture and striking crimson color of this classic red velvet cake.
