Preheat your oven to 180°C (350°F). Butter the cake pans and line them with parchment paper to prevent sticking. Measure out all ingredients and keep them nearby.
In a large bowl, whisk together the flour, cocoa powder, superfine sugar, raw sugar, and salt until evenly combined. This creates a uniform dry mixture.
In a separate bowl, beat the eggs, oil, buttermilk, white vinegar, and vanilla extract with an electric mixer until smooth and slightly frothy, about 2 minutes. The mixture should be well blended and fragrant.
Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the batter light and airy.
Stir in the red gel food coloring, adding drops until you achieve a bold, vibrant crimson hue. Mix thoroughly until the color is evenly distributed—batter will turn a deep red.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even layers.
Bake in the preheated oven for 25 to 30 minutes, until the edges are firm and a toothpick inserted into the center comes out clean. The cake will rise and develop a deep red color.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully invert onto cooling racks and peel off the parchment paper. Allow the layers to cool completely before frosting.
Use a serrated knife to level the tops of each cake layer for a smooth, even surface, perfect for stacking.
Once chilled and leveled, spread your favorite frosting, such as cream cheese or buttercream, between the layers and over the top. Chill the assembled cake for at least 2 hours to set the frosting and deepen the flavors.
Slice to reveal the vibrant crimson interior, and enjoy the moist, tender crumb with its hint of cocoa and tangy buttermilk. Serve and savor this striking, decadent cake.
