Red Velvet Cake

Yes. Bake the unfrosted cake layers, cool completely, wrap each tightly in plastic wrap, and freeze for up to 3 months. Thaw at room temperature, then frost and chill. A frosted whole cake can be covered loosely and refrigerated for up to 3 days.

Gel food coloring is best because it requires less volume and won't thin the batter like liquid coloring does. If using liquid coloring, you may need 1.5 to 2 tablespoons to achieve the deep red color, but add it very gradually while whisking to avoid adding too much liquid.

Red velvet should have only a hint of cocoa—if yours tastes strongly of chocolate, you've added too much cocoa powder or the recipe you used included extra cocoa. Stick to 2 tablespoons and ensure your buttermilk and vinegar are prominent to keep it tangy and subtle.

Yes. Pour all batter into a single greased 9x13-inch rectangular pan and bake for 32-37 minutes until a toothpick comes out with a few moist crumbs. You'll have a sheet cake, which is simpler to serve and still fully delicious.

Red velvet is elegant on its own, but a cup of strong black coffee or hot tea is the traditional pairing. A glass of cold milk is also classic, especially for dessert with coffee service.

Cover the whole cake loosely with plastic wrap and refrigerate for up to 4 days. Individual slices can be wrapped and frozen for up to 2 months; thaw at room temperature for 1-2 hours before serving.