Red Velvet Cheesecake

Preheat oven to 350°F (175°C). Grease two 9-inch cake pans. Line the bottoms with parchment rounds, butter the parchment paper, and then flour the pans.

On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about a minute after each addition.

In a separate small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined.

Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat with the remaining buttermilk and flour.

Add the salt, baking soda, and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes, then remove cakes from the pans and place on a cooling rack to cool completely.