Set your oven to 350°F (177°C) for even baking. Generously grease your Bundt pan with butter or baking spray, ensuring all the nooks and crannies are coated for easy removal
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Sifting the dry ingredients removes lumps and ensures a smooth, even cake texture.
In a large bowl, using an electric mixer, cream softened butter and sugar until light and fluffy. This step incorporates air for a light and airy crumb.
Beat in eggs one at a time, waiting until each egg is fully incorporated before adding the next. This prevents the batter from curdling.
Don't forget a splash of vanilla extract for a touch of warmth and depth of flavor that complements the cocoa
Alternately add buttermilk (for added moisture and a slight tang) and the dry cocoa flour mixture to the wet ingredients in batches. Mix until just combined
Here comes the red velvet twist! Stir in a tablespoon of vinegar followed by red food coloring until you achieve your desired vibrant red hue.