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Preheat your oven to 350°F (177°C) and prep your pans. Mix together the dry ingredients. Beat the wet ingredients into the dry ingredients. Pour the batter into the two cake pans. Bake the cakes for 30 to 35 minutes. Allow the cakes to cool before removing them from the pans.

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Grease the inside of two 9-inch (22.86 -centimeter) round baking pans. Dust the inside of each pan with flour, then tap out the excess flour. Make sure that the baking rack is in the center of the oven. Place the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl. Whisk them together until everything is evenly mixed. This ensures that everything gets distributed evenly throughout the wet ingredients. Make sure that you are using unsweetened cocoa powder and not Dutch process. Add in the eggs, oil, buttermilk, food coloring, vanilla, and vinegar into the mixing bowl. Beat everything together on a medium-low speed setting for 1 minute, or until everything is blended together. Scrape the sides of the bowl with a rubber spatula, then blend on a high speed setting for 2 more minutes. You can use an electric mixer, handheld beater, or a food processor fitted with whisks. Be sure to distribute the batter evenly between both pans. Use a rubber spatula to scrape the bowl clean so that you don't waste any of the batter. They are ready when a toothpick poked in the center comes out with a few crumbs. If your oven is small, you will need to bake the cakes on two racks. Halfway through the baking, switch the racks that the cakes are on: move the top rack cake to the bottom rack, and the bottom rack cake to the top. Once the cakes are baked, place the pans on a wire cooling rack. Let them cool for 10 minutes, then remove them from the pans. Let them finish cooling the rest of the way. It may help to run a knife around the inside edges of the pan first, before removing the cakes.