Preheat oven to 375 F/190C. Generously grease and flour 9-inch bundt cake pan. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Whisk until well combined
In another large bowl, combine the sugar and vegetable oil. Whisk to mix
Add to the sugar-oil mixture the eggs, buttermilk, vanilla and red food color until combined. Stir in the hot coffee and white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, until just combined
Pour the batter evenly into the prepared bundt cake pan. Hit the pan gently on a surface to remove any air bubbles and to level the batter
Put the red velvet cake batter in the oven and set oven at 375F/190 C
Bake for 35-40 minutes or until a toothpick/knife inserted into the cake comes out clean
Let the red velvet bundt cake cool on a wire rack. Turn it over onto a plate once cooled
Generously sprinkle with icing sugar or you can glaze the cake
You end up with a moist yet crumbly red velvet cake perfect for Easter
