Preheat oven to 350 F.

Grease and line your baking pans bottoms with parchment paper.

In a small bowl, add milk and vinegar, stir together and set aside.

In a mixing bowl, add butter, cocoa powder, vanilla extract and sugar until pale yellow.

Add eggs and mix.

In another bowl, add vanilla pudding, salt, baking powder and flour and stir together.

Alternate the flour and milk mixture into the butter mixture until all ingredients are added then blend batter well.

Add food coloring and add until it's your desired red color.

Pour into cake tins and bake for ~26-28 minutes, keep in mind that elevation will play a role in cook time. The higher the elevation the longer the time.

When a toothpick can be inserted and come out clean, it's done.

Let cakes cool for about 5 minutes then run a knife around the sides of the cake then flip onto a plate then onto a cooking rack so the cake is right side up. If you flip the cake upside down it would crack because of the mound that forms on top.

Trim the cake before stacking with the other layers.