Prepare - Preheat the oven to 350 degrees F and spray two round 8-inch cake pans with nonstick spray. Place a circle of parchment paper on the bottom of each pan, for easy removal of the cakes.
Make the cake batter - In a large bowl, whisk all dry ingredients together. Now add all the wet ingredients and stir until just combined, but do not over mix. Add a little more food dye until the batter is quite red - it will fade in the oven, so you need more than you think for a rich, red cake.
Bake the cakes - Divide the batter evenly between the two pans and bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean.
Cool - Let the cakes cool in the pans for 15 minutes, then transfer carefully to a wire rack to cool completely before frosting.
Crumbles - If your cakes have domes, use a large serrated knife to slice a thin layer off the top. Crumble and use for decorating the top of the cake, if desired.
Frost and serve - Prepare the frosting. Once the cake has cooled completely (this is essential, or your cake will slip and break!), spread a layer of frosting on the first cake layer. Place the second layer on top, and frost the top and sides, piping additional frosting on as desired. Sprinkle crumbles on top for decoration. Serve immediately, or keep in an airtight container in the refrigerator until serving.