TASTY RED VELVET CAKE

For the Cream Cheese Frosting

• Cream cheese: 16 ounces, softened
• Unsalted butter: 1 cup, softened
• Powdered sugar: 4 cups, sifted
• Vanilla extract: 2 teaspoons

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Whisk until the wet ingredients are fully blended.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can affect the cake’s texture.

2. Bake the Cakes

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Prepare the Cream Cheese Frosting

1. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating on low speed to prevent a sugar cloud.
3. Add the vanilla extract and beat on high speed for 2-3 minutes until the frosting is light and fluffy.

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