DILICIOUSE RED VELVET CAKE YOUR MOUTH SAYS YES

Here’s a delicious recipe for a *soft and moist red velvet cake* with *cream cheese frosting* that will melt in your mouth! **Red Velvet Cake Ingredients**: *2 ½ cups all-purpose flour* *1 ½ cups granulated sugar* *1 teaspoon baking soda* *1 teaspoon baking powder* *1 teaspoon salt* *1 tablespoon cocoa powder* (unsweetened) *1 ½ cups vegetable oil* (for moistness) *1 cup buttermilk* (at room temperature) *2 large eggs* (at room temperature) *2 tablespoons red food coloring* (use gel for deeper color) *1 teaspoon vanilla extract* *1 teaspoon white vinegar* **Cream Cheese Frosting Ingredients**: *1 8oz package cream cheese* (softened) *½ cup unsalted butter* (softened) *4 cups powdered sugar* *1 teaspoon vanilla extract* *Pinch of salt* (optional) --- **Instructions**: #### **For the Red Velvet Cake**: 1. **Preheat the oven**: Set it to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. 2. **Dry Ingredients**: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder until well combined. 3. **Wet Ingredients**: In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Stir until everything is well incorporated. 4. **Combine**: Gradually add the wet ingredients to the dry ingredients, mixing just until everything is combined. Be careful not to over-mix, as this could affect the cake’s texture. 5. **Bake**: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 6. **Cool**: Let the cakes cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. --- #### **For the Cream Cheese Frosting**: 1. **Mix the cream cheese and butter**: In a medium-sized bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. 2. **Add powdered sugar**: Gradually add the powdered sugar, one cup at a time, continuing to beat on low speed until it’s fully incorporated. 3. **Vanilla & Salt**: Add the vanilla extract and a pinch of salt. Beat until smooth and fluffy. --- **Assemble the Cake**: 1. *Level the cakes* (optional): If the cakes have domed on top, you can level them using a serrated knife for a flat surface. 2. **Frost the first layer**: Place one layer of the cooled cake on a serving plate. Spread a generous amount of cream cheese frosting on top. 3. **Layer the second cake**: Add the second cake layer and cover the entire cake with the cream cheese frosting. Smooth it out with a spatula. 4. *Decorate* (optional): For a touch of elegance, you can decorate with some cake crumbs, edible glitter, or fresh berries. --- **Tips for Moist Cake**: **Buttermilk**: Don’t skip the buttermilk. It helps to keep the cake moist and gives it that signature tangy flavor. **Oil vs. Butter**: Using oil instead of butter makes the cake softer and moister. **Room Temperature Ingredients**: Make sure your eggs and buttermilk are at room temperature. This helps the ingredients blend more easily and results in a smoother batter. --- Enjoy your *soft and moist red velvet cake* with **cream cheese frosting**—it’s sure to be a hit for any occasion!