Red Velvet Cake,

For the cake:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 Tablespoons unsweetened cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs

1 cup buttermilk

2 teaspoons vanilla extract

1/2 cup plain hot coffee prepared

1 teaspoon white distilled vinegar

50gram red food coloring

Cream Cheese Frosting:

15 tablespoons unsalted butter, room temperature

2 teaspoons vanilla extract

4 cups powdered sugar sifted

300gram creamcheese room temperature

Grease and flour two 9-inch round cake pans and set aside.Preheat your oven to 325 F.whisk together
flour, baking soda, baking powder, cocoa powder, and salt in a medium bowl and set aside.

Combine the sugar and vegetable oil in a large bowl and mix in the eggs, buttermilk, vanilla, and red
food coloring until combined.Stir in the coffee and white vinegar.

Then combine the dry ingredients with the wet ingredients a little at a time,mixing after each addition,
just until combined 'Batter will be thin'.Then pour the batter evenly into each pan.

Bake in the middle rack for approximately 35 to 40 minutes.Do not overbake as the cake will continue
to cook as it cools and let the pans cool on a cooling rack until the pans are warm to the touch.

Then slide a knife around the inside of the pans to loosen the cake from the pan.After that remove the
cakea from the pan and and let them finish cooling.
For cream cheese Frosting:

In a large bowl cream together cream cheese and butter and mix in vanilla extract.Gradually mix in
powdered sugar.

After that let frosting set in the fridge for a few hours to firm up if needed.Store in refrigerator.Frost the
cake with cream cheese frosting when the cakes have cooled completely.Enjoy your cake!