{"product_id":"red-velvet-cake","title":"red velvet cake","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 1\/2 cups all-purpose flour\u003c\/li\u003e\n\u003cli\u003e1 teaspoon baking soda\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e2 cups granulated sugar\u003c\/li\u003e\n\u003cli\u003e1 cup vegetable oil\u003c\/li\u003e\n\u003cli\u003e2 large eggs\u003c\/li\u003e\n\u003cli\u003e1 teaspoon vanilla extract\u003c\/li\u003e\n\u003cli\u003e2 tablespoons red food coloring\u003c\/li\u003e\n\u003cli\u003e1 cup buttermilk\u003c\/li\u003e\n\u003cli\u003e1 teaspoon white vinegar\u003c\/li\u003e\n\u003cli\u003eCream Cheese Frosting:\u003c\/li\u003e\n\u003cli\u003e8 ounces cream cheese, softened\u003c\/li\u003e\n\u003cli\u003e1\/2 cup (1 stick) unsalted butter, softened\u003c\/li\u003e\n\u003cli\u003e3-4 cups powdered sugar\u003c\/li\u003e\n\u003cli\u003e1 teaspoon vanilla extract\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.\u003c\/li\u003e\n\u003cli\u003eIn a large bowl, whisk together flour, baking soda, and salt.\u003c\/li\u003e\n\u003cli\u003eIn a separate bowl, beat together sugar, oil, eggs, and vanilla.\u003c\/li\u003e\n\u003cli\u003eGradually add the dry ingredients to the wet ingredients, beating until just combined.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, whisk together buttermilk and white vinegar. Let stand for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the buttermilk mixture to the cake batter and mix until smooth.\u003c\/li\u003e\n\u003cli\u003eDivide the batter evenly between the prepared cake pans.\u003c\/li\u003e\n\u003cli\u003eBake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.\u003c\/li\u003e\n\u003cli\u003eLet cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.\u003c\/li\u003e\n\u003cli\u003eMake the frosting: In a large bowl, beat together cream cheese and butter until smooth.\u003c\/li\u003e\n\u003cli\u003eGradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.\u003c\/li\u003e\n\u003cli\u003eFrost the cooled cakes.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a more intense red color, add a few drops of red food coloring to the buttermilk mixture.\u003c\/li\u003e\n\u003cli\u003eDon't overmix the batter, as this can result in a tough cake.\u003c\/li\u003e\n\u003cli\u003eWrap cooled cakes tightly in plastic wrap and freeze for up to 2 months. Thaw completely before frosting.\u003c\/li\u003e\n\u003cli\u003eUse a serrated knife to slice the cake for a cleaner cut.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675579482209,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/red_velvet_cake.jpg?v=1771703983","url":"https:\/\/www.pantribot.com\/products\/red-velvet-cake","provider":"PantriBot","version":"1.0","type":"link"}