Red Velvet Cake with Cream Cheese Frosting

Combine water, NESTLÉ® All Purpose Cream and 1 ½ tbsp of vinegar.

Whisk butter and white sugar until light and smooth. Gradually add the eggs, vanilla extract, food coloring, remaining 1 ½ tbsp vinegar and cream mixture.

Sift the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Mix in with the wet ingredients until just combined. Do not over mix.

Greased a round cake pan and line with parchment paper. Pour the cake mixture. Bake in preheated 320ᵒF oven for 25- 30 minutes or until a skewer comes out clean when inserter in the middle of the cake. Set aside to cool completely.

For the frosting, whisk the butter , cream cheese and NESTLÉ® All Purpose Cream. Gradually add powdered sugar while whisking until thick and smooth. Refrigerate for 30 minutes.

Remove cake from the pan and peel off parchment paper. Slice in half crosswise.

To assemble, spread frosting on one part of the cake and place the other part to sandwich the frosting. Spread frosting on all sides of the cake. Refrigerate for 1 hour before slicing and serving.