Valentine’s Day Cake by FEATR Media

Preheat the oven to 170°C (340°F). Grease and line two 8-inch round cake pans.

Sift together cake flour, cocoa powder, baking soda, and salt; set aside.

In a large bowl, whisk vegetable oil and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in buttermilk, red food coloring, vanilla extract and vinegar until fully combined.

Gradually fold in the dry ingredients just until smooth and lump-free. Avoid overmixing.

Divide the batter evenly between prepared pans and bake for 25-30 mins, or until a toothpick inserted in the center comes out clean. Cool cakes completely.

For the frosting, beat cream cheese and powdered sugar until smooth. Add vanilla and mix well.

In a separate bowl, whip chilled NESTLÉ® All Purpose Cream to medium peaks, then gently fold it into the cream cheese mixture until light, fluffy, and pipeable.

Place one layer on a cake board, spread an even layer of frosting, and top with the second layer. Apply a thin crumb coat and chill for 20 mins, then frost the cake.smoothly.

Finish with a cream cheese swirl and some red velvet cake crumbles on the edge.

Chill briefly. Slice and serve.