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Pink Velvet Cake


2 cups all-purpose flour

1 cup sugar

1 tablespoon cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 eggs

1 teaspoon vanilla extract

1/2 cup vegetable oil

2 tablespoons red food coloring

1 teaspoon white vinegar


Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

In a separate bowl, combine buttermilk, eggs, vanilla extract, oil, food coloring, and vinegar.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 350 kcal per slice | Servings: 12 slices


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