Red Velvet Cake

Preheat your oven to 175°C (350°F). Grease and flour two 9-inch cake pans, then set them aside. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, Dr. Oetker Baking Powder, Dr. Oetker Vanilla Sugar, and salt until well combined.

In a separate bowl, mix the buttermilk, eggs, vegetable oil, vinegar and red food coloring until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the frosting, in a saucepan over medium heat, bring the heavy cream to a gentle boil. Gradually whisk in the Dr. Oetker Vanilla Pie Filling & Dessert Mix powder until thickened, about 1 minute. Remove from heat and let the mixture cool to room temperature.

In a large bowl, use an electric mixer to beat the softened butter and cream cheese until light and fluffy. Gradually add the powdered sugar mixing until combined. Stir in the cooled pudding mixture beating until smooth and creamy.

Once the cakes are completely cool, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the entire cake with nearly all of the remaining frosting. Pipe the rest of the frosting around the edges of the cake. Refrigerate the cake for at least 30 minutes before serving to set the frosting. Enjoy your beautifully crafted Classic Red Velvet Cake!