Bake my birthday cake with me 🎂

I am so incredibly excited to welcome you all to my very first cake video! 🎂✨ For my cake debut, I couldn’t think of a better match than this Ultimate Red Velvet Cake. It is incredibly soft, absolutely packed with flavor, and topped with the most delicious Swiss Meringue buttercream you will ever taste. I have spent so much time tweaking, testing, and perfecting this recipe, and I am completely in love with the final version! I really hope you all love it just as much as I do. Please leave a comment to let me know how your layers turn out! 🛒 The Ingredient Checklist The Dry Ingredients • 2¼ cups (275 g) All-purpose flour (regular) • 3 tbsp (14 g) Cocoa powder (unsweetened) • ½ tsp Baking soda • 1 tsp Baking powder • ½ tsp Salt (you can omit this if you only have salted butter on hand) The Wet & Creaming Ingredients • 6 tbsp (86 g) Unsalted butter (make sure it is at room temperature!) • ¾ cup (141 g) Unflavored vegetable oil (I personally use canola oil) • 1¾ cups (344 g) White granulated sugar • 3 Large eggs (room temperature) • 1 tbsp (12 g) Vanilla essence or extract • 1½ tsp White vinegar • 3½ tbsp (38 g) Red liquid food coloring • ¾ cup (158 g) Buttermilk (room temperature) 🌡️ Baking Instructions Preheat your oven and prepare your 8x3-inch cake tins. • With Fan: Bake at 160°C (320°F) • Without Fan: Bake at 175°C (347°F) The first part of the video was me making buttermilk but you can skip that step and use a store bought one. Please like and subscribe and don’t forget to turn on your notification bell so that you’re updated whenever I post a new video :)