red velvet poke cake

The ingredients:
For the Cake:

• 8 tablespoons unsalted butter, at room temperature
• 5 tablespoons unsweetened cocoa powder
• 1½ cups granulated sugar
• 2 eggs
• 6 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2¼ cups all-purpose flour
• 1 tablespoon distilled white vinegar
• 1 (12-ounce) can sweetened condensed milk

For the Frosting:

• 8 ounces butter, at room temperature
• 4¼ cups powdered sugar
• 8 ounces cream cheese, at room temperature
• 2 tablespoons vanilla extract

Steps for preoparation:

1. Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.
2. cream the butter and sugar On medium-high speed until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well integrated.
3. In a separate small bowl, mix together  red food coloring  the cocoa powder, vanilla extract  to make a thick paste. Add to the batter and mix on medium speed until totally mixed. to be sure that all the batter gets color You may need to stop the mixer to scrape the bottom of the bowl.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. After that, Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minutes.
5. Again, reduce the mixer speed to low and add the salt, vinegar,  baking soda. Turn to high and beat for additional 2 minutes until completely combined and smooth.
6.  Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes.
7. Remove the cake from the oven and poke holes all over the top of the cake immediately. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. before frosting and decorating, allow the cake to cool completely .
8.  Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a a couple of minutes until the frosting is light and fluffy, scraping the bowl as needed.
9. Finally, Spread the frosting evenly over the top of the cake and decorate as wanted. Store leftovers in an airtight container in the refrigerator for up to 1 week.