• Place your vintage ring mold on the top of your medium perforated baking sheet.
• Preheat oven to 350F/180C.

RED VELVET CAKE PREPARATION

• In a mixing bowl, beat the sugar, avocado oil and melted butter together on a medium high speed for 2 minutes.
  10.58 oz granulated sugar, 5.64 oz avocado oil, 4.06 oz butter
  
• Add the eggs, buttermilk, vanilla bean paste, white vinegar and the red food coloring (gel for me) to your preparation. Best until combined.
  2 eggs, 7.94 oz buttermilk, 2 tsp vanilla bean paste, 1 tsp white vinegar, 1 tsp red food gel
  
• In a separate mixing bowl, whisk the all-purpose flour, together with the baking soda and salt. Add 1/2 of it to your preparation, beat until combined. Then fold the remaining of the dry ingredients, in order not to over work the batter.
  11.11 oz all-purpose flour, 0.70 oz unsweetened cocoa powder, 1 tsp baking soda, 1 tsp sea salt
  
• Pour your batter into your vintage ring mold use your spatula to flatten the edges around.
  

BAKE!

• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 22 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Vintage Red Velvet Cake is out of the oven, let it cool down completely in the mold. Then place it on your service platter.

CREAM CHEESE FROSTING PREPARATION

• Once your cake has cooled down, prepare the cream cheese frosting.
• In a mixing bowl, beat the cream cheese together with the powdered sugar, milk and vanilla bean paste. Spread it over your cake. NOTE: You have enough frosting for the entire cake. Decorate with red velvet crumbs from your cake, you may add sprinkles as well (here Valentine). Enjoy & Bon Appétit!
  4 oz cream cheese, 8.11 oz powdered sugar, 2 Tbsp milk, 1/2 tsp vanilla bean paste