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Red Velvet Cake Recipe
- Let the cake cool in the mold on a wire rack for about 15 minutes.
- Remove the cake from the mold and let it cool completely on the rack for at least 45 minutes.
- Once completely cool, wrap the cake in plastic wrap and refrigerate overnight.
**10. Frost the Cake:**
- The next day, prepare the frosting by beating 50 g of room temperature butter with 300 g of powdered sugar until well combined.
- Add 125 g of cold cream cheese and beat until creamy.
**11. Assemble and Serve:**
- Frost the cake with the cream cheese frosting.
- Optionally, you can present the cake in individual molds using circular cutters and filled with cream cheese frosting.
Enjoy your delicious and beautifully vibrant Red Velvet Cake! 
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