Pink Velvet Cake

Preheat oven to 350°F (175°C). Prepare a 9x13-inch baking pan with baking spray and flour. (5 minutes)

In a medium bowl, whisk together the cake mix, buttermilk, oil, eggs, and pink food coloring until well combined. Ensure there are no dry streaks. (5 minutes)

Pour the batter into the prepared baking pan, spreading it evenly. (2 minutes)

Bake in the preheated oven for 20-25 minutes, or until a wooden pick inserted into the center comes out clean. (25 minutes)

Allow the cake to cool completely in the pan on a wire rack, about 1 hour. (60 minutes)

In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until light and fluffy. (2 minutes)

Gradually beat in the powdered sugar on low speed until smooth and fully combined, scraping down the sides of the bowl as needed. (3 minutes)

Add the vanilla extract and salt, and beat until just combined. (1 minute)

Once the cake is completely cool, use an offset spatula to spread the cream cheese frosting evenly over the top. (5 minutes)

Garnish with pink sprinkles, if desired. (2 minutes)

Cut into squares and serve. Enjoy!