Vaginal Cake

Preparation Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mixing the Dry Ingredients In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mixing the Wet Ingredients Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.

Adding Boiling Water Reduce the speed to low and slowly pour in the boiling water. Mix until the batter is smooth.

Baking Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cooling Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.

Making the Cream Cheese Frosting In a mixing bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract. Beat until smooth and fluffy.

Assembling the Cake Place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top. Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.

Decoration Decorate the cake with fresh fruits and edible flowers. Serve and enjoy!