red velvet poke cake
a super moist, easy to make red velvet cake soaked with sweetened condensed milk and topped with to die for whipped cream cheese frosting.
nonstick cooking spray, unsalted butter, canola oil, granulated sugar, light brown sugar, vanilla extract, large eggs, all purpose flour, cocoa powder, baking soda, salt, buttermilk, red food coloring, cream cheese, granulated sugar, vanilla extract, heavy whipping cream, salt, sweetened condensed milk
- nonstick cooking spray
 - 0.5 cup unsalted butter
 - 2.0 tablespoon canola oil
 - 1.0 cup granulated sugar
 - 0.3 cup light brown sugar
 - 2.0 teaspoon vanilla extract
 - 2.0 large eggs
 - 2.0 cup all purpose flour
 - 0.2 cup cocoa powder
 - 1.0 teaspoon baking soda
 - 0.5 teaspoon salt
 - 1.0 cup buttermilk
 - 2.0 tablespoon red food coloring
 - 1.0 block cream cheese
 - 0.5 cup granulated sugar
 - 2.0 teaspoon vanilla extract
 - 2.0 cup heavy whipping cream
 - 0.1 teaspoon salt
 - 1.0 can sweetened condensed milk

- preheat the oven to 350degf.
 - spray a 9x13 inch baking dish liberally with nonstick cooking spray.
 - set aside.
 - place the butter, canola oil, granulated sugar, brown sugar, and vanilla in a large mixing bowl.
 - using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed until smooth, scraping sides of bowl with rubber spatula as necessary, about 1 minute.
 - add the eggs, and continue to beat until the mixture is light and fluffy, about 1 minute.
 - sift the flour, cocoa powder, baking soda, and salt into the bowl.
 - beat the mixture on low until the ingredients begin to come together.
 - slowly stream in the buttermilk and food coloring and continue mixing, scraping the sides of the bowl with a rubber spatula as needed, until a smooth, vibrant batter forms.
 - pour the batter into the prepared baking dish.
 - bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 37 40 minutes.
 - check to see that cake is done.
 - remove from oven or add time as needed.
 - allow the cake to cool on cooling rack for 10 minutes.
 - while the cake cools, make the whipped cream cheese frosting.
 - place the cream cheese, granulated sugar, and vanilla extract in a medium mixing bowl.
 - use a mixer to beat on medium high speed until completely smooth, 2 3 minutes.
 - add half of the heavy cream to the bowl.
 - beat on low speed to incorporate, then stream in the remaining cream.
 - beat on medium high speed just until the frosting holds stiff peaks, 2 3 minutes.
 - do not overbeat.
 - cover the bowl of whipped cream cheese frosting with plastic wrap and transfer to the refrigerator.
 - use the handle of a wooden spoon to poke 32 evenly spaced holes into the cake, stopping 1/2 inch from the bottom.
 - pour the sweetened condensed milk evenly over the cake, allowing it to seep down into the holes.
 - cover the cake loosely with plastic wrap and transfer to the refrigerator to cool for at least 1 one hour.
 - when the cake is completely cool, remove from the refrigerator.
 - spread the whipped cream cheese frosting evenly onto the cake.
 - return to the refrigerator until ready to serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- nonstick cooking spray
- 0.5 cup unsalted butter
- 2.0 tablespoon canola oil
- 1.0 cup granulated sugar
- 0.3 cup light brown sugar
- 2.0 teaspoon vanilla extract
- 2.0 large eggs
- 2.0 cup all purpose flour
- 0.2 cup cocoa powder
- 1.0 teaspoon baking soda
- 0.5 teaspoon salt
- 1.0 cup buttermilk
- 2.0 tablespoon red food coloring
- 1.0 block cream cheese
- 0.5 cup granulated sugar
- 2.0 teaspoon vanilla extract
- 2.0 cup heavy whipping cream
- 0.1 teaspoon salt
- 1.0 can sweetened condensed milk

 ### Assistant: The ingredients you'll need are:
- nonstick cooking spray
- 0.5 cup unsalted butter
- 2.0 tablespoon canola oil
- 1.0 cup granulated sugar
- 0.3 cup light brown sugar
- 2.0 teaspoon vanilla extract
- 2.0 large eggs
- 2.0 cup all purpose flour
- 0.2 cup cocoa powder
- 1.0 teaspoon baking soda
- 0.5 teaspoon salt
- 1.0 cup buttermilk
- 2.0 tablespoon red food coloring
- 1.0 block cream cheese
- 0.5 cup granulated sugar
- 2.0 teaspoon vanilla extract
- 2.0 cup heavy whipping cream
- 0.1 teaspoon salt
- 1.0 can sweetened condensed milk


You can follows these steps to make the recipe:
- preheat the oven to 350degf.
- spray a 9x13 inch baking dish liberally with nonstick cooking spray.
- set aside.
- place the butter, canola oil, granulated sugar, brown sugar, and vanilla in a large mixing bowl.
- using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed until smooth, scraping sides of bowl with rubber spatula as necessary, about 1 minute.
- add the eggs, and continue to beat until the mixture is light and fluffy, about 1 minute.
- sift the flour, cocoa powder, baking soda, and salt into the bowl.
- beat the mixture on low until the ingredients begin to come together.
- slowly stream in the buttermilk and food coloring and continue mixing, scraping the sides of the bowl with a rubber spatula as needed, until a smooth, vibrant batter forms.
- pour the batter into the prepared baking dish.
- bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 37 40 minutes.
- check to see that cake is done.
- remove from oven or add time as needed.
- allow the cake to cool on cooling rack for 10 minutes.
- while the cake cools, make the whipped cream cheese frosting.
- place the cream cheese, granulated sugar, and vanilla extract in a medium mixing bowl.
- use a mixer to beat on medium high speed until completely smooth, 2 3 minutes.
- add half of the heavy cream to the bowl.
- beat on low speed to incorporate, then stream in the remaining cream.
- beat on medium high speed just until the frosting holds stiff peaks, 2 3 minutes.
- do not overbeat.
- cover the bowl of whipped cream cheese frosting with plastic wrap and transfer to the refrigerator.
- use the handle of a wooden spoon to poke 32 evenly spaced holes into the cake, stopping 1/2 inch from the bottom.
- pour the sweetened condensed milk evenly over the cake, allowing it to seep down into the holes.
- cover the cake loosely with plastic wrap and transfer to the refrigerator to cool for at least 1 one hour.
- when the cake is completely cool, remove from the refrigerator.
- spread the whipped cream cheese frosting evenly onto the cake.
- return to the refrigerator until ready to serve.
- .

