Name: SINGLE SERVE RED VELVET CAKE
Total time: 20 min
Yield: 2
Ingredients: La Tourangelle Canola Oil, Organic; Maicena Iris Cornstarch; Gilt Edge Creamery Salted Butter; Swiss Miss Hot Cocoa Milk Chocolate No Sugar Added Envelopes; Clover Sonoma Conventional Buttermilk Quart; C&H Pure Cane Granulated White Sugar; Kroger Food Colors; Podravka Baking Powder; Miyoko's Creamery Butter, Cultured Vegan, Hint of Sea Salt, European Style; Bob's Red Mill Almond Flour, Super Fine; Diamond Crystal Salt Co Salt Flakes, Kosher; Miss Jones Baking Co. Cake Mix, Vanilla; Green Valley Creamery Cream Cheese, Lactose Free; Arm & Hammer Pure Baking Soda; Minor Figures Barista Oat Milk, Organic

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Cake:


Pre-heat oven to 350F (conventional) and prepare 2 4" cake pans with butter / parchment paper
Add the sugar, flour, cornstarch, baking powder, baking soda and salt to a bowl and whisk to combine and get rid of any lumps
To the same bowl, add the oil, melted butter, vanilla, egg white, buttermilk and food color. Whisk gently until combined
Separately, mix the cocoa powder with the hot water to bloom it
Pour the bloomed cocoa powder to the cake batter and gently mix it in
Divide the cake batter evenly between the 2 cake pans
Bake for ~15 minutes or until the cakes are done
Let the cakes cool down
Frosting:


Whisk the cream cheese, butter and vanilla until combined. Add the icing sugar and whisk until a frosting is formed
Decoration:

Trim off the tops of the cakes. Place one cake on your serving stand and cover with a thick layer of the frosting
Top with the second cake and frost again! You can cover the full cake or pipe the frosting on top in dollops like I did
Serve and enjoy

SINGLE SERVE RED VELVET CAKE

Serves 2

0 mins total

What you need

How to make

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