Name: SINGLE SERVE RED VELVET CAKE
Total time: 20 min
Yield: 2
Ingredients: La Tourangelle Canola Oil, Organic; Clabber Girl Gluten Free Non GMO Corn Starch; Land O Lakes Butter Spread, Garlic & Herb; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce; Cake Mate Sugar, Blue; Mccormick Nature's Inspiration Food Colors; Signature Select Double Acting Baking Powder; Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Super-Fine Natural Almond Flour; Morton Iodized Salt, 26 Ounce; Betty Crocker Cake Mix, French Vanilla; O Organics Cream Cheese Spread Tub; Arm & Hammer Fridge-N-Freezer Baking Soda; Oatly Barista Edition Oatmilk

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