Red velvet is a classic cake that almost everyone enjoys. This cake can easily be made in advance and frozen. Just defrost and frost. Then, you're ready to serve!
3tablespoonsunsweetened natural cocoa powderplus more for dusting
1/2teaspoonbaking soda
1/2teaspoonsalt
1large egg(or 2 tablespoons liquid from a can of cannellini beans + 1 tablespoon additional oil)
3/4cupneutral-flavored oilplus more for the pan
1/2cuplow-fat buttermilkfor dairy-free, see above link
1-1/2tablespoonsred food coloring
1-1/2teaspoonsapple cider vinegar
1teaspoonvanilla
1recipeCream Cheese Frosting or Whipped Creamrecipes linked above
Instructions
Preheat oven to 350ÂșLightly oil an 8-inch-square baking dish (keeps the parchment paper still); line with parchment paper, leaving enough overhang to grab the edges when removing. Oil the parchment paper and dust with cocoa powder.
Sift the flour, sugar, cocoa powder, baking soda, and salt into the bowl of your electric mixer.
In a separate bowl, whisk together egg, oil, buttermilk, food coloring, vinegar, and vanilla. Add to the flour mixture and beat on medium speed until the batter is thick and smooth, 2 to 3 minutes. Pour into the prepared dish, and run a butter knife through the batter to remove any large air bubbles. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Transfer the cake to a wire rack to cool 10 minutes.
Lift the cake out of the pan using the parchment paper overhangs. Lay the parchment paper flat to allow air to circulate around the edges. Once cool enough to handle remove the paper as soon as possible and allow the cake to cool completely.
Meanwhile, make the frosting as instructed at the above link. Once the cake is cool, slice into nine squares and pipe out your desired design (I like using a star tion top of each piece prior to serving.