Red Velvet Round Cake

20 min

12 servings

Ingredients

  • 1 pkg Ruby Red Velvet Cupcake Mix
  • 2 eggs
  • 3⁄4 cup milk, your choice
  • 1⁄3 cup oil + more for brushing
  • 2 tsp apple cider vinegar
  • 2 tsp vanilla extract

Preparation

  • In a large bowl, whisk cupcake mix with eggs, milk, oil, apple cider vinegar, and vanilla until well combined.
  • Scrape batter into lightly oiled 8" round silicone cake pan.
  • Microwave uncovered on high 7 min. Rest in pan for 6 min; invert onto wire rack to cool. Or, bake in preheated 350° F oven for 30–35 min, or until a toothpick inserted in centre of cake comes out clean. Cool 10 min before unmolding.

Nutritional Information

Per serving: Calories 150, Fat 8 g (Saturated 1 g, 0 0 g), Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 19 g (Fiber 0 g, Sugars 9 g), Protein 2 g.

Tips

Prep icing ahead. Use an electric mixer to beat 1⁄2 cup light cream cheese with 2 tbsp butter until smooth. Beat in 1⁄4 tsp vanilla and 1⁄2 cup icing sugar, one spoonful at a time, until smooth. Spread icing on cake. Cover and refrigerate up to 5 days.

Microwaved cake is best eaten the same day it’s made. If baked in the oven, wrap cake well and store in a cool place up to 2 days.

Tips

Prep icing ahead. Use an electric mixer to beat 1⁄2 cup light cream cheese with 2 tbsp butter until smooth. Beat in 1⁄4 tsp vanilla and 1⁄2 cup icing sugar, one spoonful at a time, until smooth. Spread icing on cake. Cover and refrigerate up to 5 days.

Microwaved cake is best eaten the same day it’s made. If baked in the oven, wrap cake well and store in a cool place up to 2 days.