Red Velvet Round Cake
3⁄4 cup milk, your choice
1⁄3 cup oil + more for brushing
2 tsp apple cider vinegar
2 tsp vanilla extract
Toppings (optional): cream cheese icing (see Tip below)
- 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.
Per serving: Calories 150, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 19 g (Fibre 0 g, Sugars 9 g), Protein 2 g.
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.