A delightful recipe for Red Velvet Cake Pucks, perfect for any occasion.

Scale

Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
Slowly pour the wet ingredients into the dry ingredients, mixing gently until just combined.
Divide the batter evenly between the prepared cake pans and level the batter.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, beat the softened cream cheese and butter together until creamy and smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
Slice, serve, and enjoy your delightful Red Velvet Cake Pucks!

Keywords: Red Velvet Cake Pucks, cake recipe, dessert, cream cheese frosting