Small Red Velvet Cake
Place a mesh sieve over a bowl, and add flour, cocoa powder, baking soda and salt.
Sift to combing the dry ingredients.
Place the butter and sugar in a separate, medium bowl.
Use an electric mixer to beat until light and fluffy, then add the egg. Continue to mix until combined.
Add the oil, food coloring, and vanilla, and mix on low speed until just combined.
Pour half the buttermilk and half the dry ingredients into the butter mixture. Mix just until combined.
Add the remaining half of the buttermilk and the remaining half of the dry ingredients.
Pour the batter into a 6 or 7-inch cake pan. Bake on 350°F for 15 to 18 minutes (more for a 6-inch cake).
Place the cream cheese, butter, powdered sugar, and vanilla in a medium bowl.
Use an electric mixer to beat until smooth and creamy.
After the cake cools, frost, and serve. Store leftovers in the refrigerator for up to 3 days.
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