Red Velvet Cake Truffles

For the Red Velvet Cake

Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper and then grease the parchment paper. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, about 3-4 minutes, stopping to scrape the sides of the bowl as needed. Add the oil, eggs, vanilla, and vinegar, and beat on high for 2 minutes.

Combine the LACTAID^® Lactose-Free Whole Milk with the lemon juice. With mixer on low speed, gradually add the flour mixture to the butter mixture alternating with the LACTAID^® Lactose-Free Whole Milk mixture, beginning and ending with the flour mixture. Beat just until combined after each addition.

Beat in your desired amount of red food coloring just until combined. Transfer the batter into the prepared pan. Tap the pan on a kitchen towel-lined counter a few times to settle the batter and release any air bubbles.

Bake until a wooden skewer inserted near the center comes out with a few moist crumbs, about 20-25 minutes. Allow the cake to cool completely in the pan set on a wire rack.

For the Vanilla Frosting

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add powdered sugar, LACTAID^® Lactose-Free Whole Milk, and vanilla bean paste with the mixer running on low. Increase to high speed and beat for 3 full minutes.