Name: Small Red Velvet Cake
Prep time: 15 min
Cook time: PT-491211H35M13S
Total time: 45 min
Cuisine: American
Ingredients: For the cake:; 1 cup all‑purpose flour; 3/4 cup granulated sugar; 1 tablespoon unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/4 cup vegetable oil; 1/2 cup buttermilk (or milk + vinegar substitute); 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1–2 tablespoons red food coloring (gel or liquid); For the cream cheese frosting:; 4 oz cream cheese, softened; 2 tablespoons unsalted butter, softened; 1 cup powdered sugar; 1/2 teaspoon vanilla extract; Pinch of salt

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This Small Red Velvet Cake is the perfect treat when I want something sweet, elegant, and homemade—without making a huge batch. It’s soft, moist, and full of that classic cocoa flavor with a hint of tang, all topped with smooth cream cheese frosting. I love baking this when I’m craving a special dessert for two or just want a smaller cake to enjoy without leftovers.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I expect from a classic red velvet cake—vibrant color, tender crumb, and a creamy frosting—but in a perfectly sized portion. It’s quick to make, doesn’t require a mixer, and bakes up beautifully in a small pan. Whether I’m celebrating something small or just want a personal cake, this one always delivers rich flavor in a cute, compact form. Small Red Velvet Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Granulated sugar
Cocoa powder (unsweetened)
Baking soda
Salt
Egg
Vegetable oil
Buttermilk
White vinegar
Vanilla extract
Red food coloring

For the cream cheese frosting:

Cream cheese, softened
Butter, softened
Powdered sugar
Vanilla extract
Pinch of salt

Directions

1. Bake the cake:

I preheat the oven to 350°F (175°C) and lightly grease a 6-inch round cake pan (or two 4-inch pans for layers).
In a bowl, I whisk together flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, I whisk the egg, oil, buttermilk, vinegar, vanilla, and red food coloring until smooth.
I add the wet ingredients to the dry and stir just until combined—being careful not to overmix.
I pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool completely before frosting.

2. Make the frosting:

I beat the softened cream cheese and butter together until smooth.
I add powdered sugar, vanilla, and a pinch of salt, then mix until fluffy and creamy.
Once the cake is cool, I spread or pipe the frosting on top—or between layers if I baked two small rounds.

Servings and timing

This recipe makes one small cake (6-inch round or two 4-inch layers) and serves about 4–6 people. It takes about 45 minutes total, including baking and cooling time.

Variations

I add mini chocolate chips to the batter for extra texture.
I bake the batter as cupcakes if I want individual servings (makes 4–6 cupcakes).
I decorate with red velvet cake crumbs, berries, or a dusting of cocoa powder.
For a pink twist, I use less red food coloring or swap in beet powder for a natural version.

storage/reheating

I store the frosted cake in the fridge, covered, for up to 3 days. Before serving, I let it sit at room temperature for about 15 minutes so the frosting softens. Leftovers can also be frozen—just wrap slices tightly and thaw in the fridge before enjoying. No reheating is needed. Small Red Velvet Cake

FAQs

Can I make this cake without buttermilk?

Yes, I mix ½ cup milk with 1½ teaspoons of vinegar or lemon juice and let it sit for 5 minutes to make a quick buttermilk substitute.

Can I use a different pan size?

I usually use a 6-inch round pan or two 4-inch pans. If I use a loaf pan or ramekins, I adjust the baking time and check for doneness early.

What kind of food coloring should I use?

I like using gel or liquid food coloring—just enough to get that rich red hue without affecting the batter.

Can I make this ahead of time?

Yes. I often bake the cake a day ahead and frost it just before serving. It keeps well and tastes even better the next day.

Is this cake sweet?

It has a balanced sweetness with a slight tang from the buttermilk and cream cheese frosting—classic red velvet flavor.

Conclusion

This Small Red Velvet Cake is a cozy, elegant dessert that’s just the right size for a small celebration or anytime craving. I love how easy it is to make from scratch, and how soft, flavorful, and perfectly frosted it turns out every time. It’s proof that a little cake can still make a big impact.