Description
This Small Red Velvet Cake is a perfectly sized homemade dessert with a tender, cocoa‑kissed crumb and creamy cream cheese frosting. Ideal for small celebrations or cozy cravings, it delivers all the classic red velvet flavor without a huge batch.
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
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 6‑inch round cake pan (or two 4‑inch pans) and line with parchment if desired.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together egg, vegetable oil, buttermilk, vinegar, vanilla, and red food coloring until smooth.
- Pour the wet ingredients into the dry and stir until just combined, being careful not to overmix.
- Pour batter into the prepared pan(s) and bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- To make the frosting, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt, and mix until fluffy.
- Spread or pipe the frosting on the cooled cake (or between layers if using two pans) and decorate as desired.
Notes
- Use a buttermilk substitute (½ cup milk + 1½ teaspoons vinegar, rested 5 minutes) if you don’t have buttermilk.
- Add mini chocolate chips to the batter for texture.
- Turn this into cupcakes—bake 4–6 standard cupcakes at 325°F for ~15–18 minutes.
- Decorate with cake crumbs, berries, or cocoa dusting for a pretty finish.
- Gel food coloring gives richer color with less added liquid.
Nutrition
- Serving Size: 1 slice (1/6 cake)
- Calories: 340
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
