Picture a petite cake cloaked in velvety crimson, its tender crumb giving way to a tangy-sweet aroma of cocoa and vanilla, finished with swirls of plush cream cheese frosting.
Imagine slicing into a soft, buttery layer that’s as comforting as a favorite sweater—small enough for an intimate treat, special enough to feel like a celebration.
This mini red velvet cake matters to me because it turns ordinary moments into something memorable without the fuss of a full-size bake.
It’s perfect for busy weeknights when you still want dessert, cozy Sunday suppers, anniversaries for two, or a small gathering where every slice feels personal.
Once, this recipe rescued a last-minute birthday at home—mixed, baked, frosted, and on the table before candles cooled, and no leftovers to babysit.
You’ll love that it’s simple, reliable, and delightfully shareable.
Ready? Let’s cook!
Why You’ll Love It
- Delivers classic cocoa-vanilla flavor with tangy buttermilk richness
- Bakes fast in two 6-inch pans for mini celebrations
- Uses simple pantry staples and easy, one-bowl frosting
- Stays tender and moist thanks to buttermilk and oil
- Produces vibrant red crumb without thinning the batter
Ingredients
- 1 cup all-purpose flour, sifted — use fresh for best rise (choose unbleached, finely milled)
- 2 tablespoons unsweetened natural cocoa powder, sifted — natural, not Dutch-process (look for bright, non-alkalized)
- 1/2 teaspoon baking soda — make certain it’s fresh (no clumps)
- 1/4 teaspoon fine salt — fine grain blends evenly (sea or kosher fine)
- 3/4 cup granulated sugar — superfine dissolves easily (no large crystals)
- 1/3 cup neutral oil — canola or vegetable (fresh, no off smell)
- 1 large egg, room temperature — bring to room temp for better emulsion (Grade A)
- 1/2 cup whole buttermilk, room temperature — full-fat for tenderness (shake well)
- 1 teaspoon pure vanilla extract — real extract, not imitation (check label)
- 1 teaspoon white vinegar — standard 5% acidity (clean tang)
- 1 to 1.5 teaspoons red gel food coloring — gel won’t thin batter (vibrant brand)
- 4 ounces cream cheese, softened — block style, not whipped (full-fat)
- 4 tablespoons unsalted butter, softened — good-quality, 82% butterfat (not melted)
- 1 1/4 cups powdered sugar, sifted — 10x confectioners’ sugar (no lumps)
- 1/2 teaspoon pure vanilla extract — consistent flavor in frosting (real extract)
- 1 pinch fine salt — balances sweetness (a small pinch only)
Step-by-Step Method
Preheat, Prep Pans, and Sift Dry
Preheat oven to 350°F (175°C). Grease and line two 6-inch pans with parchment. Sift flour and cocoa into a bowl, then whisk in baking soda and salt. Keep this dry mix nearby. Sifting removes lumps and helps a fine crumb.
Prepare cooling rack and tools so assembly flows smoothly once the batter is mixed.
Emulsify Sugar and Oil
Beat granulated sugar and neutral oil in a large bowl for about 1 minute. Aim for a slightly thick, emulsified mixture with a bit of sheen. Scrape the bowl.
Proper emulsification supports a tender, even crumb. Don’t overbeat; you’re combining, not whipping. Have your egg and vanilla ready at room temperature.
Beat In Egg and Vanilla
Add the egg and beat about 30 seconds until smooth and homogeneous. Mix in vanilla until combined. Scrape down the bowl to catch any streaks.
Avoid overmixing at this stage; incorporate just until the batter looks cohesive. Overmixing can toughen the cake and reduce its rise during baking.
Tint Buttermilk and Add Vinegar
Stir red gel food coloring into the buttermilk until the shade looks vibrant. Add the white vinegar and whisk briefly.
Gel dye delivers color without thinning the batter. The vinegar reacts with baking soda for lift. Keep the mixture at room temperature to prevent shocking the batter and to maintain a smooth texture.
Alternate Dry and Wet Additions
Add half the dry mixture to the wet and mix on low just until combined. Pour in half the tinted buttermilk, mixing gently. Repeat, ending with dry. Stop as soon as the flour disappears.
Scrape the bowl and fold once or twice. Keeping strokes minimal preserves tenderness and prevents a dense crumb.
Pan, Smooth, and Bake
Divide the batter evenly between the prepared pans. Smooth tops with an offset spatula for even layers. Bake 16–19 minutes until a toothpick shows a few moist crumbs.
Rotate pans if needed near the end. Don’t overbake. The cakes should spring back lightly at the center when gently pressed.
Cool, Release, and Rest
Cool cakes in the pans on a rack for 10 minutes. Run a thin knife around edges, then invert onto the rack. Peel away parchment and cool completely for at least 20 minutes.
Fully cooling prevents melting the frosting and helps crumbs set. If domed, plan to level gently with a serrated knife.
Beat Cream Cheese Frosting
Beat softened cream cheese and butter until creamy and smooth. Add sifted powdered sugar, vanilla, and a pinch of salt. Whip until fluffy and spreadable.
Avoid overbeating to keep it stable. If too soft, chill briefly to firm. Taste and adjust salt or vanilla to balance sweetness and tang.
Level, Fill, and Stack
Trim any domes for flat layers. Place the first layer on a plate. Spread an even layer of frosting to the edges. Set the second layer on top, aligning edges. Press gently to settle.
Add a thin crumb coat around sides and on top to trap crumbs. Chill briefly if frosting softens.
Frost Cleanly and Set
Apply the final coat, smoothing sides and top with an offset spatula. Use reserved cake crumbs for a decorative garnish if desired.
Chill the assembled cake about 10 minutes to set the frosting for cleaner slices. Slice with a warm, wiped knife. Serve at room temperature for the best texture.
Ingredient Swaps
– No buttermilk: Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar; rest 5 minutes.
Dairy-free: use unsweetened oat or soy milk with the same acid.
- No natural cocoa: Use Dutch-process only if you add 1/4 teaspoon extra vinegar or lemon juice to help leavening.
- Oil: Swap with 1/3 cup melted butter (richer, slightly denser) or 1/3 cup neutral avocado oil.
- Egg-free: Replace 1 large egg with 3 tablespoons aquafaba or 1/4 cup unsweetened applesauce (softer crumb).
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum.
- Cream cheese frosting: Dairy-free cream cheese and vegan butter work well; sifted powdered sugar remains the same.
- Food coloring: Use gel for best color; natural option is beet powder (2–3 teaspoons) plus an extra teaspoon lemon juice to keep color bright.
You Must Know
- Doneness • If the tops spring back lightly but a toothpick shows wet streaks, give 1–2 more minutes; aim for a few moist crumbs and edges just pulling 1/8 inch from the pan for a tender crumb.
- Troubleshoot • If your layers dome or sink, reduce oven temp by 10–15°F and use 1 teaspoon vinegar + natural cocoa; over-aerated batter or too-hot ovens cause tunnels and collapse—look for a level rise by minute 10–12.
- Flavor Boost • For deeper cocoa notes without losing color, sift in 1 extra teaspoon natural cocoa and add 1/8 teaspoon instant espresso; you’ll taste more chocolate while keeping the classic red hue.
- Make-Ahead • For cleaner slices and easier frosting, chill wrapped layers 2–3 hours (or freeze 30–45 minutes) until cool-firm; frost while slightly chilled so crumbs stay put and cuts are sharp.
- Scale • For an 8-inch two-layer cake, multiply all ingredients by 1.5 and bake 20–24 minutes; for cupcakes, fill liners 2/3 full to yield ~10–12, checking doneness at 14–16 minutes.
Serving Tips
- Slice small wedges and garnish with red velvet crumb “confetti” and fresh raspberries.
- Serve slightly chilled with a dollop of lightly sweetened whipped cream.
- Pair with hot coffee, black tea, or a glass of cold milk.
- Drizzle plates with warm chocolate ganache or raspberry coulis before plating slices.
- Present as two mini stacks: thin layers with frosting between for elegant portions.
Storage & Make-Ahead
Refrigerate the frosted mini red velvet cake, covered, for up to 4 days.
Bring to room temperature 30–45 minutes before serving.
Layers can be baked ahead.
Wrap cooled layers tightly and refrigerate 2 days or freeze up to 2 months.
Cream cheese frosting keeps refrigerated 1 week or frozen 2 months.
Reheating
Reheat gently.
Microwave slices 10–15 seconds at 50% power.
Oven whole cake at 300°F, tented, 8–10 minutes.
Stovetop steamer, covered, 3–5 minutes.
Avoid drying.
Let stand briefly before serving.
Juneteenth Bake-Sale Staple
Warm slices never last long, and that’s exactly why this mini red velvet shines at a Juneteenth bake sale. I tuck it into a bright box, the crimson crumb peeking through parchment like a little drumbeat of celebration.
The cake’s plush texture cuts cleanly, revealing snowy swirls of tangy cream cheese frosting that glisten in the sun.
I lean into small-batch charm: two petite layers, bold color, generous frosting. Folks catch the cocoa’s whisper and vanilla’s warmth before the first bite. Buttermilk keeps the crumb tender, and a quick chill sets neat slices for easy serving.
I scatter ruby crumbs on top so each piece looks festive and irresistible. Set it on the table, and watch it disappear—quick smiles, red flecks, happy hands.
Final Thoughts
Ready to bake something sweet and stunning? Give this mini red velvet cake a try, and feel free to tweak the frosting sweetness or food coloring to make it perfectly yours!
Frequently Asked Questions
Can I Bake This as Cupcakes Instead of a Mini Layer Cake?
Yes—you can. Fill a lined muffin tin two-thirds full; bake at 350°F for about 14–17 minutes. I watch for domed tops, tender crumbs on a tester, and cool before swirling on lush cream cheese frosting.
How Do I Scale the Recipe for an 8-Inch Pan?
Use 1.5x the batter for one 8-inch layer, or 3x for a two-layer cake. I’d bake at 350°F, 22–28 minutes. The kitchen will smell buttery-cocoa rich; edges set, centers springy, crumbs moist.
What’s the Best Way to Transport the Frosted Cake Safely?
Chill it well, set it in a snug cake carrier, and wedge non-slip mat beneath. I’ll keep it level in the car’s footwell, drive gently, and bring a chilled offset spatula to smooth any dings.
Can I Make It Gluten-Free Without Compromising Texture?
Yes—you can. I swap in a high‑quality 1:1 gluten‑free blend with xanthan gum, weigh the flour, and add an extra tablespoon buttermilk. The crumb stays tender, cocoa blooms warmly, and each slice feels plush and velvety.
How Do I Prevent Red Food Coloring From Staining Hands and Tools?
I wear gloves, oil my measuring spoons, and mix color into buttermilk to contain splashes. I line surfaces, use silicone spatulas, wipe drips immediately, and clean tools with warm soapy water and a baking-soda paste for stubborn stains.
Mini Red Velvet Cake
Equipment
- 2 6-inch round cake pan
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fine mesh sieve
- 1 Cooling rack
- 1 offset spatula
Ingredients
- 1 cup all-purpose flour sifted
- 2 tablespoon unsweetened natural cocoa powder sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
- 1/3 cup neutral oil
- 1 large egg room temperature
- 1/2 cup whole buttermilk room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon red gel food coloring up to 1.5 teaspoons as desired
- 4 ounce cream cheese softened
- 4 tablespoon unsalted butter softened
- 1 1/4 cup powdered sugar sifted
- 1/2 teaspoon pure vanilla extract
- 1 pinch fine salt
Instructions
- Preheat the oven to 350°F (175°C) and grease and line two 6-inch round cake pans with parchment.
- In a medium bowl whisk together flour, cocoa, baking soda, and salt until evenly combined.
- In a large bowl beat sugar and oil with a mixer for 1 minute until slightly emulsified.
- Add the egg and beat for 30 seconds until smooth, then mix in vanilla.
- Stir the food coloring into the buttermilk to desired shade, then add vinegar and whisk to combine.
- Add the dry ingredients to the wet in two additions alternating with the buttermilk mixture, starting and ending with dry, mixing just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 16–19 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cakes in pans on a rack for 10 minutes, then turn out and cool completely for at least 20 minutes.
- Beat cream cheese and butter together until creamy, then add powdered sugar, vanilla, and salt and whip until fluffy.
- Level cake tops if needed, place one layer on a plate, spread a layer of frosting, top with the second layer, and frost the top and sides.
- Chill the frosted cake for 10 minutes to set the frosting before slicing.
Notes
