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–+ servings
small rich red cake

Mini Red Velvet Cake

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 4 servings

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

Use gel food coloring for a vibrant hue without thinning the batter; liquid dye can make the batter runny. Room-temperature ingredients help the batter emulsify and rise evenly, while overmixing can make the cake dense, so mix only until the flour disappears. If you don’t have buttermilk, make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and letting it sit for 5 minutes. For extra tenderness, avoid Dutch-process cocoa and use natural cocoa to react properly with baking soda. Crumble any cake trimmings to make red velvet crumbs for a decorative garnish on the frosting.
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