Description
This Mini Red Velvet Cake recipe delivers a moist, tender cake infused with the classic hint of cocoa and a vibrant red hue, topped with a rich and creamy full-fat cream cheese frosting. Perfectly sized for six servings, this delightful dessert combines simple ingredients and straightforward steps to create an elegant treat ideal for small gatherings or personal indulgence.
Ingredients
Cake
- Baking spray
- ⅔ cup cake flour
- 1 tbsp unsweetened cocoa powder
- ½ tsp kosher salt
- ⅓ cup vegetable oil
- ⅔ cup granulated sugar
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 25 drops liquid red food coloring
- ⅓ cup buttermilk (room temperature, full-fat)
- ¼ tsp baking soda
- ½ tsp distilled white vinegar
Cream Cheese Frosting
- 4 oz full-fat cream cheese (room temperature)
- 2 tbsp unsalted butter (room temperature)
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
Instructions
- Prep: Preheat your oven to 350°F and position the rack in the center. Prepare your 6-inch cake pan by lining the bottom with a silicone liner or parchment paper, then spray thoroughly with baking spray to prevent sticking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, and kosher salt until evenly combined. Set this mixture aside.
- Beat Wet Ingredients: Using a hand mixer or stand mixer, beat the vegetable oil and granulated sugar on medium-high speed for about 20 seconds until combined.
- Add Egg and Flavorings: Add the large egg to the mixture and beat on low speed for one minute. Incorporate the vanilla extract and the red food coloring drops, mixing until fully blended.
- Sift and Combine Dry Ingredients: Add half the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula. Pour in the buttermilk and stir gently.
- Finish Batter: Stir in the remaining dry ingredients just until combined, scraping the sides and bottom of the bowl. Note that the batter will remain somewhat thin.
- Activate Leavening: In a small bowl, combine baking soda and distilled white vinegar. Quickly fold this mixture into the batter for about 10 seconds until just incorporated.
- Prepare to Bake: Immediately pour the batter into the prepared cake pan. To remove air bubbles, drop the pan onto the counter from about an inch high.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of the cake — it should come out clean. Once baked, allow the cake to cool completely on a wire rack before frosting.
- Make Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature cream cheese, unsalted butter, vanilla extract, and powdered sugar.
- Mix Frosting: Beat on medium speed for approximately 5 minutes until the frosting is smooth and creamy.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake using a spatula or knife. Your mini red velvet cake is now ready to serve and enjoy.
Notes
- Ensure the egg and buttermilk are at room temperature to achieve the best batter consistency.
- Dropping the pan to release air bubbles prevents holes and ensures an even texture.
- The batter is intentionally thin — do not overmix to keep the cake tender.
- Allow the cake to cool completely before frosting to prevent melting the cream cheese frosting.
- This recipe is ideal for a 6-inch cake pan; scale ingredients accordingly for larger sizes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
