This Mini Red Velvet Cake is a perfect treat to make for Valentine's Day. The cake is super moist, tender, and has hints of both chocolate and vanilla flavor. Plus, it's topped with a creamy cream cheese frosting!
This small red velvet cake recipe is ideal to make if you're only looking for a little bit of cake. It's baked using only one cake pan and decorating couldn't be more easy!
I topped my mini cake with red and white heart sprinkles to match Valentine's Day!
Looking for more red velvet recipes? Then check out these red velvet cupcakes and red velvet crinkle cookies.
Why You'll Love This Cake Recipe
- The cake is soft, tender, and melts in your mouth.
- The red color is vibrant and bright.
- It's a perfect size for two people to share.
- The cream cheese icing pairs so well with the cake flavor.
- It's super easy to make!
I have never liked red velvet until I started to make it at home and now I love it!
If you're looking for a classic red velvet cake recipe then you've got to make this cake!
Expert Baking Tips
- Cake Pan: Use either an 8-inch or 9-inch cake pan. Line your pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Food Coloring: I recommend using red gel food coloring over a liquid kind. You don't have to use as much and the red color is much brighter and deeper.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Cocoa Powder: Just a small amount of cocoa powder is needed.
- Butter: Make sure to use unsalted butter.
- Oil: Use either vegetable oil or canola. This helps the cake to turn out really moist.
- Red Food Coloring: My favorite food coloring to use for any red velvet recipe is Wilton's red food gel. It works so well!
- Vinegar: Using white vinegar is a necessary ingredient in this cake.
- Buttermilk: This is another necessary ingredient for red velvet. It adds tanginess and creaminess.
- Cream Cheese: Be sure to use the brick-style cream cheese and not the one from a tub.
Instructions
Here are the step by step instructions on how to make this easy red velvet cake recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 2: Cream together the butter and sugar. In the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar on high speed until combined.
Step 3: Wet ingredients. Mix in the egg, vegetable oil, red food coloring, vinegar, and vanilla extract. Be sure to scrape the sides of the bowl as needed.
Step 4: Combine the ingredients. Reduce the mixer speed to low and alternately add the flour mixture and buttermilk, starting and ending with the flour and mixing just until combined.
Step 5: Bake the cake. Scrape the red velvet cake batter into the prepared pan and bake for 25-30 minutes.
Step 6: Make the frosting. Beat the cream cheese and butter on high speed until smooth. Add the powdered sugar and vanilla extract and mix until combined.
Then beat on high speed for another 1-2 minutes until smooth and creamy.
Storing Tips
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Red velvet is kind of a mixture between a chocolate cake and a vanilla cake. You'll taste subtle hints of both flavors. And since it also includes vinegar and buttermilk, you'll taste some tang as well.
Yes, because it's an essential ingredient in this cake. If you don't have any, you can easily make your own by combining a 1/2 cup of milk and 2 teaspoons of lemon juice. Let it sit for at least 10 minutes before using.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Valentine's Day Recipes
Mini Red Velvet Cake
Equipment
- 8 or 9-Inch Cake Pan
- Electric Stand Mixer
- Rubber Spatula
Ingredients:
Red Velvet Cake
- 1 ⅓ cups all-purpose flour
- 2 tablespoons cocoa powder, sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ¼ cup butter, room temperature
- 1 large egg, room temperature
- ¼ cup vegetable oil (or canola)
- 2 teaspoons red food gel
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- ½ cup buttermilk, room temperature
Cream Cheese Frosting
- 4 ounces brick-style cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Valentine's Day sprinkles (optional)
Instructions:
- Preheat the oven to 350 degrees and line one 8-inch cake pan (you can also use a 9-inch) with parchment paper then nonstick spray. Set aside.
Red Velvet Cake
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on med-high speed until fully combined (it'll be a lumpy and that's ok!).
- Reduce the speed to medium and mix in the egg, vegetable oil, red food coloring, vinegar, and vanilla extract. Be sure to scrape the sides of the bowl as needed.
- On low speed, alternately add the flour mixture and buttermilk, starting and ending with the flour (flour, buttermilk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a rubber spatula.
- Scrape the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes come out clean. Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.
Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachent, cream together the cream cheese and butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Assemble
- Once the cake is cooled, use an offset spatula to spread on the cream cheese frosting. Then add your sprinkles.
- Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
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