Small Red Velvet Cake (One Layer)

5 from 4 votes

This small red velvet cake recipe comes together in just one bowl, takes 5 minutes to prep, and is baked in a single 8-inch cake pan. It's the perfect size for two people to share on Valentine's Day or a special date night. Plus, it's topped with a creamy cream cheese frosting!

Prep Time5

Cook Time25

Cool Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: slices

Calories: 385kcal

Author: Karissa Parrish

Equipment

8 or 9-Inch Cake Pan
Mixing Bowl
Electric Stand Mixer

Ingredients

Red Velvet Cake

¾ cup sugar
⅓ cup vegetable oil (or canola oil)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 teaspoon vinegar
¼ teaspoon red food gel
½ cup buttermilk, room temperature preferred
1 cup all-purpose flour
1 ½ tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Cream Cheese Frosting

4 ounces brick-style cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Valentine's Day sprinkles (optional)

US Customary - Metric

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 large mixing bowl, whisk together the sugar, vegetable oil, egg, vanilla extract, vinegar, red food gel, and buttermilk until fully combined.
Add the flour, cocoa powder, baking powder, baking soda, and salt and whisk just until everything is combined.
Scrape the batter into the prepared cake pan and bake for 22-28 minutes, or until a toothpick inserted into the middle of the cake 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 attachment, 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.

Notes

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: Although highly recommended for the best cake texture, you don't have to have your ingredients at room temperature before baking. If you're in a hurry just use the egg and buttermilk straight from the refrigerator.

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.

Nutrition