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–+ servings
a slice of red velvet cake with cream cheese frosting and a sprig of fresh mint on a clear plate
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5 from 9 votes

Mini Red Velvet Cake

An incredibly soft and moist mini red velvet cake with a rich hint of cocoa, topped with creamy cream cheese frosting. Perfect for a few servings and easy to make.
Prep Time10 minutes
Cook Time40 minutes
Cooling Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chocolate cake, cream cheese frosting, mini cake, mini red velvet cake, red velvet cake, red velvet cake for one, red velvet cake for two, small batch red velvet cake, small red velvet cake
Servings: 4 servings
Author: Joanie Zisk

Equipment

Ingredients

For the Cake

  • ¼ cup vegetable oil , avocado oil, or canola oil
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 teaspoons red food coloring
  • ½ teaspoon white vinegar
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup all purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup buttermilk

For the Frosting

  • 2 ounces cream cheese -softened to room temperature
  • 2 tablespoons butter -softened to room temperature
  • ½ cup powdered sugar -sifted
  • ¼ teaspoon vanilla extract
  • Optional: 2 tablespoons chopped pecans for garnish
US - Metric

Instructions

  • Preheat the Oven: Set to 350°F (177°C).

Make the Cake

  • Mix Wet Ingredients: In a medium bowl, use an electric mixer on medium speed to beat the oil and sugar for 1 minute.
  • Add Flavor & Color: Mix in the egg, vanilla, red food coloring, and vinegar. Beat for another minute.
  • Combine Dry Ingredients: In a small bowl, whisk together the cocoa powder, flour, baking soda, and salt.
  • Mix the Batter: Gradually add half of the dry ingredients to the wet mixture, mixing well. Stir in the buttermilk, then add the remaining dry ingredients, mixing until just combined.
  • Prepare the Baking Dish: Lightly grease a small baking dish or cake pan. Pour in the batter. Place the baking dish on a rimmed baking sheet to catch any spills.
  • Bake: Bake for 35-40 minutes. Let cool completely before frosting.

Make The Frosting

  • In a medium bowl, beat softened cream cheese and butter on high speed until smooth. Gradually mix in sifted powdered sugar at low speed. Once combined, add vanilla and beat until fluffy.
  • Frost the Cake: Once cooled, spread frosting evenly. Store the cake in the refrigerator.

Video

Notes

    • Room Temperature Egg: Let the egg sit at room temperature for about 30 minutes before baking. This helps it blend smoothly into the batter.
    • Softened Cream Cheese & Butter: For a smooth, easy-to-mix frosting, make sure both are at room temperature.
    • Measuring Flour Correctly: For accuracy, use a digital scale. If measuring by hand, fluff the flour first, then spoon it into a dry measuring cup and level it off.
    • Baking Time & Doneness: Bake for about 35 minutes. Check by inserting a toothpick in the center—if it comes out clean, it's done. If needed, bake for 5 more minutes.
If doubling this recipe, use either two 5x5 inch baking dishes or one 6x8 inch baking dish.
Best Baking Dish Sizes & Baking Times
This mini red velvet cake can be baked in different dish sizes. Choose one that works best for you:
  • 5x5-inch baking dish (25 sq. inches)
  • 5x7-inch baking dish (35 sq. inches)
  • 4x6-inch baking dish (24 sq. inches)
  • 6-inch round cake pan (28 sq. inches)
  • Two 10-ounce ramekins (each 12.5 sq. inches)
Baking Times:
  • Square & rectangular dishes: 35-40 minutes
  • Round pan & ramekins: 30-35 minutes
Tip: If using a 6-inch round cake pan, double the frosting recipe for full coverage. Using a dish significantly larger or smaller than recommended will change the baking time and could affect the texture.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 262mg | Potassium: 95mg | Fiber: 1g | Sugar: 41g | Vitamin A: 458IU | Calcium: 44mg | Iron: 1mg

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