Enjoy a mini Red Velvet Cake perfect for 1-2 people. Soft, chocolatey, and topped with cream cheese frosting. Perfect for one or two people to enjoy.
Prep Time10 minutesmins
Cook Time40 minutesmins
Cooling Time10 minutesmins
Total Time1 hourhr
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
5-inch baking dishThis small red velvet cake can be baked in a 5x5-inch baking dish, a 5x7-inch baking dish, a 4x6-inch baking dish, a 6-inch round cake pan, or 2 (10-ounce) ramekins.
Ingredients
¼cupvegetable oil, avocado oil, or canola oil
½cupgranulated sugar
1largeegg
½teaspoonvanilla extract
2teaspoonsred food coloring
½teaspoonwhite vinegar
1tablespoonunsweetened cocoa powder
½cupall purpose flour
¼teaspoonbaking soda
⅛teaspoonsalt
¼cupbuttermilk
For the frosting
2ouncescream cheese, softened
2tablespoonsbutter, softened
½cuppowdered sugar, sifted
¼teaspoonvanilla extract
Optional: 2 tablespoons chopped pecans for garnish
Set your oven to 350 degrees F (177 degrees C).Using an electric mixer at medium speed, blend the oil and sugar in a medium-sized bowl for 1 minute. Add in the egg, vanilla extract, red food coloring, and white vinegar, beating for another minute.
In a separate small bowl, whisk together cocoa powder, flour, baking soda, and salt.
Gradually mix half of the dry ingredients into the wet mixture. After blending well, incorporate the buttermilk. Then, add the remaining dry ingredients, mixing until just combined.
Lightly grease a small baking dish with butter or cooking spray. Pour the red velvet cake batter into the prepared dish.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
Bake for 35-40 minutes. Once baked, remove from the oven and let it cool completely before frosting.
Make The Frosting
Add cream cheese and butter to a medium-sized mixing bowl and beat on high with an electric mixer until the ingredients are well combined.
Slowly pour in the sifted powdered sugar and beat on low speed until all the sugar has been fully mixed in. Pro Tip: Sifting the powdered sugar after measuring is always helpful because it breaks up any lumps.
Add the vanilla and continue whipping until the frosting is smooth and fluffy.
Once the cake is completely cool, apply the frosting evenly. Since the cake is topped with cream cheese frosting, it should be stored in the refrigerator.
Video
Notes
Room Temperature Egg: Always start with a room temperature egg for this recipe. Place the egg on the counter about 30 minutes before you begin baking for optimal integration into the batter.
Cream Cheese and Butter for Frosting: For smoother and easier mixing, ensure that the cream cheese and butter are at room temperature before making the frosting.
Accurate Flour Measurement: Precise flour measurement is crucial for the success of red velvet cake, as with all baking recipes. While using a digital scale is the most accurate method for measuring flour and sugar, here's an alternative if you don't have one:
First, stir the flour in its container to loosen it.
Then, use a spoon to gently scoop the flour into a dry measuring cup.
Baking Time and Checking for Doneness: It typically takes 35 minutes to bake a small red velvet cake. Check if it's done by inserting a toothpick or a sharp knife into the center of the cake. If it comes out clean, the cake is ready. Depending on your oven, you might need an additional 5 minutes or so.