Small Red Velvet Cake
Our Small Red Velvet Cake recipe is just as good as it two-tiered counterpart only smaller. It’s soft, moist, and topped with a rich cream cheese frosting.
Red velvet cake might just be my absolute favorite cake. I really, really enjoy a good two or three-tiered red velvet cake with cream cheese frosting.
But, most of us know how sweet and heavy those gigantic pieces of cake can be. John and I tend to save those as a once or twice a year type of thing, kind of like our cranberry cheesecake and gingerbread Bundt cake.
That doesn’t mean we don’t get a craving for cake every now and then. Instead of making a huge cake, we started making smaller cakes that are one layer and the perfect size for a couple of servings each.
This small red velvet cake is just that. It can be made in either a 6-inch or 7-inch cake pan and has 6 servings. It’s soft, moist, has a light cocoa flavor, and tastes perfect with homemade cream cheese frosting.
Looking for other cakes and cupcakes perfect for sharing? Try our mini carrot cakes, pumpkin coffee cake, and snickerdoodle cupcakes!
Frequently Asked Questions
How do I make this into a two-tiered cake?
If you’d like to use this cake for a tiered cake instead of a one layer red velvet cake, simply make 2 cakes and increase the amount of frosting.
We haven’t tried to double or triple the ingredients for the batter, so we can’t say how well that would work. Our recommendation is to make two separate batches of batter.
Can I use a different size pan?
In our experience, a 6-inch pan works best if you want to change pan sizes. You’ll need to change the baking time slightly since the batter will be thicker in the pan. A 6-inch pan makes a mini red velvet cake.
We don’t recommend using a larger pan, because the cake will be too thin and won’t bake properly.
What can I use in place of red food coloring in a red velvet cake?
If you need something to use as a substitute for red food coloring in your cake, try pure beet juice, beet powder, or even unsweetened pomegranate juice. Any of those can affect the flavor of the cake, so consider doing a test run ahead of time.
It will also give you a chance to determine how much you need to achieve the red color you prefer.
Can this recipe be doubled or tripled?
We have not tried to double or triple this recipe, so we can’t say with certainty how it will turn out. We recommend making each batch of batter separately.
Does red velvet cake have chocolate in it?
Yes, it does! There is unsweetened cocoa powder in red velvet cake which gives it a hint of chocolate flavor.
Tips for Making a Small Red Velvet Cake
- Measure the ingredients properly to ensure the cake turns out as intended.
- Don’t over bake the cake; otherwise, it will become dry.
- For an extra moist cake, add a tablespoon of sour cream, Greek yogurt, or an extra tablespoon of oil to the batter. Or, if the cake is already baked, add a simple syrup to the top before adding the cream cheese frosting.
- Let the cake cool completely before frosting so the frosting won’t melt and slide off the cake.
How to Make a Small Red Velvet Cake
(These instructions include step-by-step photos but don’t include the exact amounts of each ingredient. For that information, you’ll want to scroll to the recipe card further down the page.)
- Start by preheating the oven to 350°F, and greasing a 6-inch or 7-inch cake pan. Set aside.
- Sift together the cake flour, cocoa, baking soda, and salt. Set aside.
- Using a separate bowl and an electric mixer, cream together the butter and sugar until the the mixture is light in color. Add the egg, and continue to mix until combined.
- Next, add the oil, food coloring, vanilla, and vinegar. Mix just until combined, then pour in half the dry ingredients and half the buttermilk.
- Beat on low speed until no flour streaks remain (don’t over mix). Add in the remaining flour mixture and buttermilk, and continue to mix until incorporated.
- Pour the batter into the prepared pan, and bake for 18-22 minutes for a 6-inch pan or 15-18 minutes for a 7-inch pan. A toothpick inserted in the center should come out clean when the cake is cooked through.
- Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack. Cool the cake completely before frosting.
How to Make the Cream Cheese Frosting
- Place the cream cheese, powdered sugar, butter, and vanilla in a large bowl. Beat on low-medium speed until smooth and creamy.
- Use an icing spatula or knife to apply the frosting to the cooled cake. Slice and serve!
Storage
Refrigerator: Store the frosted cake in the refrigerator for up to 4 days.
Freezer: Our red velvet cake freezes well! Wrap tightly in freezer paper or plastic wrap followed by aluminum foil. The cake will stay good for about 2 months.
Ingredients
For the Cake:
- ½ cup cake flour
- 1 teaspoon cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon canola oil, or vegetable oil
- 2 ½ teaspoons red food coloring
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- ¼ cup buttermilk, room temperature
For the Frosting:
- 4 ounces block-style cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F, and lightly grease a 7-inch cake pan. Set aside.
- In a medium bowl, sift together the flour, cocoa powder, baking soda and salt.½ cup cake flour1 teaspoon cocoa powder¼ teaspoon baking soda¼ teaspoon salt
- In a separate medium bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg, and mix well to combine.2 tablespoons unsalted butter½ cup granulated sugar1 large egg
- Add the oil, vanilla, food coloring and vinegar to the butter mixture, and continue to mix on low speed just until combined.1 tablespoon canola oil2 ½ teaspoons red food coloring1 teaspoon vanilla extract½ teaspoon white vinegar
- Add half of the dry ingredients and half of the buttermilk to the wet ingredients. Beat on low speed, then repeat with the remaining dry and wet ingredients. Pour the batter into the prepared pan.¼ cup buttermilk
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Frosting:
- In a medium bowl, use an electric mixer to beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Use an icing spatula to apply the frosting to the cake in an even layer.4 ounces block-style cream cheese4 tablespoons unsalted butter¾ cup powdered sugar½ teaspoon vanilla extract
- Serve the cake immediately or refrigerate until ready to serve.
- Scroll up and see the post for tips, answers to frequently asked questions, and storage information.
all I have is a 9 in round cake pan and would that work .
Hi Doris,
I’m so sorry for the delay in responding to your question. We had an issue with the software that handles our comments.
A 9-inch pan is going to be a tad too big for this cake. It would be really thin once it bakes, and the baking time would change.