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Slice of a small red velvet cake with cream cheese frosting on top
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Mini Red Velvet Cake

Learn how to make a mini red velvet cake that has the perfect red velvet flavor and a beautiful red color. Topped with cream cheese frosting - this small cake is quick and simple to make and will serve 4 people, or 2 people with leftovers. The perfect small batch dessert for Valentine's Day.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: 6-inch Red Velvet Cake, Mini Red Velvet Cake, Small Red Velvet Cake
Servings: 4 people
Author: Fiona Dowling

Equipment

  • 6-inch (15 cm) round cake pan

Ingredients

Mini Red Velvet Cake

  • 3/4 cup all-purpose flour (94 grams)
  • 1 tablespoon cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter (28 grams) melted
  • 3 tablespoons vegetable oil (45 ml)
  • 2/3 cup granulated sugar (133 grams)
  • 1 large egg
  • 1/3 cup milk (80 ml) 2% or whole milk
  • 1 tablespoon sour cream (15 ml) or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vinegar
  • 1-2 teaspoons red food coloring

Cream Cheese Frosting

  • 1/4 cup unsalted butter (56 grams) softened
  • 2 tablespoons cream cheese use full fat, brick style for best results
  • 1 - 1 1/2 cups powdered sugar (110 - 165 grams)
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-2 teaspoons whipping cream if needed

Instructions

Mini Red Velvet Cake

  • Preheat the oven to 350F (180C). Line the bottom of a 6-inch (15 cm) round cake pan with parchment paper. Lightly grease the sides.
  • In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. If the cocoa powder is lumpy, be sure to sift it into the bowl.
  • In a separate small bowl, whisk together the melted butter, oil, sugar, egg, milk, sour cream, vanilla, vinegar and red food coloring. Keep whisking until you no longer see pieces of egg. It will look quite neon on this point.
  • Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together until you no longer see streaks or lumps of dry ingredients.
  • Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 30-35 minutes, or until an inserted toothpick comes out clean and the cake is starting to pull away from the pan.
  • Cool the cake in the pan for at least 10 minutes before gently inverting the pan and cooling on a wire rack.

Cream Cheese Frosting

  • In a small-medium bowl, beat the butter until soft. Then mix in the cream cheese.
  • Add in 1 cup powdered sugar along with the salt and vanilla extract. Beat together starting with the mixer on a low speed until combined.
  • Beat in the rest of the powdered sugar a little at a time until the desired sweetness is reached. If the frosting seems too thin - beat in a little cream (or milk).
  • Place the cake on the plate that you plan to serve it on. Ensure the cake is fully cooled, then frost the top with a flat knife. Optionally, decorate with sprinkles.

Notes

  1. Red Food Coloring: I use gel for a more vibrant color. Liquid works too.
  2. Storage: Store leftovers in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 4 days. Cake is always best served the day that it is baked.
  3. Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming the cake is sliced into 4 uniform pieces and all the frosting is used. 

Nutrition

Calories: 703kcal | Carbohydrates: 99g | Protein: 6g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 340mg | Potassium: 115mg | Fiber: 1g | Sugar: 79g | Vitamin A: 764IU | Vitamin C: 0.04mg | Calcium: 54mg | Iron: 2mg