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Home » Recipes » Dessert » Cakes

Mini Red Velvet Cake

By Trang Doan - Jan 6, 2020 (updated Jan 5, 2020) - This post may contain affiliate links.

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A classic cake recipe like this Red Velvet Cake recipe is a must-have in your dessert arsenal. Better yet, the smaller size of this mini red velvet cake makes it the perfect everyday occasion dessert, a great way to end tonight’s dinner.

A slice of red velvet cake on a plate

Red velvet cake with cream cheese frosting is my absolute favorite cake flavor, and I promise you, it’s for good reason! The cake has super moist crumbs and is slightly chocolatey. It’s covered in a tangy and silky cream cheese frosting that I wouldn’t hesitate to eat with a spoon.

This mini red velvet cake will give you 6 generous size servings, and 8 smaller servings if you want to stretch it. It’s small and mighty, but no less impressive than the full size version. It is perfect for birthdays, Valentine’s Day, holidays and everyday occasions.

How to Make Red Velvet Cake from scratch

Red Velvet Cake is not just a white cake with red dye. It has a distinct and complex flavor from the addition of cocoa powder and buttermilk in the cake batter plus the signature tanginess from the cream cheese frosting.

The easy red velvet cake batter

To make the cake batter, you will need a couple of mixing bowls and a whisk. No electric mixer or stand mixer is needed for the cake, but you’ll need it for the frosting.

Making red velvet cake batter

How to make red velvet cake batter (Photos 1 – 6)

  1. In a medium mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder to get rid of any lumps to ensure a smooth batter.
  2. Whisk sugar and salt into the sifted flour mixture.
  3. Beat buttermilk, vegetable oil, melted butter, egg, vanilla extract, and liquid red food color together in a large mixing bowl with a whisk.
  4. Add the flour mixture to the liquid mixture.
  5. Mix with a whisk until smooth.
  6. Divide batter into two 6” cake pans. Prepare the pans by brushing with melted butter and line the bottom with parchment paper cut to fit.
  7. Bake until a toothpick inserted in the middle comes out clean with just a few crumbs attached.
Red velvet cakes baked in 6" cake pans

Fully baked red velvet cake (Photo 7)

Why isn’t vinegar used in this red velvet cake recipe?

Most red velvet cake recipes will call for a small amount of vinegar. Just a half teaspoon to one teaspoon of vinegar is used to facilitate a reaction with the baking soda and help the cake rise.

Baking soda is basic while vinegar is acidic, these two ingredients react to form carbon dioxide gas, which gives rise to the cake. But keep in mind that buttermilk is also acidic, and will give the same result.

This red velvet cake recipe calls for plenty of buttermilk and that’s why vinegar is not absolutely necessary. I also use baking powder in this recipe as well to ensure a good rise in the oven.

Do I have to use red food coloring?

Well, the quick answer is yes. I like using McCormick brand liquid red food color, the one you can easily get from the grocery store. Half a bottle is just enough for this recipe. The results are always consistent and vibrant.

If you want to reduce the amount of red food coloring in your cake, you could try a gel red food color. However, a word of warning, I haven’t been able to find a brand that gives a vibrant red color to this cake. The one I tested this recipe with yielded a darker, more purplish tone.

Can I use beet? I’ve attempted to make red velvet cake with beet before and the resulting flavor was too earthy, not quite the classic red velvet cake flavor I was looking for. Though I haven’t tried beet powder yet.

A mini red velvet cake on a cake stand

The frosting

To me, a red velvet cake isn’t complete without its signature tangy cream cheese frosting. This particular cream cheese frosting is not too sweet, and the tanginess compliments the cake flavor well. The simple cream cheese frosting is made with just four ingredients:

  • Cream cheese
  • Unsalted butter
  • Pure vanilla extract
  • Powdered sugar

All the ingredients for the frosting are creamed together in a stand mixer or with a handheld electric mixer for the best results. Be sure to allow butter and cream cheese to soften at room temperature before making the frosting.

If you prefer a frosting that is less tangy and a little sweet, my runner-up recommendation is a swiss buttercream frosting. It is an egg white base buttercream, that is just as silky and creamy, without the tang. But keep in mind, cream cheese frosting is the more classic choice.

Other tips for the best red velvet cake recipe

Use a kitchen scale to divide the cake batter if you want to be precise, which will also help the cakes bake evenly. This mini red velvet cake recipe will give you approximately 320 grams of batter for each 6” cake pan.

Use melted butter to brush the bottom and side of your cake pans, then line the bottom of the pan with a piece of round parchment paper cut to fit the cake pan you are using. Then also brush the parchment paper with melted butter. This will ensure easy and clean release of the cake.

Love red velvet? Try these!

  • Red velvet cupcakes
  • Red velvet cookie cups
  • Red velvet white chocolate chip cookies

Red velvet cake on a cake stand

If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

Baker’s Tip: Cutting the parchment paper to fit your cake pans is super easy. Just place a cake pan on top a piece of parchment paper and trace it with a pen, then cut along the tracing to get a round piece of parchment paper that will fit inside your cake pan.
A slice of red velvet cake on a plate

Red Velvet Cake

A classic cake recipe like this Red Velvet Cake recipe is a must-have in your dessert arsenal. Better yet, the smaller size of this mini red velvet cake makes it the perfect everyday occasion dessert, a great way to end tonight’s dinner.
5 from 6 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 27 minutes
Total Time: 57 minutes
Servings: 6 slices
Calories: 690kcal
Author: Trang

Equipment

  • 6" Cake Pans

Ingredients

Cake

  • 1 ¼ cups all-purpose flour (162 g)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoon cocoa powder (11 g)
  • ¾ cup granulated sugar (136 g)
  • ¼ teaspoon salt
  • ¾ cup buttermilk (172 g)
  • ¼ cup vegetable oil (51 g)
  • ¼ cup unsalted butter (melted & cooled, 2 oz, 57 g)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon red food color (13 g)
  • Melted butter for cake pans

Frosting

  • 8 oz cream cheese (room temperature, 226 g)
  • 4 oz unsalted butter (room temperature, 113 g)
  • ½ tsp pure vanilla extract
  • ¾ cup powdered sugar (75 g)

Instructions

Make the red velvet cake

  • Preheat the oven to 350°F.
  • Brush melted butter on two 6” round cake pans. Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. Set aside.
  • Sift together flour, cocoa powder, baking soda, and baking powder into a medium mixing bowl. Add sugar and salt to the flour mixture, and mix thoroughly with a whisk. Set aside.
  • Add buttermilk, oil, melted butter, eggs, vanilla extract, and red food color to a large bowl. Beat with a whisk until combined. Add the flour mixture to the liquid mixture, and whisk until a smooth batter forms.
  • Divide batter evenly among the two prepared cake pans and bake for 24-27 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached. Use a kitchen scale to divide the cake batter if you want to be precise, approximately 320 g of batter per pan. This will also help the cake bake evenly.
  • Remove from the oven and let cool on a wire rack for 10 - 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.

Prepare the cream cheese frosting

  • In a large mixing bowl or a stand mixer bowl, cream butter and cream cheese together until thoroughly mixed and creamy.
  • Add vanilla extract and beat to combine.
  • Add powdered sugar and stir until incorporated, gradually increase the mixer speed and beat until fluffy. Use right away.

Assemble and frost

  • Place the first layer of cake on a cake stand or plate, spread ½ cup of frosting on top with an offset spatula. Place the second layer on top of the frosted first layer, and spread another cup of frosting on top using the same offset spatula. Then add a thin layer of frosting on the side.
  • Refrigerate the frosted cake for at least 30 minutes before serving to allow the frosting to set.

Nutrition

Serving: 182g | Calories: 690kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.

A slice of red velvet cake on a plate

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Reader Interactions

Comments

  1. Sydney

    June 28, 2021 at 3:40 am

    5 stars
    Hi there, I am dying to make this and am so happy to see a smaller cake recipe! I want to make small cakes for my family of 4. I am thinking a 4 or 5 inch pan, 3 layers. Which do you think would work best and how would I best adapt your recipe? Thank you!

    Reply
    • Trang Doan

      June 28, 2021 at 8:12 am

      Hi Sydney, the batter for this recipe should be enough for three 5” layers. It will bake faster since it’s smaller so just make sure you don’t over bake. There isn’t much you have to change except for the bake time, I don’t know how long it will take but I’d say check at 15-20 mins, and bake longer if needed.

      Reply
  2. BJW

    April 18, 2021 at 8:16 am

    5 stars
    I am not a red velvet cake fan, but thought it was good. However, my red velvet cake loving family members said it was:
    Great
    Best red velvet cake ever
    Moist
    Really really good
    So even though it’s nit my favorite cake, I have orders to bake more.

    Reply
  3. France

    April 17, 2021 at 9:48 pm

    How many cupcakes would this recipe make?

    Reply
    • Trang Doan

      April 18, 2021 at 7:52 am

      Hi France, I recommend this red velvet cupcake recipe instead.

      Reply
  4. Yaslin

    March 19, 2021 at 11:59 am

    Hi, I Looooove this cake! Just wondering if I can use this recipe to make a sheet cake approx. 15×12 inches? How long would I need to bake the cake for? Thank you 🙂

    Reply
    • Trang Doan

      March 20, 2021 at 3:03 pm

      Hi Yaslin, that’s a really big sheet cake. You’ll need at least 3x this recipe, maybe even a little more. I don’t know exactly how long since I’ve never made sheet cake but I would suggest perhaps 20 – 30 minutes, and then check the doneness with a toothpick.

      Reply
  5. Marie

    February 09, 2021 at 4:36 pm

    Hi there! I have a question in regards to the cake pan. I already have one 6″x2″ cake pan at home, now I am planning of buying another cake pan but instead of 6″x2″, I will buy the 6″x3″ cake pan. Is that ok? I have another recipe that requires the 6″x3″ that is why I choose to buy it instead. Will the baking time the same? Pls reply. thank u

    Reply
    • Trang Doan

      February 09, 2021 at 6:11 pm

      It should be fine as long as you divide the batter evenly among the two pans. The bake time will depends on how much batter you have in the pan, not the pan itself so you don’t have to worry about it too much.

      Reply
  6. Nicole

    January 30, 2021 at 9:32 am

    Hi Trang, my friend says boiled milk frosting is traditional for red velvet cake. What do you think?
    I’m thinking of trying your version; I do like the idea of a smaller cake!

    Reply
    • Trang Doan

      January 30, 2021 at 12:19 pm

      Hi Nicole, my very first experience with red velvet cake was with cream cheese frosting and I loved it. I have never heard of boiled milk frosting before, but your friend could be right, I haven’t done enough research on the origin of the red velvet cake so I won’t pretend to know what is truly traditional. If you love cream cheese I think you’ll enjoy the tanginess of the frosting in this cake. Give it a try and let me know how you prefer it!

      Reply
  7. Sonia

    January 24, 2021 at 8:52 am

    I’m hoping to make this cake for my first wedding anniversary. Is there any way of making the frosting without an electric mixer? All I have is a nutribullet and then a stick blender which is don’t think will work?

    Reply
    • Trang Doan

      January 24, 2021 at 1:45 pm

      You can beat it by hand with a sturdy whisk, it’s doable but will take longer and a bit more elbow grease. I would not use a nutribullet or stick blender. An electric hand mixer is quite cheap if you want to invest in one for future baking endeavors!

      Reply
      • Sonia

        January 25, 2021 at 6:18 am

        Thank you so much for your prompt reply!

        Reply
        • Trang Doan

          January 26, 2021 at 5:54 am

          You’re welcome Sonia!

          Reply
        • Sonia

          January 26, 2021 at 1:55 pm

          How deep are the 6 inch pans? I have an 8 inch pan that is about 2.5 inches deep- could I use this and just do a single layer and then slice the cake in half and ice the middle?

          Reply
          • Trang Doan

            January 27, 2021 at 6:07 am

            The 6″ pans I have is about 2″. This recipe is for two 6″ cake layers, or one 8″ cake layer. I don’t think it will be thick enough to slice in half if you bake it in an 8″ pan. You can try it but I think it will be a very thin cake. Keep in mind baking in an 8″ pan will require more time so you gotta let it bake a bit longer, I think maybe 30 – 35 minutes.

          • Sonia

            January 27, 2021 at 6:39 am

            Thank you for your reply. I also have 2 x 8 inch pans that are 1.5inch deep. What would you recommend? I’m assuming I would have to double the recipe for this?

          • Trang Doan

            January 27, 2021 at 8:39 am

            Hi Sonia, yes I think it’s best if you double the recipe so the cake isn’t so thin. The 8″ pans that I have is almost 2″ deep, yours will probably work fine but just make sure not to fill the pan more than 2/3 full or it will overflow. If you end up with some extra batter just make cupcakes.

  8. Joy

    July 18, 2020 at 6:53 am

    5 stars
    This was so delicious, moist and EASY!!! i didn’t have buttermilk, so i just made some with vinegar mixed with milk and it worked perfectly! i even had a little extra batter and used it to make a few cupcakes which i proceeded to snack on while waiting for my cakes to cool down, YUM!! thanks so much for this recipe, now my parents can have a perfectly- sized anniversary cake lol.

    Reply
    • Trang

      July 18, 2020 at 10:32 am

      Yay! Thank you Joy, you made the perfect substitution 🙂 Happy anniversary to your parents!

      Reply
  9. Hannah

    July 14, 2020 at 4:57 am

    Hi! Since I can only put one 7″ pan on my convection turbo broiler ( I don’t have an oven yet), can I split the ingredients into 2 or I can let the other pan with batter in it to sit around for 27 minutes as I wait for the first pan to bake? Thanks!

    Reply
    • Trang

      July 14, 2020 at 6:55 am

      Ideally you should bake it right away because baking soda start to work as soon as you mix the batter, but I think it will probably be okay, the second one may not rise as much as the first one.

      Reply
      • Hannah

        August 06, 2020 at 1:00 am

        Omg, haven’t seen your reply for nearly a month! Good thing I haven’t tried making one yet. I asked some friends who also bake and they said the same thing. They do big batches but making sure they bake it right after the first batch. Thanks for taking the time to reply! Will try your recipe very soon!

        Reply
        • Trang

          August 06, 2020 at 6:46 am

          I hope it turns out delicious!

          Reply
          • Jessi

            November 07, 2020 at 3:39 am

            I dont have a 6 inches cake pan ..can I bake the cake in an 8 inches wide ×4 inches deep cake pan

          • Trang

            November 07, 2020 at 12:27 pm

            This recipe is for a mini cake, if you bake it in an 8″ pan, the batter will only be enough for 1 layer of 8″ cake.

  10. Lebo Oliver

    July 10, 2020 at 2:37 am

    5 stars
    Wooooooow! This is by far the best red velvet cake ever!

    Reply
    • Jessi

      November 07, 2020 at 3:45 am

      I dont have a 6 inches pan..can I bake the cake in an 8 inches wide×4 inches deep cake pan..I would love to slice the cake into half and frost the middle

      Reply
      • Trang

        November 07, 2020 at 12:29 pm

        This recipe is for a mini cake, if you bake it in an 8″ pan, the batter will only be enough for 1 layer of 8″ cake. If you want to do 2 layers 8″ cake you’ll need to double the recipe but I would recommend baking in 2 separate pan because it will take a long time to bake if you have such a thick layer, and then risking overbaking the outside by the time the inside is completed cooked.

        Reply
        • Jessi

          November 08, 2020 at 8:51 am

          Thanks a lot ..I baked the cake in an 8 inches pan and it came out moist and soft ..I sliced it into halves and frosted the middle ..it was so yummy ..I covered it with whipped cream frosting , it was divine

          Reply
          • Trang

            November 09, 2020 at 6:29 am

            Mmm love whipped cream, thanks for letting me know Jessi, so glad it worked out!

        • Jessy

          November 08, 2020 at 8:57 am

          Thanks a lot ..you are a darling.

          Reply
  11. Jivanti gariya

    June 27, 2020 at 7:30 pm

    Hello
    Can I make this cake in cooker

    Reply
    • Trang

      June 28, 2020 at 9:51 am

      Hi Jivanti, I’m not sure what kind of cooker you’re referring too. I don’t have any experience making cake with other equipment, only an oven, so I can’t answer your question.

      Reply
  12. Lin

    June 08, 2020 at 4:47 am

    Thank you for this recipe. My siblings love it! ❤️❤️

    Reply
    • Trang

      June 08, 2020 at 7:24 pm

      Thank you Lin!

      Reply
  13. Diane

    June 03, 2020 at 4:21 pm

    5 stars
    I love this recipe- super easy, tasty and very moist. Best of all, I love the simplicity of using buttermilk. I have a question- if I wanted to double the recipe for a single large cake, would any of the ingredients change and would I need to adjust the temperature /duration in the oven?
    Thanks!

    Diane

    Reply
    • Trang

      June 04, 2020 at 4:27 pm

      Are you planning to bake in 8″ cake pans? You can double everything. I’ve made a double batch before and used all oil (1 cup in this case) instead of half oil half butter. Same oven temperature, bake in 8″ cake pans for about 35 mins.

      Reply
      • Sonia

        January 26, 2021 at 1:58 pm

        Is this for making a single layer 8 inch cake?

        Reply
        • Trang Doan

          January 27, 2021 at 6:08 am

          This can be used to make a single 8″ layer, yes. Make sure to read my response to your other comment about baking time. I think you should do one layer cake and just frost the 1 layer instead of cutting it in half.

          Reply
  14. Marie

    January 13, 2020 at 5:14 pm

    5 stars
    This red velvet cake is adorable and the colour is just perfect. I love that tangy frosting too.

    Reply
    • Elisa

      July 12, 2022 at 4:02 am

      Hi this is an old thread so I hope you see this.. I’m wanting to try this recipe and am making a layer cake with multiple 8inch layers . I would like to use your strawberry cream cheese frosting but will replace the strawberries with raspberries. Do you think this would still taste as good?

      Reply
      • Trang Doan

        July 12, 2022 at 7:10 am

        Hi Elisa, I’m very partial to plain cream cheese frosting on red velvet cake so I would highly recommend sticking with the recipe as is. The raspberry cream cheese frosting sounds really good on its own however. It would be delicious on a lemon cake or a dark chocolate cake.

        Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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