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.
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.
- 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.
- Whisk sugar and salt into the sifted flour mixture.
- Beat buttermilk, vegetable oil, melted butter, egg, vanilla extract, and liquid red food color together in a large mixing bowl with a whisk.
- Add the flour mixture to the liquid mixture.
- Mix with a whisk until smooth.
- 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.
- Bake until a toothpick inserted in the middle comes out clean with just a few crumbs attached.
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.
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.
Grease your cake pans well – 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.
Cutting the parchment paper to fit your cake pans – 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.
Love red velvet? Try these!
Hungry for more?
Mini Red Velvet Cake Recipe
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 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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
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.
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!
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!
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?
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!
Thank you so much for your prompt reply!
You’re welcome Sonia!
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?
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.
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?
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.
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.
Yay! Thank you Joy, you made the perfect substitution 🙂 Happy anniversary to your parents!
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!
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.
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!
I hope it turns out delicious!
I dont have a 6 inches cake pan ..can I bake the cake in an 8 inches wide ×4 inches deep cake pan
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.
Wooooooow! This is by far the best red velvet cake ever!
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
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.
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
Mmm love whipped cream, thanks for letting me know Jessi, so glad it worked out!
Thanks a lot ..you are a darling.
Can I make this cake in a one layer 8″ cake pan? The baking time would be the same or longer? Thanks
Hi Lynn, yes you can bake in one 8” pan, bake time will likely be a bit longer, probably around 30-35 mins. Check at 30 to make sure you don’t overbake.
Hello
Can I make this cake in cooker
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.
Thank you for this recipe. My siblings love it! ❤️❤️
Thank you Lin!
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
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.
Is this for making a single layer 8 inch cake?
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.
This red velvet cake is adorable and the colour is just perfect. I love that tangy frosting too.
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?
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.