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.
Prep Time30 mins
Cook Time27 mins
Total Time57 mins
Servings: 6 slices
- 1 1/4 cups all-purpose flour 162 g
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoon cocoa powder 11 g
- 3/4 cup granulated sugar 136 g
- 1/4 teaspoon salt
- 3/4 cup buttermilk 172 g
- 1/4 cup vegetable oil 51 g
- 1/4 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
- 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
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.
Serving: 182g | Calories: 690kcal