Indulge in a delightful treat with our Single Serve Red Velvet Cake! This mini cake packs all the goodness of a classic Red Velvet Cake into a perfect 4-inch size, just right for one or two people. Whether it’s a cozy date night or a solo sweet craving, this cake is your go-to solution!
Single Serve Red Velvet Cake
Ingredients
For the Cake:
- ¼ cup sugar 55g
- ¼ cup flour 35g
- 1 tbsp cornstarch
- ½ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- 2 tbsp oil
- 1 tbsp melted butter
- ¼ tsp vanilla
- 1 egg white or 1 whole egg for a richer cake
- 3 tbsp buttermilk or make your own with 3 tbsp milk + ½ tsp vinegar
- 1-2 teaspoon red food color
- 1 tbsp cocoa powder
- 1 tbsp hot water
For the Cream Cheese Frosting:
- ¼ cup butter softened (56g)
- 4 oz cream cheese room temperature (113g)
- ¾ cups powdered sugar
- ¼ tsp vanilla
Instructions
#### Cake:
- Preheat your oven to 350F and prepare two 4-inch cake pans with butter or parchment paper.
- In a bowl, whisk together sugar, flour, cornstarch, baking powder, baking soda, and salt until smooth.
- Add oil, melted butter, vanilla, egg white, buttermilk, and red food color to the same bowl. Gently whisk until well combined.
- In a separate bowl, mix cocoa powder with hot water to bloom it, then add to the cake batter and gently mix.
- Divide the batter evenly between the two cake pans.
- Bake for approximately 15 minutes or until the cakes are fully cooked.
- Allow the cakes to cool completely.
#### Frosting:
- Whisk together cream cheese, softened butter, and vanilla until smooth.
- Gradually add powdered sugar and continue whisking until a creamy frosting forms.
#### Decoration:
- Trim the tops of the cakes to create an even surface.
- Place one cake on a serving stand and generously cover it with frosting.
- Top with the second cake and frost again, covering the entire cake or piping frosting on top.
- Serve and enjoy your mini red velvet delight!
Notes
- You can adjust the amount of cocoa powder to control the cake’s color and chocolate flavor.
- Avoid overmixing the batter or overbaking the cake for the best results.