Go Back
Print

Single Serve Red Velvet Cake

Course Dessert
Servings 1

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.