Mini Red Velvet Cake
on Jan 15, 2025, Updated Jan 26, 2025
I may receive compensation in the form of payment or products to supplement my posts, but all opinions remain my own. Read our disclosure policy.
Learn how to make a mini red velvet cake that has the perfect red velvet flavor and a beautiful red color. Topped with cream cheese frosting – this small cake is quick and simple to make and will serve 4 people, or 2 people with leftovers. The perfect small batch dessert for Valentine’s Day.
There’s nothing better than a slice of moist red velvet cake slathered with a generous amount of cream cheese frosting. I think red velvet is the quintessential Valentine’s Day treat because of the beautiful deep red color. But if you’re looking for a red velvet dessert, but don’t need to serve a crowd, this mini red velvet cake is just the thing.
It’s a simple recipe that requires no fancy decorating skills and rivals the flavor and cake crumb of the best red velvet cakes. It’s a single layer cake made in a 6-inch round pan. It will serve about 4-6 people if serving smaller pieces, or make it for date night and have leftovers the next day.
How to Make A Mini Red Velvet Cake
As mentioned, you’ll need a 6-inch (15 cm) round cake pan to make this cake. You could also make this in an 8×4 inch loaf pan – but the bake time will be less and the cake will be thinner.
- Preheat the oven to 350F (180C). Line the bottom of the pan with a round of baking powder and lightly grease the sides.
- In a medium bowl, start by whisking together the dry ingredients: flour, cocoa, baking soda and salt.
- Red velvet is in between vanilla and chocolate in flavor – so there’s just a little cocoa in this recipe.
- In a separate bowl you’ll whisk together the wet ingredients: melted butter, oil, egg, milk, a little sour cream, vanilla extract, red food coloring and a touch of vinegar.
- Using butter gives the cake more flavor, whereas the oil keeps the cake moist and tender for longer.
- Typically, red velvet cake is made with buttermilk. But since this recipe is a simple, mini cake – I decided to use milk and sour cream to avoid having to buy a carton of buttermilk to only use 1/3 cup.
- The vinegar is key for giving the cake the quintessential hint of tang that’s key for red velvet.
- Add the wet ingredients to the bowl of dry ingredients and whisk together until smooth. You should no longer see lumps or streaks of dry ingredients.
- Pour the batter into the prepared pan. The cake will bake for about 30-35 minutes, or until an inserted toothpick comes out clean (no gooey cake batter) and the cake is pulling away from the edges of the pan.
- Note: I used a cake strip so that the cake bakes with a flatter top. This is optional. Cake strips can be purchased in baking stores or online. They’re soaked in water first, then wrapped around the cake pan.
The cream cheese frosting just might be my favorite part of any red velvet cake. This recipe makes a tangy cream cheese frosting that’s enough for a thick layer on top. As always when making cream cheese frosting, be sure to use brick-style full fat cream cheese. Anything that’s low fat, spreadable or comes in a tub is too thin.
You’ll love this mini red velvet cake because of its incredibly moist texture, delicious red velvet flavor and generous amount of red velvet frosting.
For more mini cake recipes, be sure to try:
Mini Red Velvet Cake
Equipment
- 6-inch (15 cm) round cake pan
Ingredients
Mini Red Velvet Cake
- 3/4 cup all-purpose flour (94 grams)
- 1 tablespoon cocoa
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (28 grams), melted
- 3 tablespoons vegetable oil (45 ml)
- 2/3 cup granulated sugar (133 grams)
- 1 large egg
- 1/3 cup milk (80 ml), 2% or whole milk
- 1 tablespoon sour cream (15 ml), or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon vinegar
- 1-2 teaspoons red food coloring
Cream Cheese Frosting
- 1/4 cup unsalted butter (56 grams), softened
- 2 tablespoons cream cheese, use full fat, brick style for best results
- 1 – 1 1/2 cups powdered sugar (110 – 165 grams)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-2 teaspoons whipping cream, if needed
Instructions
Mini Red Velvet Cake
- Preheat the oven to 350F (180C). Line the bottom of a 6-inch (15 cm) round cake pan with parchment paper. Lightly grease the sides.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. If the cocoa powder is lumpy, be sure to sift it into the bowl.
- In a separate small bowl, whisk together the melted butter, oil, sugar, egg, milk, sour cream, vanilla, vinegar and red food coloring. Keep whisking until you no longer see pieces of egg. It will look quite neon on this point.
- Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together until you no longer see streaks or lumps of dry ingredients.
- Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 30-35 minutes, or until an inserted toothpick comes out clean and the cake is starting to pull away from the pan.
- Cool the cake in the pan for at least 10 minutes before gently inverting the pan and cooling on a wire rack.
Cream Cheese Frosting
- In a small-medium bowl, beat the butter until soft. Then mix in the cream cheese.
- Add in 1 cup powdered sugar along with the salt and vanilla extract. Beat together starting with the mixer on a low speed until combined.
- Beat in the rest of the powdered sugar a little at a time until the desired sweetness is reached. If the frosting seems too thin – beat in a little cream (or milk).
- Place the cake on the plate that you plan to serve it on. Ensure the cake is fully cooled, then frost the top with a flat knife. Optionally, decorate with sprinkles.
Notes
- Red Food Coloring: I use gel for a more vibrant color. Liquid works too.
- Storage: Store leftovers in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 4 days. Cake is always best served the day that it is baked.
- Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming the cake is sliced into 4 uniform pieces and all the frosting is used.
