Mini Red Velvet Cake
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A small red velvet cake with buttermilk and cocoa, topped with cream cheese frosting.
Ingredients
Cake
- ¼ cup vegetable/canola/avocado oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 teaspoons red food coloring
- ½ teaspoon white vinegar
- 1 tablespoon unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup buttermilk
Cream cheese frosting
- 2 oz cream cheese softened
- 2 tablespoons butter softened
- ½ cup powdered sugar sifted
- ¼ teaspoon vanilla extract
- 2 tablespoons chopped pecans optional
Equipment
- hand mixer
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F. With a hand mixer on medium speed, beat the oil and sugar for 1 minute. Add the egg, ½ teaspoon of vanilla, food coloring, and vinegar and beat 1 minute more.
- In another bowl, whisk the cocoa, flour, baking soda, and salt.
- Mix half the dry ingredients into the batter, then the buttermilk, then gently mix in the rest of the dry ingredients.
- Grease a 5-inch square or 5×7-inch baking dish, a 6-inch round pan, or two 10-ounce ramekins. Fill with the batter and set on a rimmed baking sheet. Bake for 35 to 40 minutes, until a toothpick comes out clean. Let the cake cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Slowly beat in the powdered sugar and ¼ teaspoon of vanilla until fluffy.
- Frost the cooled cake and sprinkle with pecans, if you like. Keep it in the refrigerator.
Notes
The baking time is for a 5-inch square dish. In a different pan, start testing with a toothpick a few minutes early.
Nutrition
Serving: 125g | Calories: 466kcal | Carbohydrates: 54g | Protein: 5.4g | Fat: 26g | Saturated Fat: 8.8g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 290mg | Potassium: 105mg | Fiber: 0.9g | Sugar: 41g | Vitamin A: 433IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ½ teaspoon white vinegar counted as wine vinegar, ¼ cup buttermilk counted as lowfat buttermilk. Brands and portions vary, so use it only as an approximation.