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Mini Red Velvet Cake

Course Dessert
Cuisine American
Keyword cake for one, red velvet, small red velvet cake, valentines dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
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

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 5x7-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.