Mini Red Velvet Cake

This Mini Red Velvet Cake with Cream Cheese Frosting is baked in a 6 inch round cake pan, cooled and frosted, then cut and stacked into just 2 two-layer slices.

This recipe serves two but you can also make 4 smaller slices and serve four people, or make 4 red velvet cupcakes.

This red velvet cake recipe has been re-tested and updated to make an even smaller cake than my original recipe.

Reader Melissa said “I made into a small batch of cupcakes. So good!”

We enjoyed our cake after having this Chicken Oriental Salad for dinner. It would also go great paired with this Almond Crusted Chicken and Tomato Salad main dish.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Mini Red Velvet Cake

For the red velvet cake

Preheat the oven to 350 degrees F.

Spray a 6 inch cake pan with baking spray. Cut a 6 inch circle, with or without side tabs, out of parchment paper for easier pan removal.

Place the circle in the pan and spray again with non-stick spray.

In a bowl, whisk the flour, sugar, baking soda, salt, and unsweetened cocoa powder.

Using another bowl, whisk the vegetable oil, buttermilk, egg yolk, red food coloring, vinegar, and vanilla extract.

Combine the wet ingredients into the dry ingredients. Mix the batter just until the mixture is blended.

Pour the cake batter into the prepared baking pan.

Place the pan in the center of the oven and bake for 20 minutes or until a toothpick appears clean after being inserted into the cake.

Cool completely in the pan on a wire rack, for about 30 minutes.

For the cream cheese frosting

Place the unsalted butter, cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer or other mixing bowl.

Mix in a stand mixer fitted with the paddle attachment for about 5 minutes on medium speed until the frosting is light and fluffy.

While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.

After the cake has cooled, remove it from the pan and discard the parchment paper.

If the top is crowned (rounded and not flat) use a knife to slice off the very top until the top is flat and level. Use the cutoff portion to crumble and garnish the top of the cake if desired.

Turn the cake upside-down onto a plate or cutting board.

Frost the cake with the cream cheese frosting.

To assemble

Cut the cake in half once.

Lift one half of the cake and gently place it on top of the other half. Line the sections up with each other as perfectly as possible to prevent leaning or toppling over. Try not to displace any frosting and repair the frosting if it needs it.

Slice the cake in half again from the top down to the plate, creating two pieces of 2-layer cake.

If you want to make 4 smaller pieces, cut each of the two pieces in half again, from the top down to the plate. You should now have 4 pieces of cake with 2 layers each.

Transfer the slices to dessert plates, serve, and enjoy!

You may also enjoy

• Small Batch Chocolate Cake
• Mini Carrot Cake
• Mini Banana Cakes
• Salted Caramel Chocolate Cake

Mini Red Velvet Cake

Zona House

This Mini Red Velvet Cake with Cream Cheese Frosting is baked in a 6 inch round cake pan, cooled and frosted, then cut and stacked into just 2 two-layer slices. This recipe serves two but you can also make 4 smaller slices and serve four people, or make 4 red velvet cupcakes.

4.42 from 17 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cool 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 2

Calories 604 kcal

Equipment

• Round Cake Pan, 6 x 3 Inch
• KitchenAid 5 Quart Stand Mixer

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Ingredients

1x2x3x

US CustomaryMetric

Cake Ingredients:

• ▢ ⅓ cup all-purpose flour
• ▢ ¼ cup sugar
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon fine salt
• ▢ 1 teaspoon unsweetened cocoa powder
• ▢ ⅛ cup vegetable oil
• ▢ ⅛ cup buttermilk
• ▢ 1 egg yolk
• ▢ ½ Tablespoon red food coloring
• ▢ ¼ teaspoon white distilled vinegar
• ▢ ¼ teaspoon pure vanilla extract

Frosting Ingredients:

• ▢ 2 ounces cream cheese (softened)
• ▢ 1 Tablespoon unsalted butter (softened)
• ▢ ¼ teaspoon pure vanilla extract
• ▢ ½ cup powdered sugar

Get ingredients with

Instructions

 

For the red velvet cake:

• Preheat the oven to 350 degrees F.
• Spray a 6 inch cake pan with baking spray. Cut a 6 inch circle, with or without side tabs (see photos), out of parchment paper for easier pan removal. Place the circle in the pan and spray again with non-stick spray.
• In a bowl, whisk the flour, sugar, baking soda, salt, and unsweetened cocoa powder.
• Using another bowl, whisk the vegetable oil, buttermilk, egg yolk, red food coloring, vinegar, and vanilla extract.
• Combine the wet ingredients into the dry ingredients. Mix the batter just until the mixture is blended.
• Pour the cake batter into the prepared baking pan.
• Place the pan in the center of the oven and bake for 20 minutes or until a toothpick appears clean after inserted into the cake.
• Cool completely in the pan on a wire rack, about 30 minutes.

For the cream cheese frosting:

• Place the unsalted butter, cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer or other mixing bowl.
• Mix in a stand mixer fitted with the paddle attachment for about 5 minutes on medium speed until the frosting is light and fluffy.
• While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.
• After the cake has cooled, remove it from the pan and discard the parchment paper.
• If the top is crowned (rounded and not flat) use a knife to slice off the very top until the top is flat and level. Use the cut off portion to crumble and garnish the top of the cake if desired.
• Turn the cake upside-down onto a plate or cutting board.
• Frost the cake with the cream cheese frosting.
• To assemble: See photos in post above for examples of this
  process.
• Cut the cake in half once.
• Lift one half of the cake and gently place it on top of the other half. Line the sections up with each other as perfectly as possible to prevent leaning or toppling over. Try not to displace any frosting and repair the frosting if it needs it.
• Slice the cake in half again from the top down to the plate, creating two pieces of 2 layer cake.
• Transfer the slices to dessert plates, serve, and enjoy!

Video

Notes

• If you want to make 4 smaller pieces, cut each of the two pieces in half again, from the top down to the plate. You should now have 4 pieces of cake with 2 layers each.
• This recipe can be made into 4 cupcakes.

Nutrition

Serving: 1Calories: 604kcalCarbohydrates: 74gProtein: 6gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 143mgSodium: 539mgPotassium: 102mgFiber: 1gSugar: 56gVitamin A: 710IUCalcium: 63mgIron: 1mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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