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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.

a cake stand with a piece of two layer red cake with white frosting on top and text reading Red Velvet Cake with Cream Cheese Frosting Recipe at ZonaCooks.com
Mini Red Velvet Cake

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

3 Red Velvet Cupcakes on a glass plate. Photo Credit - Melissa S.
Photo Credit – Melissa S.

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.

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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.

a circle parchment paper with tabs and a pair of scissors

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

a small 6 inch cake pan with the parchment sling inside sprayed 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.

red velvet cake batter in a bowl with a whisk

Pour the cake batter into the prepared baking pan.

red velvet cake batter in a 6 inch cake 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.

white cream cheese frosting mixed in a bowl

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.

a red velvet cake with a knife slicing the top rounded part off

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.

a round frosted cake cut in half from one edge to the other making two half circles

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.

two half circles of red velvet cake stacked on top of each other

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

two slices of two layer red velvet cake with cream cheese frosting on a cutting board

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!

a white cake stand with a piece of two layer red cake with white creamy frosting
Red Velvet Cake with Cream Cheese Frosting for Two

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a white cake stand with a piece of two layer red cake with white creamy frosting
Yield: Serves 2 - 4

Mini Red Velvet Cake

Prep Time: 10 minutes
Cook Time: 20 minutes
Cool: 30 minutes
Total Time: 1 hour

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.

Ingredients

Cake Ingredients:

  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon unsweetened cocoa powder
  • 1/8 cup vegetable oil
  • 1/8 cup buttermilk
  • 1 egg yolk
  • 1/2 Tablespoon red food coloring
  • 1/4 teaspoon white distilled vinegar
  • 1/4 teaspoon pure vanilla extract

Frosting Ingredients:

  • 2 ounces cream cheese (softened)
  • 1 Tablespoon unsalted butter (softened)
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar

Instructions

For the red velvet cake:

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. In a bowl, whisk the flour, sugar, baking soda, salt, and unsweetened cocoa powder.
  4. Using another bowl, whisk the vegetable oil, buttermilk, egg yolk, red food coloring, vinegar, and vanilla extract.
  5. Combine the wet ingredients into the dry ingredients. Mix the batter just until the mixture is blended.
  6. Pour the cake batter into the prepared baking pan.
  7. 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.
  8. Cool completely in the pan on a wire rack, about 30 minutes.

For the cream cheese frosting:

  1. Place the unsalted butter, cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer or other mixing bowl.
  2. Mix in a stand mixer fitted with the paddle attachment for about 5 minutes on medium speed until the frosting is light and fluffy.
  3. While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.
  4. After the cake has cooled, remove it from the pan and discard the parchment paper.
  5. 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.
  6. Turn the cake upside-down onto a plate or cutting board.
  7. Frost the cake with the cream cheese frosting.

To assemble: See photos in post above for examples of this
process.

  1. Cut the cake in half once.
  2. 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.
  3. Slice the cake in half again from the top down to the plate, creating two pieces of 2 layer cake.
  4. Transfer the slices to dessert plates, serve, and enjoy!

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.

Recommended Products

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

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 584Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 137mgSodium: 545mgCarbohydrates: 71gFiber: 1gSugar: 54gProtein: 6g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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Red Velvet Cake and Whipped Cream Cheese Frosting for Two
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