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Mini Red Velvet Cake

Mini Red Velvet Cake Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup buttermilk, at room temperature
  • 1/4 cup neutral oil
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp liquid red food coloring
  • 1/2 tsp white vinegar
  • 4 oz full-fat cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar, sifted if lumpy
  • 1/4 tsp vanilla extract

Method
 

  1. Whisk the flour, cocoa, baking soda, salt, and sugar in a bowl.
  2. In a separate bowl, whisk the buttermilk, oil, egg, vanilla, food coloring, and vinegar.
  3. Stir the wet ingredients into the dry just until no dry pockets remain. Divide into two greased 6-inch pans and bake at 350°F for 22 to 25 minutes. Cool completely.
  4. Beat cream cheese and butter smooth, then beat in powdered sugar and vanilla until fluffy.
  5. Frost the top of one layer, stack the second layer, and frost the top and sides. Serve.

Notes

Let the cakes cool fully before frosting to avoid a melty mess. If your frosting softens too much while spreading, chill the cake for 10 minutes, then finish the outside.