Small Batch Red Velvet Cake
Servings 4
This 6-inch, two-layer red velvet cake is perfect for a small group. It's a moist and tender red velvet cake made with the same red velvet cake recipe that I've been using since high school.
Ingredients
Cake
- 1.25 cups flour
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ cup + 1 tbsp buttermilk, shaken and warmed for 15 seconds in the microwave
- 1 tsp vinegar
- 1 tsp red food coloring
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla
- ¼ cup hot water
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ tsp vanilla extract
- pinch of salt
Instructions
Prepare the Cake and Frosting
- Preheat your oven to 350 degrees F and grease two 6" round cake pans. Grab yourself three bowls (one small, one medium, and one large).
- In the medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. Set this aside for now.
- In the smaller bowl, whisk together the buttermilk, food coloring, and vinegar.
- Then, in the large bowl, whisk together the beat the oil, sugar, egg, and vanilla together until creamy and smooth.
- Then, to this bowl with the oil and sugar, whisk in half of the flour mixture, followed by all of the buttermilk, the hot water, and then the remaining flour. Whisk until the flour is just combined.
- Divide the batter evenly between the two cake pans. Use a measuring cup to help portion it out. Bake for 24-26 minutes, or until the cakes are set and a toothpick comes out clean.
- Remove the cakes and let them cool completely in the pans. Once cooled, run a knife along the edges to help release the cakes, and then turn them out onto a wire rack. Wrap each layer in plastic wrap, and then place them into the freezer to chill while you prepare the frosting.
- To make the frosting, start by beating the butter and cream cheese together in the bowl of an electric mixer fitted with the paddle attachment. Then, add the remaining ingredients and continue beating on medium-high speed until fluffy, around 3-4 minutes.
Assemble the Cake
- Remove the cake layers from the freezer. If the cakes have little domes on top, run a serrated knife horizontally across the top to create a flat, even layer.
- Take one layer of cake and place it down on a cake board or cake stand. Spread an even layer of frosting ½ inch thick across the top of the cake. I like to use a round piping tip to pipe this layer on in a circular manner, and then smooth it out with an offset spatula.
- Take the other cake layer and place it on top. Now spread the top and sides of the cake with a thin layer of frosting to create a 'crumb coat'. Once you have done this, transfer the cake to the fridge for at least 10 minutes to let the crumb coat set.
- After that, spread an additional, thicker layer of frosting on top of the crumb coat, using an offset spatula to spread it evenly and smooth it out.
- Optional: pipe some decor on top using a star tip and garnish with some cake crumbs. Enjoy!
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