Learn how to make a mini red velvet cake with true red velvet flavor and a lovely red color. Topped with tangy cream cheese frosting, this small cake is quick and easy to prepare and serves about 4 people (or 2 with leftovers). It’s an ideal small-batch dessert for Valentine’s Day or any special occasion.
A slice of moist red velvet cake spread with a generous layer of cream cheese frosting is hard to resist. The deep red hue makes red velvet a classic choice for Valentine’s Day, but if you don’t need a full-size cake, this mini red velvet version is perfect. It’s uncomplicated, needs no advanced decorating, and delivers the same tender crumb and balanced flavor you’d expect from a larger red velvet cake.
This is a single-layer cake baked in a 6-inch (15 cm) round pan. It serves roughly 4 people when cut into modest slices, or two people who want leftovers for the next day. You can also bake it in an 8×4-inch loaf pan—baking time will be shorter and the cake will be thinner.
How to Make A Mini Red Velvet Cake
You’ll need a 6-inch round cake pan. Follow these steps for a reliably moist, flavorful mini cake.
- Preheat the oven to 350°F (180°C). Line the bottom of the pan with parchment and lightly grease the sides.
- In a medium bowl whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- Red velvet falls between vanilla and chocolate in flavor, so this recipe uses a small amount of cocoa for that subtle chocolate note.
- In a separate bowl whisk the wet ingredients: melted butter, oil, egg, sugar, milk, sour cream, vanilla extract, red food coloring, and a splash of vinegar.
- Using butter adds flavor while the oil helps keep the cake moist for longer.
- Traditional red velvet often calls for buttermilk; here milk plus a bit of sour cream is used to avoid buying a large carton for a small recipe.
- The vinegar contributes the gentle tang associated with classic red velvet.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of streaks or lumps.
- Transfer the batter to the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean and the cake starts to pull away from the pan.
- Tip: Cake strips can help the cake bake with a flatter top if you prefer a more even surface. They are optional and are soaked in water and wrapped around the pan before baking.
Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely before frosting. A fully cooled cake ensures the frosting won’t slide.
The cream cheese frosting is a highlight of any red velvet cake. This version is tangy and rich and provides a thick, spreadable layer. Use full-fat, brick-style cream cheese for best texture—tub-style or low-fat varieties are too soft for stable frosting.
The finished mini red velvet cake is incredibly moist, lightly chocolatey, and generously topped with cream cheese frosting. It’s simple to make and impressive to serve.
Equipment:
- 6-inch (15 cm) round cake pan
Ingredients
Mini Red Velvet Cake
- 3/4 cup all-purpose flour (94 grams)
- 1 tablespoon cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (melted)
- 3 tablespoons vegetable oil
- 2/3 cup granulated sugar (133 grams)
- 1 large egg
- 1/3 cup milk (80 ml), 2% or whole
- 1 tablespoon sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 1/2 teaspoon vinegar
- 1–2 teaspoons red food coloring (gel recommended for a vibrant color)
Cream Cheese Frosting
- 1/4 cup unsalted butter (softened)
- 2 tablespoons full-fat cream cheese (brick style)
- 1–1 1/2 cups powdered sugar (110–165 grams), to taste
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1–2 teaspoons whipping cream (optional, if needed to thin)
Instructions
Mini Red Velvet Cake
- Preheat the oven to 350°F (180°C). Line the bottom of a 6-inch pan with parchment and lightly grease the sides.
- Whisk together the flour, cocoa, baking soda, and salt in a medium bowl. Sift the cocoa if it’s lumpy.
- In a separate bowl, whisk the melted butter, oil, sugar, egg, milk, sour cream, vanilla, vinegar, and red food coloring until smooth and no egg pieces remain. The batter will look vivid at this stage.
- Make a well in the dry ingredients, add the wet ingredients, and whisk until there are no streaks of flour.
- Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean and the cake begins to pull away from the edge of the pan.
- Cool the cake in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
Cream Cheese Frosting
- Beat the softened butter until smooth, then add the cream cheese and mix until well combined.
- Add 1 cup of powdered sugar, the salt, and vanilla. Start the mixer on low to combine, then increase speed as needed.
- Gradually add the remaining powdered sugar until you reach your desired sweetness and consistency. If the frosting is too thin, add a little whipping cream or milk to adjust.
- Place the cooled cake on your serving plate and spread the frosting evenly across the top with a flat knife. Decorate with sprinkles if desired.
Notes
- Red Food Coloring: Gel food coloring gives a more vibrant result; liquid coloring works as well but may require more to reach the same intensity.
- Storage: Store leftover cake in an airtight container at room temperature for up to 8 hours, or refrigerate for up to 4 days. The cake is best the day it’s baked.
- Nutrition: Nutrition figures are estimates based on dividing the cake into four slices with all frosting included.
Nutrition (per slice, estimate)
Calories: 703 kcal; Carbohydrates: 99 g; Protein: 6 g; Fat: 33 g; Saturated Fat: 15 g; Sugar: 79 g; Sodium: 340 mg.