Single Layer Red Velvet Cake with Cream Cheese Frosting
This Single Layer Red Velvet Cake is just the right size for a solo treat, a sweet moment with someone you love, or a surprise for a special person...
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 50 mins
- Makes
- 6 servings
This Single Layer Red Velvet Cake is just the right size to enjoy on your own, share with someone you love, or surprise a special person with. It's wonderfully moist, rich, and full of flavor, especially with this simple cream cheese frosting. For a quick alternative to the frosting, just dust the top with powdered sugar!
This red velvet cake is a great addition to my lineup of single layer cakes. It comes with a small batch of cream cheese frosting that's just as delicious!
What gives this cake its wonderfully moist texture is buttermilk and vegetable oil. A light, tender crumb comes from the cake flour and a little white vinegar. There's also a touch of chocolate, along with some food coloring for that classic red shade.
It's so moist and rich, and it's perfect for the holidays, Valentine's Day, or any time you're in the mood!
If you love this single layer cake, be sure to check out my single layer chocolate cake, single layer funfetti cake, or single layer carrot cake recipes!
Homemade Cake Flour Stand-In
No cake flour in the pantry? No problem, you can make your own! All you need is all-purpose flour, cornstarch, and a sifter!
Here's how to make your own cake flour:
- Put 1 tablespoon of cornstarch into a 1/2 cup measuring cup.
- Fill the rest of the measuring cup with all-purpose flour.
- Sift the mixture. Once is fine, but twice is even better.
If you'd like to keep some on hand, double the amounts above.
What Can I Use in Place of Buttermilk?
Buttermilk is another item that many people don't keep in the fridge.
Since this small batch red velvet cake calls for only 1/4 cup, you can use regular milk with 2 teaspoons of lemon juice. The lemon juice can come from a fresh lemon or a bottle. The milk can be skim, fat-free, or whole.
Pour the lemon juice into a 1/4 cup measure first, then add the milk. Let it stand for 5 minutes, stir it briefly, and add it to the batter. This homemade buttermilk stand-in is best used right away.
Powdered buttermilk is another option. It's usually sold in the baking aisle, near the powdered milk, evaporated milk, and sweetened condensed milk. Still, the homemade version is usually the simplest!
Useful Tips
Here are some of my favorite tips for getting the best red velvet cake.
Get your buttermilk ready. If you're making the buttermilk stand-in I described above, let it rest for about 5 minutes before adding it to the recipe. Don't forget to stir it briefly, too.
Use a hand mixer or stand mixer. For both the red velvet cake and the cream cheese frosting, a hand mixer or stand mixer works best.
Don't overmix the red velvet batter. Mix only until the ingredients are combined, meaning until you can no longer see dry streaks. This matters most when you bring the dry and wet ingredients together.
Go easy on the food coloring. I used about 7-8 drops of McCormick's Nature's Inspirations red food coloring. If you think it needs more, add just one drop at a time until you get the perfect red.
Use cake strips. Cake strips help you get a nice, level cake top. I own a set from Wilton that I use with my cakes all the time, and I love them!
Let the cake cool completely. Whether you frost it the same day or plan to store it in the fridge or freezer, the cake needs to be fully cool first.
Start by cooling it in the pan for about 10 minutes. Then carefully flip it onto a wire rack to finish cooling.
Decorations
To make the same snowflake design as on my single red velvet cake recipe, you'll need these items:
- Offset spatula for frosting the cake.
- No. 2 decorating tip
- Piping bag and coupler
Along with the snowflake design, you can finish the top with some white sparkling sugar. I set aside about 1/3 cup of the cream cheese frosting to pipe the design. This style of decoration works on my homemade red velvet cupcakes too.
If you'd rather skip the small batch of cream cheese frosting, you can dust the top with sifted powdered sugar instead.
Frequently Asked Questions
Can I use a different kind of cocoa powder?I've only tested this recipe with unsweetened cocoa powder, so I can't vouch for any other type.
Can you make this without the egg or with an egg substitute?I've only tested this recipe with one egg, so I can't recommend any egg substitutes.
Why did my cake layer sink in the middle?This can happen for a few reasons: your oven temperature is off, the cake wasn't baked long enough, or too much baking soda went in by mistake.
Why is my cake layer super dense?This can happen if you overmix the batter. Always mix only until everything is just combined, meaning until the ingredients blend into one another.
Do I have to sift the powdered sugar for the cream cheese frosting?It isn't required, but sifting your powdered sugar is always a good idea to keep lumps out of the frosting.
Why is white vinegar used in this recipe?White vinegar reacts with the unsweetened cocoa powder, which helps give the cake its red color. Red food coloring is also added to boost that color. The vinegar also helps create the cake's light, tender texture.
Can I omit the white vinegar or use a substitute?I've only tested this recipe with white vinegar, so I can only speak to those results. Leaving it out may change the texture. Apple cider vinegar can be used as a substitute.
More Small Batch Recipes!
If you make this Single Layer Red Velvet Cake or anything else from my website, I'd love for you to leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Single Layer Red Velvet Cake with Cream Cheese Frosting
This single layer red velvet cake is so soft and moist that you'll wonder where it has been all your life! Topped with simple cream cheese frosting, this 6-inch cake is rich and flavorful, with a subtle hint of chocolate in every bite. It's perfect for two or just for you!
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 50 mins
- Makes
- 6 servings
Ingredients
6 inch single layer red velvet cake
- 1/2 cup Cake Flour
- 1/8 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/8 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1/8 cup Vegetable Oil
- 1/4 tsp White Vinegar
- 1/2 tsp Vanilla Extract
- Red Food Coloring, approximately 7-8 drops (more can be used if preferred)
- 1/4 cup Buttermilk, or homemade buttermilk substitute
small batch cream cheese frosting
- 1/4 cup Unsalted Butter, room temperature
- 4 oz Cream Cheese, softened to room temperature
- 1/2 tsp Vanilla Extract
- 3/4 cup Sifted Powdered Sugar
additional ingredients
- 2 tbsp Sifted Powdered Sugar, optional topping in place of cream cheese frosting
- White Sparkling Sugar, optional garnish for cream cheese frosting (if piping snowflake design)
Method
- Place an oven rack on the 2nd level position, just above center, and preheat the oven to 350ºF. Grease a 6-inch cake pan generously with a flour-based baking spray, or with grease and flour. If you like, add a 6-inch parchment circle to the bottom of the pan and a cake strip around the outside as well. Set it aside.
- In a small mixing bowl, use a whisk to blend the cake flour, unsweetened cocoa powder, baking soda, and salt. Set it aside.
- With a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar. Add the egg and mix until well blended.
- Mix in the vegetable oil, white vinegar, vanilla extract, and red food coloring.
- Lower the mixer speed and add half of the whisked dry ingredients, then the buttermilk, then the rest of the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake 30-35 minutes at 350ºF, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cool, dust with powdered sugar or frost with this small batch cream cheese frosting.
- With a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and cream cheese until smooth and well blended. Mix in the vanilla extract.
- Turn off the mixer, then add the powdered sugar. Mix on low-medium speed until fully incorporated. Scrape down the bowl's sides, then beat on medium-high for another minute. For a thicker cream cheese frosting, add 1 tablespoon of powdered sugar until it reaches the texture you like.
- Once the red velvet cake is completely cool, spread the frosting over it with an offset spatula.
Baker’s notes
- Store frosted red velvet cake in the refrigerator, wrapped in plastic wrap (1-2 layers is good), for up to 3 days.
- It isn't required, but sifting your powdered sugar is always a good idea to keep lumps out of the frosting.
- I used McCormick's Nature's Inspiration Food Coloring for this red velvet cake. It contains no artificial dyes.
- The only red food coloring I used is the one noted above. I've read that red beet powder or juice can work as substitutes, but I haven't tested this recipe with either.
- White vinegar is used in this recipe because it reacts with the unsweetened cocoa powder, which helps give the cake its red color. Red food coloring is also added to deepen that color. The vinegar also contributes to the cake's light, tender texture.
- Leaving out the white vinegar may change the texture. Apple cider vinegar can be used as a substitute.
