Mini Red Velvet Cake with Cream Cheese Frosting

Why You Will Love This Recipe

• Perfectly sized: Makes two 6-inch layers so you get a true mini cake suitable for 6–10 servings without lots of leftovers.
• Moist and tender: Oil and buttermilk keep the crumb soft and delicate.
• Vibrant color: The red hue makes it instantly festive for holidays and celebrations.

Ingredient Notes

Full measurements and directions are listed in the recipe section below. A few notes to help you choose ingredients and get the best results:

• Cocoa powder: Dutch-process cocoa is slightly richer and can deepen the red tone, but regular unsweetened cocoa works fine.
• Oil: Use a neutral-flavored oil such as melted coconut (refined), avocado, or vegetable oil for moistness and tenderness.
• Food coloring: Liquid red coloring works well. Gel colors are more concentrated, so use less if using gel.
• Buttermilk: Full-fat buttermilk yields a moister cake; use full-fat when possible for best texture.
• Cream cheese: Choose a block-style cream cheese (rather than whipped) for a firm frosting that whips well.

1. Step 1: Preheat the oven to 325°F (163°C). Prepare two 6-inch round cake pans by spraying the bottoms with cooking spray and lining with parchment paper.
2. Step 2: In a medium bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, and salt.

3. Step 3: In another bowl, combine the oil, egg, and granulated sugar. Beat 2–3 minutes until smooth. Stir in the vanilla and red food coloring. In a small cup, mix the buttermilk with the vinegar.
4. Step 4: Add half the dry ingredients to the wet mixture, then add the buttermilk-vinegar mixture, followed by the remaining dry ingredients. Mix until just combined.

5. Step 5: Divide the batter evenly between the two prepared 6-inch pans.
6. Step 6: Bake 28–35 minutes, or until a toothpick inserted in the centers comes out clean. Transfer pans to a wire rack and cool to room temperature.

7. Step 7: To make the frosting, beat softened butter with softened cream cheese until smooth. Add vanilla and a pinch of salt, then gradually add powdered sugar and beat to a spreadable consistency. If needed, thin with 1–2 tablespoons of heavy cream or milk.
8. Step 8: Assemble by placing one layer top-side up on a serving plate, spreading a small amount of frosting, then placing the second layer top-side down. Apply a thin crumb coat and chill 10–15 minutes, then finish with the remaining frosting. Slice and serve.

Expert Baking Tips

• Use room-temperature ingredients: eggs, buttermilk, cream cheese, and butter mix together more smoothly when not cold.
• Do not refrigerate the assembled cake; refrigeration tends to dry cakes. Instead, store at room temperature in an airtight container for best texture.
• Make ahead: Frosting can be made in advance and kept in the refrigerator in a sealed container. Bring it to room temperature and rewhip before using.
• Freezing: Once completely cooled, wrap cake layers tightly in plastic wrap and place each in a zip-top bag. Layers freeze well for several months—thaw before assembling.

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