Name: Single Serve Red Velvet Cake Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 53 min
Cuisine: American
Ingredients: 1/4 cup sugar (55g); 1/4 cup flour (35g); 1 tbsp cornstarch; 1/2 tsp baking powder; 1/8 tsp baking soda; 1/8 tsp salt; 2 tbsp oil; 1 tbsp melted butter; 1/4 tsp vanilla extract; 1 egg white (for a richer cake, add 1 whole egg); 3 tbsp buttermilk (mix 3 tbsp milk with 1/2 tsp vinegar to make your own); 1-2 tsp red food coloring (or as needed); 1 tbsp cocoa powder; 1 tbsp hot water; 1/4 cup butter, softened (56g); 4 oz cream cheese, room temperature (113g); 3/4 cup icing sugar; 1/4 tsp vanilla extract

Jump to Recipe· 4.2 from 39 reviews

If you are craving a decadent treat but only want just enough to indulge yourself, this Single Serve Red Velvet Cake Recipe is an absolute gem. It’s a perfectly moist and tender cake with that iconic subtle cocoa flavor and vibrant red color, topped with the creamiest cream cheese frosting. This recipe captures all the rich, luscious joy of a traditional red velvet cake but made just for one, so you can enjoy every bite fresh and fuss-free without leftovers hanging around. Trust me, whether it’s a quiet night in or a special little celebration for yourself, this individual cake feels like a warm hug in dessert form.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with a smooth, bright red liquid that looks thick and shiny. In the middle of the liquid, there are two small blobs of a darker, almost black paste. A stainless steel whisk with a golden handle rests inside the bowl, partly covered in the red liquid. The red liquid coats the sides of the bowl in uneven streaks, showing action of stirring or mixing. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, pantry-friendly ingredients is the first step to making this delightful single serve red velvet cake. Each component plays a crucial role in balancing flavor, texture, and color, ensuring your cake turns out moist, tender, and beautifully rich with classic red velvet charm.

1/4 cup sugar (55g): Adds sweetness and helps create a tender crumb in the cake.
1/4 cup flour (35g): The base that gives structure to your cake.
1 tbsp cornstarch: Lightens the texture, making the cake soft and delicate.
1/2 tsp baking powder: Provides the lift your cake needs for a nice rise.
1/8 tsp baking soda: Reacts with the acidic buttermilk for a perfect crumb.
1/8 tsp salt: Enhances all the flavors without overpowering.
2 tbsp oil: Keeps the cake moist and tender without heaviness.
1 tbsp melted butter: Adds richness and a subtle buttery flavor.
1/4 tsp vanilla: Brings warmth and depth to the flavor profile.
1 egg white: Helps set the cake’s structure; add a whole egg if you want it richer.
3 tbsp buttermilk: Tenderizes the crumb and contributes tangy flavor; easily made by mixing milk with vinegar.
1-2 tsp red food color: Creates that signature vibrant red that makes red velvet so special.
1 tbsp cocoa powder: Essential for that subtle chocolatey hint.
1 tbsp hot water: Used to bloom the cocoa to bring out its flavor.
1/4 cup butter, softened (56g): The base for the creamy frosting.
4 oz cream cheese, room temperature (113g): Makes the frosting tangy and luxuriously smooth.
3/4 cups icing sugar: Sweetens and thickens the frosting to perfection.
1/4 tsp vanilla: Adds that final lovely aroma to the frosting.

How to Make Single Serve Red Velvet Cake Recipe

Step 1: Prepare Your Oven and Pans

Start by heating your oven to 350F (conventional). Prepare two 4-inch cake pans by greasing them with butter and lining with parchment paper. This ensures the cakes come out cleanly without sticking, giving you perfect, neat layers to work with.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the sugar, flour, cornstarch, baking powder, baking soda, and salt. Be sure to combine well to eliminate lumps and evenly distribute your leavening agents, which will help your cake rise beautifully and have a tender crumb.

Step 3: Combine the Wet Ingredients

Into the same bowl, add the oil, melted butter, vanilla, egg white, buttermilk, and red food coloring. Whisk gently until everything comes together into a smooth, vibrant batter. This colorful mixture is your red velvet base starting to come alive!

Step 4: Bloom the Cocoa

Mix the cocoa powder with the hot water in a small bowl. This process, called blooming, intensifies the cocoa’s flavor and prevents clumps, ensuring a subtle cocoa undertone without overpowering the signature red velvet taste.

Step 5: Combine Cocoa and Cake Batter

Pour the bloomed cocoa mixture into your batter and fold gently until fully incorporated. Your batter will turn a lovely deep red with hints of chocolate, the hallmark of a perfect red velvet cake.

Step 6: Bake the Cakes

Divide the cake batter evenly between your two prepared pans, smoothing the tops. Place them in your oven and bake for about 15 minutes or until a toothpick inserted comes out clean. Baking times can vary slightly, so keep an eye for that perfect done-ness.

Step 7: Cool and Frost

Let the cakes cool completely once out of the oven. Meanwhile, prepare your frosting by whisking together the cream cheese, softened butter, and vanilla. Gradually add the icing sugar and continue whisking until the mixture turns creamy and spreadable.

Step 8: Assemble Your Cake

Trim any dome tops off the cakes to make a flat surface. Place one cake layer on your serving plate and slather on a generous amount of frosting. Top with your second cake and repeat frosting the top and sides. You can either spread it smoothly or pipe dollops for a charming finish.

How to Serve Single Serve Red Velvet Cake Recipe

A slice of red velvet cake is on a white scalloped plate resting on a white marbled surface. The cake has two thick layers of dark red sponge separated by a creamy white frosting layer. The top layer of frosting is fluffy and piped with soft peaks, sprinkled with red cake crumbs. A gold fork holds a bite of the cake, showing moist texture and creamy frosting dripping slightly. In the background, there are a few scattered red raspberries and red crumbs on a white cloth, adding a soft touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of red velvet crumbs, a few fresh raspberries, or a light dusting of cocoa powder can elevate your single serve red velvet cake to eye-catching perfection. Even a simple edible flower can add a touch of elegance and make the treat feel extra special.

Side Dishes

This cake pairs beautifully with a scoop of vanilla or cinnamon ice cream or a dollop of freshly whipped cream. A cup of freshly brewed coffee or a rich hot chocolate can also complement the cake’s flavors perfectly, making your moment of indulgence even cozier.

Creative Ways to Present

To make your single serve red velvet cake feel like a celebration, serve it on a pretty dessert plate with a decorative fork. Add a paper straw or a small candle if it’s a special occasion. You could even create a mini dessert platter by pairing it with a few bite-sized fruit pieces or a drizzle of berry sauce.

Make Ahead and Storage

Storing Leftovers

If by any chance there are leftovers, store your cake in an airtight container in the refrigerator. The cream cheese frosting keeps best when chilled, and your cake will stay moist and delicious for up to 2 days—though I bet it won’t last that long!

Freezing

You can freeze the un-frosted cake layers wrapped tightly in plastic wrap and then placed in a freezer-safe bag. They freeze well for up to 1 month. When ready to enjoy, thaw them overnight in the fridge before frosting to avoid sogginess.

Reheating

Since the frosting is cream cheese-based, I recommend enjoying this cake chilled or at room temperature. If you want to warm the cake itself, gently microwave a slice without frosting for about 10-15 seconds, but avoid heating the frosting directly as it can separate.

FAQs

Can I use regular milk instead of buttermilk?

Yes! To mimic buttermilk, simply add 1/2 teaspoon of vinegar to 3 tablespoons of regular milk and let it sit for about 5 minutes. This adds the necessary acidity to tenderize the cake and help with rising.

Is it okay to use whole eggs instead of just the egg white?

Absolutely! Using a whole egg will make your cake richer and a bit more dense. If you prefer a lighter texture, just the egg white works perfectly as well.

Can I make this cake without red food coloring?

While the vibrant red is part of red velvet’s signature look, you can skip the food coloring if you prefer. Just expect the cake to look more like a mild cocoa cake in color, but the flavor will still be delicious.

What can I use instead of cream cheese for the frosting?

Cream cheese is traditional for red velvet, but you can substitute with mascarpone cheese or a combination of butter and powdered sugar for a less tangy frosting. Keep in mind the flavor will vary slightly.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake; if it comes out clean or with a few moist crumbs but no wet batter, your cake is perfectly baked.

Final Thoughts

This Single Serve Red Velvet Cake Recipe is a treasure for anyone who loves rich, luscious desserts but prefers not to bake in large batches. It’s a small, sweet celebration that you can whip up easily and enjoy all to yourself, with moist cake layers and creamy frosting that hit all the right notes. I promise, once you try making your own personal red velvet cake with this recipe, it’ll become one of your favorite indulgences to turn to. So go ahead, treat yourself—you deserve it!