Description
This Single Serve Red Velvet Cake is a perfect small treat for one, combining a moist, tender cake layered with smooth cream cheese frosting. Made with simple ingredients and baked in two small pans, it delivers all the rich flavors of classic red velvet in a convenient portion size. The cake features a subtle cocoa flavor enhanced by red food coloring, topped with a luscious cream cheese buttercream that’s easy to whip up and perfect for any occasion.
Ingredients
Cake 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
Frosting Ingredients
- 1/4 cup butter, softened (56g)
- 4 oz cream cheese, room temperature (113g)
- 3/4 cup icing sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your conventional oven to 350°F (175°C). Prepare two 4-inch cake pans by buttering them or lining with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together sugar, flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined and smooth, ensuring no lumps remain.
- Add Wet Ingredients: To the same bowl, add oil, melted butter, vanilla extract, egg white, buttermilk, and red food coloring. Gently whisk until the batter is smooth and evenly mixed.
- Bloom Cocoa Powder: In a separate small bowl, combine cocoa powder and hot water and mix until fully dissolved to intensify the cocoa flavor.
- Combine Cocoa with Batter: Pour the bloomed cocoa mixture into the cake batter and fold gently to incorporate without overmixing.
- Divide Batter: Evenly divide the prepared batter between the two prepared 4-inch cake pans, smoothing the tops for even baking.
- Bake Cakes: Place the pans in the oven and bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing to prevent breaking.
- Prepare Frosting: In a mixing bowl, whisk together softened cream cheese, softened butter, and vanilla extract until creamy and smooth. Gradually add icing sugar and continue whisking until the frosting reaches a spreadable consistency.
- Assemble Cake: Trim the domed tops off the cooled cakes to create flat surfaces. Place one cake layer on your serving plate or stand and spread a thick, even layer of frosting on top.
- Top Layer and Frost: Place the second cake layer on top of the frosted base. Frost the entire top and sides of the cake, either with a smooth layer or piped dollops for decoration.
- Serve: Your single serve red velvet cake is ready to enjoy. Serve immediately or refrigerate briefly for a firmer frosting.
Notes
- For a richer cake, you may use a whole egg instead of just an egg white.
- If you don’t have buttermilk, create your own by mixing milk with vinegar as instructed.
- Adjust the amount of red food coloring according to your desired color intensity.
- Ensure cakes are completely cool before frosting to prevent melting.
- You can decorate the frosting with sprinkles or edible decorations for a festive touch.
- This recipe makes enough for one small cake suitable for 1-2 servings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
