Small Batch Red Velvet Cake with Cream Cheese Frosting
My favorite red velvet cake recipe in mini form, filled and frosted with cream cheese buttercream and decorated with a vintage piped look to make it extra irresistible.
Servings 4 slices
Equipment
- 3 4-inch cake pans OR
Ingredients
Small Batch Red Velvet Cake
- 2/3 Cups (89g) all purpose flour
- 1 Tbsp natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 Cup (80ml) buttermilk*, room temperature DIY recipe in notes
- 1/2 tsp red food color gel**
- 2 Tbsp (29g) unsalted butter, room temperature
- 1/2 Cup (100g) granulated sugar
- 2 Tbsp (30ml) vegetable oil
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp distilled white vinegar
Cream Cheese Buttercream
- 1/2 Cup (113g) unsalted butter, room temperature
- 8 Oz (226g) full-fat brick-style cream cheese***, room temperature NOT the spread
- 4 Cups (480g) powdered sugar
- 1 1/2 tsp pure vanilla extract
- pinch of salt, or to taste
- 1 small drop red food color gel (optional)
Instructions
Make the Small Batch Red Velvet Cake
- Preheat the oven to 350ºF and prepare three 4-inch or one 6-inch cake pan by spraying the sides with cooking spray and fitting the bottom(s) with a wax paper or parchment paper circle.
- In a medium bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together and set aside. Mix the red food color gel into the buttermilk and set aside.
- In the bowl of your stand mixer (or with a large bowl and hand mixer), add the butter, sugar, and vegetable oil. Beat together on high speed until light and fluffy, 2-3 minutes. Scrape down the bowl and paddle. Turn the mixer to low speed and add the egg. Mix until incorporated, then add the vanilla and white vinegar and mix on low for another 30 seconds. Scrape down the bowl and paddle once more.
- Add the flour mixture all at once and mix on low speed until just incorporated, then add the red buttermilk mixture and continue mixing on low speed until uniform.
- Pour the batter evenly between the prepared cake 4-inch pans (or all into one 6-inch cake pan). If using 4-inch cake pans, bake for 20-25 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. Cool completely before assembling and decorating.
Make the Cream Cheese Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on medium-high until light, fluffy, and uniform (no lumps), about 5 minutes.
- Turn the mixer to low speed and add the powdered sugar a few cups at a time, mixing thoroughly after each addition and scraping down the bowl and paddle as needed. Add the vanilla and salt and mix on low for another minute, until fully combined and smooth. Add a small drop of red food color gel (or a few drops of pink) to create a light pink buttercream, if desired.
Assembly
- Once the red velvet cake layers are completely cooled, frost and decorate with the cream cheese buttercream. To create the mini layer cake pictured, level the cake layers to your desired height. Add a swipe of cream cheese buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with cream cheese buttercream, then crumb coat the cake with cream cheese buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the buttercream set firm.
- To create the look pictured, use the cream cheese buttercream to create a smooth finish on the cake, then refrigerate it for about 20 minutes. Use the rest of the cream cheese buttercream to create lambeth piping using Wilton Tip 4B for the large shell borders, Tip 102 for the ruffle garlands, and Tip 16 for the small shells that connect each ruffle garland + the shell hearts underneath each garland. Feel free to use this tutorial for some guidance.
Notes
*DIY Buttermilk Recipe: add 1 tsp of white vinegar into a measuring cup and top it with 1/3 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.
**Red Food Color Gel: I normally use AmeriColor Super Red for my red velvet cakes, but tried this all-natural red food color gel for this recipe and it worked well! Feel free to use what you're most comfortable with.
***Cream Cheese: it's important to use full-fat brick-style cream cheese in this recipe to create the perfect frosting consistency. Using low-fat or spreadable cream cheese (like the kind that comes in tubs) will not work. If you don't have access to brick-style cream cheese, see the above blog post for other frosting suggestions.
Make Ahead Tips:
- The red velvet cake layer(s) can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The cream cheese buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.