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This 6 inch small batch red velvet cake has a subtle chocolate flavor and a delicious cream cheese frosting. The red color makes it perfect for a holiday celebration
Find my full size red velvet cake recipe here..
Why You Will Love This Red Velvet Cake for Two
This single layer small Red Velvet Cake recipe is the perfect dessert for your romantic Valentine celebration. The cake is moist and delicious and just enough cake for the two of you and leftovers for the next day!
If you are celebrating solo this year you can enjoy a piece or two and freeze the rest!
What is Red Velvet Cake?
Well, I guess you could say it’s a chocolate like cake. It has a small amount of cocoa, just enough to give it a subtle chocolate flavor. The addition of buttermilk and vinegar gives this cake not only great flavor but a great texture too. If you are looking for a real chocolatey dessert though you should definitely try my Chocolate Lava Cakes for Two.
A red velvet cake was originally named that, not for the color but because of the smooth and velvet like texture the cake had thanks to the reaction between the buttermilk, vinegar and baking soda. The red part of the name comes from what recipes use to call brown sugar which is “red sugar.” Over time, bakers began adding in red liquid food coloring.
Red Velvet Cake for Two Ingredients
- All purpose flour
- Sugar
- Butter. I use salted butter at room temperature. If using unsalted butter add a pinch more salt.
- Salt
- Eggs. I use large eggs.
- Buttermilk. Using real buttermilk is important in this cake.
- Vanilla Extract. Be sure and use pure vanilla extract for the best flavor.
- Baking Soda
- White Vinegar
- Red Food Coloring
- Cocoa Powder
How to Make Small Batch Red Velvet Cake
- Mix together sugar and butter until well combined.
- Whisk together flour, salt, and cocoa powder in a bowl.
- In another bowl combine eggs, buttermilk, vanilla and baking soda. Add in vinegar and watch it bubble.
- Because of the chemical reaction between the buttermilk, vinegar and the baking soda, the mixture will foam up and produce small bubbles/gas which help create a lighter cake.
- Alternate combining the dry ingredients and the wet ingredients into the sugar mixture..
- Stir just to combine and then add in food coloring.
- Pour cake batter into a prepared 6 inch cake pan. I always lightly grease and flour the cake pan and line the bottom with a piece of parchment paper or wax paper cut to the shape of the bottom of the pan.
- Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Cream Cheese Frosting for Red Velvet Cake
- Beat together softened cream cheese and butter until smooth.
- Add in powdered sugar and mix to combine.
- Add in vanilla and a pinch of salt.
- Frost sides and top of cooled cake. Decorate as desired. I used a large star tip to decorate my cake.
Tips from Leigh Anne
- I prefer to mix small batch cakes together by hand instead of in a stand mixer or using an hand electric mixer. You have less of a tendency to over mix the batter that way. Over mixing will cause the cake to be tough and not tender.
- Be sure and use room temperature cream cheese in your frosting so you don’t end up with lumps.
- Use room temperature eggs, butter and milk for best results. Room temperature ingredients incorporate easier and faster and keep the cake more tender
- This cake can serve 2-4 people depending on how you slice the cake.
Frequently Asked Questions
The food coloring is totally optional and it has no affect on the flavor or texture of the cake. It only adds color.
Yes, this recipe will make four cupcakes.
Yes, because of the cream cheese frosting any leftovers should be refrigerated.
If you don’t have butter milk you can use your own by adding 1/2 Tablespoon lemon juice or white vinegar to 1/4 cup of milk. Let it sit for a few minutes before usingT
You could also use a 6 x 6 square baking dish or a 5 x 7 inch pan.
For more cake goodness try these:
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Small Batch Red Velvet Cake
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup butter softened
- 1/2 cup all purpose flour
- 1 Tbsp. cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 egg
- 1/4 tsp baking soda
- 1/2 tsp white vinegar
- 1/4 cup buttermilk
- 2 tsp red food coloring
Cream Cheese Frosting
- 4 oz. cream cheese softened
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 6 inch cake pan. Line bottom with wax paper or parchment paper.
- Blend together butter and sugar.
- In another bowl combine flour, cocoa powder and salt.
- In another bowl combine egg, buttermilk, vanilla, vinegar and baking soda.
- Alternately add the flour mixture and the buttermilk mixture into the sugar mixture.
- Add in red food coloring.
- Pour batter into prepared cake pan and bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes and then remove cake from pan onto a baking rack and cool completely before frosting.
Cream Cheese Frosting
- Stir together cream cheese and butter until smooth.
- Add in powdered sugar and salt.
- Add in vanilla.
- Frost cooled cake. Refrigerate until ready to serve.
Tips & Notes:
- I prefer to mix small batch cakes together by hand instead of in a stand mixer or using an hand electric mixer. You have less of a tendency to over mix the batter that way. Over mixing will cause the cake to be tough and not tender.
- Be sure and use room temperature cream cheese in your frosting so you don’t end up with lumps.
- Use room temperature eggs, butter and milk for best results. Room temperature ingredients incorporate easier and faster and keep the cake more tender
- This cake can serve 2-4 people depending on how you slice the cake.
Nutrition Facts:
Judy says
I felt the batter was too thin and added 2T. extra flour. Worked nicely. Had good texture. Made 7 small cupcakes.
Leigh Anne Wilkes says
The batter for this cake is very thin.