Mini Red Velvet Cake

This homemade mini red velvet cake is soft and tender with an irresistible cream cheese frosting. Perfect for one or two people to enjoy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 350 degrees F (177 degrees C). With an electric mixer on medium speed, mix together the oil and sugar in a medium-sized bowl for 1 minute.

Step 2

Add the egg, vanilla, food coloring, and white vinegar and beat for 1 minute. Set aside.

Step 3

In a separate small bowl, whisk together the cocoa powder, flour, baking soda, and salt.

Step 4

Pour half of the dry ingredients into the wet ingredients and mix until combined. Next, add the buttermilk and mix. Then, add the rest of the flour mixture and mix until combined.

Step 5

Lightly spray or butter a 5-inch baking dish or a dish of similar size and pour the red velvet cake batter into the dish. Bake for 35-40 minutes.

Step 6

Remove the cake from the oven to cool before frosting.

Step 7

Make The Frosting

Step 8

Add cream cheese and butter to a medium-sized mixing bowl and beat on high with an electric mixer until the ingredients are well combined.

Step 9

Slowly pour in the sifted powdered sugar and beat on low speed until all the sugar has been fully mixed in.

Step 10

Sifting the powdered sugar after measuring is always helpful because it breaks up any lumps.

Step 11

Add the vanilla and continue whipping until the frosting is smooth and fluffy.

Step 12

Frost the completely cooled cake.

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