Irresistible Mini Red Velvet Cake: A Perfect Small-Batch Recipe with Cream Cheese Frosting
Discover how to create the most exquisite mini red velvet cake, a scaled-down masterpiece inspired by the acclaimed red velvet sheet cake recipe from Vallery Lomas’s magnificent cookbook, Life is What You Bake It. This recipe is your ultimate guide to baking a delightful, tender, and perfectly portioned red velvet cake, ideal for intimate gatherings, a special treat for two, or when you crave a classic without the commitment of a large dessert.
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If you’re looking for more delightful 6-inch cake pan recipes similar to this miniature red velvet cake, be sure to explore my Mini Basque Cheesecake, my Mini Chocolate Cake, or my White Forest Cake!
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Crafting the Best Mini Red Velvet Cake for Any Occasion
This remarkable mini red velvet cake recipe is proudly shared as part of the 2022 Eat the Culture Juneteenth Virtual Cookout. This annual event provides a meaningful platform for participants to honor and illuminate the richness of the Black culinary experience by showcasing recipes from celebrated Black cookbook authors. It’s an opportunity to connect with heritage through food, and this year, we specifically celebrate 19 Black American cookbook authors, amplifying their invaluable work and sharing our personal connections to Freedom Day.
Having followed Vallery Lomas’s captivating culinary journey for quite some time, I immediately knew her baking book, Life is What You Bake It, would be the perfect inspiration for my contribution. Within its pages, Vallery shares a truly exceptional Red Velvet Sheet Cake. This mini red velvet cake is simply a carefully scaled-down version of her masterpiece, perfectly designed to bake in a 6-inch pan. Just like my Mini Vanilla Cake or my Mini Carrot Cake, it offers the ideal single-layer dessert experience. It’s undeniably the best mini red velvet cake recipe for a small gathering, allowing you to enjoy all the decadence without an overwhelming amount of cake.
This collaboration is brought to you by Eat the Culture. See below for the full list of participants and cookbooks!
Is Red Velvet Cake Just Chocolate Cake with Red Dye? Unveiling Its Unique Flavor Profile
Contrary to a common misconception, red velvet cake is distinctly different from a typical chocolate cake. While both desserts incorporate cocoa powder, red velvet cake uses it in a much smaller quantity, resulting in a subtle, mellow chocolate note rather than a dominant one. The true character of red velvet cake emerges from a delicate balance of flavors that include a generous amount of vanilla and, most importantly, the tangy elements of buttermilk and vinegar. These acidic ingredients not only contribute to the cake’s signature taste but also play a crucial role in its structure and color. So, no, it’s not merely a chocolate cake dyed red; it’s a unique flavor experience that stands proudly on its own, especially when paired with that iconic cream cheese frosting.
The Science of ‘Velvet’: What Gives Red Velvet Cake Its Distinctive Taste and Texture?
The magic of red velvet cake lies in a fascinating interplay of specific ingredients. Beyond the subtle cocoa, the key players are buttermilk and vinegar. These acidic components introduce a delightful, slightly tart flavor that beautifully complements the sweetness of the cake and the richness of the frosting. More importantly, the acids in buttermilk and vinegar react chemically with baking soda, which is a leavening agent. This reaction produces carbon dioxide bubbles, which are essential for the cake to rise, giving it its characteristic light and airy texture. This same acid-baking soda reaction also helps to break down the gluten in the flour, resulting in an incredibly tender, almost melt-in-your-mouth crumb – a quality that gives the cake its “velvet” designation. Historically, this chemical reaction between natural cocoa powder (which is acidic) and the buttermilk/vinegar would also enhance a subtle reddish-brown hue. While modern red food coloring is often used to achieve the vibrant red we recognize today, the foundational science of buttermilk and vinegar remains crucial for both flavor and that signature velvety texture.
The Deep Significance of Red Velvet Cake on Juneteenth
Juneteenth, now a federal holiday in the United States, holds profound importance as an occasion to deeply honor Black American culture, history, and resilience. Eating red foods, including beloved desserts like this mini red velvet cake, is a cherished Juneteenth tradition. The color red serves as a powerful reminder of the bloodshed, sacrifice, and lives lost throughout the journey from enslaved ancestors to the present day. It symbolizes not only the painful past but also the vibrant strength, joy, and determination found in the fight for freedom and equality.
Beyond desserts, the Juneteenth table often features a beautiful array of other red-hued dishes and drinks. You might find refreshing red drinks crafted with natural strawberry or hibiscus flavors, slices of juicy watermelon, or savory hot link sausages. These foods collectively represent the enduring spirit and culinary traditions that are central to the Juneteenth celebration, making this mini red velvet cake a perfect, symbolic addition to any Juneteenth feast.
Life is What You Bake It by Vallery Lomas: More Than Just a Cookbook
Vallery Lomas’s Life is What You Bake It is far more than a collection of recipes; it’s an inspiring journey of self-discovery, resilience, and the pursuit of passion. Drawing deeply from her formative years in southern Louisiana, her experience as a practicing attorney in Manhattan, and the incredible obstacles she navigated to follow her true calling in the food media industry, the book is a heartfelt exploration of the profound lessons Vallery has learned. It serves as a rich source of inspiration, not just for baking delicious treats, but for navigating the complexities of life itself.
Through her captivating stories intertwined with recipes, Vallery imparts wisdom that resonates with every reader. Her Punch Bowl Cake recipe, for instance, offers a glimpse into the evolving roles of working Black women during World War II, simultaneously reminding us that there’s no shame in using a convenient cake mix to create a joyful, celebratory treat for your family. Her Tiger Doughnuts recipe is a testament to the immense value and ultimate reward of relentless practice, illustrating how learning from failures is an integral part of success. And with her elegant Daiquiri Soufflé recipe, Vallery teaches us the critical importance of being prepared and ready to seize opportunities as soon as they present themselves.
I am the manifestation of my grandmothers’ prayers, and their grandmothers’ prayers, as well as all their biggest, boldest, most daring hopes and dreams.
Vallery Lomas, Life Is What You Bake It
I extend my heartfelt gratitude to Vallery Lomas for generously sharing her deeply personal story and her incredible recipes within Life Is What You Bake It. As a fellow baker and recipe developer, a Black woman in her 30s, a lawyer by training, and a devoted Francophile, I found countless reflections of my own journey and aspirations within the pages of her book. Her narrative created a powerful sense of connection and recognition.
However, even for readers who may not share all these specific commonalities, the overarching journey presented in the book is profoundly inspiring. Through Vallery’s candid recounting of her setbacks and triumphs, she imparts invaluable wisdom and powerfully demonstrates the persistent, indomitable spirit we all need to cultivate in order to achieve our goals. She masterfully teaches us to extract lessons from every experience, good or bad, and to skillfully transform those lessons into advantages. As she so eloquently puts it, we should take the “lemons” life hands us and create something far better than mere lemonade – strive to make exquisite lemon curd!
Essential Ingredients for Your Miniature Red Velvet Cake
Crafting the perfect mini red velvet cake begins with selecting the right ingredients and understanding their individual roles:
- Cake Flour: Essential for a tender crumb. It has a lower protein content than all-purpose flour, which helps prevent a tough cake. Proper measurement is crucial for success. You’ll want to either weigh it precisely using a kitchen scale (for 86 grams) or employ the accurate spoon-and-level method.
- Unsweetened Cocoa Powder: Provides the characteristic subtle chocolate flavor of red velvet and contributes to the natural maroon tint when it reacts with the acidic ingredients. Use a good quality brand for the best results.
- Kosher Salt: A fundamental baking ingredient that enhances all the other flavors and beautifully balances the sweetness in the cake batter.
- Vegetable Oil: Unlike butter, oil ensures a consistently moist cake over several days and contributes to that signature “velvet” texture. It prevents the cake from drying out.
- Granulated Sugar: Not just for sweetness, sugar also contributes to the cake’s structure and helps keep it moist.
- Egg: Acts as a binder and provides structure, richness, and moisture. Always use a room temperature egg for better emulsification with other ingredients. If short on time, submerge the egg in lukewarm water for about 15 minutes until it’s no longer cold.
- Pure Vanilla Extract: A crucial flavor component in red velvet cake, often as prominent as the cocoa. I highly recommend using a high-quality pure vanilla extract for the best taste. Or, for a truly homemade touch, consider making your own with just 2 ingredients – check out my post on how to make vanilla extract!
- Liquid Red Food Coloring: While the natural chemical reaction provides a maroon tint, modern red velvet cake typically relies on liquid food coloring to achieve its iconic, vibrant red hue.
- Buttermilk: A key ingredient that adds a distinct tang and contributes to the cake’s tenderness by reacting with the baking soda. Full-fat buttermilk is preferred for richness, but low-fat works too. Ensure it’s at room temperature.
- Baking Soda & Distilled White Vinegar: This dynamic duo is the secret to the red velvet’s airy, tender texture. Their vigorous chemical reaction creates the necessary lift, and the acidity also interacts with the cocoa powder to enhance the cake’s deep color and tangy flavor profile.
And of course, no red velvet cake is complete without that luscious, tangy cream cheese frosting! Here’s what you’ll need to create this essential topping:
- Full-Fat Cream Cheese: The star of the frosting, providing its signature tang and creamy texture. Ensure it’s softened to room temperature for a smooth, lump-free frosting.
- Unsalted Butter: Adds richness and structure to the frosting. Like the cream cheese, it must be at room temperature to cream properly with the other ingredients.
- Pure Vanilla Extract: Enhances the overall flavor profile of the frosting, complementing the cream cheese beautifully. Again, a high-quality pure vanilla extract is recommended.
- Powdered Sugar (Confectioners’ Sugar): Provides sweetness and thickens the frosting. It should be measured by weight with a kitchen scale or using the spoon-and-level method to ensure the correct consistency.
Essential Equipment for Your Mini Red Velvet Cake
To successfully bake this delightful mini red velvet cake, you’ll need a few specific tools. The most crucial is a 6-inch cake pan, perfectly sized for this small-batch recipe. I personally love using these silicone liners for my 6-inch cake pans instead of traditional parchment paper; they are incredibly easy to use, and my cakes never stick! Here are a few more helpful tools I used:
Mini Red Velvet Cake Nutrition Information
This recipe truly delivers the best mini red velvet cake experience, and it’s certainly a decadent treat! Each slice contains approximately 371 calories, with the recipe yielding a total of 6 generous slices. For a complete breakdown of the nutritional information, please refer to the detailed recipe card provided below.
Frequently Asked Questions About Mini Red Velvet Cake
Absolutely not! While vanilla is certainly a prominent and delightful flavor in this easy mini red velvet cake recipe, it would be an oversimplification to call it merely a vanilla cake. The unique charm of red velvet cake comes from its sophisticated blend of subtle cocoa notes, the richness of vanilla, and the distinct tang contributed by buttermilk and vinegar. These elements create a complex, balanced flavor profile that is far more intricate and satisfying than a simple vanilla cake, especially when topped with the creamy, tangy cream cheese frosting. It’s a flavor all its own!
Historically, red velvet cake earned its name and its deep maroon color from a natural chemical reaction. This occurred when acidic ingredients like buttermilk and vinegar interacted with the natural (non-Dutched) cocoa powder, intensifying its reddish pigments. However, with modern processed cocoa powders being less acidic and to achieve the vibrant, unmistakable red color consumers expect today, most contemporary red velvet cake recipes do indeed call for the addition of red food coloring to enhance and ensure that iconic hue. So, it’s a bit of both – a natural tint that’s typically boosted by artificial color.
While this easy mini red velvet cake recipe yields approximately six small slices, making it perfect for a small gathering or two very enthusiastic red velvet lovers, you could certainly enjoy it all yourself over a few days! If you’re truly aiming for a single-serving portion, you’d need to further scale down this recipe significantly, perhaps into a cupcake or mug cake format. However, for a proper, satisfying cake experience, this mini version for two to six people is ideal. Plus, leftovers can be stored and enjoyed later!
Vinegar is a crucial ingredient in red velvet cake for several scientific and culinary reasons. Firstly, it reacts with baking soda to produce carbon dioxide, which is essential for giving the cake its beautiful lift and incredibly light, airy texture. This reaction is key to achieving that signature “velvet” crumb. Secondly, the acid in the vinegar (along with buttermilk) interacts with the cocoa powder. This not only deepens the cake’s reddish color (historically) but also contributes significantly to the unique, slightly tangy flavor that distinguishes red velvet from other cakes.
For chocolate aficionados, you absolutely must try my Chocolate Olive Oil Cake – it’s an unexpected delight! And if you’re a fan of the nutty depth of brown butter, then my Rum Soaked Cake with Brown Butter Glaze is a must-make. I also highly recommend the fragrant Earl Grey Lavender Cake with Honey-Lemon Glaze and my comforting Carrot Pound Cake! For those who prefer cupcakes, my vibrant Strawberry Crunch Cupcakes are always a hit!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More 6-inch Cake Recipes You’ll Love
- Butter Pecan Cake with Cream Cheese Frosting
- Vanilla Cake with Strawberries
- Pumpkin Pecan Dump Cake
📖 Recipe
Mini Red Velvet Cake
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Equipment you may need
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6-inch round cake pan
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measuring cups and spoons
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mixing bowls
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parchment paper
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6-inch silicone cake pan liners
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whisk
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rubber spatula
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hand mixer
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food scale
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stand mixer
Ingredients
- baking spray
- ⅔ cup (86 g) cake flour – measured by weight with a kitchen scale, or using the spoon-and-level method
- 1 tablespoon (5 g) unsweetened cocoa powder
- ½ teaspoon (3 g) kosher salt
- ⅓ cup (73 g) vegetable oil
- ⅔ cup (133 g) granulated sugar
- 1 large egg – room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 25 drops liquid red food coloring
- ⅓ cup (79 ml) buttermilk – room temperature (I used full-fat)
- ¼ teaspoon (1 g) baking soda
- ½ teaspoon (2 ml) distilled white vinegar
Cream Cheese Frosting
- 4 oz (113 g) full-fat cream cheese – room temperature
- 2 tablespoon (28 g) unsalted butter – room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (240 g) powdered sugar – measured by weight with a kitchen scale, or using the spoon-and-level method
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Instructions
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Preheat oven to 350°F (175°C) and ensure the rack is positioned in the center of the oven. Line the bottom of a 6-inch cake pan with a silicone liner or parchment paper and thoroughly spray it with baking spray to prevent sticking.baking spray
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In a medium bowl, combine the cake flour, unsweetened cocoa powder, and kosher salt. Whisk these dry ingredients together until they are thoroughly combined and no lumps remain. Set this mixture aside.⅔ cup cake flour, 1 tablespoon unsweetened cocoa powder, ½ teaspoon kosher salt
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In a large mixing bowl, using either a hand mixer or the paddle attachment of a stand mixer, beat the vegetable oil and granulated sugar together on medium-high speed for approximately 20 seconds, until well combined and slightly lightened.⅓ cup vegetable oil, ⅔ cup granulated sugar
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Crack in the room temperature egg and beat on low speed for one minute, ensuring it is fully incorporated. Next, add the pure vanilla extract and liquid red food coloring, mixing until the color is evenly distributed throughout the mixture.1 large egg, 1 teaspoon pure vanilla extract, 25 drops liquid red food coloring
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Gently fold in half of the reserved dry ingredients using a rubber spatula until just combined. Then, pour in the room temperature buttermilk and stir until smooth.⅓ cup buttermilk
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Add the remaining dry ingredients to the batter. Continue to stir gently with the rubber spatula until just combined, being careful not to overmix. Make sure to scrape the bottom and sides of the bowl to ensure all ingredients are incorporated. The resulting batter will have a somewhat thin consistency.
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In a separate small bowl, quickly combine the baking soda and distilled white vinegar. Once they begin to fizz, immediately add this mixture to the cake batter. Gently fold it in for about 10 seconds until just combined. This step is crucial for the cake’s lift and velvety texture.¼ teaspoon baking soda, ½ teaspoon distilled white vinegar
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Without delay, scrape all the batter into your prepared 6-inch cake pan. Gently drop the pan onto the counter from about an inch high a few times to release any trapped air bubbles, ensuring an even bake.
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Bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Once baked, remove the cake from the oven and let it cool completely on a wire rack before attempting to frost it. Cooling thoroughly prevents the frosting from melting.
Cream Cheese Frosting
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To make the signature cream cheese frosting, add the softened cream cheese, room temperature unsalted butter, pure vanilla extract, and powdered sugar into the bowl of a stand mixer fitted with the paddle attachment.4 oz full-fat cream cheese, 2 tablespoon unsalted butter, 1 teaspoon pure vanilla extract, 2 cups powdered sugar
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Begin mixing on low speed to avoid a cloud of powdered sugar, then gradually increase to medium speed. Beat until the frosting is incredibly creamy, smooth, and well-combined, usually taking about 5 minutes. Once the cake has completely cooled, spread this luscious cream cheese frosting generously over the top.
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Notes
Adapted from Vallery Lomas’s “Red Velvet Sheet Cake” from Life Is What You Bake It (Clarkson Potter).
Nutrition
Nutrition Disclaimer
#JuneteenthCookout2022 Full Participant List
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