This Red Velvet Cake is incredibly moist and tender, with a hint of cocoa and a bright red hue that makes it as beautiful as it is delicious. The cake is perfectly complemented by a rich, tangy cream cheese frosting that adds just the right amount of sweetness. Made with buttermilk, butter, and a touch of oil, this cake has a soft crumb that melts in your mouth. It's the perfect size for small gatherings, or whenever you want a little indulgence without a huge cake. Whether you’re a red velvet lover or trying it for the first time, this cake is bound to become a favorite.
Why You’ll Love This Recipe:
This red velvet cake is super moist, with just the right amount of sweetness and tang from the buttermilk and cream cheese frosting. It’s a small, 6-inch cake, making it perfect for intimate occasions or when you just need a smaller dessert. The cocoa gives it a subtle chocolate flavor, while the vibrant red color makes it an eye-catching treat. The cream cheese frosting is creamy and smooth, adding a delightful richness to every bite. Plus, it’s simple to make and bakes up quickly, so you can enjoy it without spending hours in the kitchen.
Perfect Occasion:
This red velvet cake is perfect for birthdays, anniversaries, or small gatherings where you want to serve something special but don’t need a large cake. Its rich flavor and soft texture make it an ideal choice for afternoon tea, weekend desserts, or even a romantic dinner for two. The vibrant color also makes it perfect for festive occasions like Valentine’s Day, Christmas, or any time you want to make a statement with your dessert.
Decoration Tips:
For an elegant presentation, top the cake with extra cream cheese frosting swirls and a light dusting of cocoa powder or red velvet cake crumbs. You can also decorate with fresh berries or edible flowers for a pop of color. If you’re making it for a special occasion, consider adding a drizzle of chocolate or a sprinkle of powdered sugar. For a simpler look, leave it rustic with the frosting showing between the cake layers.
Ingredients:
For the Cake:
- 150g all-purpose flour
- 9g Dutch-processed cocoa powder (unsweetened)
- 1 teaspoon baking soda
- Pinch of salt
- 60g unsalted butter, softened
- 24g avocado oil (or any neutral oil)
- 120g granulated sugar
- 1 large egg, room temperature
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 120g buttermilk, room temperature
For the Cream Cheese Frosting:
- 150g cream cheese, softened
- 50g unsalted butter, softened
- 100-150g powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper. - Prepare the Dry Ingredients:
In a bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and a pinch of salt. Set aside. - Mix the Wet Ingredients:
In another bowl, cream the softened butter, sugar, and avocado oil together with a hand mixer until the mixture is fluffy and well combined. - Add the Egg and Color:
Beat in the egg, vanilla extract, and red food coloring, mixing until smooth and fully incorporated. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start with a little of the flour mixture, followed by some buttermilk, and repeat until everything is combined. Be careful not to overmix—stop as soon as the batter is smooth. - Bake the Cake:
Pour the batter into the prepared 6-inch pan, smoothing the top. Bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. - Make the Cream Cheese Frosting:
While the cake cools, prepare the frosting. In a bowl, beat the softened cream cheese and butter together until fluffy. Add the powdered sugar and vanilla extract, mixing until the frosting is smooth and creamy. - Assemble the Cake:
Once the cake is fully cooled, carefully slice it in half horizontally to create two layers. Spread a generous amount of cream cheese frosting between the layers and on top. You can also frost the sides if you prefer a fully frosted cake.
Enjoy this perfectly moist red velvet cake with its rich, tangy cream cheese frosting!