Super Moist Red Velvet Cake with Cream Cheese Frosting: A Small But Mighty Classic

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:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
2. 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.
3. 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.
4. Add the Egg and Color:
   Beat in the egg, vanilla extract, and red food coloring, mixing until smooth and fully incorporated.
5. 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.
6. 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.
7. 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.
8. 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!