Small Red Velvet Cake Recipe

If you’re looking for a show-stopper dessert in a manageable size, the Small Red Velvet Cake is exactly what your celebration (or quiet evening!) needs. With its signature vibrant hue, plush crumb, subtle cocoa undertones, and an irresistibly creamy ermine buttercream, this cake is the ultimate indulgence. Whether you’re baking for a special occasion or simply craving a slice of something gorgeous, this recipe promises big flavor in a perfectly scaled-down format—no leftovers, just pure satisfaction.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of a stunning Small Red Velvet Cake is all about simple, staple ingredients coming together in the perfect balance. Each item plays a big part in achieving that classic velvetiness, deep color, and bakery-worthy finish you’ll love sharing.

• All-purpose flour: Gives the cake structure and creates that tender, velvety crumb.
• Unsweetened natural cocoa powder: For those signature red velvet chocolate notes; use natural, not Dutch-processed.
• Baking soda: Ensures the cake rises beautifully and stays fluffy.
• Fine sea salt: Enhances the flavors and cuts the sweetness of the cake just right.
• Buttermilk: The secret to a soft, slightly tangy crumb—use full-fat for richness.
• Red gel food coloring: Delivers that iconic, dramatic hue; gel type keeps the batter from thinning.
• Unsalted butter: Creams with sugar for flavor and moisture in every bite.
• Granulated sugar: Sweetens and helps tenderize the crumb.
• Neutral oil: (Like canola or vegetable) Adds moistness and gives a light texture.
• Large egg + large egg yolk: Together, they ensure structure, richness, and that plush sensation.
• Distilled white vinegar: Activates the baking soda for airy fluffiness and classic red velvet tang.
• Pure vanilla extract: Adds round, fragrant depth to the flavor profile.
• For the Ermine Buttercream:
• All-purpose flour: Builds the creamy base you’ll whip into the frosting.
• Granulated sugar: Sweetens the ermine buttercream without making it too heavy.
• Fine sea salt: Balances the sweetness and brings out the buttercream’s flavors.
• Whole milk: Thickens with the flour for a plush, pudding-like roux.
• Unsalted butter: Whips up light, dreamy, and glossy as your buttercream base.
• Vanilla bean paste or extract: Lends luxurious vanilla notes that sing with the cake layers.

How to Make Small Red Velvet Cake

Step 1: Prep Your Pans and Oven

To start, preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans generously with butter, then line the bottoms with parchment paper. This is the insurance you need for cake layers that slip out effortlessly every time, no sticking or crumbling.

Step 2: Mix Your Dry Ingredients

Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, and salt. Blending the dry ingredients first keeps your crumb even and prevents dry streaks of flour or cocoa hiding in the finished Small Red Velvet Cake.

Step 3: Tint the Buttermilk

In a small liquid measuring cup, mix your buttermilk with the red gel food coloring until it’s evenly colored. This hack makes sure your cake bakes up with that even, striking red color that makes a Small Red Velvet Cake so tempting.

Step 4: Cream Butter and Sugar

In a stand mixer fitted with a paddle attachment, beat the softened butter and sugar together on medium-high for 2-3 minutes. You want the mixture pale and fluffy, so scrape down the bowl halfway to ensure no butter is left behind. This step is key for a cake with real lift and lightness.

Step 5: Add Oil, Eggs, Vinegar, and Vanilla

With the mixer on medium, gradually drizzle in the oil, allowing it to fully combine for unbeatable moistness. Add the egg and egg yolk one at a time, mixing well after each. Finish by mixing in the vinegar and vanilla extract for a balanced, flavorful batter.

Step 6: Alternate Dry and Wet Ingredients

Set your mixer to low and alternate adding half the colored buttermilk and half the dry mixture, repeating with the rest. Gently fold until just combined—take care not to overmix, which can toughen the cake. Scrape down the bowl to bring everything together.

Step 7: Portion and Bake

Divide your batter evenly between the prepared cake pans, smoothing out the tops. Bake for 35-40 minutes, but avoid opening the oven door until near the end (it helps the cakes rise and set perfectly). A tester should come out clean when done.

Step 8: Cool the Layers

Allow the cakes to cool in their pans for 5-10 minutes before running a thin knife around the edges and inverting them onto a wire rack. Let them cool completely—at least 45 minutes—before frosting. This patience ensures the ermine buttercream melts beautifully over the sturdy, cooled layers.

Step 9: Make the Ermine Buttercream

In a medium saucepan set over medium heat, whisk together flour, sugar, and salt. Gradually add milk, whisking constantly, and cook until the mixture is thick and pudding-like (about 5-10 minutes). Press plastic wrap or parchment onto the surface of the roux and let it cool to room temperature, which takes about 2 hours.

Step 10: Whip the Buttercream

Once your roux is cool, beat softened butter in the stand mixer until extra pale and creamy (2-3 minutes). On medium speed, add the roux one large spoonful at a time, letting it fully incorporate before the next addition. After you’ve scraped down the bowl, add vanilla bean paste or extract and mix until smooth and cloud-like.

Step 11: Assemble and Chill

Set one cake layer bottom-side up on your serving plate. Spread about a third of the ermine buttercream evenly across the top, then set the second layer (also bottom-side up) on top. Use the remaining frosting to cover the top and sides, piping as creatively as you wish. Chill the cake for 20-30 minutes before slicing, so every piece is picture-perfect.

How to Serve Small Red Velvet Cake

Garnishes

Finish your Small Red Velvet Cake with a dusting of cocoa powder, a sprinkle of red velvet cake crumbs, or a flourish of piped ermine buttercream—whatever suits your celebration. Edible flowers, a twirl of white chocolate shavings, or even sparkling sprinkles add that fancy, bakery-style finish.

Side Dishes

Balance the richness of your Small Red Velvet Cake with a scoop of vanilla bean ice cream, fresh berries, or lightly sweetened whipped cream. For a genuine Southern touch, offer a cup of strong coffee or a glass of cold milk on the side. The cake’s flavor blooms alongside simple, unfussy accompaniments.

Creative Ways to Present

Impress your guests by serving each slice on vintage plates or placing the entire Small Red Velvet Cake on a cute cake stand. Try layering the cake into mini glass jars for individual trifles, or pipe buttercream rosettes along the sides for a dramatic look. Even a single sparkler on top can turn a regular night into a celebration!

Make Ahead and Storage

Storing Leftovers

To keep your Small Red Velvet Cake fresh, store any leftovers tightly covered in the refrigerator for up to four days. The ermine buttercream stays soft and delicious, and the flavors seem to get even better with a little time. Bring slices to room temperature before serving for the best texture.

Freezing

If you want to make the cake ahead or save a few slices, wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to two months. The frosted cake can also be frozen—just chill it until firm, wrap well, and freeze. Defrost overnight in the fridge before enjoying!

Reheating

There’s no need to reheat the Small Red Velvet Cake, but if you want your slice to taste bakery-fresh, let it sit at room temperature for about 30 minutes before serving. For a just-baked scent, microwave an unfrosted slice for 10 seconds before adding a dollop of buttercream.

FAQs

Can I make the Small Red Velvet Cake without a stand mixer?

Absolutely! While a stand mixer makes creaming and whipping easier, you can use a handheld electric mixer or even mix by hand with a sturdy whisk and a bit of elbow grease. Just be sure to mix until ingredients are well incorporated, especially when creaming the butter and sugar.

Why do I need to use buttermilk in this recipe?

Buttermilk adds a gentle tang and helps create that signature tender, moist crumb in this Small Red Velvet Cake. The acidity also reacts with baking soda and cocoa for perfect texture and that classic flavor you know and love.

Can I double the recipe for a larger cake?

Yes! Simply double all ingredients and bake in two standard 9-inch pans, increasing the bake time slightly. You’ll get a full-sized red velvet cake with all the magic of the smaller version.

What’s the difference between ermine buttercream and cream cheese frosting?

Ermine buttercream is extra light and silky, made with a cooked flour and milk roux, while cream cheese frosting is richer and tangier. Ermine lets the cake’s flavors shine, but feel free to swap if you’re craving that cream cheese tang!

How do I get the classic red color without turning the cake bitter?

Using gel food coloring is key—it delivers bold color with less added liquid, and won’t affect the flavor. Start with the recommended amount and add more if you want a bolder red, but steer clear of liquid colorings, which can water down the batter and alter the taste.

Final Thoughts

Nothing brings smiles quite like cutting into a beautifully frosted Small Red Velvet Cake and revealing those bold, vibrant layers inside. It’s a labor of love, but the results are utterly worth it—whether you’re sharing with friends or savoring every forkful yourself. Give it a try and let your next gathering feel a little more magical!

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