A Single Layer Red Velvet Cake that's so soft and moist, you'll be wondering where this has been all your life! Paired with a simple cream cheese frosting, this 6 inch single layer cake is rich and flavorful with a subtle hint of chocolate in each bite. It's perfect for two or just for you!
Red Food Coloring(approximately 7-8 drops (more can be used if preferred))
¼cupButtermilk(or homemade buttermilk substitute)
small batch cream cheese frosting
¼cupUnsalted Butter(room temperature)
4ozCream Cheese (softened to room temperature)
½teaspoonVanilla Extract
¾cupSifted Powdered Sugar
additional ingredients
2tablespoonSifted Powdered Sugar(optional topping in place of cream cheese frosting)
White Sparkling Sugar(optional garnish for cream cheese frosting (if piping snowflake design))
Instructions
6 inch single layer red velvet cake
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan and a cake strip as well. Set to the side.
With a small mixing bowl and a whisk, blend together the cake flour, unsweetened cocoa powder, baking soda, and salt. Set to the side.
½ cup Cake Flour, ⅛ cup Unsweetened Cocoa Powder, ½ teaspoon Baking Soda, ⅛ teaspoon Salt
Using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar. Add in the egg and mix until well blended.
⅛ cup Unsalted Butter, ½ cup Granulated Sugar, 1 Large Egg
Add in the vegetable oil, white vinegar, vanilla extract, and red food coloring.
⅛ cup Vegetable Oil, ¼ teaspoon White Vinegar, ½ teaspoon Vanilla Extract, Red Food Coloring
Reduce the mixer speed to low, adding half of the whisked dry ingredients followed by the buttermilk, then the remaining dry ingredients. Mix together until just combined.
¼ cup Buttermilk
Pour the cake batter into the prepared cake pan and bake for 30-35 minutes at 350ºF or until an inserted toothpick comes out clean.
Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.
Once cooled, dust with powdered sugar or frost with this small batch cream cheese frosting.
2 tablespoon Sifted Powdered Sugar, White Sparkling Sugar
small batch cream cheese frosting
Using your hand mixer or stand mixer fitted with a paddle attachment mix the unsalted butter and cream cheese until smooth and well blended. Add in the vanilla extract.
¼ cup Unsalted Butter, 4 oz Cream Cheese, ½ teaspoon Vanilla Extract
Turn off the mixer, then add in the powdered sugar. Mix on low-medium speed until fully incorporated. Scrape down the sides of the bowl and mix once more on medium-high speed for another minute. If you want a thicker cream cheese frosting, add 1 tablespoon of powdered sugar until your desired consistency is achieved.
¾ cup Sifted Powdered Sugar
Frost your red velvet cake with an offset spatula once it's completely cooled.
Video
Notes
Keep frosted red velvet cake stored in the refrigerator, covered in plastic wrap (1-2 layers is good) for up to 3 days.
While not required, it's always good to sift your powdered sugar to avoid any lumps in your frosting.
I used McCormick's Nature's Inspiration Food Coloring for this red velvet cake. It doesn't contain any artificial dyes.
For red food coloring substitutes, I only used the red food coloring noted above. I have read that substitutes like red beet powder or juice can be used, but I did not test this recipe with either.
White vinegar is used in this recipe to help react with the unsweetened cocoa powder, which helps to give the cake its red color. Of course, red food coloring is also added to bump up that color. White vinegar is also used to help lend a hand in giving the cake its light and tender texture.
Omitting the white vinegar may alter the texture. As a substitute, you can use apple cider vinegar.