A high altitude tested, mini red velvet cake that’s moist and tender, with cream cheese buttercream, made in a petite size for just 2-4 people. This is a perfect small dessert for a couple or a small family to share for Christmas or Valentine’s Day.
And don’t miss these other mini cakes in flavors like pumpkin, carrot cake and chocolate!
You might also love this red velvet sheet cake with powdered sugar snowflakes, red velvet cake ice cream, and red velvet bundt cake.
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Why You’ll Love This Recipe
Small Size. I’ve had great feedback on my mini cake recipes, and this mini red velvet cake makes a beautiful addition to the collection. When you want to make special dessert, but you don’t need too much leftover, a mini cake is a wonderful option for any occasion, birthday or anniversary. This little cake yields four slices, so it’s just enough for a few people to share, or even to make for a baby’s first birthday smash cake. I baked my mini red velvet cake in two 4-inch cake pans, but you can also divide the batter between two 6-inch pans.
Soft and Moist. Today’s red velvet mini cake recipe is based on my popular high altitude red velvet layer cake, which I’ve tested a dozen times over the years. It’s an easy cake batter to make, and the cake is always so soft, moist and tender.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Cake Flour. You could use all-purpose flour, if you like, but I love the lightness of cake flour in this cake.
- Granulated Sugar. Adds sweetness and moisture.
- Cocoa Powder. I use Dutch processed cocoa powder, and really love the Drost brand. It adds a subtle cocoa flavor, but the cake does not taste strongly of chocolate.
- Salt. I use coarse Kosher salt in all my baking. The salt balances the sweetness.
- Baking Soda. Leavens the cake, reacting with the acid in the vinegar and buttermilk, causing the cake to rise.
- Eggs. Add structure and richness.
- Vegetable Oil. Keeps the cake softer and moister than if you used butter.
- Buttermilk. Adds flavor, moisture and acidity, for a soft, tender cake crumb. Whole milk instead of buttermilk also works in this recipe.
- Vinegar. Use white distilled vinegar. The extra acid gives the leavening a little boost for a good rise in this cake.
- Vanilla Extract. Flavor.
- Red Gel Food Coloring. Without the food coloring, the cake will be a light tan color. I use Americolor Super Red gel food coloring.
Frosting
- Butter + Cream Cheese + Shortening. Cream cheese frosting has a reputation of being softer and less stable than buttercream. But if you use a combination of butter, cream cheese and vegetable shortening, you’ll get a more stable frosting, as well as a pretty white color. If you don’t want to use the shortening, simply increase the butter and cream cheese by the same amount to use half of each.
- Powdered Sugar. Sweetens and thickens the frosting.
- Meringue Powder. Adds stability. You can also use corn starch to add more stability to cream cheese frosting.
- Vanilla Extract. Flavor.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottoms of two 4-inch or two 6-inch round cake pans with non-stick baking spray. I used 4-inch pans, for a taller mini cake. 6-inch pans will make shorter layers.
- In a bowl, sift together the flour, sugar, cocoa powder, salt and baking soda.
- Separately, whisk together the egg, oil, milk, vinegar, vanilla and food coloring. Add the wet ingredients to the dry, and whisk just until combined.
- Divide the cake batter between the prepared pans. Bake 4-inch layers for about 18-20 minutes and 6-inch layers for about 12-15 minutes, until the top of the cake springs back when gently touched and a toothpick or cake tester inserted in the cake comes out clean.
- Cool the cakes in the pans for 15 minutes, then remove the cakes from the pans, and cool completely before frosting.
Frosting
- Using an electric mixer (I prefer my stand mixer with the paddle attachment, but you can also use a hand held mixer), beat the butter, cream cheese and shortening for several minutes, until smooth.
- Add the powdered sugar, meringue powder/corn starch and vanilla. Beat for several minutes on medium speed, until smooth and fluffy.
- Slice a small portion of the domed top off the cakes so they are level, and use a fork to crumble up the cake you removed. Gently fold some of the cake crumbs into the buttercream.
- Stack, fill and frost the cooled cakes with the frosting.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Store leftover cake in an airtight container at room temperature for up 1 day, or in the refrigerator for up to 3 days. Bring to room temperature before serving.
I use Americolor Super Red Gel Food Coloring. You don’t need more than 1/4 teaspoon for a strong red color in this cake.
You Might Also Like
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Mini Red Velvet Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 2 4-inch Round Cake Pans (or 6-inch Round Cake Pans)
- Electric Mixer (Stand or Hand-Held)
Ingredients
Cake
- ¾ cup cake flour, fluffed, spooned and leveled
- ¼ cup + 3 tbsp granulated sugar
- 1 tbsp unsweetened Dutch processed cocoa powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp baking soda
- 1 large egg
- ¼ cup vegetable oil
- ½ cup whole milk or buttermilk
- ½ tsp distilled white vinegar
- ½ tsp vanilla extract
- ¼ tsp red gel food coloring
Frosting
- ¼ cup unsalted butter, softened to room temperature
- ¼ cup (2 oz) block cream cheese, cold
- 2 tbsp vegetable shortening
- 1 ½ cups powdered sugar
- 1 ½ tsp meringue powder or corn starch
- ½ tsp vanilla extract
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottoms of two 4-inch or two 6-inch round cake pans with non-stick baking spray.Baker's Note: I used 4-inch pans, for a taller mini cake. 6-inch pans will make shorter layers.
- In a bowl, sift together the flour, sugar, cocoa powder, salt and baking soda.
- Separately, whisk together the egg, oil, milk, vinegar, vanilla and food coloring. Add the wet ingredients to the dry, and whisk just until combined.
- Divide the cake batter between the prepared pans. Bake 4-inch layers for about 18-20 minutes and 6-inch layers for about 12-15 minutes, until the top of the cake springs back when gently touched and a toothpick or cake tester inserted in the cake comes out clean.
- Cool the cakes in the pans for 15 minutes, then remove the cakes from the pans, and cool completely before frosting.
Frosting
- Using an electric mixer (I prefer my stand mixer with the paddle attachment, but you can also use a hand held mixer), beat the butter, cream cheese and shortening for several minutes, until smooth.
- Add the powdered sugar, meringue powder/corn starch and vanilla. Beat for several minutes on medium speed, until smooth and fluffy.
- Slice a small portion of the domed top off the cakes so they are level, and use a fork to crumble up the cake you removed. Gently fold some of the cake crumbs into the buttercream.
- Stack, fill and frost the cooled cakes with the frosting.
Heather Smoke
I hope you love this recipe as much as we do!