High Altitude Mini Red Velvet Cake
A high altitude red velvet cake that's moist and tender, with cream cheese buttercream, made in a mini size for just 2-4 people.
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.
Notes
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.
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