Small Batch Red Velvet Cake with Cream Cheese Frosting
February 23, 2021
In defense of Red Velvet!
Red Velvet cake has been getting a bum rap on the internet these days, but I’m here to make the case that Red Velvet cake is….good?! Yes, it’s good!
While it’s not my go-to dessert, there’s plenty to like. It’s really just a slightly tangy chocolate cake that got a makeover with some red food coloring (or as @xtiancooks said “chocolate with some Ruby Woo on!”). Top it with some cream cheese frosting, and I’m not gonna say “no” if you put a slice in front of me.
Look, I’m not here to be the dessert police (except when it comes to raisins, yuck). If you don’t like Red Velvet, that’s your prerogative. But if you DO like it, then I got you covered.
This small batch recipe makes just enough cake for 2-4 people, so it’s perfect for quarantine baking (the pandemic isn’t over yet people!). The cake is soft and moist and the frosting is tangy and not too sweet. I bake the cake in a 1/8 sheet pan, which I highly recommend. These little pans are so versatile and would definitely be a great addition to your bakeware collection.
recipe
Inspiration: Sally’s Baking Addiction Red Velvet Cupcakes with Cream Cheese Frosting
Time: 90 minutes
Quantity: 1 small batch cake, serves 2-8
Ingredients:
Red Velvet Cake
80 g (2/3) all-purpose flour
16 g (1/8 cup) cornstarch
1/4 teaspoon baking soda
3 g (2 teaspoons) cocoa powder
1/4 teaspoon salt
30 g (1/4 stick or 2 tablespoons) butter, room temp
99 g (1/2 cup) granulated sugar
1 egg
60 ml (1/4 cup) vegetable oil (or other neutral oil)
1 teaspoon vanilla
1/4 teaspoon white vinegar
liquid or gel red food coloring
60 ml (1/4 cup) buttermilk, room temp (see “Tips” below)
Cream Cheese Frosting
38 g (2 1/2 tablespoons) butter, room temp
75 g (2.6 oz or 1/3 block) cream cheese, room temp
120 g (1 cup) confectioners’ sugar, plus another tablespoon or two if needed
1/2 teaspoon vanilla
Dash of salt
Sprinkles (optional)
Process:
Red Velvet Cake
Preheat the oven to 350 F.
Prepare a 1/8 sheet pan or loaf pan by lining it with parchment paper and lightly greasing the parchment paper.
Whisk together the dry ingredients in a medium bowl (flour, cornstarch, baking soda, cocoa powder and salt). Set aside.
In another small bowl, combine the butter and sugar using a rubber spatula or spoon. You can also use an electric hand mixer.
To the butter and sugar, add the egg, oil, vanilla and vinegar and mix to combine. The butter may not fully mix with the oil and the mixture might look congealed, but this is fine.
Add red food coloring to reach your desired color.
Add half of the dry ingredients to the wet ingredients and mix to combine. Add the buttermilk and mix to combine. Finally, add the remaining dry ingredients and mix until well incorporated.
Pour the batter into your lined pan and bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean. Mine baked for 21 minutes.
While the cake cools, make your frosting.
Cream Cheese Frosting
In a medium bowl, mix the butter, cream cheese, vanilla and salt with an electric hand mixer until smooth.
Add the powdered sugar and mix until smooth.
Assemble
Spread the frosting over the cooled cake with an offset spatula or knife and swirl as desired.
Top with sprinkles (optional).
Tips:
If you have buttermilk, use it. The fat content and acidity will yield a “better” red velvet cake. But since most of us don’t have buttermilk on hand, you can substitute buttermilk by using the same quantity of regular milk with a squeeze of lemon or 1/2 teaspoon white vinegar. Let the milk mixture sit for a bit and the acid will start to thicken the milk. If you are subbing out regular milk for buttermilk, you’ll have more success using milk with a higher fat content (e.g., whole is better than 2% is better than skim). But any milk will do in a pinch.
Because of the small quantities involved, I don’t recommend using a stand mixer. Best to mix by hand or with a hand mixer.
Be sure to use room temp ingredients for the frosting or else you will have a lumpy final product.
These are the 1/8 sheet pans that I have. They are also great for mini slab pies!
