Red Velvet Cake, one layer
This Single Layer Red Velvet Cake is the perfect size treat to enjoy on your own, with a loved one, or makefor someone special as a surprise! It's especially tender, rich, and flavorful, and when paired with this simple cream cheese frosting—genuinely flavorful! For a fun and simple alternative to the cream cheese frosting, sprinkle on a dusting of powdered sugar!
Joining my single layer cake recipes is this fantastic single layer red velvet cake. It's paired with a evenly sweetened small batch of cream cheese frosting that's equally as good!
The star ingredients in this cake recipe, which give it that super tender texture, are buttermilk and vegetable oil. And the light, tender texture comes from the cake flour and a small amount of white vinegar. It also has a hint of chocolate with some food coloring mixed in to give it that familiar red color.
It is so tender and rich and a strong match for the holidays, Valentine's Day, or whenever the mood strikes!
And if you love this single layer cake recipe, then clearly check out my single layer chocolate cake, single layer funfetti cake, or single layer carrot cake recipes!
house-made Cake Flour Substitute
If you don't keep cake flour on hand, fear not—you can make it at home! You only need all-purpose flour, cornstarch, and a sifter!
To make your house-made cake flour:
- Add 1 tablespoon of cornstarch to a 1/2 cup measuring cup.
- Fill the remaining measuring cup with all-purpose flour.
- Run the mixture through a sifter. Once is good, but twice is better.
If you want to have a little more on hand, Try doubling the above recipe.
What Can I Use as a Buttermilk Substitute?
Another ingredient not everyone keeps on hand is buttermilk.
Because this small batch red velvet cake recipe only calls for 1/4 cup, you can use regular milk with 2 teaspoons of lemon juice. The lemon juice can be from a lemon or a bottle. The milk can be skim, fat-free, through whole milk.
Add the lemon juice to a 1/4 measuring cup first, then add the milk. Let it sit for 5 minutes, give it a quick stir, then add it to the batter. This house-made buttermilk substitute is meant to be used immediately.
Another alternative is powdered buttermilk! You can find this in the baking aisle, usually next to powdered milk, evaporated milk, and sweetened condensed milk. The house-made stuff usually is the easiest, though!
Baker notes
For making the best red velvet cake, Try the following helpful tips!
Prep your buttermilk. If you are making the buttermilk substitute I mentioned above, leave it to sit for about 5 minutes before adding it to the method. Don't forget to give it a quick stir too.
Use a hand mixer or stand mixer. For both the red velvet cake and cream cheese frosting, it's best to use either a hand mixer or a stand mixer.
Don't over-mix the red velvet cake batter. Mix the ingredients until they're just combined—meaning until you can no longer see it. This truly comes into play when you mix the dry and wet ingredients.
Don't go overboard with the food coloring. I used about 7-8 drops of the red McCormick's Nature's Inspirations Food Coloring. If you feel it needs more, add only a drop at a time until your perfect red color is achieved.
Use cake strips. Using cake strips—helps with getting a nice flat cake surface. I have a bunch from Wilton, which I regularly use with the cakes, and Enjoy them!
Cool the cake completely. Whether you are frosting your cake the same day or planning to store it in the refrigerator or freezer, you will want to allow it to cool completely.
First, cool it in the pan for about 10 minutes. Then carefully invert it onto a wire cooling rack to finish cooling.
Decorations
To create the same snowflake design as my single red velvet cake recipe, you will need the following:
- Offset spatula – to frost the cake.
- No. 2 decorating tip
- Piping bag and coupler
In addition, to the snowflake design, you can choose to garnish the top with some white sparkling sugar. I reserved about 1/3 cup of the cream cheese frosting to pipe the design. If you like, this type of decoration could be done with the house-made red velvet cupcakes too.
You can sprinkle some sifted powdered sugar over the top as an alternative to the small batch of cream cheese frosting.
Questions on this bake
Can Use a different kind of cocoa powder?I only tested this method using unsweetened cocoa powder, so I cannot recommend using another type.
Can you make this without the egg or with an egg substitute?I only tested this method using one egg, so I cannot recommend any egg substitutes.
Why did my cake layer sink in the middle?This can happen due to several factors: your oven temperature is off, it wasn't baked long enough, or too much baking soda was added by mistake.
Why is my cake layer super dense?This can happen when you over-mix your cake batter. You always want to mix it until just combined. Meaning just until the ingredients blend into one another.
Do I have to sift the powdered sugar for the cream cheese frosting?While not required, it's always good to sift your powdered sugar to avoid any lumps in your frosting.
Why is white vinegar used in this method?White vinegar is used 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.
Can I omit the white vinegar or use a substitute?Because I only tested this using white vinegar, I can only speak for those results. Omitting it may alter the texture. As a substitute, you can use apple cider vinegar.
- Yield 6 servings
- Prep 15 minutes
- Cook 35 minutes
- Total 50 minutes
- Calories 401
Ingredients
6 inch single layer red velvet cake
- 1/2 cup Cake Flour
- 1/8 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/8 cup Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1/8 cup Vegetable Oil
- 1/4 tsp White Vinegar
- 1/2 tsp Vanilla Extract
- Red Food Coloring, approximately 7-8 drops (more can be used if preferred)
- 1/4 cup Buttermilk, or homemade buttermilk substitute
small batch cream cheese frosting
- 1/4 cup Unsalted Butter, room temperature
- 4 oz Cream Cheese, softened to room temperature
- 1/2 tsp Vanilla Extract
- 3/4 cup Sifted Powdered Sugar
additional ingredients
- 2 tbsp Sifted Powdered Sugar, optional topping in place of cream cheese frosting
- White Sparkling Sugar, optional garnish for cream cheese frosting (if piping snowflake design)
Method
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.
- 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.
- Add in the vegetable oil, white vinegar, vanilla extract, and 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. Stir together until just combined.
- 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.
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.
- 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.
- Frost your red velvet cake with an offset spatula once it's completely cooled.
Baker 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 method with either.
White vinegar is used in this method 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.
