This small red velvet cake is made with 6-inch cake pans and is frosted with silky smooth ermine buttercream. A classic combination!
This recipe has all the elements of a classic red velvet cake from the soft, velvety texture to its light chocolatey flavor. We wanted to create a cake that’s big enough to be a layer cake, but not so big that you need 12 people just to finish it.
For the frosting, we went with the traditional ermine buttercream (aka flour frosting or boiled milk frosting). It’s made by heating up flour, sugar, and milk on the stove until thick and bubbly. The resulting pudding-like mixture is then combined with softened butter to make buttercream.
It’s a little more time consuming than American buttercream or cream cheese frosting, but it’s a lot less sweet and more stable. The pillowy texture combined with the velvety cake is definitely worth the little extra effort! For more colorful cake recipes, try our Raspberry Lemon Loaf Cake.
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Why You’ll Love This Recipe
- Smaller layer cake: This cake is perfect for serving to a small group of people or when you want minimal leftovers.
- Soft texture: Red velvet cake is all about that moist, velvety texture. The vinegar and buttermilk in this recipe help to get those soft cake layers.
- Classic Ermine Buttercream: It’s less sweet than American buttercream and is a lot more stable.
What is Red Velvet Cake?
There’s a common misconception that red velvet cake is simply chocolate cake with red food coloring. However, it’s more than just adding red dye to the batter. In fact, the original red velvet cake had none at all.
When red velvet cake was invented in the early 20th century, the crimson hue came from the use of natural cocoa powder and its reaction with ingredients like buttermilk and baking soda.
The cocoa powder that people used back then was more red in color than the ones we use today due to its lower pH level. And the lower the pH, the more acidic something is. So when this cocoa powder was combined with buttermilk and baking soda, the reaction not only made the cake more tender, it also gave it a slight red tint.
If you’re wondering why red velvet cakes also use vinegar, it’s because beet juice was another method people used to get red cakes. However, it would sometimes turn the cake blue, so vinegar was used to maintain a red color. The acid helped to create this chemical reaction as well as aid in leavening the cake.
Nowadays, we use red food coloring due to companies like Adam’s Extract pushing for the use of their product during WWII. And while we personally try not to use food coloring too often, red velvet cake is one exception. There’s a long-winded history behind this cake, but hopefully this will clear up any misconceptions about what makes it unique. Now on to the recipe!
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
Ingredients for the cake
Ingredients for the buttercream
- Unbleached All-Purpose Flour: We recommend using a digital scale since it’s easy to overpack when using cups.
- Unsweetened Natural Cocoa Powder: Natural cocoa powder is more acidic than dutch-processed, and this acidity reacts with the baking soda and vinegar to get a softer cake.
- Baking soda: This reacts with the acids in the cake, giving the layers lift as well as a velvety texture.
- Buttermilk: This gives red velvet cake that slight tang and adds moisture.
- Red Gel Food Coloring: Don’t use liquid food coloring as it could thin out your batter too much. Using liquid coloring also requires you to use more to get the same pigmentation as gel coloring.
- Unsalted Butter: Bring it to room temperature before using in the cake and the ermine frosting.
- Granulated Sugar: You’ll need 200 g for the cake as well as for the buttercream.
- Oil: Use a neutral oil like vegetable or canola oil.
- Egg + Egg Yolk: The extra yolk helps to add more moisture to the cake. Set them out 1-2 hours before baking. Place the yolk in a small bowl and cover with plastic wrap.
- Distilled White Vinegar: The vinegar reacts with the baking soda and cocoa powder to get that classic red velvet texture.
- Vanilla: Use a high-quality pure vanilla extract for the cake. We also like to use vanilla bean paste for the frosting.
Kitchen Equipment
- Kitchen Scale
- Oven Thermometer
- Two 6-inch (15 cm) Cake Pans
- Parchment Paper
- Stand Mixer
- Mixing Bowls
- Saucepan
- Small Offset Spatula
Step-by-Step Instructions
STEP 1: Combine the dry ingredients. Whisk together the flour, cocoa powder, salt, and baking soda.
STEP 2: Whisk the food coloring into the buttermilk. This helps to evenly distribute the food coloring.
STEP 3: Make the cake batter. Start by creaming the butter and sugar, then slowly drizzle in the oil. Then mix in the egg and egg yolk followed by the vanilla and vinegar.
Alternate adding the buttermilk and dry ingredients to prevent overmixing the batter. We also recommend scraping the bowl down several times during the whole mixing process. That way everything is evenly incorporated.
STEP 3: Transfer the batter to two 6-inch cake pans. Separate the batter evenly into the cake tins and smooth out the tops.
STEP 4: Bake. Bake the cake layers for 35-40 minutes or until a cake tester inserted into the center comes out clean.
DO NOT open the oven door until it’s just about done baking. It will sink in the center if it loses heat in the oven.
STEP 5: Make the roux for the buttercream. Combine the flour, sugar, and salt in a saucepan and heat while whisking constantly until thick and bubbly. The mixture will have a pudding-like consistency.
Put the mixture into a heatproof bowl and place a layer of plastic wrap or parchment paper directly onto the surface. This helps to prevent a skin from forming as it cools.
STEP 6: Make the buttercream. Once the roux has cooled completely, whip it together with softened butter until smooth and creamy. Add it one spoonful at a time so it comes together evenly. Then add the vanilla (we like to use paste for our buttercream).
STEP 7: Frost the cake. Start by spreading ⅓ of the frosting onto the top of one of the cake layers. Then use the rest to frost the cake however you like. There should be plenty of frosting to use for piping.
We recommend chilling the cake for 20-30 minutes before serving so it holds up better when slicing.
Expert Tips
- Use a gel food coloring. Liquid food coloring requires more to get the same pigmentation, and it will alter the consistency of your batter.
- Don’t open the oven while it’s baking. If the oven door is opened before the cake is about 80-90% done, the center will sink. You’ll want to check it at the minimum bake time we have listed.
- Sift the dry ingredients. This batter is prone to forming small lumps, so if you want an extra smooth batter, use a sieve to remove them.
FAQ
Yes, double wrap the cooled, unfrosted cake layers with plastic wrap and store in the freezer for up to 1-2 months. We like to put the wrapped layers in a freezer bag to make sure they retain as much moisture as possible. Bring the layers back to room temperature when you’re ready to frost and serve. Even if you’re making it just 1-2 days ahead, we still recommend storing them in the freezer to keep them moist.
Besides the red hue, the biggest difference is the amount of cocoa powder used. Red velvet cake is pretty much the middle ground between chocolate and vanilla cake. There’s just enough cocoa powder to give it a chocolatey flavor, but not enough to make a full blown chocolate cake.
Baking in Grams
All of our baking recipes are carefully tested using grams so that you get a beautiful and delicious baked good every time. While we provide cup measurements, we can’t guarantee that they’ll produce good results. There’s more room for error when using cups, and how you pack your ingredients can make a significant difference. This is why we recommend measuring by weight so you’re guaranteed for success in the kitchen! All you need is a kitchen scale and you’re good to go!
Storage
Room temperature: Cover the cake with a cloche and leave it at room temperature for 1-2 days.
In the fridge: Tightly cover the fully frosted cake and store in the fridge for 4-5 days. Bring it back to room temperature before serving.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
📖 Recipe
Small Red Velvet Cake
Equipment
- Stand Mixer
- 2 8-inch (20 cm) Round Cake Pans
Ingredients
For the Cake:
- 160 g (1 ⅓ cups) all-purpose flour spooned and leveled
- 3 tbsp unsweetened natural cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 125 ml (½ cup) buttermilk room temperature, we use full-fat
- 1 tsp red gel food coloring*
- 57 g (¼ cup) unsalted butter softened
- 200 g (1 cup) granulated sugar
- 60 ml (¼ cup) neutral oil
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp distilled white vinegar
- 1 tsp pure vanilla extract
For the Ermine Buttercream:
- 40 g (⅓ cup) all-purpose flour spooned and leveled
- 200 g (1 cup) granulated sugar
- ⅛ tsp fine sea salt
- 250 ml (1 cups) whole milk
- 226 g (1 cups) unsalted butter softened
- 1 tsp vanilla bean paste or vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (180°C). Grease two 6-inch (15 cm) cake pans with butter and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a small liquid measuring cup, mix together the buttermilk and red gel food coloring until fully combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes until pale and fluffy. Scrape down the bowl halfway through with a silicone spatula.
- With the mixer running on medium speed, slowly drizzle in the oil. Mix until well combined.
- Add the egg and egg yolk one a time, mixing well in between each addition. Scrape down the bowl again and mix in the vinegar and vanilla extract.
- With the mixer on low speed, add half the buttermilk followed by half of the flour mixture. Repeat with the remaining buttermilk and flour. Mix until just combined.
- Scrape down the bowl once more to ensure everything is well incorporated. Do not overmix.
- Transfer the batter evenly into the prepared cake pans and smooth out the tops.
- Bake for 35-40 minutes or until a cake tester inserted into the center comes out clean. DO NOT open the oven until it's almost done baking.
- Let the cakes cool for 5-10 minutes in the pan then invert onto a wire rack. Cool completely before frosting, about 45 minutes.
For the Ermine Buttercream:
- In a medium saucepan over medium heat, whisk together the flour, sugar, and salt.
- Slowly add in the milk while whisking to combine. Continue whisking constantly until the mixture is thick, bubbly, and has a pudding-like consistency, 5-10 minutes.
- Transfer the mixture to a heatproof bowl and place a sheet of plastic wrap or parchment paper directly over the surface of the roux. This prevents a skin from forming.
- Cool to room temperature before using, about 2 hours. If making 1-2 days ahead of time, store it in the fridge then bring to room temperature when you're ready to use it.
- Once the mixture has cooled, add the softened butter to the bowl of a stand mixer fitted with a paddle attachment.
- Beat the butter on high speed for 2-3 minutes until pale and creamy. Scrape down the bowl as needed with a silicone spatula.
- Reduce the speed to medium and add the roux one large spoonful at a time. Mix well between each addition before adding the next spoonful.
- Scrape down the bowl then add the vanilla bean paste (or extract). Continue mixing until smooth and creamy.
- Use immediately or store in an airtight container for up to 1 week. When ready to use, bring the frosting completely back to room temperature then re-whip it in the stand mixer with a whisk attachment.
Assembly:
- Place one cake layer onto a plate or cake stand, bottom side up. Evenly spread ⅓ of the frosting on top using a small offset spatula.
- Place the other layer on top, bottom side up. Cover the top and sides with the rest of the frosting and decorate however you like. There should be plenty of buttercream for piping.
- Chill the cake for 20-30 minutes before serving so it holds up better when slicing. Enjoy!
Cristina Jesurun says
It was the perfect size for two people. The frosting was so smooth. The cake was moist and delicious. Liked it very much.
fancifuleats says
Thanks for trying the recipe! Glad you enjoyed it!
SheBakes says
Cake was moist. I will say that this recipe has way too much cocoa. I would reduce the cocoa by one tablespoon and maybe increase the red gel coloring depending on the color. The cake tastes more like a chocolate cake than red velvet. The portions were perfect.
fancifuleats says
Hello! Did you use Dutch-processed or natural cocoa powder for this recipe? That can have an impact on how chocolatey it will taste. It’s also best to use loosely packed, leveled tablespoons rather than heaped. If you still want to reduce the cocoa powder by one tablespoon, we recommend replacing it with one tablespoon of flour so it doesn’t offset the liquid to dry ingredient ratio. Hope that helps! 🙂