This Single Serve Red Velvet Cake is proof that good things come in small packages. It is everything you expect from a Red Velvet Cake, but in an adorable 4" personal size perfect for one or two people (depending on how generous you're feeling). Not only is this recipe perfect for date nights and Valentine's, it is great for those who want to enjoy a smaller dessert instead of a massive cake.
The cake itself is delectable: moist, rich and velvety, with generous layers of cream cheese frosting. And the bonus? It's really easy to make. Let's get going!
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HOW TO GET THE PERFECT RED COLOR
The red color in a red velvet cake comes from food color. I strongly recommend using a gel food color, as it will give you the best pay-off. This is my favorite one from Amazon.
The red color is deepened by the addition of cocoa powder. Cocoa powder adds flavor to the cake, but more cocoa powder will make the cake more brown than red. I like my cake more on the deeper red side, but some people like it to be very bright red. The good news is, you can adjust the quantities of both cocoa powder and food color to get the color you want!
CAKE PANS FOR SINGLE SERVE RED VELVET CAKE
Ideally, you need 2 4" cake pans for this recipe. This set from Amazon is ideal. If you don't have the ability to get these, here are some alternate options:
- 2 4" cake rings placed on top of a silicone baking mat (this is what I did)
- 8 oz ramekins, which are usually also 4" in diameter
Here's a quick video tutorial for how to make this recipe for the visual learners:
PROCESS WITH PHOTOS
Let's go over the process of making this Single Serve Red Velvet Cake with photos. The full detailed recipe is in the recipe card below:
First, mix all the dry ingredients except the cocoa powder:
Then, add the wet ingredients and red food color, and whisk gently until combined:
Now, bloom the cocoa powder in hot water, and stir into the cake batter:
And that's it! Now just divide the cake batter between 2 4" cake pans and bake:
Now, we move to the frosting! Make the cream cheese frosting:
Lastly, frost the cake! I trim off the tops, and add a generous layer of the frosting between the two cakes, followed by dollops on top:
And now, it's time for you to enjoy your personal Red Velvet Cake!
FREQUENTLY ASKED QUESTIONS
You can replace the egg with 3 tablespoon of milk in this recipe. The texture will not be the same but it is the easiest substitute.
You can bake this cake in 8 oz ramekins, which are usually 4" in diameter.
You can keep this cake in an airtight container at room temperature for 2-3 days. You can also refrigerate for 5 days, but I recommend bringing to room temperature before eating.
If you like this recipe, check out my other small serve dessert recipes too: