This post may contain affiliate links
Add Bake with Zoha as a preferred source on Google and find more of my tried-and-tested recipes.
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!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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
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 tbsp 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:
Red Velvet Molten Lava Cakes For Two
Easy Chocolate Strawberry Mug Cakes For Two
Sticky Toffee Pudding For Two
5 Minute Chocolate Mug Cake
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!
Ingredients
Cake:
- 1/4 cup sugar (55g)
- 1/4 cup flour (35g)
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 2 tbsp oil
- 1 tbsp melted butter
- 1/4 tsp vanilla
- 1 egg white (for a richer cake, add 1 egg)
- 3 tbsp buttermilk (mix 3 tbsp milk with 1/2 tsp vinegar to make your own)
- 1–2 tsp red food color (or as needed)
- 1 tbsp cocoa powder
- 1 tbsp hot water
Cream Cheese Frosting:
- 1/4 cup butter, softened (56g)
- 4 oz cream cheese, room temperature (113g)
- 3/4 cups icing sugar
- 1/4 tsp vanilla
Instructions
Cake:
- Pre-heat oven to 350F (conventional) and prepare 2 4″ cake pans with butter / parchment paper
- Add the sugar, flour, cornstarch, baking powder, baking soda and salt to a bowl and whisk to combine and get rid of any lumps
- To the same bowl, add the oil, melted butter, vanilla, egg white, buttermilk and food color. Whisk gently until combined
- Separately, mix the cocoa powder with the hot water to bloom it
- Pour the bloomed cocoa powder to the cake batter and gently mix it in
- Divide the cake batter evenly between the 2 cake pans
- Bake for ~15 minutes or until the cakes are done
- Let the cakes cool down
Frosting:
- Whisk the cream cheese, butter and vanilla until combined. Add the icing sugar and whisk until a frosting is formed
Decoration:
- Trim off the tops of the cakes. Place one cake on your serving stand and cover with a thick layer of the frosting
- Top with the second cake and frost again! You can cover the full cake or pipe the frosting on top in dollops like I did
- Serve and enjoy
Video Tutorial
Notes
- You can reduce the cocoa powder if you want the cake to be more red and less chocolatey
- Make sure not to overmix the cake batter, or over bake the cake, for best results
Comments
Olya
Thank you for this recipe! I made it today and it was so so delicious! The cake was very moist and not overly sweet. I used only 50 grams powdered sugar in the frosting and it was just right for our taste. I used tje whole egg in the batter and 1/2 tsp of vanilla instead of 1/4. Followed the recipe for everything else using provided grams rather than volume. Definitely will make it again 😊
Zoha
Thank you so much, Olya!
S
What type of flour is used? Plain or self-raising?
Olya
All purpose
Emelda
thank you so much for this recipe. it works perfectly for me. wanted a small red velvet cake and I came upon yours 😍😍
followed all your recipe except the cream cheese frosting .. I used tiny amount of icing sugar as I prefer less sweet frosting 🙂
Kylie
This turned out to be very watery and did not taste like a red velvet! Would not recommend.
Maddis
Can I ask what the cornstarch does, and if there is an alternative I could use?
Emelda
cornstarch used in this recipe to make the cake really tender. it’s an alternative to cake flour.. if you can access to cake flour where you live… can just replace cornstarch to cake flour. ( same amount as the recipe of cornstarch used)
alina
Can I make this recipe in 1 tin of 6 inches cake pan.
Zoha
Yes sure!
F
My partner and I never celebrate Valentines Day but this year, I said we’re celebrating. I tried this recipe and it was perfection! At first I was a little worried that the recipe said 55g of sugar and flour – I thought maybe the sugar would be too much, but it wasn’t. I will never doubt the queen again!
I didn’t use the same amount of sugar for the frosting though and I think that’s personal preference. Thanks Zoha!
Zoha
Wuhu!! Thank you so much for allowing me to be a part of your day, and sending lots of love and the best wishes to you and your husband 🙂