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Homemade Red Velvet Cake Recipe

Homemade Red Velvet Cake Recipe: A Valentine’s Day Delight for Two

Celebrate Valentine’s Day with a sweet, intimate homemade red velvet cake, perfect for two. This mini cake features a tender crumb, vibrant color, and a creamy cream cheese frosting that will impress your special someone or make for a cozy treat for yourself.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 2 Servings

Equipment

  • Two 6-inch round cake pans (2-inch sides recommended)
  • Parchment paper
  • Mixing bowls (one large, one medium)
  • - Electric mixer
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling rack

Ingredients
  

  • For the Cake:
  • 1/3 cup canola oil
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon red gel food coloring
  • 1 1/3 cups + 1/4 cup all-purpose flour
  • 2 tablespoons + 2 teaspoons cocoa powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • For the Frosting:
  • 8 ounces cream cheese softened
  • 1 stick 4 ounces unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions
 

  • Prepare Your Pans:
  • Line the bottoms of the 6-inch cake pans with parchment paper. Lightly oil the sides to prevent sticking.
  • Make the Cake Batter:
  • In a large bowl, beat together oil, sugar, buttermilk, egg whites, red food coloring, vanilla extract, and vinegar using an electric mixer until smooth.
  • In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop once the batter is fully combined.
  • Bake the Cakes:
  • Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
  • Bake in a preheated oven at 350°F (175°C) for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool completely in the pans before transferring to a wire rack.
  • Prepare the Frosting:
  • In a mixing bowl, beat cream cheese and butter until smooth and creamy.
  • Gradually add powdered sugar, one cup at a time, beating well after each addition.
  • Add vanilla extract and heavy cream. Beat until fluffy. Add more cream if needed for a spreadable consistency.
  • Assemble the Cake:
  • Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
  • Add the second layer and frost the top and sides. For a “naked” look, scrape off excess frosting for a minimalist effect. Decorate as desired.

Notes

Room Temperature Ingredients: Ensure eggs, buttermilk, and butter are at room temperature for better mixing.
Measure Accurately: Precision matters, especially with flour and cocoa.
Don’t Overmix: Overmixing can lead to a dense cake. Stop once the batter is combined.
Chill Before Frosting: Slightly chilling the cake layers makes frosting easier.