A quick, simple red velvet snack cake you can make at home.
introduction
This easy Red velvet snack cake recipe makes a small, tender cake with a creamy frosting. It is great when you want a fast dessert for family or guests. For another take on a red velvet snack cake with step-by-step photos, see this red velvet snack cake recipe.
why make this recipe
Make this recipe when you want a small cake that bakes fast and tastes like a classic red velvet. It uses simple pantry items and a smooth cream cheese frosting. The pan is 8×8 inches, so it is easy to share or keep for a few days.
how to make Red velvet snack cake recipe
Follow the simple steps below. Mix dry and wet ingredients separately, then combine gently. Bake, cool, and frost with cream cheese frosting. For ideas on a richer red velvet cake shape, you can compare methods with a bundt version here: moist red velvet bundt cake method.
Ingredients :
1 & 1/4 cup all-purpose flour, 3/4 cup granulated sugar, 1/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3 tablespoons cocoa powder, 1/2 cup vegetable oil, 2/3 cup buttermilk, 2 large egg, 1 tablespoon red food coloring, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, 6 oz cream cheese (softened), 1/4 cup unsalted butter (softened), 1 & 1/2 cups powdered sugar, 1 teaspoon vanilla extract
Directions :
Preheat your oven to 350°F. Line an 8×8-inch square baking pan with a strip of parchment paper, and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and softened butter until smooth.
Add the powdered sugar and vanilla extract. Beat until the frosting is thick and smooth.
Spread the frosting on the cooled cake. Cut into squares and serve.
how to serve Red velvet snack cake recipe
Cut the cake into small squares. Serve at room temperature or chilled. You can add a dusting of cocoa or a few sprinkles on top for color. This cake is nice with a cup of coffee or a glass of milk.
how to store Red velvet snack cake recipe
Store the frosted cake in an airtight container in the fridge for up to 4 days. If unfrosted, wrap the cake well and keep it at room temperature for 1-2 days or in the fridge up to 3 days. You can also freeze pieces wrapped tightly for up to 2 months.
tips to make Red velvet snack cake recipe
- Measure flour by spooning it into the cup and leveling it off for best texture.
- Mix batter until just combined to keep the cake soft.
- Let the cake cool completely before frosting to avoid a melted frosting.
- Use room temperature eggs and buttermilk so the batter mixes evenly.
- If you want a deeper red color, add a little more red food coloring a few drops at a time.
variation (if any)
- Make cupcakes instead: divide batter into a 12-cup muffin tin and bake 18-22 minutes.
- Add a thin layer of raspberry jam under the frosting for a fruity note.
- For less sweet frosting, reduce powdered sugar by 1/4 cup and add a pinch of salt.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes. For 2/3 cup buttermilk, mix 2/3 cup milk with 1 teaspoon vinegar and let sit 5 minutes.
Q: Can I make this cake in a larger pan?
A: Yes. If you use a 9×13 pan, the cake will be thinner and bake faster. Check at 18-22 minutes.
Q: How do I fix a dry cake?
A: Brush the cooled cake with a little simple syrup (equal parts sugar and water heated until sugar dissolves) before frosting.
Q: Can I skip the food coloring?
A: Yes. The cake will be a brownish cocoa color and still taste like red velvet.
Q: Can I make the frosting ahead?
A: Yes. Make the frosting and store it in the fridge for up to 3 days. Bring to room temperature and beat before spreading.
Conclusion
For more recipe notes and an alternate presentation, you can read the original Red Velvet Snack Cake – MikeBakesNYC post for a quick reference. If you want another home baker’s take with tips and photos, check Red Velvet Snack Cake – Cookies for Days.
Red Velvet Snack Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with a strip of parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese and softened butter until smooth.
- Add the powdered sugar and vanilla extract. Beat until the frosting is thick and smooth.
- Spread the frosting on the cooled cake. Cut into squares and serve.