Red Velvet Snack Cake Recipe

Why Make This Recipe

Red Velvet Snack Cake is a delightful twist on a classic treat that’s perfect for any occasion. With its rich color and soft, moist texture, this cake brings joy to both kids and adults alike. It’s easy to make, especially as a quick snack, and pairs wonderfully with a delicious cream cheese frosting. Plus, it’s a fun way to indulge in the distinctive flavor of red velvet without the commitment of a larger cake.

How to Make Red Velvet Snack Cake

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 eggs
• 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

1. Preheat your oven to 350°F. Line an 8×8-inch square baking pan with a strip of parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

How to Serve Red Velvet Snack Cake

Once your cake has cooled, frost it with the cream cheese frosting. You can cut it into squares for easy serving. It’s lovely on its own, but you might also add fresh fruit or a scoop of ice cream on the side for an extra treat!

How to Store Red Velvet Snack Cake

To keep your Red Velvet Snack Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the fridge, where it can last up to a week. Just remember to bring it back to room temperature before serving for the best flavor!

Tips to Make Red Velvet Snack Cake

• Measure your flour correctly to prevent a dense cake. Spoon the flour into your measuring cup and level it off with a knife.
• Don’t skip the buttermilk! It adds moisture and gives the cake its tender texture.
• For a more vibrant color, use gel food coloring instead of liquid food coloring.

Variation

You can add chocolate chips or nuts to the batter for added texture. If you want a lighter version, consider making a whipped topping instead of cream cheese frosting.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just store it in an airtight container until you are ready to frost and serve.

2. What can I use instead of buttermilk?
You can make a quick substitute by mixing 2/3 cup milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

3. Is there a gluten-free version of this recipe?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check the other ingredients for gluten if necessary.

Red Velvet Snack Cake

A delightful twist on a classic treat, this Red Velvet Snack Cake is moist, colorful, and perfect for any occasion. It's easy to make and pairs beautifully with cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 9 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cake

• 1 cup 1 & 1/4 cup all-purpose flour Spoon and leveled
• 0.75 cup 3/4 cup granulated sugar
• 0.25 teaspoon 1/4 teaspoon baking powder
• 0.5 teaspoon 1/2 teaspoon baking soda
• 0.25 teaspoon 1/4 teaspoon salt
• 3 tablespoons 3 tablespoons cocoa powder
• 0.5 cup 1/2 cup vegetable oil
• 2/3 cup 2/3 cup buttermilk Do not skip for moisture
• 2 large 2 large eggs
• 1 tablespoon 1 tablespoon red food coloring Gel coloring recommended for vibrance
• 1 teaspoon 1 teaspoon vanilla extract
• 1 teaspoon 1 teaspoon white vinegar

For the cream cheese frosting

• 6 oz 6 oz cream cheese (softened)
• 0.25 cup 1/4 cup unsalted butter (softened)
• 1.5 cups 1 & 1/2 cups powdered sugar
• 1 teaspoon 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F. Line an 8x8-inch square baking pan with a strip of parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking pan and spread it evenly.

Baking

1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving

1. Once your cake has cooled, frost it with the cream cheese frosting. Cut into squares for easy serving.
2. You can serve alone or with fresh fruit or a scoop of ice cream on the side for an extra treat!

Notes

To keep your Red Velvet Snack Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the fridge for up to a week. Bring it back to room temperature before serving for the best flavor. Measure flour correctly to avoid a dense cake.