Red velvet snack cake recipe

About this recipe

This is an easy Red Velvet Snack Cake you can make at home. It is small, moist, and quick to bake.

introduction

This simple snack cake uses common pantry ingredients and a creamy frosting. If you want another quick version, see this red velvet snack cake guide for more ideas.

why make this recipe

Make this recipe when you want a small cake fast. It is good for a snack, a small party, or when you do not want a big layer cake. The cake is tender and the cream cheese frosting is smooth.

how to make Red Velvet Snack Cake

Follow the steps below. For a different shape and texture, you can also check a bundt version here: moist red velvet bundt 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 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

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. Pour the batter into the prepared baking pan and spread it evenly.
5. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cream Cheese Frosting

1. In a bowl, beat 6 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth.
2. Add 1 & 1/2 cups powdered sugar slowly and beat until thick.
3. Mix in 1 teaspoon vanilla extract.
4. Spread the frosting over the cooled cake.

how to serve Red Velvet Snack Cake

Cut the cake into squares. Serve at room temperature. You can add sprinkles or a dusting of cocoa for decoration. This cake pairs well with milk or coffee.

how to store Red Velvet Snack Cake

Cover the cake and keep it in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.

tips to make Red Velvet Snack Cake

• Use room temperature eggs and buttermilk for a smooth batter.
• Do not overmix the batter to keep the cake tender.
• Check the cake at 25 minutes; ovens vary.
• If you do not have buttermilk, mix 2/3 cup milk with 1 teaspoon lemon juice and let sit 5 minutes.

variation (if any)

• Add a teaspoon of instant espresso powder to the dry mix for deeper chocolate flavor.
• Swap half the vegetable oil for melted butter for a richer taste.
• Make cupcakes instead of a square cake; bake 18-22 minutes.

FAQs

Q: Can I make this without red food coloring?
A: Yes. The cake will be more brown than red but still tasty. You can use beet juice for natural red color.

Q: Can I use low-fat buttermilk or regular milk?
A: Low-fat buttermilk works. Regular milk plus 1 teaspoon vinegar per 2/3 cup will also work but the texture may change slightly.

Q: Do I have to refrigerate the frosted cake?
A: Yes, because the frosting has cream cheese. Keep the cake covered in the fridge.

Q: Can I make this cake a day ahead?
A: Yes. Bake and frost the cake a day before. Keep it covered in the fridge.

Conclusion

This Red Velvet Snack Cake is quick, simple, and perfect for small gatherings or an easy dessert. For a similar recipe with tips and photos, see Red Velvet Snack Cake – MikeBakesNYC. If you want another home baker’s take, check this Red Velvet Snack Cake – Cookies for Days.

Red Velvet Snack Cake

A small, moist Red Velvet Snack Cake perfect for quick baking and small gatherings, topped with creamy frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 9 squares

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1.25 cups all-purpose flour
• 0.75 cups granulated sugar
• 0.25 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 3 tablespoons cocoa powder
• 0.5 cups vegetable oil
• 2/3 cups buttermilk Can substitute with milk and vinegar mix.
• 2 large eggs Use room temperature.
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Cream Cheese Frosting

• 6 oz cream cheese (softened)
• 0.25 cups unsalted butter (softened)
• 1.5 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper.
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.

Frosting

1. In a bowl, beat the softened cream cheese and unsalted butter until smooth.
2. Add the powdered sugar slowly and beat until thick.
3. Mix in the vanilla extract.
4. Spread the frosting over the cooled cake.

Serving

1. Cut the cake into squares and serve at room temperature. Decorate with sprinkles or cocoa powder if desired.

Notes

For a richer flavor, swap half of the vegetable oil for melted butter. Store covered in the refrigerator for up to 4 days or freeze for longer storage.