Red Velvet Snack Cake Recipe

Why Make This Recipe

Red Velvet Snack Cake is a delightful twist on the classic red velvet cake, perfect for those who want a smaller treat without compromising on flavor. This cake is soft, moist, and has a rich color that makes it visually appealing. With its creamy cheese frosting, it’s a wonderful dessert for any occasion, whether you’re celebrating a birthday or just want a sweet indulgence. Plus, it’s easy to make and even easier to share!

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 (175°C). 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.

Cream Cheese Frosting:

1. In a medium bowl, beat the softened cream cheese and unsalted butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
3. Spread the frosting over the cooled cake.

How to Serve Red Velvet Snack Cake

Serve this delicious Red Velvet Snack Cake with a generous layer of cream cheese frosting on top. You can cut it into squares and enjoy it as a snack or dessert. It pairs wonderfully with a cup of coffee or tea, making it a delightful treat to share with friends and family.

How to Store Red Velvet Snack Cake

Store any leftover Red Velvet Snack Cake in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months.

Tips to Make Red Velvet Snack Cake

1. Make sure all your ingredients are at room temperature for the best mixing.
2. Don’t overmix the batter; mix until just combined for a fluffy cake texture.
3. Adjust the amount of red food coloring to achieve your desired shade of red.

Variations

You can add chocolate chips to the batter for an extra layer of flavor or incorporate nuts for added texture. For a fun twist, try adding different flavor extracts like almond or coconut.

FAQs

Q: Can I use cake flour instead of all-purpose flour?
A: Yes, you can use cake flour for a lighter texture, but you may need to adjust the amount slightly.

Q: What can I use instead of buttermilk?
A: You can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Q: How can I make this cake gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for all-purpose flour.

Red Velvet Snack Cake

A delightful twist on the classic red velvet cake, this snack cake is soft, moist, and topped with creamy cheese frosting, making it perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 9 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cake

• 1.25 cup all-purpose flour
• 0.75 cup granulated sugar
• 0.25 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 3 tablespoons cocoa powder
• 0.5 cup vegetable oil
• 0.67 cup buttermilk
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the cream cheese frosting

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

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). 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.

Making Frosting

1. In a medium bowl, beat the softened cream cheese and unsalted butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
3. Spread the frosting over the cooled cake.

Serving

1. Serve this delicious Red Velvet Snack Cake with a generous layer of cream cheese frosting on top.
2. Cut it into squares and enjoy it as a snack or dessert. It pairs wonderfully with a cup of coffee or tea.

Notes

Store any leftover cake in an airtight container in the refrigerator for about 3-4 days. For freezing, wrap tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months. Make sure all ingredients are at room temperature for best mixing and do not overmix the batter for a fluffy texture.