introduction
This simple Red Velvet Snack Cake is soft, easy, and sweet. It uses common ingredients and makes a small cake for snacks or small gatherings. For a quick version you can compare, see this quick Red Velvet Snack Cake recipe for another take.
why make this recipe
Make this cake when you want a quick, pretty dessert without fuss. The batter mixes in one bowl. The cream cheese frosting is smooth and bright. It is a good choice for school treats, tea time, or a small party.
how to make Red Velvet Snack Cake
Preheat and mix dry ingredients first. Whisk wet ingredients in another bowl and fold them into the dry mix. Bake until a toothpick is clean. Cool the cake fully before frosting so the frosting stays smooth.
You can learn a different style if you like a bundt version by looking at this moist red velvet bundt cake recipe.
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, combine vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar. Stir in the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, and mix until fluffy.
- Once the cake is cool, spread the frosting on top. Serve and enjoy!
how to serve Red Velvet Snack Cake
Cut into small squares or slices. Serve at room temperature. Add a cup of milk, coffee, or tea on the side. You can add a few red sprinkles or a light dust of cocoa for a simple look.
how to store Red Velvet Snack Cake
Keep the cake in an airtight container in the fridge for up to 4 days. If you need to store longer, wrap slices well 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; stir until just combined.
- Check the cake at 25 minutes; ovens vary.
- Cool fully before frosting to avoid a runny top.
- For a stronger red color, add a little more food coloring, but avoid adding too much liquid.
variation (if any)
- Swap the cream cheese frosting for a simple buttercream if you prefer less tang.
- Add a teaspoon of instant coffee to the batter for a deeper chocolate note.
- Fold in a handful of mini chocolate chips for texture.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: You can make a quick buttermilk by adding 1 tablespoon vinegar to 1 cup milk. Let it sit 5 minutes, then use.
Q: Can I make this in a 9×13 pan?
A: Yes. Bake time may change. Start checking at 20 minutes and test with a toothpick.
Q: Can I skip the food coloring?
A: Yes. The cake will taste the same but not have the classic red color.
Q: Is cream cheese frosting safe at room temp?
A: It is best kept cool. If left out more than two hours, refrigerate the cake.
Q: Can I make cupcakes with this batter?
A: Yes. Bake smaller for about 15-20 minutes and watch closely.
Conclusion
This Red Velvet Snack Cake is quick and tasty. It gives a soft cake and a smooth cream cheese frosting that most people enjoy. For another exact recipe version and tips, see this helpful Red Velvet Snack Cake – MikeBakesNYC. For more variations and notes, check this Red Velvet Snack Cake – Cookies for Days.
Red Velvet Snack Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, combine vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.
- Stir the wet ingredients into the dry mix until just combined.
- Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
- For the frosting, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, and mix until fluffy.
- Once the cake is cool, spread the frosting on top.
- Cut into small squares or slices. Serve at room temperature with milk, coffee, or tea.
- Optional: Add a few red sprinkles or a light dust of cocoa for decoration.