This 6-inch red velvet cake is perfect for intimate celebrations or just because. It’s a light and fluffy 2-layer cake, sandwiched together with creamy frosting.

The classic red velvet cake is known for its bright red color, moist texture, and subtle chocolate flavor. It has a wonderfully tender texture thanks to the addition of buttermilk and a little vinegar. This small-batch version makes the perfect size for smaller gatherings.

Ermine frosting

The cake is traditionally paired with ermine frosting, a less sweet, velvety buttercream alternative. This gives a beautiful contrast against the vibrant red color of the cake. However, a tangy, rich cream cheese frosting is more commonly used these days so I will include both recipes

Ingredients

Here’s a rundown of what you need. You can find the amounts in the printable recipe card at the bottom of this post.

All-purpose or cake flour: Provides a lighter, fluffier cake texture than all-purpose flour, but either can be used.
A little cocoa powder: brings that subtle chocolate cake flavor. Natural or Dutch-processed cocoa can be used.
Vegetable oil and unsalted butter: Butter brings flavor, but a little oil keeps the cake moist.
Baking soda, salt and vanilla:
Red food coloring: Gives the cake its vibrant red color. It’s also completely optional.
Buttermilk and white vinegar: Adds a tangy flavor and a velvety crumb. A buttermilk substitute could be whole milk mixed with a little extra vinegar.
Large egg: provide structure
Granulated sugar: Brings sweetness.

Instructions

Whisk the flour, cocoa powder, baking soda, and salt.

Whisk butter, oil, and sugar in a large bowl until light and creamy. Beat in the egg, vanilla, vinegar, and red food color.

Add in the dry ingredients and fold them together, along with the buttermilk.

Divide the cake batter evenly between prepared pans.

Bake for around 25 minutes until a toothpick inserted into the middle comes out clean.

Let the cakes cool in the pan for 5 minutes before inverting onto a wire rack and cooling the cake layers to room temperature.

Ermine frosting

While the cakes are baking, make the frosting so the flour mixture has time to cool. If you’re making cream cheese frosting, this doesn’t need to be started in advance.
Whisk the flour and granulated sugar in a saucepan to remove any lumps. Whisk in the cold milk.

Place the mixture over medium heat, stirring constantly until it thickens into a custard-like consistency.
Set it aside and let it cool completely.

With an electric beater or a stand mixer with the whisk attachment, beat the room-temperature butter at medium speed until it’s light, fluffy, and lightened in color. It takes around 4-5 minutes.

Once your butter is fluffy, reduce to low speed and add your cooled flour paste to the beaten butter, a spoonful at a time.
Ensure the paste is cool before adding, or the butter will get too soft.

Add the vanilla extract and the pinch of salt. Continue beating on high speed until your frosting is light and airy.

For any troubleshooting tips, see the Ermine frosting post.

Cream cheese frosting

In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the powdered sugar and vanilla extract and continue to beat until the mixture is creamy and smooth.
If the frosting is too thick, add a teaspoon of milk or heavy cream until the desired consistency is reached.
It should be soft but not runny. If it is too thin, add more powdered sugar until it thickens.

Be sure to check out the full recipe and ingredient list below

Assembling

Use a serrated knife to level the cooled cakes and make their tops flat and even.
Take one cake layer and spoon on 1/2 of the frosting. Use an offset spatula to smooth it out.
Top it with the other cake layer. Spoon the remaining frosting on top of the cake using the offset spatula to spread it on top and the edges. You can also add frosting around the sides of a cake and use an icing smoother to smooth it out.

Crumble up the offcuts of the cake and use them as decorative crumbs on top.
Store any leftovers in an airtight container.

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