There’s something magical about a cozy kitchen, where the sweet, velvety aroma of freshly baked treats floats through the air like a cherished memory. The thought of warm red velvet cake, with its rich history and Southern flair, instantly takes us back to gatherings with loved ones. Today, I want to share a recipe that captures that warmth and makes it easy to enjoy all on your own—this delightful Single Serve Red Velvet Cake.
Why make this recipe
Sometimes in life, a little cupcake isn’t enough. When that craving strikes and you want a sweet slice just for yourself, this small-batch red velvet cake comes to the rescue! It’s a perfect way to indulge without any fuss or leftover cake tempting you in the kitchen. Plus, who doesn’t love the vibrant hue of red velvet, especially when it’s topped with creamy frosting that melts on your tongue like a dream?
How to make Single Serve Red Velvet Cake
Now let’s get into the heart of this warm, wonderful recipe. Gather your ingredients and let’s create a little magic together.
Ingredients:
- 2 tablespoons neutral oil, like canola oil or vegetable oil
- 1/4 cup white granulated sugar
- 1 egg white
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon distilled white vinegar
- 2-4 drops red food coloring, to your color preference
- 1/4 cup all-purpose flour
- 1/2 tablespoon cocoa powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 2 tablespoons buttermilk (see note for substitute)
- 1 ounce cream cheese, softened to room temperature
- 1 tablespoon salted butter, softened to room temperature
- 1/4 teaspoon vanilla extract
- 1/2 cup powdered sugar
Directions:
- Preheat your oven to 350°F and grease a large ramekin with butter or cooking spray; the aroma of butter makes everything feel more comforting, don’t you think?
- In a medium bowl, mix together the oil and sugar with a fork to combine. It’s like a little dance, stirring gently until the sugar grains harmonize with the oil.
- Next, add in the egg white, vanilla, white vinegar, and a few drops of red food coloring. Mix again until everything comes together and the batter starts to resemble that deep ruby red color we all adore.
- In a small separate bowl, combine your cocoa powder, flour, baking soda, and salt. These little powders are the key to your cake’s success!
- Gradually add half of this dry mixture to the wet ingredients, stirring gently. Once blended, add the buttermilk and mix once more before folding in the remaining flour mixture until it’s just combined.
- Pour the luscious batter into your greased ramekin and slide it into the oven. Bake for 24-28 minutes, until the cake is set on top and a toothpick inserted comes out with just a few moist crumbs.
- While it cools, we’ll whip up a dreamy frosting! In a small bowl, use a fork to stir together the softened butter, cream cheese, and a hint of vanilla. Mix in the powdered sugar until the frosting is thick and creamy—a little unevenness adds character!
- Once your cake has cooled just enough, either pipe or spoon the frosting generously on top. Oh, the magic of frosting!
How to serve Single Serve Red Velvet Cake
Enjoy this cake on its own or share a slice with someone special. It’s perfect for those evenings when you crave a little sweetness while cozied up on the couch with a good book or movie.
How to store Single Serve Red Velvet Cake
If you find yourself with leftovers (though I doubt you will!), store any unfrosted cake in an airtight container in the fridge for up to two days. Just remember to always warm it up a tad in the microwave before diving in—it’ll feel like a hug from the inside, I promise!
Tips to make Single Serve Red Velvet Cake
- If you don’t have buttermilk handy, you can make a quick substitute by adding a teaspoon of lemon juice or vinegar to regular milk and letting it sit for about five minutes.
- To achieve a bolder red hue, don’t hesitate to add an extra drop of food coloring, but remember that less can sometimes be more—just like in life.
Variations
Feel free to play around with flavors! Add a splash of almond extract for a delightful twist or throw in some dark chocolate chunks for a decadent surprise.
FAQs
-
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour will give your cake a lighter texture if you have it on hand. -
What if I want to make this as a regular-sized cake?
You can easily double or triple the ingredients for a full-sized cake! Just ensure you adjust the baking time accordingly. -
How can I make this a gluten-free cake?
You can use a gluten-free all-purpose flour blend in place of regular flour, and it should turn out just as delightful!
As you sit down with your single serve red velvet cake, remember that food is more than just a meal—it’s a way to celebrate moments, laughter, and love shared with those we care about. So, dig in, and let that velvety goodness transport you to a cozy Southern kitchen, filled with warmth and cherished memories. Happy baking, y’all!
Single Serve Red Velvet Cake
Ingredients
Method
- Preheat your oven to 350°F and grease a large ramekin with butter or cooking spray.
- In a medium bowl, mix together the oil and sugar with a fork until combined.
- Add in the egg white, vanilla, white vinegar, and a few drops of red food coloring. Mix until well combined.
- In a small bowl, combine the cocoa powder, flour, baking soda, and salt.
- Gradually add half of the dry mixture to the wet ingredients, stirring gently. Then add the buttermilk and mix before folding in the remaining dry mixture until just combined.
- Pour the batter into the greased ramekin and bake for 24-28 minutes, until set and a toothpick comes out with a few moist crumbs.
- In a small bowl, stir together the softened butter, cream cheese, and vanilla until smooth.
- Mix in the powdered sugar until the frosting is thick and creamy.
- Once the cake has cooled, frost generously on top and enjoy straight away.