This Red Velvet Cake For Two is a small serving cake perfect for a small family or a couple! The cake is soft, moist, fluffy, tender, and topped with delicious cream cheese frosting. If you want to make a quick red velvet treat without eggs for your loved ones, this recipe is for you.
It is a small 6-inch, single-layer cake with a perfect red color, soft crumb, a hint of cocoa, and delicious vanilla flavor! The Red Velvet Cake For Two recipe is easy and quick, and without any hassle of frosting the layers, you will get a delicious cake.
This small-batch recipe is inspired by my Eggless Red Velvet Snack Cake (8-inch Sheet Cake) on this site. So, if you want to make a slightly bigger cake, go for it.
Jump to:
Small Red Velvet Cake For Two
This Red Velvet Cake For Two is a quick treat to make for a small serving. It is a cake with a combination of sweet vanilla and mild cocoa flavor with the tanginess of buttermilk.
The cake’s texture is soft and moist with delicate and velvety crumbs. As the name suggests, this cake is tinted red and tastes best with cream cheese frosting! The frosting adds a silky touch to the cake, making it one of the best.
This recipe gives a 6-inch, single-layer cake. However, you can easily double the recipe to make two cake layers.
Because the cake is red and has a velvety texture, the Red Velvet Cake For Two is a stunning cake and a perfect way to show your affection to your loved ones.
I have already published a layered red velvet cake, Eggless Red Velvet Cake. But I wanted to share this easy and quick recipe for a small family or a couple. This small-batch recipe is also great for portion control.
Why You Will Love This Small Cake
- Making this Red Velvet Cake For Two is easy and quick.
- It is decadent with fluffy yet soft and delicate crumbs.
- This small cake is moist and buttery with a velvety texture.
- The cake is topped with smooth and delicious cream cheese frosting.
- The recipe is eggless without using any egg replacers.
- It is a perfect cake to make as a Valentine’s Day treat for your loved ones.
Ingredients and Notes
Red Velvet Cake For Two
- Flour: You can use either cake flour or all-purpose flour. Measure the flour correctly, and use a kitchen scale for the best results.
- Cocoa Powder: The cake has only a hint of cocoa flavor. So, we need to add only half a tablespoon of cocoa powder.
- Baking Soda and Baking Powder: Both leavening agents are essential for this recipe.
- Salt: Salt provides a pleasant contrast to the sweetness of the cake.
- Butter: It provides a delicious buttery flavor to the cake. Use unsalted butter softened to room temperature.
- Oil: Adding a small amount makes the cake moist and soft. I used sunflower oil, but you can use any neutral-flavored oil.
- Sugar: It provides structure and sweetness to the cake.
- Buttermilk: I used a buttermilk substitute by mixing white vinegar with milk. But if you have store-bought buttermilk, you can use that.
- Vanilla: Use pure vanilla extract for the best flavors.
- White Vinegar: I used white vinegar twice for the recipe. First, I used vinegar to make a buttermilk substitute and added it again to the butter mixture. Adding the vinegar to the butter mixture makes the cake fluffy and will also help to brighten its color.
- Red Food Coloring Gel: I used red gel for the color, and I will recommend the same. Using gel color means we do not need to use a lot. However, if you don’t mind the color of the cake, you can even use minimal food color.
Cream Cheese Frosting
- Cream Cheese: Use cream cheese softened to room temperature. Also, use the original cream cheese block and not the spread.
- Butter: The butter should also be softened to room temperature.
- Icing Sugar: I added sugar to my family’s taste preference. But if you prefer the sweeter frosting, add more icing sugar.
- Salt: A pinch of salt elevates the flavors.
- Vanilla: Use pure vanilla for the best flavor.
How To Make Eggless Red Velvet Cake For Two
Making The Cake
- Preheat the oven to 350°F (180°C).
- Grease one 6-inch cake pan and line it with parchment paper.
- Lightly grease the parchment paper as well.
- Add 1 teaspoon of whiter vinegar to the milk, mix well, and set it aside.
- If you have store-bought buttermilk, you can use it instead of buttermilk substitute.
- Add flour, cocoa powder, baking soda, baking powder, and salt in a small bowl.
- Whisk well and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand-held electric mixer, beat butter and sugar until well combined.
- Add oil and vanilla and beat until the mixture is light and fluffy.
- Then, add ¼ teaspoon white vinegar and red food coloring and beat until well incorporated.
- Now, add dry ingredients and buttermilk and mix until just combined.
- Occasionally scrap the bowl as needed.
- Pour the batter into the prepared pan and bake the cake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place it on a wire rack.
- Let it cool completely before removing it from the pan.
Making The Cream Cheese Frosting
- Using a hand-held or stand mixer fitted with the paddle attachment, in a large bowl, beat cream cheese and butter at medium speed for about two minutes or until smooth.
- Add icing sugar, vanilla, and a pinch of salt.
- Mix at low speed for a few seconds or until the sugar is incorporated.
- Then increase the speed to high and continue beating for 3-4 minutes or until everything is well combined and the frosting is creamy and smooth.
- If your frosting is too thin, add more sugar.
- If it is too thick, add one or two teaspoons of milk.
- The frosting should be creamy and smooth but not too thin and runny.
- Use the frosting immediately to frost and decorate the cake.
How To Store Red Velvet Cake For Two
The cake without frosting can be stored, tightly covered, at room temperature for 2 days.
Store the leftover cake, tightly covered, in the refrigerator for up to a week.
The cake can be frozen without frosting, tightly covered, for up to three months. When ready to use, thaw the cake in the fridge overnight and bring it to room temperature before frosting or serving.
Baking Tips
Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
Milk: To make a buttermilk substitute, use full-fat or whole milk. However, you can use low-fat milk but do not use fat-free dairy.
White Vinegar: We need buttermilk to make this Red Velvet Cake For Two. But I have made a homemade buttermilk substitute by mixing vinegar into milk. So, the recipe requires the use of vinegar twice. First, I used vinegar to make the buttermilk and added it again into the butter mixture. Adding vinegar to the batter will help enhance the cake’s red color.
Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
Baking: Every oven is different, so keep an eye on the cake after 20 minutes of baking. Overbaking will make the cake dry and dense.
Cream Cheese: Use the original cream cheese block and not the spread.
Frosting: This frosting is perfectly sweet for my family. But, if you want thicker and sweeter frosting, add more sugar, one or two teaspoon at a time, until you get the desired consistency and sweetness.
FAQ
Absolutely not! We need to use a total of 1¼ teaspoon of vinegar. A teaspoon of white vinegar is used to make the buttermilk substitute. However, you can use store-bought buttermilk if it is available to you. Then, I added ¼ teaspoon of vinegar to the butter and oil mixture. That will make the cake fluffy and help brighten its color. You can substitute vinegar with lime or lemon juice to make buttermilk. But while adding in the butter mixture, use only white vinegar. So worry not; you will not taste even a bit of vinegar in this Eggless Red Velvet Cake For Two.
More Red Velvet Desserts
Recipe Card
Red Velvet Cake For Two (Eggless)
Ingredients
For The Cake
- ¾ cup (90g) all-purpose or cake flour
- ½ tablespoon (3g) cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoon (28g) unsalted butter softened to room temperature
- 2 tablespoon (30ml) sunflower oil (or any neutral-flavored)
- ¼ cup + 2 tablespoon (75g) granulated sugar
- ½ cup (120ml) milk
- 1 teaspoon white vinegar (to mix with milk)
- 1 teaspoon vanilla
- ¼ teaspoon white vinegar
- 1 teaspoon red gel food coloring or as required
For Cream Cheese Frosting
- 75 g cream cheese softened to room temperature
- 30 g unsalted butter softened to room temperature
- 80 g icing sugar or as required
- A pinch of fine sea salt
- ¼ teaspoon vanilla extract
Instructions
Making The Cake
- Preheat the oven to 350°F (180°C). Grease one 6-inch cake pan and line it with parchment paper. Lightly grease the parchment paper as well.
- Add 1 teaspoon of whiter vinegar to the milk, mix well, and set it aside. If you have store-bought buttermilk, you can use it instead of buttermilk substitute.
- Add flour, cocoa powder, baking soda, baking powder, and salt in a small bowl. Whisk well and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand-held electric mixer, beat butter and sugar until well combined.
- Add oil and vanilla and beat until the mixture is light and fluffy. Then, add ¼ teaspoon white vinegar and red food coloring and beat until well incorporated.
- Now, add dry ingredients and buttermilk and mix until just combined. Scrap the sides and bottom of the bowl.
- Pour the batter into the prepared pan and bake the cake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place it on a wire rack. Let it cool completely before removing it from the pan.
Making The Cream Cheese Frosting
- Using a hand-held or stand mixer fitted with the paddle attachment, in a large bowl, beat cream cheese and butter at medium speed for about two minutes or until smooth.
- Add icing sugar, vanilla, and a pinch of salt. Mix at low speed for a few seconds or until the sugar is incorporated.
- Then increase the speed to high and continue beating for 3-4 minutes or until everything is well combined and the frosting is creamy and smooth.
- If your frosting is too thin, add more sugar. If it is too thick, add one or two teaspoons of milk. The frosting should be creamy and smooth but not too thin and runny.
- Use the frosting immediately to frost and decorate the cake.
Storing Suggestions
- The cake without frosting can be stored, tightly covered, at room temperature for 2 days.
- Store the leftover cake, tightly covered, in the refrigerator for up to a week.
- The cake can be frozen without frosting, tightly covered, for up to three months. When ready to use, thaw the cake in the fridge overnight and bring it to room temperature before frosting or serving.
Notes
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, weigh the ingredients for the best result.
- Milk: To make a buttermilk substitute, use full-fat or whole milk. You can also use low-fat milk but do not use fat-free dairy.
- White Vinegar: We need buttermilk to make this Red Velvet Cake For Two. But I have made a homemade buttermilk substitute by mixing vinegar into milk. So, the recipe requires the use of vinegar twice. First, I used vinegar to make the buttermilk and added it again into the butter mixture. Adding vinegar to the batter will help enhance the cake’s red color.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake dry and denser.
- Baking: Every oven is different, so keep an eye on the cake after 20 minutes of baking. Overbaking will make the cake dry and dense.
- Cream Cheese: Use the original cream cheese block and not the spread.
- Frosting: This frosting is perfectly sweet for my family. But, if you want thicker and sweeter frosting, add more sugar, one or two teaspoon at a time, until you get the desired consistency and sweetness.
Thanks for coming! Let me know what you think.