Hey, friends, I have something a little different for you today, a reader-submitted recipe. This recipe for a Small Red Velvet Cake was ever-so-kindly sent to me by ‘Becca Ashley, and I’m so excited for you guys to try it because this is a superb little cake.
A Six-inch Red Velvet Cake
This recipe makes a six-inch, two-layer red velvet cake, which can be cut into four to six cute little slices. It’s a good size for a couple to polish off over a weekend or if you’re having a friend or two over for dinner. The cake is soft, incredibly moist, and totally adorable. Like any good red velvet cake, this one’s a little chocolatey, buttery, with a slight buttermilk tang, and beautifully, boldly red.
The cake itself is so good you could happily eat it on its own (I may have done that the first time I made this…), but it’s even better with frosting. And for the frosting, I’m giving you two options.
Ermine Frosting
Classic red velvet cake is made with ermine frosting, AKA boiled milk frosting, AKA flour buttercream. It’s a buttercream variation that is made with a milk, sugar, and flour pudding which gets cooled and beaten into room-temperature butter. The result is a frosting that is much less sweet than American buttercreams (frosting made with butter, powdered sugar, and a little milk), with a texture that is similar to but heavier than whipped cream. If you’ve ever complained about frosting being too sweet, this is the recipe for you. It’s amazing over red velvet cake and is what I used on the cake in the photos. My taste-testers absolutely loved it, and all of them told me that they loved it because it was exactly the perfect level of sweet.
Cream Cheese Frosting
And don’t worry, cream cheese lovers, if for you, red velvet cake isn’t red velvet cake without cream cheese frosting, I’ve got you covered. I’ve included the recipe for my favorite Cream Cheese Frosting along with the ermine frosting, so you can make the red velvet cake that’s in your heart.
Small Red Velvet Cake Recipe Notes
Ermine frosting has a slightly different texture than other buttercreams. It’s very smooth and creamy on the tongue but has a bit more texture when you spread it. If you’ve never made ermine frosting before, don’t be alarmed if your frosting looks a little different than American buttercreams. This recipe calls for 1 tablespoon of red food coloring, which is about half of a 1-ounce bottle (more than you’d think). Double check your red food coloring stock before you get started. For more small-batch desserts, try this Small Chocolate Cake, Small Banana Cake, Mini Chocolate Sheet Cake and Giant Chocolate Chip Cookie for Two.
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