Red Velvet Snack Cake. It just rolls off the tongue like butter doesn’t it? This single layer cake packs all of the flavor we love about red velvet desserts with no leftovers. Whether you’re hosting a smaller gathering or tea time with friends, this snack cake is certain to delight dessert fans.
Red Velvet Snack Cake
If you’ve been with me a while, you know of my love for baking. It’s a love that’s been passed down in my family. I can remember seeing my Gramma bake and frost the most beautiful red velvet layer cake you’ve ever seen for our family gatherings. She would place it on a pretty cake pedestal, frost it with a waterfall of cream cheese icing and then carefully position it on the dessert table smiling with pride. In turn, we would all look at each other to see who our competition might be for getting to the cake first and tasting that very first glorious bite. It’s a priceless memory and one that I will always treasure.
Size Doesn’t Matter
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Helpful Kitchen Items:
Red Velvet Snack Cake
Ingredients
- 1 1/3 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup vegetable oil
- 2/3 cup whole buttermilk
- 1 1/2 Tbsp red food coloring
- 1 tsp distilled white vinegar
- 1 tsp pure vanilla extract
- Icing:
- 1 8 oz package cream cheese softened
- 6 Tbsp butter softened
- 2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3/4 cup chopped pecans toasted
Instructions
- Preheat the oven to 350°F. Spritz a square 8 x 8 baking pan with baking spray or butter and flour. Sift together the flour, sugar, cocoa, baking soda and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, red food coloring, vinegar and vanilla.
- Beat the wet ingredients gradually into the dry mixing just until combined.
- Increase the speed of the mixer and beat for 1 minute until smooth.
- Pour into the prepared pan.
- Bounce the pan on the counter to remove trapped air bubbles and to settle the batter.
- Bake for 30 minutes until the cake springs back when gently touched or a toothpick inserted into the center comes back clean. Do not over bake. Cool for 1 hour in the pan then carefully remove from the pan to a baking rack to cool completely.
- To make the frosting: In a medium-size mixing bowl, beat together the softened cream cheese, butter, vanilla, salt and powdered sugar for 2 minutes or until smooth and creamy.
- Frost the cake and sprinkle with toasted pecans. Cut into squares.
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Stephanie @ Plain Chicken says
Looks amazing! I could definitely snack on this cake!
Melissa says
Thank you Stephanie! Come visit and I’ll make one.
Melissa @ My Recent Favorite Books says
Yum! Looks wonderful!
Pinning!
Melissa says
You are so generous, thanks Melissa!
Deanna says
Yummy looks amazing! Gonna attempt this,this weekend!!!
Bunny says
The next time you make a Red Velvet Snack Cake, please make an Ermine Buttercream Frosting for it. It is the ‘original and authentic’ frosting for a Red Velvet Cake. It’s wonderful!
Melissa says
I need to post a recipe for Ermine buttercream. It’s a very different taste and texture than cream cheese, but a nice change. (For those reading this Ermine is a flour based buttercream that is cooked on the stovetop then whipped)
Susan Grau says
Melissa
I just looked at the Ermine frosting g and it’s NOT buttercream. It’s sometimes called boiled milk frosting, but not buttercream.
Melissa says
It is indeed a flour based buttercream.
Vickey says
Can this recipe be double
Melissa says
It could be doubled. If you’d like to make a red velvet cake you can see that recipe here.