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Red Velvet Snack Cake

Course Dessert
Cuisine American
Keyword red-velvet-snack-cake
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 2 hours
Total Time 2 hours 50 minutes
Servings 9 Pieces
Author Melissa Sperka


  • 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


  • 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.