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Red Velvet Snack Cake

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
Calories 611kcal
Author Melissa Sperka


  • 1 ⅓ cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup natural unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup vegetable oil
  • cup whole buttermilk
  • 1 ½ Tbsp red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp pure vanilla extract
  • Icing:
  • 1 8 oz package Neufchatel cream cheese softened
  • 6 Tbsp butter softened
  • 2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • ¾ cup chopped pecans toasted


  • To make the cake: 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 to remove trapped air bubbles.
  • 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.


Serving: 1serving | Calories: 611kcal | Carbohydrates: 68g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 451mg | Potassium: 137mg | Fiber: 2g | Sugar: 51g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg