Small Red Velvet Cake with Mini Hearts

Why You’ll Love This Recipe

I love that this cake is scaled-down yet still gives all the classic red velvet decadence. It’s ideal for when I want just enough to satisfy a craving or surprise someone with a homemade dessert without going overboard. The batter is easy to whip up, the color is vibrant, and the final cake is moist, tender, and visually stunning. Plus, making mini red hearts on top adds a fun personal touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake:

• 1/4 cup softened butter

• 3/4 cups white sugar

• 1/3 cups vegetable oil

• 1 large room temperature egg

• 1 tsp vanilla extract

• 1 1/2 tsp white vinegar

• 1 1/4 cups all purpose flour

• 1 Tbsp unsweetened cocoa powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup buttermilk, room temperature

• 1 1/2 tsp red gel food coloring

For the Cream Cheese Frosting:

• 5 oz cream cheese

• 1 cup powdered sugar

• 1/2 tsp vanilla extract

• 1 1/2 cups heavy whipping cream

Directions

1. I begin by creaming 1/4 cup of softened butter in a large bowl. Once fluffy, I beat in 3/4 cups of white sugar until light and well mixed—about 2 minutes.

2. I add 1/3 cups vegetable oil, 1 large room-temperature egg, 1 tsp vanilla extract, and 1 1/2 tsp white vinegar. I beat until everything is fully combined.

3. In a separate bowl, I whisk together the dry ingredients: 1 1/4 cups flour, 1 Tbsp cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.

4. To the wet mixture, I add half the dry mix and beat until just combined. Then I pour in 1/2 cup buttermilk, mix it in, and finish by adding the remaining dry ingredients.

5. I add 1 1/2 tsp red gel food coloring and beat until the batter is evenly red.

6. I divide the batter evenly between two greased and parchment-lined 6-inch cake pans. I bake them in a preheated oven at 350°F for 22–25 minutes, or until a toothpick comes out clean.

7. While the cakes cool, I prepare the frosting. I whip 5 oz cream cheese with 1 cup powdered sugar and 1/2 tsp vanilla until smooth. In another bowl, I whip 1 1/2 cups heavy cream until stiff peaks form. I fold the whipped cream into the cream cheese mixture until it’s light and fluffy.

8. I reserve about 1/2 cup of the frosting and dye it red. Once the cakes are fully cooled, I frost the cake and use the red frosting to pipe mini hearts—or decorate however I feel inspired.

Servings and timing

This recipe makes 1 small cake, perfect for 1 generous serving or 2 to share.

• Prep time: 20 minutes

• Cook time: 25 minutes

• Total time: 45 minutes

Variations

• I sometimes add a little lemon zest to the cream cheese frosting for a fresh twist.

• Swapping the red food coloring for pink or purple creates fun variations for birthdays or themed celebrations.

• Instead of hearts, I’ve decorated with sprinkles, edible glitter, or even fresh berries.

• To make cupcakes, I divide the batter into 4–6 muffin tins and reduce the baking time to about 18–20 minutes.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 3 days. Because of the cream cheese frosting, it’s best kept chilled. When I’m ready to enjoy a slice, I let it sit at room temperature for about 15 minutes so the frosting softens up again. This cake isn’t ideal for freezing due to the whipped cream component in the frosting.

FAQs

Can I double this recipe to make a bigger cake?

Yes, I double all the ingredients and bake it in two 8-inch pans. The baking time may need a few extra minutes—just keep an eye on the center.

Can I use liquid food coloring instead of gel?

I prefer gel because it gives a more vibrant color without altering the batter’s consistency. Liquid works, but I need more of it, which can affect texture slightly.

How do I make clean mini heart decorations?

I use a small piping tip or cut a tiny hole in a piping bag. I gently squeeze dots of red frosting, then use a toothpick to drag the dot into a point, forming hearts.

Can I use store-bought frosting?

I could, but homemade cream cheese frosting is what really makes this cake special. It’s worth the effort for the flavor and texture.

Is there a substitute for buttermilk?

If I’m out of buttermilk, I mix 1/2 cup of milk with 1/2 tbsp of vinegar or lemon juice and let it sit for 5–10 minutes before using.

Conclusion

This Small Red Velvet Cake with Mini Hearts is a little cake with big personality. It’s easy to make, rich in flavor, and perfect when I want a special dessert without too much leftover. With its velvety crumb, creamy frosting, and sweet decoration, it’s a treat I love to bake and enjoy any time I need a little celebration in cake form.

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