SMALL BATCH RED VELVET CAKE ā„ļø this is everything you want in a red velvet cake (soft velvety crumb, hint of chocolate flavor, lots of cream cheese buttercream) scaled down to make the PERFECT amount for 2-4 people. You can bake it as a 4-inch layer cake or single layer 6-inch cake ā ideal for a Valentineās celebration, date night, a small gathering, or to make someoneās day special! ā£ā£ ā£ā£ Full recipe (with a tip for all-natural red food coloring + cream cheese frosting) at the link in my bio or at sugarandsparrow.com/small-batch-red-velvet-cake/ āØā£ā£ā£ ā£ā£ SMALL BATCH RED VELVET CAKEā£ Yield: 3-layer 4-inch cake or a single layer 6-inch cakeā£ā£ā£ ā£ INGREDIENTSā£ 2/3Ā CupsĀ (89g) all purpose flourā£ 1Ā TbspĀ natural unsweetened cocoa powderā£ 1/2Ā tspĀ baking sodaā£ 1/4Ā tspĀ saltā£ 1/3Ā CupĀ (80ml) buttermilk, room tempā£ 1/2Ā tspĀ red food color gelā£ 2Ā TbspĀ (29g) unsalted butter, room tempā£ 1/2Ā CupĀ (100g) granulated sugarā£ 2Ā TbspĀ (30ml) vegetable oilā£ 1Ā large egg, room temperatureā£ 1Ā tspĀ pure vanilla extractā£ 1Ā tspĀ distilled white vinegarā£ ā£ INSTRUCTIONSā£ 1. Preheat the oven to 350ĀŗF. Grease and line three 4-inch or one 6-inch cake pan.Ā ā£ 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Mix the red food color gel into the buttermilk and set aside.ā£ 3. In the bowl of your stand mixer (or with a large bowl + hand mixer), add the butter, sugar, and vegetable oil. Beat together on high speed until light and fluffy, 3 minutes. Turn the mixer to low speed and add the egg. Mix until incorporated, then add the vanilla and white vinegar and mix on low for another 30 seconds. Scrape down the bowl and paddle as needed.ā£ 4. Add the flour mixture all at once and mix on low speed until just incorporated, then add the red buttermilk mixture and mix on low speed until uniform.ā£ 5. Pour the batter evenly between the prepared cake pan(s). If using 4-inch cake pans, bake for 20-25 minutes. If using a 6-inch cake pan bake for 24-28 minutes. ā£ ā£
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