Are you craving a decadent yet manageable dessert? Look no further! This recipe for a 6-inch red velvet cake offers all the rich, velvety goodness of a classic, but in a perfectly portioned size. Perfect for a romantic dinner, a small celebration, or simply satisfying a sweet tooth, this recipe is surprisingly easy and delivers big on flavor. Get ready to impress yourself and others with this homemade masterpiece!
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 tablespoons red food coloring (gel or liquid)
- 1 tablespoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan. This ensures your cake releases easily and prevents sticking.
Making the Cake:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is key to a tender cake! Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a small bowl, combine the buttermilk, red food coloring, and vinegar. The vinegar helps activate the baking soda, resulting in a lighter, fluffier cake.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep an eye on it!
Making the Frosting:
- While the cake is cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract.
Assembly:
- Once the cake has completely cooled, carefully remove it from the pan.
- Frost the top of the cake evenly with the cream cheese frosting.
Tips and Variations:
- For a deeper red color, use gel food coloring. Gel food coloring is more concentrated than liquid, providing a richer hue.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Feel free to experiment with different frostings! Chocolate ganache or a simple whipped cream would also be delicious.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on specific ingredients used. It's best to use a nutrition calculator for precise values.
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Sugar: Approximately 30-35g
This 6-inch red velvet cake recipe is perfect for those looking for easy recipes, quick dinner ideas (well, dessert ideas!), or simply delicious dishes for any occasion. Enjoy this incredibly simple yet stunningly flavorful cake! Happy baking!