If you bought some six inch round cake pans and are looking for ways to use them, here’s a six inch red velvet cake with cream cheese icing recipe. This cake is easy. It’s a traditional red velvet cake recipe with just the right amount of cocoa, plus a combination of buttermilk, oil and butter.
For the red food coloring, I use a product called Super Red which gives the cake a very vibrant red color. If you can’t find the Super Red, you can use red food coloring, but you may need to use a little more.
Six Inch Red Velvet Cake
- 1 1/4 cups all-purpose flour 5.5 oz or 150 grams
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk or 2 tablespoons powder plus ½ cup water
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 tablespoon apple cider vinegar or malt vinegar
- 1 tablespoon unsweetened cocoa powder
- 1/2 tablespoon red food coloring such as Super Red
- 5 tablespoons unsalted butter softened
- 1 tablespoons vegetable or canola oil
- 3/4 cup sugar
Cream Cheese Frosting
- 8 ounces cream cheese softened (230 grams)
- 4 ounces 8 tablespoons butter, softened (56 grams)
- 1 teaspoon vanilla extract
- 2-3 cup powdered sugar
- Grease two 6 inch round cake pans and line bottoms with parchment. Grease again and dust with flour.
- Stir together flour, baking soda and salt and set aside. If using buttermilk powder, add that as well.
- In a large measuring cup or bowl, whisk together milk (or water if using buttermilk powder), egg, vanilla and vinegar.
- In a custard cup, make a paste with the cocoa powder and red food coloring.
- In a mixing bowl using an electric mixer, beat butter, oil and sugar at medium-high speed, scraping bowl, for 3 minutes or until light and fluffy. Reduce mixer speed to low and add the egg/milk mixture, then beat in the cocoa/red mixture until smooth. Add flour mixture gradually, stirring until batter is smooth. Divide batter between the two pans.
- Spread evenly in pans and bake for 2-23 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert onto a cooling rack and let cool completely.
- Beat cream cheese and butter in a large bowl with electric mixer on medium speed until blended. Gradually add powdered sugar until smooth (taste test after 2 cups, and add more as needed). Beat in vanilla.
- Frost layers and stack.