Single-Serve Red Velvet Cake
Dr. Jenna Ann Hunter, EdD MS RD cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A tender, single-serving red velvet cake with a subtle cocoa flavor, tangy buttermilk and vinegar, and a vivid red color from food dye. Cool it before topping with cream cheese icing.
- Time
- 25 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 15 g
- 14 g
- 50 g
- 40 g
- 2 g
- 1 g
- 1 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 205 g before cooking, which is about 205 g per serving.
Steps
Preheat the oven to 325°F (160 °C) (165°C (325 °F)). Lightly grease a small baking dish, approximately 5.5 by 4.5 inches, if needed to help the cake release.
Add the whisked egg, buttermilk, milk, oil, granulated sugar, distilled white vinegar, and vanilla to the prepared baking dish. Mix thoroughly until the liquid mixture is smooth and the sugar is well dispersed.
Add the self-rising flour and cocoa powder to the wet mixture. Stir just until the dry ingredients are incorporated; avoid overmixing, which can make the cake dense.
Add the red food dye and mix until the batter is evenly colored. Adjust the amount of dye, if desired, for a more vibrant red or burgundy shade.
Bake for 15–20 minutes, until the cake is set and a toothpick inserted into the center comes out with soft crumbs rather than wet batter. Begin checking at 15 minutes to avoid overbaking the small cake.
Let the cake cool in the dish. Once cool, spread cream cheese icing over the top and serve.
Notes
The creator notes that different food dyes produce different shades of red, and that the amount of cocoa powder also affects the cake's color. The recipe is designed for a small baking dish and makes one serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 654
- Protein
- 14 g
- Carbs
- 95 g
- Fat
- 25 g
- Fiber
- 2 g
Where the calories come from
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