Single-Serve Red Velvet Cake

Ingredients

• 2 tbsp milk
• 1 tbsp buttermilk
• 1 tbsp neutral oil
• vanilla extract (A dash, to taste)
• 4 tbsp granulated sugar
• 1 small egg (Whisked)
• 0.333 tsp distilled white vinegar
• 0.25 tsp red food dye (Preferably natural; use to taste for the desired red color)
• 0.5 tsp cocoa powder (Use more or less depending on the desired cocoa flavor and color)
• 0.4375 cup self-rising flour (Equivalent to 1/4 cup plus 3 tbsp)
• cream cheese icing (Use to taste for topping; approximately 1 tbsp is a typical amount)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Lightly grease a small baking dish, approximately 5.5 by 4.5 inches, if needed to help the cake release.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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 per serving

• dessert
• cake
• single-serving
• red velvet
• baked
• vegetarian