Snack-Size Red Velvet Cake
Have you ever just wanted a slice of cake? I was craving a slice of red velvet cake. I have no idea why as I am not pregnant, nor have I ever really been a fan of red velvet cake, but here I was with this craving I could not shake.
So, I started doing my research. I didn’t want to bake an entire cake with thick or many layers as all I wanted was a slice (or two). It was hard to find a small sized cake, so I decided to take an amazing recipe by @sallybakeblog and cut the recipe in half. I baked it on a sheet pan so that I could bake the cake in one, thin, even layer. That way, all I would have to do it cut that cake into 3 pieces and layer them directly on top of each other. Now I had a smaller, layered, snack-sized rectangular cake vs. a multi, thick layered, super-high, regular sized cake.
I also cut the icing recipe in half, as I needed less icing, because I had less cake! Look, the cake can still feed about 8 people but with smaller slices and half the effort.
Have your cake and eat it too with this red velvet snack-sized cake worth gossiping about!
Snack-Size Red Velvet Cake
Yield: 8 Snack-sized servings
INGREDIENTS:
1 1/2 cups cake flour
1/2 tsp baking soda
1 tbsp unsweetened natural cocoa powder
Pinch of salt
1/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1/2 tbsp pure vanilla extract
1/2 tsp distilled white vinegar
Liquid or gel red food coloring
1/2 cup buttermilk
Icing:
8 oz block of cream cheese, softened
1/4 cup unsalted butter, softened
3 cups icing sugar
1 tsp pure vanilla extract
Pinch of salt
DIRECTIONS:
1. Preheat oven to 350°F . Line an 11x15 baking sheet with parchment paper and spray with cooking spray. Set aside.
2. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a small bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, eggs, vanilla, and vinegar and beat on high for 2 minutes until combined.
4. With the mixer on low speed, add the dry ingredients in 2 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. Let the mixer run for 2-3 minutes until batter is fluffy.
5. Pour batter onto the baking sheet and spread evenly with a spatula. Bang on countertop a few times to eliminate bubbles. Bake for 10-15 minutes or until the tops of the cake spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for 2 min. longer. Be careful not to overbake as the cake may dry out. Remove cake from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
6. Meanwhile, Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the icing sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
7. Assemble and frost: Using a large serrated knife, cut the cake into thirds, 5 inches each. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with icing. Top with 3rd layer. Cover the cake and sides with more icing, scraping it down to even and thin out the icing layer. Reserve some extra icing for the tops and sides. I only added more icing to the top, leaving the sides with a ‘cleaner’ look.
8. Refrigerate cake for 30 minutes. Add extra swirls of icing on top and sides (optional) for a cleaner, less crumby look.
9. Slice and enjoy!
Notes:
Store cake in fridge
Batter can be baked as cupcakes or mini loafs, adjust baking time as needed.
Recipe adapted from Sally’s Baking Addiction; @sallysbakeblog
