Red Velvet Snack Cake

Red velvet snack cake is soft, moist, and perfectly sized for when you want homemade cake without making a whole layer cake. Baked in one 8×8 pan and topped with cream cheese frosting, this little beauty delivers all the classic red velvet flavor in an easy, fuss-free package.

Why You’ll Love This Recipe

Sometimes you don’t need three towering layers to satisfy a red velvet craving. This single-pan wonder gives you everything you love about red velvet—that tender crumb, the hint of cocoa, the tangy cream cheese frosting—without the fuss of stacking or frosting multiple layers.

It comes together quickly, bakes in under half an hour, and feeds a small crowd perfectly. The cake stays incredibly moist thanks to buttermilk and oil, while the frosting provides just the right amount of sweet creaminess. It’s ideal for weeknight desserts, potlucks, or whenever you want something special without spending all day in the kitchen.

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Ingredients You’ll Need

For the Cake:
• 1¼ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 tbsp cocoa powder
• ½ cup vegetable oil
• ⅔ cup buttermilk
• 2 large eggs
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Cream Cheese Frosting:
• 6 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract

All ingredients should be at room temperature for the smoothest batter and frosting. Red food coloring can be gel or liquid—gel gives more vibrant color with less.

Why These Ingredients Work

All-purpose flour gives the cake structure without making it heavy. Sugar sweetens while helping create a tender crumb. Cocoa powder provides that subtle chocolate flavor characteristic of red velvet without overpowering it. Vegetable oil keeps the cake incredibly moist, while buttermilk adds tanginess and helps activate the leaveners.

Eggs bind everything together and add richness. Red food coloring gives the signature crimson hue. Vinegar reacts with baking soda to help the cake rise and enhances the red color. For the frosting, cream cheese and butter create a tangy, creamy base, while powdered sugar sweetens and thickens it perfectly. Vanilla ties all the flavors together beautifully.

Essential Tools and Equipment

• 8×8-inch square baking pan
• Parchment paper
• Two mixing bowls
• Whisk
• Rubber spatula
• Electric mixer (for frosting)

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal later. Set aside while you mix the batter.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly mixed. This ensures the leaveners and cocoa are distributed throughout.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. The mixture should be smooth and vibrant red.

Step 4: Combine and Bake

Pour the wet ingredients into the dry ingredients and mix gently just until combined. Don’t overmix—a few small lumps are fine. Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Step 5: Make the Frosting

While the cake cools, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Mix in vanilla extract.

Step 6: Frost and Serve

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Cut into squares and serve.

You Must Know

Do not overbake this cake. Pull it from the oven when a toothpick comes out clean or with just a few moist crumbs. Overbaking will dry it out. Also, make absolutely sure your cream cheese and butter are at room temperature before making the frosting. Cold ingredients will create lumpy frosting that’s difficult to spread smoothly.

Personal Secret: Let the cake cool in the pan for exactly 10 minutes before removing it. This prevents it from falling apart while still being warm enough to release easily.

Pro Tips & Cooking Hacks

• Measure flour by spooning it into the measuring cup and leveling off
• Use gel food coloring for the most vibrant red with less liquid
• Don’t skip the vinegar—it’s essential for the classic red velvet flavor
• Chill the frosted cake for 20 minutes before slicing for cleaner cuts
• Store leftover cake covered in the fridge to keep the frosting fresh

Flavor Variations & Suggestions

Add mini chocolate chips to the batter for extra chocolate flavor. Swirl raspberry jam into the batter before baking for fruity notes. Use orange extract instead of vanilla for a citrus twist.

Make it into cupcakes by dividing the batter among 12 muffin cups and baking for 16-18 minutes. Top with red velvet cake crumbs for a fancy finish.

Make-Ahead Options

Bake the cake up to two days ahead, wrapping it tightly and storing at room temperature. Frost the day you plan to serve for the freshest presentation. The frosted cake keeps well in the refrigerator for up to four days. You can also freeze unfrosted cake layers wrapped tightly for up to three months.

What to Serve With Red Velvet Snack Cake

This cake is perfect on its own, but it pairs beautifully with fresh berries, especially strawberries or raspberries. Serve it with coffee or tea for an afternoon treat. It’s wonderful at potlucks, Valentine’s Day gatherings, or birthday celebrations. Add a dollop of whipped cream for extra indulgence.

Allergy Information

This cake contains wheat, eggs, and dairy. For a dairy-free version, use non-dairy buttermilk (milk with vinegar) and vegan butter and cream cheese alternatives. Gluten-free flour blends can replace all-purpose flour with good results.

Storage & Reheating

Store frosted cake covered in the refrigerator for up to four days. Bring to room temperature before serving for the best texture. Unfrosted cake can be stored at room temperature for two days or refrigerated for up to five days.

Can I use a different pan size?

Yes! Use a 9×9-inch pan and reduce baking time by a few minutes. Check for doneness early.

Why is my cake dense?

Overmixing the batter develops gluten, making the cake tough. Mix just until combined.

Can I make this without food coloring?

Absolutely. It will taste just as delicious, but it won’t have the classic red velvet appearance.

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