Description
Easy Red Velvet Snack Cake with Cream Cheese Frosting delivers classic red velvet flavor in simple 8×8 pan perfect for small gatherings. Moist, tender cake with hint of cocoa gets topped with tangy cream cheese frosting for irresistible treat ready in under an hour.
Ingredients
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- 1¼ cups all-purpose flour
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- ¾ cup granulated sugar
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- ¼ tsp baking powder
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- ½ tsp baking soda
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- ¼ tsp salt
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- 3 tbsp cocoa powder
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- ½ cup vegetable oil
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- ⅔ cup buttermilk
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- 2 large eggs
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- 1 tbsp red food coloring
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- 1 tsp vanilla extract
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- 1 tsp white vinegar
For the Cream Cheese Frosting:
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- 6 oz cream cheese, softened
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- ¼ cup unsalted butter, softened
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- 1½ cups powdered sugar
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- 1 tsp vanilla extract
Instructions
Preheat your oven to 350°F and prepare your 8×8 inch baking pan by lining it with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment and the exposed pan sides.
In your first mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until everything is evenly distributed and no lumps remain.
In your second bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined and smooth. The mixture should be vibrant red with no streaks of egg visible.
Pour the wet ingredients into the dry ingredients and gently whisk just until combined – don’t overmix or your cake will be tough. Pour the batter into your prepared pan and spread evenly to the corners. Bake for 25-30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely. While it cools, make your frosting by beating the softened cream cheese and butter until fluffy, then gradually adding the powdered sugar and vanilla. Spread the frosting over the completely cooled cake in an even layer.
Notes
Bring eggs and buttermilk to room temperature for best texture – set out 30 minutes before baking.
Don’t skip the vinegar – it reacts with baking soda to create tender, light crumb. Use gel food coloring for vibrant red color without adding excess liquid. Make sure cream cheese and butter are fully softened for lump-free frosting.
Store frosted cake covered in refrigerator for up to 5 days. Bring to room temperature before serving. Cake can be frozen unfrosted for up to 3 months. Thaw and frost before serving. Double recipe and bake in 9×13 pan for larger crowd (bake 30-35 minutes).
Add chocolate chips to batter for extra indulgence.
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 295
- Sugar: 35g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg