There’s something nostalgic and luxurious about red velvet cake—the gentle cocoa undertone, the rich red hue, and of course, that creamy crown of cream cheese frosting.
Growing up, my grandmother always made a full red velvet cake for special occasions, but sometimes, you crave that same magic without committing to leftovers. That’s how this single serve red velvet cake came to life.
Whether it’s a solo celebration, a cozy date night dessert, or a rainy afternoon treat, this miniature version of the classic delivers the same decadence—just in a perfectly portioned form. Best of all? You can whip it up with pantry staples in less than 30 minutes.
Why You’ll Love This Single Serve Red Velvet Cake
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Quick and Easy – Ready in about 20 minutes.
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Minimal Cleanup – One small baking dish, one bowl, and you’re good.
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Perfect Portion – No temptation of a leftover cake calling your name.
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Classic Taste – The tangy cream cheese icing and soft, red crumb are all here.
Ingredients
Here’s everything you’ll need to make this delightful dessert. The measurements are finely tuned to yield a soft, moist cake just for one.
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2 tbsp milk
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1 tbsp buttermilk
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1 tbsp oil (neutral, like canola or vegetable)
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Dash of vanilla extract
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4 tbsp granulated sugar
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1 small egg or ½ large egg, whisked
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⅓ tsp distilled white vinegar
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¼ tsp red food dye (natural preferred, adjust to liking)
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½ tsp cocoa powder
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¼ cup + 3 tbsp self-rising flour
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Cream cheese icing to taste
Equipment Needed
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Small baking dish (approximately 5.5 by 4.5 inches; I used a Staub, but any oven-safe ramekin or dish of similar size works)
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Mixing bowl
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Whisk or fork
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Measuring spoons and cups
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Toothpick or cake tester
Instructions
Step 1: Preheat the Oven
Set your oven to 325°F (163°C). This slightly lower temperature ensures your mini cake cooks through without drying out.
Step 2: Mix the Wet Ingredients
In your baking dish (or a bowl, if preferred), combine the egg, milk, buttermilk, oil, vanilla extract, sugar, and vinegar. Whisk together until smooth and consistent.
Tip: Whisking the egg separately first makes it easier to incorporate.
Step 3: Add the Dry Ingredients
Add the self-rising flour, cocoa powder, and red food dye directly into the mixture. Stir until just combined. You should have a thick, smooth batter with a rich red color.
Note: Adjust the food dye quantity based on how vibrant you want the cake. Natural dyes may yield a more muted tone but are just as delicious.
Step 4: Bake the Cake
Place the baking dish in the preheated oven and bake for 15–20 minutes, or until a toothpick inserted in the center comes out with soft crumbs (not wet batter). Avoid overbaking to maintain moisture.
Step 5: Cool and Frost
Let the cake cool slightly. Top generously with cream cheese icing (store-bought or homemade) and enjoy right out of the dish or plated up for a fancier feel.
Cream Cheese Icing (Optional but Highly Recommended)
For the authentic red velvet experience, nothing beats cream cheese frosting. Here’s a quick single-serve version:
Quick Cream Cheese Frosting:
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2 tbsp cream cheese, softened
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1 tbsp butter, softened
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3 tbsp powdered sugar
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½ tsp vanilla extract
Mix all ingredients until smooth. Adjust sugar to taste if you prefer a thicker or sweeter topping.
Variations and Tips
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Microwave Version: Yes! This recipe can be adapted for the microwave. Cook on high for 60–90 seconds (depending on your microwave’s power). Check at 60 seconds first.
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No Buttermilk?: Combine 1 tbsp milk with ½ tsp lemon juice or vinegar and let sit for 5 minutes.
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Make It Vegan: Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water), plant milk, and a dairy-free cream cheese alternative.
The Magic Behind the Red Velvet Cake
What makes red velvet cake so iconic isn’t just its color—it’s the balance. A subtle cocoa note, a touch of tang from vinegar and buttermilk, and the velvety texture make it unmistakably special.
This miniature version preserves all those qualities while offering the ease and charm of single-serve baking. Plus, the combination of vinegar and baking agents in self-rising flour ensures a light, tender crumb even in such a small batch.
Perfect Occasions for This Cake
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Valentine’s Day treats
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Solo birthdays
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Just-because desserts
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Late-night cravings
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Romantic date nights at home
This recipe proves that delicious doesn’t have to mean elaborate. It’s small, it’s special, and it might just become your new favorite cake ritual.
Final Thoughts
This single serve red velvet cake is everything a dessert should be: indulgent, balanced, and beautifully simple. Whether you’re baking for yourself or someone special, it’s proof that good things really do come in small packages.
Let me know if you tried this recipe—did you add any twists? Share your creations with me on Instagram or in the comments below!
Print
Single Serve Red Velvet Cake
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
A nostalgic, perfectly portioned red velvet cake for one—moist, tangy, and topped with cream cheese frosting. No leftovers!
Ingredients
2 tbsp milk1 tbsp buttermilk1 tbsp oilDash of vanilla4 tbsp granulated sugar1 small egg or 1/2 large egg (whisked)1/3 tsp distilled white vinegar1/4 tsp red food dye (preferably a natural one) or to liking1/2 tsp cocoa powder1/4 cup & 3 tbsp self rising flourCream cheese icing to liking
Instructions
1. Preheat the oven to 325F.2. To a small baking dish (I used a staub 5.5 by 4.5 but Amazon has dishes with similar dimensions), add the egg, buttermilk, milk, oil, sugar, vinegar, & vanilla. Mix until well combined.3. Add the flour, cocoa powder, & red food dye. Mix until well combined. Bake for 15-20 minutes or until you insert a toothpick & soft crumbs come out.4. Let the cake cool & top with cream cheese icing.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Oven Baked
Keywords: Red Velvet Cake