Red Velvet Cake For Two

couple taking bite out of slice of red velvet cake
Makes 4
Prep 15 m
Bake 20 m

Ingredients

Red Velvet Cake

Cream Cheese Frosting

Directions

Red Velvet Cake

  1. 1 of 4 Coat a 9-inch round cake pan with nonstick spray. Cut 1 circle of parchment paper and place in pan. Spray paper.
  2. 2 of 4 In a medium bowl, whisk flour, cocoa powder, baking powder and salt.
  3. 3 of 4 In a large bowl, with an electric mixer, beat butter until smooth. Beat in light brown sugar until fluffy, 2 minutes. Beat in egg until incorporated. On low, beat in half the flour mixture, followed by milk, red food coloring and vanilla, then remaining flour mixture. Spread batter into prepared pan.
  4. 4 of 4 Bake 20 minutes or until set in center. Cool in pan 10 minutes, then turn out of pan, remove paper and turn back over. Cool completely. Once cake has cooled, place cake layer on a cake stand or platter. Top with 3/4 cup Cream Cheese Frosting (canned or make your own; recipe follows). Cut cake in half crosswise and stack. Cut in half crosswise and stack again, to create a 4-layer cake wedge perfectly sized for two (with leftovers).

Cream Cheese Frosting

  1. 1 of 1 Beat butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla, adding more confectioners' sugar until frosting reaches a good spreading consistency.
Nutrition Information for Red Velvet Cake For Two
Servings Per Recipe: 4
Per Serving: 6 g pro., 1 g fiber, 62 g sugar, 19 g sat. fat, 84 g carb., 641 kcal cal., 32 g Fat, total, 180 mg sodium