Fridge Friend Recipes
Red Velvet Cake for Two recipe
A small, soft red velvet cake for two with a simple cream cheese frosting, ideal for Valentines Day.
45 min · Medium · British Jump to method
Ingredients
- 100 g self-raising flour
- 100 g caster sugar
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 large egg
- 60 ml sunflower oil
- 80 ml buttermilk
- 1 tsp red food colouring
- 1 tsp vanilla extract
- 100 g cream cheese
- 80 g icing sugar
- 25 g unsalted butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 590 kcal |
| Protein | 7.5 g |
| Carbohydrates | 64 g |
| Fat | 32 g |
| Saturated fat | 10.5 g |
| Fibre | 1.2 g |
| Sugar | 43 g |
| Sodium | 370 mg |
Why this works
A rich, high-sugar, high-energy dessert with moderate saturated fat and very little fibre; best enjoyed as an occasional treat.
Calcium and protein from dairy. Buttermilk and cream cheese contribute some calcium and a little protein, though the overall dessert remains nutritionally indulgent.
Saturated fat content. Cream cheese and butter push saturated fat up, so this is not ideal for regular intake if cholesterol is a concern.
Low fibre. Made mostly with refined flour and sugar, it provides very little fibre and is unlikely to support fullness for long.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and grease 2 small cake tins or 1 small loaf tin.
Give the oven at least 10 minutes to come fully up to temperature so the cakes start setting straight away rather than spreading. Brush the tins well into the corners, then line the bases with baking paper to stop the sponge sticking.
- Mix the self-raising flour, caster sugar, cocoa powder, baking powder and bicarbonate of soda in a bowl.
Whisk the dry ingredients together until the cocoa is evenly dispersed and there are no pale streaks left, as this prevents uneven chocolatey patches. Break up any little floury lumps with the back of a spoon before moving on.
- Beat in the egg, sunflower oil, buttermilk, red food colouring and vanilla extract until smooth.
Add the wet ingredients and beat just until you have a smooth, glossy batter; overmixing can make the sponge a bit tough. Scrape the sides and bottom of the bowl so no dry pockets remain.
- Divide the batter between the tins and bake for 18 to 22 minutes until risen and a skewer comes out clean.
Stop baking when the tops spring back lightly to a finger touch and the edges are just starting to pull from the tin. If you use a loaf tin, check the centre as it usually needs the longer end of the timing.
- Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool fully.
Let the cakes sit in the tin for the full 10 minutes so they firm up enough to turn out without breaking. Use a palette knife around the edges first if they seem to be clinging to the sides.
- To make the frosting, beat the cream cheese, unsalted butter and icing sugar together until smooth and fluffy.
Use soft, room-temperature butter and cream cheese so the frosting whips smooth instead of becoming grainy or split. Beat only until it looks light and spreadable, because overbeating can make it too loose.
- Sandwich the cakes together with half the frosting, then spread the rest over the top.
Spread the filling right to the edges of the lower layer, then press the top cake on gently so the frosting reaches the corners without squeezing out too much. If the sponge is domed, trim a thin slice from the top so the layers sit level.
- Chill briefly before serving for a neat finish.
Chill just long enough for the frosting to set slightly, not so long that the cake loses its soft texture. Slice with a warm knife for cleaner layers and a neat red-and-white finish.
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