6-Inch Mini Red Velvet Cake Recipe (Heart-Shaped)

This heart-shaped mini red velvet cake is the perfect dessert for Valentine's Day or any special occasion. It's a moist, tender cake with a subtle chocolate flavor and rich, tangy cream cheese frosting. This is the perfect cake for date nights!

This mini red velvet cake is a single-layer cake that's both easy to make and so cute. You can bake it in a round cake pan and shape it into a heart for Valentine's Day!

The cake itself is super moist and tender. It has a little tang and mild cocoa flavor. The small batch cream cheese frosting adds a rich, tangy layer that complements the cake perfectly.

For more red velvet desserts, try red velvet cake with chocolate frosting, red velvet muffins, strawberry red velvet cake, or red velvet cut out cookies next.

Why You'll Love This Recipe

• Moist and tender texture- The cake has a soft, melt-in-your-mouth texture with a subtle chocolate flavor that pairs perfectly with the frosting.
• Mini cake- This is a single layer cake made in a 6-inch pan, like this mini carrot cake and mini flourless chocolate cake. You can easily trim the edges to shape it into a heart.
• Cream cheese frosting- The frosting is thick, tangy, and creamy. It's also super easy to make in 5 minutes.

Ingredient Notes

Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.

• Cake flour- This finely milled flour gives cakes and cupcakes a soft, airy texture. For accuracy, weigh it in grams with a kitchen scale. Scooping flour directly into a measuring cup can lead to a dry, dense cake.
• Granulated sugar- Not only does sugar sweeten the cake, but it also locks in moisture. Cutting back on sugar can make the cake dry.
• Cocoa powder- This recipe calls for a small amount of cocoa powder. I use natural unsweetened cocoa powder, but if you opt for Dutch-processed cocoa, you'll need extra red food coloring since it's darker.
• Baking powder and baking soda- Work together to help the cake rise by reacting with heat and acid. Be sure to check their expiration dates-old leaveners won't be as effective.
• Salt- A pinch of salt balances the sweetness. Kosher salt or sea salt are the best options. Table salt is too salty.
• Buttermilk- Buttermilk gives red velvet cake its signature tangy flavor and tender crumb. The acidity weakens gluten strands, keeping the cake light and soft. Let it come to room temperature before using.
• Sour cream- Full-fat sour cream makes the cake extra moist and helps activate the leavening agents for a better rise. Like buttermilk, it should be at room temperature before mixing.
• Oil- Cakes made with oil stay moist longer. Stick with a neutral-flavored oil like canola or vegetable oil.
• Egg- A large egg binds the ingredients together and adds structure. It blends better at room temperature, so take it out of the fridge with the buttermilk and sour cream.
• Vanilla extract- For the best flavor, use pure vanilla extract or vanilla bean paste.
• Red food coloring- I recommend gel food coloring because it is highly concentrated, so a small amount gives a vibrant red color without altering the consistency of the batter.

• Unsalted butter- Adds richness to the cream cheese frosting and helps hold its shape. Let it soften to room temperature for easy mixing. Take both the butter and cream cheese out of the fridge 1-2 hours in advance.
• Cream cheese- Use a block of full fat cream cheese for the best creamy consistency. Avoid low-fat or cream cheese spread because they make the frosting too soft. Let it reach room temperature so the frosting isn't lumpy.
• Powdered sugar- Also called confectioners' sugar, it sweetens the frosting and helps it thicken by absorbing excess moisture. Most powdered sugar contains cornstarch to prevent clumping, so you don't need to sift it.

Ingredient Additions

• Add vinegar- White vinegar is a classic red velvet cake ingredient that makes it slightly tangy. You can add about 1 teaspoon if you want.
• Frosting options-  This cake would also be delicious frosted with chocolate cream cheese frosting, strawberry cream cheese frosting, or white chocolate cream cheese frosting. You only need to make a half batch for a small cake.
• Topping ideas- Garnish the cake with red velvet cake crumbs, Valentine's sprinkles, or freeze-dried strawberry crumbles.

Step by Step Instructions

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a round 6-inch cake pan with parchment paper and set aside.

Step 1: In a large mixing bowl, whisk the cake flour, sugar, cocoa powder, baking powder, baking soda, and salt together until well blended. Set aside.

Step 2: In a separate medium bowl, vigorously whisk together the buttermilk, sour cream, oil, egg, and vanilla until fully combined. Then, mix in the food coloring.

Step 3: Gradually add the wet ingredients to the dry ingredients, gently whisking as you go. Be sure to scrape the sides and bottom of the bowl. Mix until the dry streaks just disappear into the batter.

Step 4: Pour the red velvet cake batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean. A few moist crumbs attached is ok but there should be no wet batter.

Step 5: When the cake is done, take it out of the oven and let cool in the hot pan for 5-10 minutes. Then, transfer it to a wire rack. Let cool completely for about an hour before frosting.

Step 6: To make the cream cheese frosting, beat the softened butter and cream cheese together in a stand mixer or with a handheld electric mixer on medium-high speed until smooth and creamy.

Step 7: Scrape down the sides of the bowl to make sure everything is fully incorporated. Then gradually mix in the powdered sugar on low speed in two additions.

Next, add the vanilla, then increase to medium speed. Whip the frosting until it's light and fluffy.

Assembling the Cake

Step 1: After the cake is completely cool, use a serrated knife to cut two angled pieces that will end up being the bottom pointed part of the heart.

Step 2: Trim the two angled pieces to be curved if needed, using a serrated knife to round them out. Add frosting to the top of the heart to help secure the pieces.

Step 3: Pipe a border of cream cheese frosting along the edges, then fill in the center. Decorate as desired and enjoy!

Storage Instructions

Cover the mini red velvet cake with plastic wrap or store it in an airtight container in the fridge. The cream cheese frosting needs to stay chilled. It will last for up to 3 days.

I recommend letting it warm up on the counter for about 30 minutes before serving so the frosting gets soft again.

Freezing Instructions

To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

You can freeze the entire cake or leftover cake slices. It will stay fresh in the freezer for up to 3 months.

When you're ready to enjoy it, thaw it in the fridge overnight before serving.

Frequently Asked Questions