Single Serve Red Velvet Cake You Can Bake Tonight
Published: 22 Feb 2026
Sometimes you want red velvet cake, but you do not want a whole cake sitting on the counter for days. This single serve red velvet cake is made for that exact moment. It gives you the classic red velvet taste, a soft and moist crumb, and a creamy frosting you can swirl on top like a bakery treat. It is sized for one big serving or two smaller slices, and it is simple enough to make on a weeknight.
You will find two easy paths in this post. The oven method gives the best cake texture, so it is the main recipe. The microwave method is your quick fix when you want dessert fast. Both options use common pantry items, and I will show you the small steps that make the cake taste rich and balanced.
For more tasty, easy recipes like this, check the homepage.
Table of Contents
Single Serve Red Velvet Cake Recipe
This is the oven-baked method, which gives the best crumb and the closest feel to a traditional cake.
Ingredients for one ramekin cake (1 large serving or 2 small servings)
You will need 4 tablespoons (30 g) all-purpose flour, 3 tablespoons (38 g) granulated sugar, 1 teaspoon unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, and a pinch of salt.
For the wet ingredients, you will need 1 egg yolk, 2 tablespoons (30 ml) buttermilk, 1 tablespoon (15 ml) neutral oil, 1/2 teaspoon vanilla extract, 1/2 teaspoon white vinegar, and red food coloring (start with 1/2 teaspoon gel or 1 teaspoon liquid, then adjust).
Cream cheese frosting for a small cake
You will need 2 tablespoons (28 g) cream cheese, softened, 1 tablespoon (14 g) butter, softened, 1/2 cup (60 g) powdered sugar, 1/2 teaspoon vanilla extract, and a tiny pinch of salt.
Tools and Bakeware That Make This Easy
You do not need special equipment, but the right dish helps the cake bake evenly. A small, oven-safe ramekin is the easiest option for most home kitchens. It holds heat well, gives you a thick, tender cake, and is perfect for a single serve.
If you prefer a small cake you can slice, use a 4-inch round cake pan. You can also use a small oven-safe dish that is close in size, as long as it is not too wide. A wide dish spreads the batter thin and can lead to a dry cake.
You will also need a small mixing bowl, a whisk or fork, measuring spoons, and a rubber spatula or spoon. If you plan to make cream cheese frosting, a hand mixer helps, but you can still do it by hand if your ingredients are soft enough.
Step-by-Step Method
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly from the start.
Step 2: Prepare the ramekin
Grease a 10 to 12-ounce oven-safe ramekin with butter or nonstick spray. Lightly dust it with flour or cocoa powder, then tap out any excess. This helps the cake release easily and prevents sticking.
Step 3: Mix the dry ingredients
In a small bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until the color looks even and you no longer see cocoa clumps. Take your time here because small cakes can develop dry pockets if not mixed well.
Step 4: Mix the wet ingredients
In a second small bowl, whisk the egg yolk until smooth. Add the buttermilk, oil, vanilla, vinegar, and red food coloring. Whisk until fully combined and evenly colored. The vinegar will not make the cake taste sour. It works with the baking soda to create a soft and tender texture.
Step 5: Combine wet and dry mixtures
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spoon or small spatula until you no longer see streaks of dry flour. Stop mixing as soon as the batter looks smooth. Overmixing can make the cake firm instead of soft.
Step 6: Fill the ramekin
Spoon the batter into the prepared ramekin. Tap the ramekin lightly on the counter once or twice to remove large air bubbles and settle the batter evenly.
Step 7: Bake the cake
Place the ramekin on a small baking sheet for easy handling. Bake for 18 to 24 minutes. Start checking at 18 minutes. The top should look set and gently spring back when touched. Insert a toothpick near the center. It should come out with a few moist crumbs, not wet batter. If it comes out completely clean and dry, remove the cake immediately to prevent overbaking.
Step 8: Cool before frosting
Let the cake cool in the ramekin for 10 minutes. This allows the structure to set and makes frosting easier. If you prefer to remove the cake, run a thin knife around the edge, carefully invert it onto a plate, and flip it upright. If you enjoy a cozy presentation, leave it in the ramekin and frost directly on top.
Quick Option: Red Velvet Mug Cake in the Microwave
When you want dessert fast, a mug cake is a great option. The texture is a little different from oven-baked cake, but it can still taste rich and satisfying if you avoid overcooking. Most mug cake issues come from cooking too long, so the key is to start with less time and add seconds only if needed.
Use a microwave-safe mug that holds at least 12 ounces so the cake has room to rise. Lightly grease the mug to keep the cake from sticking.
In the mug, mix 3 tablespoons (23 g) flour, 2 tablespoons (25 g) sugar, 1 teaspoon cocoa powder, 1/4 teaspoon baking powder, and a pinch of salt. Stir well so the cocoa disappears into the flour.
Add 3 tablespoons milk or buttermilk, 1 tablespoon oil, 1/2 teaspoon vanilla, 1/4 teaspoon vinegar, and red food coloring. Stir until smooth and no dry flour remains. Microwave for 45 seconds, then check. The top should look mostly set. If it still looks wet in the center, microwave in 10 to 15 second bursts until it looks done. Let it rest for 1 minute before eating. The cake finishes cooking as it stands, and resting keeps it softer.
Top it with a spoon of cream cheese frosting, a dusting of powdered sugar, or even a small scoop of ice cream if you want a warm-and-cold contrast.
Serving Ideas That Make It Feel Special
A single serve cake can still feel like an occasion. You just need one small detail to make it pop. A sprinkle of cake crumbs over the frosting adds that classic red velvet look. Mini chocolate chips work well too, especially if you love a little bite of sweetness.
For a fresh finish, add a few raspberries or sliced strawberries. The fruit pairs nicely with cream cheese frosting and keeps the dessert from feeling heavy. If you want a simple “date night” look, serve the cake on a small plate, add a candle, and drizzle a tiny amount of chocolate sauce on the side.
If you are baking it in a 4-inch pan, you can slice it in half and add frosting in the middle to create a mini layer cake. It feels fancy, but it is still easy.
Best Practices for a Soft, Moist Single Serve Cake
Small cakes bake fast, which means they can dry out fast. Measuring and timing are the two biggest success points. Use a spoon to fill your measuring tablespoon of flour, then level it off. Scooping flour straight from the bag packs it in and can make the cake dry.
Mix only until the batter comes together. A few gentle stirs are enough. Overmixing builds extra structure, which can make the cake firm instead of tender. Also, do not wait too long before baking once the batter is mixed. The leavening starts working right away, and you want that lift in the oven.
Finally, watch the bake time closely. Pull the cake when a toothpick shows moist crumbs. That is your sweet spot. The cake will continue to set as it cools.
Troubleshooting and Quick Fixes
If your cake seems dry, it usually means it baked a little too long or had a bit too much flour. The best fix is to shorten the bake time next round and measure flour with a light hand. You can also add a teaspoon of extra buttermilk to the batter if your climate is very dry.
If your microwave mug cake turns rubbery, it is almost always cooked too long. Next time, stop earlier and let it rest. Microwave heat keeps going after the timer ends, and that resting minute is part of the cooking.
If your frosting is runny, your butter or cream cheese is likely too warm or the kitchen is hot. Chill the frosting for 10 to 15 minutes, then stir again. If it is still loose, add a tablespoon of powdered sugar and mix until it holds its shape.
If the cake did not rise much, check your baking powder and baking soda. If they are old, they lose strength. Fresh leavening makes a real difference in small bakes.
Storage and Make-Ahead Tips
This cake is best the day you bake it, but you can still plan ahead. If the cake is unfrosted, you can cover it and keep it at room temperature for about a day. If it is frosted with cream cheese frosting, store it in the fridge in a covered container, then let it sit at room temperature for 15 to 20 minutes before eating so the cake softens.
To save time, mix the dry ingredients in advance and store them in a small jar. When you want cake, add the wet ingredients, stir, and bake. You can also make the frosting ahead and keep it chilled for up to three days. Give it a quick stir before using.
Variations Readers Love
If you want red velvet flavor without food coloring, you can skip the coloring completely. The cake will look more brown than red, but the taste will still be right. You can also add a tiny spoon of beet powder for a gentle natural tint, but keep it light so it does not change the flavor.
If you like a deeper cocoa note, add an extra 1/2 teaspoon cocoa powder, but do not push it too far. Red velvet should stay mild and smooth. If it tastes like strong chocolate cake, the balance is off.
If you want a small batch for two, double the oven recipe and bake in two ramekins. Keep the bake time similar, but start checking at the lower end because small dishes can heat differently.
FAQ
Can I make this without buttermilk?
Yes, and it is easy. Add 2 teaspoons of vinegar or lemon juice to 2 tablespoons of milk, then let it sit for 5 minutes. It will look slightly curdled, and that is normal. This gives you the gentle tang and tenderness you want in red velvet.
Do I have to use vinegar?
The vinegar is a small amount, and it helps the baking soda do its job. It supports a softer, lighter crumb. You can swap it for lemon juice if you prefer. If you skip it entirely, the cake can still work, but the texture may be a little less tender.
What is the best dish for a single serve cake?
A 10 to 12-ounce ramekin is the easiest and most reliable option. It keeps the batter thick enough to bake like a real cake. A 4-inch pan works well too if you want clean slices.
How do I keep it moist every time?
Measure flour carefully, do not overmix, and do not overbake. Pull the cake when the toothpick shows moist crumbs, then let it cool for 10 minutes before frosting. Those steps protect moisture and keep the crumb soft.
Can I bake the mug cake batter instead?
You can, but baked batter works best when it is designed for the oven. If you want the best oven result, use the oven recipe above. If you only have the microwave batter mixed, you can bake it in a small ramekin at 350°F (175°C) and start checking around 15 minutes, but expect a slightly different texture.
Final Notes Before You Bake
If you follow the small details in this post, you will get a single serve red velvet cake that feels like the real deal. Keep the cocoa light, do not rush the mixing, and watch the bake time closely. Then finish it with that creamy frosting and enjoy every bite while it is fresh.
For more tasty, easy recipes like this, check the homepage.
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- Be Respectful
- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
