A simple Red Velvet Cake executed to perfection. Light, fluffy & topped with a luscious cream cheese frosting this lovely treat is made for enjoying.

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A slice of red velvet cake with a forkfull of cake next to it.

Woohoo! A Red Velvet Snack Cake Recipe

You guys, I DID IT! You may know that my goal for 2025 was to bake fantastic cake (which has historically not been my forte). After many, many tests, I can confidently say I finally, absolutely nailed it with this red velvet snack cake!

This Red Velvet cake recipe is light & fluffy with a moist tender crumb. It looks beautiful and tastes beautiful, too. Adorned with a silky smooth cream cheese frosting it is so unbelievably yum. In sum: I am proud of this snack cake! So even though it is Valentine’s coded, you can bet your bottom dollar I’ll be eating it year round, as should you.

If you like Valentine’s treats, you’re in luck! This Red Velvet Snack Cake is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Caramel Brownies, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

Ingredients in Red Velvet Cake

Salted butter, melted – I use salted butter in all of my recipes. You can sub unsalted butter, just make sure to add an extra pinch of salt to the batter.
Canola oil – Can sub vegetable or other preferred oil, if desired. But hey, results may vary. 😉
Granulated sugar
Eggs
Vanilla extract
Red food coloring – This puts the ‘red’ in Red Velvet Cake.
Cake flour – Cake flour has a lower protein content than all-purpose flour, which helps make your cake light & fluffy!
All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Buttermilk – It sounds like a strange addition, but the acidity helps the cake rise and be ultra light & fluffy.

Frosting:

Cream cheese, softened – Use the brick of cream cheese, not the spreadable tub kind.
Salted butter – Again, salted butter according to my preference.
Powdered sugar
Heavy whipping cream – You’ll want the heavy whipping cream here so we can get nice stiff peaks in the frosting!
Vanilla – You can use clear vanilla here if you’d like.
Salt

Aerial view of a Valentine's snack cake.

How to Make Valentine Snack Cakes

Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and red food coloring until well combined.
In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool completely before frosting.
To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt.
Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
Once the cake has cooled, spread the frosting evenly over the cake.
Enjoy! Store in the fridge, remove 30 minutes prior to serving.

Red velvet cake squares topped with cream cheese frosting and heart sprinkles.

How should I store my Red Velvet Cake?

Store your Red Velvet Cake in the fridge for up to 3 days. Remove 30 minutes prior to serving and enjoy!

Can I make Red Velvet Cupcakes with this recipe?

You sure can! This recipe yields about 12 cupcakes. Bake your cupcakes at 350°F for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

What is a snack cake?

A snack cake is a cake that is simple to whip up, meaning it is typically baked in one layer (or even cupcakes) and has little decoration. It’s also extremely yummy, which is obviously the most important part.

Small squares of red velvet cake topped with cream cheese frosting and heart sprinkles. Across the top it says "Red Velvet snack Cake with the creamiest frosting"

Other Valentine Sweets

Red Velvet Snack Cake

A simple Red Velvet Cake executed to perfection. Light, fluffy & topped with a luscious cream cheese frosting this lovely treat is made for enjoying.

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Print Pin Rate

Prep Time: 15

Cook Time: 35

Calories: 4880kcal

Ingredients

1/4 cup salted butter, melted
1/4 cup canola oil
1 cup granulated sugar
2 eggs
1 Tbsp vanilla extract
1 Tbsp red food coloring
1 cup cake flour
1/4 cup all-purpose flour
2 Tbsp unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2/3 cup buttermilk

Frosting

8 oz cream cheese
1/4 cup salted butter
2 cups powdered sugar
3/4 cup heavy whipping cream
2 tsp vanilla
1 pinch salt

Instructions

Preheat your oven to 350°F (180°). Grease and line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together the melted butter, canola oil, and sugar until smooth.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and red food coloring until well combined.
In a separate bowl, sift together the cake flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Pour the batter into the prepared 8×8 pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool completely before frosting.
To make the frosting, beat together the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer.
Gradually add the powdered sugar, mixing well after each addition. Slowly add in the heavy whipping cream, vanilla and a pinch of salt.
Once fully combined, turn the mixer up to the highest speed and whip until thickened and stiff peaks form.
Once the cake has cooled, spread the frosting evenly over the cake.
Enjoy! Store in the fridge, remove 30 minutes prior to serving.