❤️ Small-Batch Red Velvet Cake This one deserved a permanent spot on the recipe list. Soft, moist red velvet cake with a thick layer of cream cheese frosting—and honestly, the cake-to-frosting ratio might be my favorite part. 😂 I made mine in my larger Staub baking dish, but this is the perfect little sheet cake when you don’t need a huge layer cake. **RED VELVET CAKE** • 170 g cake flour • 1 tbsp unsweetened cocoa powder • ½ tsp baking soda • ¼ tsp baking powder • ½ tsp kosher salt • 100 g granulated sugar • 50 g light brown sugar • 1 large egg + 1 egg yolk • 74 g neutral oil • 120 g whole milk • 2½ tsp lemon juice, divided • 1½ tsp vanilla bean paste • 1–2 tsp red gel food coloring Mix 1½ tsp of the lemon juice into the milk and let it sit for 5–10 minutes to make a quick buttermilk substitute. Whisk together the cake flour, cocoa, baking soda, baking powder and salt. In a separate bowl, whisk both sugars, egg, egg yolk and oil until smooth. Add the milk mixture, remaining 1 tsp lemon juice, vanilla and red food coloring. Fold the dry ingredients into the wet just until combined. Pour into a greased baking dish and bake at **350°F** until the center springs back and a toothpick comes out with a few moist crumbs. Mine was baked in my larger Staub, so start checking around **18–20 minutes**. A smaller baking dish will need a little longer. **CREAM CHEESE FROSTING** • 8 oz (226 g) full-fat block cream cheese • ½ cup (113 g) unsalted butter • 1¾ cups (210 g) powdered sugar • 1½ tsp vanilla bean paste • Pinch of kosher salt Beat the softened butter until fluffy. Add the powdered sugar, vanilla and salt and beat until smooth. Add the cream cheese and mix just until creamy—don’t overbeat it. Let the cake cool completely, pile on that cream cheese frosting and finish with red velvet crumbs if you have them. ❤️ Save this one because she’s definitely getting made again. RedVelvetCake RedVelvetRecipe SmallBatchBaking CreamCheeseFrosting HomemadeCake LTKmomlife LTKfoodie