Red Velvet Snack Cake

4.92 from 12 votes

This easy Red Velvet Snack Cake recipe will be your new favorite way to do cake! Topped with a delicious vanilla bean cream cheese frosting.

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: Cakes & Cupcakes, Red Velvet

Servings: slices

Calories: 231kcal

Preheat oven to 350°F (180°C). Spray an 8x8-inch baking pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, baking powder, and sea salt until combined. Set aside.
In a glass measuring cup, whisk together the buttermilk, vinegar, and vanilla until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together the butter and sugar until light and fluffy. Add the sour cream, egg, and red food coloring, if using, and beat until well combined. Don't worry if the mixture looks slightly curdled at this stage!
With the mixer running on low, gradually add the dry ingredients, alternating with the buttermilk mixture. Stop the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the prepared pan, and smooth out evenly with a spatula. Bake the cake for 28-30 minutes or until a toothpick inserted comes out clean and relatively crumb-free. Allow the cake to cool completely before frosting.
Frost cooled cake with cream cheese frosting and top with sprinkles of your choice. Cover leftover cake tightly and store in the refrigerator for up to 5 days.