In this video tutorial I show you how to bake this mini red velvet cake 4 inch without buttermilk

Ingredients : Mini red velvet cake 4 inch

One large egg (about 65 grams) weigh it in the shell

50 grams sugar

50 grams butter or vegetable oil

one or two teaspoon plain yoghurt or buttermilk (optional)

60 grams self raising flour

10 grams cocoa powder

Red food colouring gel

Method for baking mini red velvet cake 4 inch without buttermilk

Pre-heat your oven to 150 Celsius

Butter and flour a 4 inch round cake tin

Put butter and sugar in a bowl and cream it together

Add an egg and then whisk together

Add in the flour, cocoa powder and red food colouring and fold it in. Add yoghurt if using

Put the cake batter into the cake tin and bake in the oven for about 40 minutes (It will depend on your oven and cake tin)

Check with a toothpick or cake tester inserted in the middle of the cake, if it comes out clean it is ready. If not put it back in the oven and check again in a few minute ( about 5 minutes)

When ready remove from the oven, leave it in the tin for about 10 minutes then remove it from the cake tin and leave it to cool completely.

What you need to decorate mini red velvet cake 4 inch without buttermilk

About a quarter of this Cream cheese frosting

Pipe and decorate

Method to decorate red velvet cake 4 inch without buttermilk

Cut the cake in half

Pipe some cream cheese frosting around the edges first and then the middle

Put the other half of the cake on the top and pipe more cream cheese frosting on top

Decorate with some cake crumbs or sprinkles (optional)