Red Velvet Mini Cakes
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5.0
3 reviews
Excellent
Red Velvet Mini Cakes
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Pretty, red velvet mini cakes filled with a sinfully delicious cream cheese vanilla frosting. These small cakes are super easy to make and are a perfect Valentine’s Day dessert.
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Ingredients
Red velvet cake (Note 1):
- 50 g unsalted butter 3 ½ tablespoons/ 1.8 oz, soft
- 150 g fine sugar ¾ cup/ 5.5 oz, Note 2
- 1 egg large
- 1 tablespoon pure cocoa powder
- ¼ teaspoon Gel red food coloring Note 3
- 120 ml buttermilk ½ cup/ 4 fl.oz
- ½ teaspoon pure vanilla extract
- 1 pinch of salt
- 300 g flour 2 ½ cups/ 10.5 oz, Note 4
- ¾ teaspoon baking soda
- ½ tablespoon white wine vinegar
Frosting:
- 125 g unsalted butter ½ cup/ 4.5 oz, soft
- 300 g icing sugar 3 cups/ 10.5 oz
- 150 g cream cheese ⅔ cup/ 5.5 oz
- ½ teaspoon pure vanilla extract
- a few freeze-dried strawberries or raspberries optional for decoration
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Instructions
Red velvet cake:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line the baking tray with parchment paper.
- Wet ingredients: Beat soft butter and sugar until well combined. Add the egg and beat again until pale and fluffy. Add buttermilk, vanilla extract, food coloring, and vinegar. Combine well.
- Dry ingredients: Mix flour, cocoa powder, baking soda, and salt in a small bowl. Sift them over the buttermilk mixture.
- Fold in gently and shortly until just combined. Don’t overmix.
- Bake: Pour the batter into the prepared baking tray and level it with a spoon. Bake for 10 to 12 minutes until a skewer inserted in the cake comes out clean.
- Cool: Turn the cake onto a clean kitchen towel and carefully remove the parchment paper. Let cool completely.
Cream cheese frosting:
- Beat the soft butter until paler and fluffy, about 1-2 minutes with an electric mixer or stand mixer.
- Add ⅓ of the icing sugar and beat again until fully incorporated. Add the remaining icing sugar in two batches, beating well in between. Scrape the walls of the bowl a few times.
- Add cream cheese and vanilla extract and beat again until fluffy, about 1 minute. Scrape the walls of the bowl when needed. The frosting should be creamy but still hold its shape.
- Transfer the frosting to a piping bag fitted with a star tip or another nozzle of your choice. If the frosting seems too soft for piping, refrigerate for about 30 minutes.
Assemble the mini-cakes:
- Cut circles or hearts out of the red velvet cake. I cut 6 circles of 6 cm/ 2 ½ inches and 12 hearts. I made triple-layered mini-cakes, but you can make them only double-layered and have more, smaller cakes (Note 5).
- Pipe frosting on all the cake pieces. Build double or triple-layered mini cakes.
- Refrigerate until ready to serve but remove from the fridge about 15 minutes before serving to allow the frosting to soften slightly.
- Sprinkle lightly with crushed dried raspberries or strawberries. Crush the berries with your hand.
Notes
- Use a digital kitchen scale to measure the ingredients; it guarantees for best results (Amazon affiliate link).
- Or granulated sugar.
- I strongly recommend using gel food coloring or paste. If using liquid food coloring, you will need more, at least one tablespoon, and the color won’t be so intense.
- I use cake flour most of the time, but plain/all-purpose flour is fine.
- Reserve cake trimmings for another use. You can freeze them and use them to make trifles, cake pops, or cake balls.
Nutrition Information
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Serving
1mini cake
Calories
795kcal
(40%)
Carbohydrates
116g
(39%)
Protein
9g
(18%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
120mg
(40%)
Sodium
263mg
(11%)
Potassium
148mg
(4%)
Fiber
2g
(8%)
Sugar
76g
(152%)
Vitamin A
1137IU
(23%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 795 kcal
% Daily Value*
| Serving | 1mini cake | |
| Calories | 795kcal | 40% |
| Carbohydrates | 116g | 39% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 263mg | 11% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 76g | 152% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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