Oh lordy, I don't think I have ever loved a dessert this much! These mini red velvet cakes frosted with a sweet and rich cream cheese frosting are delicious.
The rich flavors come from the buttermilk, cocoa and vinegar. Add the cream cheese frosting, you have one of the most decadent cakes ever.
Since the cake is red, I traditionally like to serve this on Valentine's day, but can also be served any time of the year. One of my husband's favorites!
My Valentines Day Piecaken is another dessert I made him try and he wasn't disappointed.
Mini Red Velvet cakes
During the last snow storm in Wisconsin, (1 week ago) is when I made these red velvet cake minis. I originally used one recipe from one of my grandma's cook book and it turned out TERRIBLE and DRY. I was very irritated and knew that one way or another I was going to get a great recipe for this cake. So after scrolling through different recipes I decided to use the one from Sally's baking addiction. I adapted my recipe to make mini cakes versus one cake.
The mini cakes are super moist and turned out great. The cream cheese frosting is even better! So thank you Sally for your recipe. I am squealing for joy that I got my red velvet cake!
What makes these red velvet cakes so amazing!
- Cake flour: is the best to achieve a soft velvety cake. However, all purpose flour will work as well.
- Oil: creates a moist sponge like cake. Helps ensure that the cocoa powder is dissolved when mixing.
- Buttermilk and vinegar: Gives the cake its silky, velvety texture.
- Unsweetened cocoa powder: enhances the taste of the cake.
How to make the red Velvet Mini cakes
Preheat oven to 350 degrees. Grease and flour one 9x13 cake pan and set aside. Whisk the flour, baking soda, cocoa powder and salt together. Set aside.
Using your handheld electric mixer, beat the butter and sugar together on medium speed until combined. Scrape the sides of the bowl as needed. Add in the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. Set egg whites aside.
With the mixer on low speed add the dry ingredients alternating with the buttermilk. Mix in your red gel food coloring.
With a stand mixer fitted with a whisk attachment, beat the 4 egg whites until stiff peaks form. Gently fold them into the cake batter. The batter will be thick. Egg whites give the batter its rich texture.
Transfer batter to 9x13 cake pan. Place in the oven for 30-35 minutes. Oven temps will vary, but cake is done when cake tester or toothpick comes out clean. Set aside on a cooling rack for about 30 minutes.
Once the cake is completely cooled down, take a 3 in circular cookie cutter and cut out 6 mini cakes. Then use a serrated knife to cut each cake down the middle. Set aside until frosting is made.
Cream Cheese Frosting
Using a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together for two minutes or until smooth. Add in the confectioner's sugar, cream or milk, vanilla extract, and a pinch of salt.
Beat on a low speed for 30 seconds, then increase to a high speed for 3 minutes until completely creamy.
Apply frosting with a small, flat spatula into the center of each mini cake and on top. You can serve with raspberries and a mint leaf as seen in photo, or using red sprinkles. Serve and enjoy!
Cake recipes
Red Velvet mini cakes
Equipment
- Electric mixer with beaters
- Kitchenaid Stand mixxer with whisk or paddle attachment
- Home Decor
- Measuring cups and spoons
- Red gel food coloring
- flat spatula
- cooling rack
Ingredients
Red Velvet mini cakes
- 3 cups cake flour may also use all-purpose
- 1 teaspoon baking soda
- 2 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature 1 stick
- 2 cups granulated sugar
- cup vegetable oil
- 4 large eggs, room temperature and separated
- 1 tablespoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 teaspoon red gel food coloring Wilton
- 1 cup buttermilk
Cream Cheese Frosting
- 1 pkg cream cheese, softened
- ½ cup unsalted butter, room temperature
- 4 cups confectioner's sugar
- 1-2 tablespoon heavy cream or milk
- 1½ teaspoon vanilla extract
- pinch of salt to taste
Instructions
Red Velvet mini cakes
- Preheat oven to 350°. Grease and flour a 9x13 cake pan and set aside. Discarding extra flour.
- In a large mixing bowl, whisk together the cake flour, cocoa powder, and salt. Set aside.
- Using a hand held mixer, beat unsalted butter and sugar on medium-high speed until well combined. During this process, you may have to scrape down the sides of your bowl with a rubber spatula a couple of times.
- Add vegetable oil, egg yolks (egg whites separated in other bowl), vanilla extract and vinegar and beat on high for about 2 minutes.
- With the mixer on low, alternate adding the dry ingedients with the buttermilk until well combined. Add in the red gel food coloring (1 tsp).
- Using a stand mixer with whisk attachment, beat the 4 egg whites on high until stiff peaks form (about 3 minutes). Gently fold into cake batter. Batter will be thick and silky.
- Pour batter in your 9x13 cake pan. Put in oven for 30-35 minutes. Cake tester or toothpick will come out clean when done. Cool on wire rack.
- Once cooled, cut out mini cakes (6 of them) with a 3 in circular cookie cutter. Then take a serrated knife and cut each mini cake in half and set aside.
Cream cheese frosting
- In a stand mixer with paddle attachment, beat cream cheese and butter on medium-high for about 2 minutes until smooth. Add in your confectioner's sugar, cream/milk, vanilla extract and a pinch of salt. You may need to add more or less confectioner's sugar or cream/milk based on your desired consistency.
- Spread on top and middle of mini cake with flat spatula. Serve and Enjoy!
Notes
- Cakes can be stored in the fridge for up to 5 days if covered
- Freeze for up to 2-3 months.
- Gel food coloring works the best as you don't need as much since it is very concentrated.
Nutrition
Fun fact of the day!
The dot on the top of the letter "i" is called a tittle. Never knew that one. I formed another wrinkle on my brain today!
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