Hey there, baking fans! Today, we’re whipping up something special that you simply have to try— Red Velvet Cake Minis . These little delights are perfect for any occasion, and they’re loved by kids and adults alike. You’ll be amazed at how a few simple ingredients come together to create such a decadent treat. Red Velvet has always been a favorite in our house, and these mini cakes are a fun twist on the classic.
Now, just between us, I once made a batch of these for a family gathering, and they vanished in no time! Even my picky eater gave them a thumbs up, which is how I know they’re a hit. If you’re looking for more bite-sized goodness, check out our breakfast potatoes recipe that’s super crispy and definitely family-approved.
Why you’ll love this recipe
These Red Velvet Cake Minis are not just easy to make, but they’re also incredibly delicious. With their soft sponge, creamy filling, and a touch of chocolate, they’re guaranteed to woo any crowd. They’re also perfect for serving at parties or enjoying as an afternoon snack. Plus, making them is incredibly satisfying, from whipping the cream to perfectly assembling the layers. Your family will appreciate the effort, and you’ll enjoy every bite.
Ingredients
- 4 eggs
- 3/4 cup superfine sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 ounce red food coloring
- 3/4 cup cake flour (sifted)
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 4 oz. cream cheese (softened)
- 1/3 cup granulated sugar
- 6 gold chocolate buttons or other metallic dragees
- 6 squares of quality chocolate (such as Godiva, Vosges, or Lindor/Lindt)
Step-by-step instructions
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening and line it with parchment paper, then grease the paper as well.
- Place the eggs in a stand mixer fitted with the whisk attachment and beat for 5 minutes.
- Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
- Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes until well combined. The batter will be very thin.
- Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
- Allow the cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.
- Pour in the heavy whipping cream and beat on medium-high speed. Gradually add sugar until stiff peaks form.
- Scrape down the bowl with a rubber spatula and mix again until completely incorporated.
- Place pastry rings on a large baking sheet, if using. Place one round of cake at the bottom of the rings and spoon in 1/4 cup of whipped filling. Top with a second cake round. Alternatively, pipe about 1/4 cup of filling on one cake round and sandwich with a second.
- Cover cakes and refrigerate for 2 hours. Transfer remaining filling into a piping bag fitted with a star tip.
- Gently press the cakes out of the mold. Pipe a decorative swirl on the top cake and garnish with a gold button or dragee and a chocolate square.
Recipe tips & variations
For a fun twist, try playing with different flavors by adding a pinch of cinnamon to the batter or substituting the cream cheese with mascarpone for a unique taste. You could even color the frosting for seasonal designs! Remember to work with your cream while it’s cold for the best texture, and don’t be afraid to get creative with your decorations.
Storage & reheating
These delightful Red Velvet Cake Minis can be stored in an airtight container in the refrigerator for up to three days. Just be sure to keep them covered so the whipped cream doesn’t dry out. While we don’t recommend reheating these, serving them chilled brings out the best in terms of flavor and texture.
FAQs
Can I make these without a stand mixer?
Absolutely, though a stand mixer makes the process easier, you can use a hand mixer. Just be prepared to mix a little longer to achieve the same consistency.
What’s the trick to getting the batter the right color?
Use gel-based red food coloring for a vibrant hue, and always add it gradually to avoid over-coloring.
How do I prevent my cake from sticking to the pan?
Properly greasing your parchment paper and pan is key to preventing sticking, so don’t skip this step!
Recipes you may like
If you’re a fan of these minis, you might also love our crescent roll breakfast recipes for a hearty start to your day, or our breakfast pizza recipe that’s both easy and cheesy. For another sweet delight, check out our crispy breakfast potatoes recipe that compliments any brunch spread.
Enjoy making these scrumptious little cakes, and don’t forget to share them with your loved ones!
Red Velvet Cake Minis
- Total Time: 2 hours 45 minutes
- Yield: 12 minis 1x
Description
Delicious and easy-to-make Red Velvet Cake Minis that are perfect for any occasion.
Ingredients
- 4 eggs
- 3/4 cup superfine sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 ounce red food coloring
- 3/4 cup cake flour (sifted)
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 4 oz. cream cheese (softened)
- 1/3 cup granulated sugar
- 6 gold chocolate buttons or other metallic dragees
- 6 squares of quality chocolate (such as Godiva, Vosges, or Lindor/Lindt)
Instructions
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening and line it with parchment paper, then grease the paper as well.
- Place the eggs in a stand mixer fitted with the whisk attachment and beat for 5 minutes.
- Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
- Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes until well combined. The batter will be very thin.
- Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
- Allow the cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.
- Pour in the heavy whipping cream and beat on medium-high speed. Gradually add sugar until stiff peaks form.
- Scrape down the bowl with a rubber spatula and mix again until completely incorporated.
- Place pastry rings on a large baking sheet, if using. Place one round of cake at the bottom of the rings and spoon in 1/4 cup of whipped filling. Top with a second cake round. Alternatively, pipe about 1/4 cup of filling on one cake round and sandwich with a second.
- Cover cakes and refrigerate for 2 hours. Transfer remaining filling into a piping bag fitted with a star tip.
- Gently press the cakes out of the mold. Pipe a decorative swirl on the top cake and garnish with a gold button or dragee and a chocolate square.
Notes
- Try adding a pinch of cinnamon to the batter or substituting the cream cheese with mascarpone for a unique taste.
- Work with your cream while it’s cold for the best texture.
- Get creative with your decorations!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg