It’s time to treat your family to Mini Red Velvet Cakes that are both adorable and delicious! I remember the first time I made these little treats for a family gathering. My youngest declared they looked just like tiny elf cakes, which was soon echoed by giggles from the rest of the table. It’s amazing how food can bring out such joy and imagination!
Explore more of my sweet creations over on this crescent roll breakfast recipes .
Why you’ll love this recipe
These Mini Red Velvet Cakes are perfect for any occasion thanks to their decadent cream cheese frosting and vibrant color. They’re just the right size for a quick indulgence without the guilt of a gigantic slice of cake. Perfect for family gatherings or just a cozy weekend treat, these mini cakes bring a cheerful splash of color to your table.
Ingredients
- 250 gr. flour
- 125 gr. unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder
- 250 gr. sugar
- 2 large eggs
- 240 ml. buttermilk
- 1 teaspoon baking powder
- 1 teaspoon red baking dye
- 1 teaspoon vanilla powder
- 125 gr. cream cheese “Philadelphia”
- 125 gr. Italian cream cheese “Mascarpone”
- 100 gr. soft cow’s butter
- 100 gr. powdered sugar
- Strawberries/Raspberries (for garnish)
- Fresh mint leaves (for garnish)
Step-by-step instructions
- Preheat the oven to 170°C (338°F). Place a baking paper on an oven-size tray pan and set aside.
- In a large bowl, sift together the flour, salt, cocoa powder, and vanilla powder. In another bowl, whip together the butter and sugar until fluffy.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and eggs on high speed until smooth and creamy, adding the eggs one by one.
- In a small bowl, mix together 2 tablespoons from the mixture with red food coloring and 1 tablespoon buttermilk. Mix well and set aside.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Do not overmix.
- Pour the batter into the tray pan and smooth the top. Bake for 20 minutes or until the tops spring back when gently touched and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack until completely cool.
- In a large bowl, whisk together the butter and powdered sugar. In another bowl, mix the two types of cheese using a wooden spoon or silicone spatula. Combine the two mixtures carefully and transfer to a pastry bag with a 6 mm round piping tip.
- After the cake is completely cooled, cut 16 identical circles using a 7 cm diameter stainless steel ring. Pipe cheese frosting over half of them (8 pieces). Top with the other (8 pieces) and decorate the top with cream frosting as desired.
- Refrigerate all mini cakes for several hours. Before serving, leave them at room temperature for about 15 minutes and garnish with fresh berries and mint leaves.
Recipe tips & variations
To make these Mini Red Velvet Cakes even more delightful, you might consider adding a hint of lemon zest to the frosting for a fresh twist. You can swap strawberries for raspberries depending on what’s in season or what your family prefers. Remember that the buttermilk is crucial for the cake’s texture—it helps give them that fluffy, tender crumb we all love.
Storage & reheating
Store your Mini Red Velvet Cakes in an airtight container in the fridge for up to three days. If you plan on enjoying them over a couple of days, they actually taste even better as the flavors meld. To serve them fresh again, simply allow them to sit at room temperature for about 15 minutes. This way, the frosting becomes nice and creamy again, making each bite as delightful as when they were first made.
FAQs
Can I make these cakes without red food dye?
Absolutely! If you prefer a natural red hue, you can use beet juice as an alternative, although the color will be more muted.
What if I don’t have mascarpone cheese?
No worries! You can use all cream cheese instead. It may alter the taste slightly but will still be delicious.
How can I tell when the cakes are done baking?
Good question! The tops should spring back when gently pressed, and a toothpick inserted into the center should come out clean.
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Print
Mini Red Velvet Cakes
- Total Time: 2 hours
- Yield: 16 mini cakes 1x
- Diet: Vegetarian
Description
Delicious Mini Red Velvet Cakes with cream cheese frosting, perfect for any occasion.
Ingredients
- 250 gr. flour
- 125 gr. unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder
- 250 gr. sugar
- 2 large eggs
- 240 ml. buttermilk
- 1 teaspoon baking powder
- 1 teaspoon red baking dye
- 1 teaspoon vanilla powder
- 125 gr. cream cheese “Philadelphia”
- 125 gr. Italian cream cheese “Mascarpone”
- 100 gr. soft cow’s butter
- 100 gr. powdered sugar
- Strawberries/Raspberries (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Preheat the oven to 170°C (338°F). Place a baking paper on an oven-size tray pan and set aside.
- In a large bowl, sift together the flour, salt, cocoa powder, and vanilla powder. In another bowl, whip together the butter and sugar until fluffy.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and eggs on high speed until smooth and creamy, adding the eggs one by one.
- In a small bowl, mix together 2 tablespoons from the mixture with red food coloring and 1 tablespoon buttermilk. Mix well and set aside.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Do not overmix.
- Pour the batter into the tray pan and smooth the top. Bake for 20 minutes or until the tops spring back when gently touched and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack until completely cool.
- In a large bowl, whisk together the butter and powdered sugar. In another bowl, mix the two types of cheese using a wooden spoon or silicone spatula. Combine the two mixtures carefully and transfer to a pastry bag with a 6 mm round piping tip.
- After the cake is completely cooled, cut 16 identical circles using a 7 cm diameter stainless steel ring. Pipe cheese frosting over half of them (8 pieces). Top with the other (8 pieces) and decorate the top with cream frosting as desired.
- Refrigerate all mini cakes for several hours. Before serving, leave them at room temperature for about 15 minutes and garnish with fresh berries and mint leaves.
Notes
- Consider adding lemon zest to the frosting for a fresh twist.
- Swap strawberries for raspberries as per preference.
- Buttermilk is essential for the cake’s texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 mg
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 mg