Red Velvet Cake Minis are delightful individual-sized treats that feature moist, velvety red cake layers with a luscious cream cheese frosting. These bite-sized desserts are perfect for parties, holidays, or whenever you crave a classic red velvet cake in a fun and portable form.
Why You’ll Love This Recipe
- Perfectly Portioned – No slicing needed; these mini cakes are great for serving.
- Rich and Moist – The tender red velvet cake is soft and flavorful.
- Classic Flavor – A delicious balance of cocoa and tangy cream cheese frosting.
- Visually Stunning – Their deep red color makes them perfect for celebrations.
- Easy to Make Ahead – Can be prepared in advance for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Buttermilk
- Vanilla extract
- White vinegar
- Red food coloring
- Cream cheese
- Powdered sugar
Directions
- Preheat Oven and Prepare Pans – Preheat oven to 350°F (175°C) and line a mini muffin tin or cupcake tray with liners.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar – In a separate bowl, beat butter and sugar until light and fluffy. Add eggs and mix well.
- Combine Wet and Dry Ingredients – Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in vanilla, vinegar, and red food coloring.
- Bake – Fill mini muffin tins 2/3 full with batter and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Cream Cheese Frosting – Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until fluffy.
- Frost and Decorate – Pipe or spread frosting onto cooled cakes and decorate as desired.
Servings and Timing
- Servings: 24 mini cakes
- Prep Time: 20 minutes
- Bake Time: 15 minutes
- Total Time: 35 minutes
Variations
- Chocolate Lovers’ Version – Add chocolate chips to the batter for extra richness.
- Nutty Twist – Sprinkle chopped pecans or walnuts on top of the frosting.
- Vegan Option – Use dairy-free butter, plant-based milk, and a flax egg substitute.
- Gluten-Free – Swap all-purpose flour for a gluten-free flour blend.
- Heart-Shaped Minis – Use a heart-shaped mini mold for festive occasions.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze unfrosted mini cakes for up to 2 months; thaw before frosting.
- Reheating: Best enjoyed at room temperature; no reheating needed.
FAQs
Can I make these without food coloring?
Yes, but they won’t have the classic red color. You can use natural alternatives like beet powder.
How do I prevent my mini cakes from drying out?
Be careful not to overbake and store them in an airtight container.
Can I use regular cupcake liners?
Yes, but for mini cakes, use mini cupcake liners to keep them bite-sized.
Can I make these ahead of time?
Yes, bake the mini cakes a day ahead and frost before serving.
How do I get smooth cream cheese frosting?
Ensure the cream cheese and butter are at room temperature before mixing.
Can I use a different frosting?
Yes, buttercream or whipped cream frosting can be used as alternatives.
How long do these stay fresh?
They are best enjoyed within 2-3 days but can last up to 4 days refrigerated.
What’s the best way to decorate these?
Sprinkle with red velvet cake crumbs, chocolate shavings, or festive sprinkles.
Can I use a boxed cake mix?
Yes, you can use a red velvet cake mix for convenience, but homemade gives the best flavor.
Can I make these in a regular muffin tin?
Yes, but adjust the baking time to about 18-20 minutes for larger cakes.
Conclusion
Red Velvet Cake Minis are a fun and elegant twist on the classic cake. Their rich flavor, creamy frosting, and stunning red hue make them a hit at any event. Try them for your next celebration and impress your guests with these delightful treats!
PrintRed Velvet Cake Minis
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These adorable Red Velvet Cake Minis are the perfect individual-sized desserts, featuring soft, moist red velvet cake with a rich cream cheese frosting. They’re great for parties, holidays, or anytime you want a small but decadent treat!
Ingredients
For the Red Velvet Cake:
- 1 1/4 cups (160g) all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cream Cheese Frosting:
- 8 oz (227g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Red Velvet Cake:
- Preheat oven to 350°F (175°C). Line a mini muffin pan or mini cake molds with liners or grease them lightly.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat butter and sugar until light and fluffy.
- Add the egg and mix until combined. Stir in vanilla extract, vinegar, and red food coloring.
- Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- Spoon batter into the mini muffin or cake molds, filling each about ¾ full.
- Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
Make the Cream Cheese Frosting:
- In a bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
Assemble the Minis:
- Pipe or spread the frosting onto the cooled mini cakes.
- Garnish with red velvet cake crumbs, sprinkles, or white chocolate shavings.
- Serve and enjoy!
Notes
- For a twist, add mini chocolate chips to the batter.
- Store leftovers in the fridge for up to 3 days.
- Use gel food coloring for a more vibrant red color.
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