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!