Red Velvet Cake Minis

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

  1. Preheat Oven and Prepare Pans – Preheat oven to 350°F (175°C) and line a mini muffin tin or cupcake tray with liners.
  2. Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. Cream Butter and Sugar – In a separate bowl, beat butter and sugar until light and fluffy. Add eggs and mix well.
  4. 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.
  5. 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.
  6. Prepare Cream Cheese Frosting – Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until fluffy.
  7. 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

Red Velvet Cake Minis

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red Velvet Cake Minis

Red Velvet Cake Minis

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • 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

Units Scale

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:

  1. Preheat oven to 350°F (175°C). Line a mini muffin pan or mini cake molds with liners or grease them lightly.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, beat butter and sugar until light and fluffy.
  4. Add the egg and mix until combined. Stir in vanilla extract, vinegar, and red food coloring.
  5. Alternate adding the dry ingredients and buttermilk, mixing until just combined.
  6. Spoon batter into the mini muffin or cake molds, filling each about ¾ full.
  7. Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool completely before frosting.

Make the Cream Cheese Frosting:

  1. In a bowl, beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.

Assemble the Minis:

  1. Pipe or spread the frosting onto the cooled mini cakes.
  2. Garnish with red velvet cake crumbs, sprinkles, or white chocolate shavings.
  3. 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.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *