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:
- 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.