Why Make This Recipe

Mini Red Velvet Cakes are the perfect sweet treat for Valentine’s Day or any special occasion. Their striking red color and creamy frosting make them visually appealing and delightful to eat. These mini cakes are easy to make and great for sharing. Whether you are surprising a loved one or celebrating with friends, these cakes are sure to impress.

How to Make Mini Red Velvet Cakes

Ingredients

250 g all-purpose flour
125 g unsalted butter
250 g sugar
2 large eggs
240 ml buttermilk
1 tsp baking powder
1 tbsp cocoa powder
1/4 tsp salt
1 tsp red food coloring
1 tsp vanilla powder
125 g cream cheese (Philadelphia)
125 g mascarpone
100 g softened cow’s butter
100 g powdered sugar
Fresh strawberries or raspberries
Fresh mint leaves

Directions

Preheat the oven to 170°C (338°F). Line a 40×42 cm (16–17 inch) tray with baking paper.
Sift the flour, cocoa powder, salt, and vanilla powder together.
In another bowl, beat the butter and sugar until fluffy.
Add the eggs one at a time, mixing well after each addition.
Combine 2 tablespoons of batter with red food coloring and 1 tablespoon of buttermilk; set aside.
Add the dry ingredients to the wet mixture in three batches, alternating with buttermilk. Mix gently.
Spread the batter evenly in the tray and bake for 20 minutes or until a toothpick comes out clean.
Cool completely on a wire rack.
Beat butter and powdered sugar until smooth for the cream base.
In another bowl, mix cream cheese and mascarpone until creamy.
Combine both mixtures and transfer to a piping bag with a 6 mm round tip.
Cut out 16 circles (7 cm diameter) from the cooled cake.
Pipe cream on 8 circles, top with the remaining 8, and add cream on top.
Refrigerate for several hours to chill.
Bring to room temperature for 15 minutes before serving.
Garnish with fresh berries and mint leaves.

How to Serve Mini Red Velvet Cakes

Serve these delightful mini cakes on a beautiful plate. They are perfect for parties, romantic dinners, or as a cute dessert option. You can add fresh berries and mint leaves on top to make them even more appealing.

How to Store Mini Red Velvet Cakes

Store the mini red velvet cakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you have leftover cakes, make sure to keep them well covered to prevent them from drying out.

Tips to Make Mini Red Velvet Cakes

Measure all ingredients precisely for the best results.
Make sure to cool the cakes completely before cutting to prevent them from falling apart.
Use a piping bag for the cream filling to make the cakes look neat and professional.

Variation

You can add different flavors to the cream filling by incorporating citrus zest or a splash of vanilla extract. For a more chocolatey version, try adding chocolate chips to the batter.

FAQs

Can I use oil instead of butter?
Yes, you can substitute oil for butter, but the texture and flavor may change slightly.

Can I make these cakes ahead of time?
Yes, you can bake the cakes in advance and store them in the fridge. Just assemble them the day you plan to serve.

What can I use instead of buttermilk?
You can use regular milk with a tablespoon of white vinegar or lemon juice mixed in as a buttermilk substitute. Let it sit for a few minutes before using.