Description
Delicious bite-sized red velvet cakes with cream cheese filling, perfect for celebrating love on Valentine’s Day.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 170°C (338°F). Line a 40×42 cm (16–17 inch) tray with baking paper.
- Sift flour, cocoa powder, salt, and vanilla powder together.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Combine 2 tablespoons of the 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month. Thaw in the fridge before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg