Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two standard muffin tins with 24 cupcake liners. This ensures your mini cakes won't stick and makes for easy removal. Prepare your dry ingredients by whisking together the all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt in a large bowl. Set this aside.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon cocoa powder (unsweetened), 0.5 teaspoon salt
- In a separate large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process can take about 3-5 minutes with an electric mixer. This step is crucial for developing a tender crumb in your Red Velvet Cake Minis.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Add the two large eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the pure vanilla extract.2 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- In a small bowl or measuring cup, whisk together the buttermilk, red food coloring, and white vinegar until the color is uniform. The vinegar will react with the baking soda later to help create the cake's signature rise and texture.1 cup buttermilk, at room temperature, 2 tablespoons red food coloring (gel or liquid), 1 teaspoon white vinegar
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cupcakes. You want a smooth batter with no streaks of flour.1.5 cups granulated sugar, 1 cup buttermilk, at room temperature, 2.5 cups all-purpose flour
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Aim for consistency in size for even baking. This recipe will yield approximately 24 Red Velvet Cake Minis.
- Bake for 18-20 minutes, or until a wooden skewer or toothpick inserted into the center of a mini cake comes out clean. The baking time may vary slightly depending on your oven. Avoid opening the oven door too early to prevent the cakes from collapsing.
- Once baked, remove the muffin tins from the oven and let the Red Velvet Cake Minis cool in the tins for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. Ensuring they are completely cool before frosting is essential for the frosting to set properly.
- While the cakes cool, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract. If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until your desired consistency is reached. For a perfectly smooth frosting, ensure all ingredients are at room temperature.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened, 1 teaspoon pure vanilla extract, 3-4 cups powdered sugar, sifted, 1-2 tablespoons milk or heavy cream
- Once the Red Velvet Cake Minis are completely cool, frost them generously using a piping bag with your favorite tip or a spatula. For an extra festive touch, you can sprinkle them with red velvet cake crumbs, white chocolate shavings, or even mini chocolate chips.
Notes
To keep your Red Velvet Cake Minis fresh and delicious, store them in an airtight container at room temperature for up to 2 days if unfrosted or lightly frosted. Once frosted with cream cheese frosting, it’s best to refrigerate them. In the refrigerator, they will stay fresh for up to 4-5 days.
For longer storage, you can freeze the unfrosted mini cakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They will remain good in the freezer for up to 2-3 months.
To reheat, if frozen, remove the mini cakes from the freezer and let them thaw at room temperature for at least an hour before frosting, or for a few hours if already frosted.