Description
Delightful mini red velvet cakes topped with creamy frosting, perfect for any celebration or cozy treat.
Ingredients
Scale
- Baking spray
- 3 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 cup cocoa powder
- 1/2 tsp. salt
- 1 3/4 cups buttermilk, at room temperature
- 1 1/2 Tbsp. distilled white vinegar
- 3/4 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 3 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1 1/2 Tbsp. red food coloring
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 5 to 6 cups powdered sugar
- 1/2 tsp. vanilla extract
Instructions
- Gather your ingredients: Assemble all the ingredients required for both the cake and the frosting.
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the baking pan: Coat the baking sheet with baking spray and line with parchment paper.
- Mix the dry ingredients: Sift together flour, baking soda, baking powder, cocoa powder, and salt.
- Combine wet ingredients: Mix buttermilk with distilled white vinegar.
- Cream butter and sugar: Beat softened butter and sugar until fluffy, about 3 minutes.
- Add eggs: Incorporate eggs one at a time, mixing well after each.
- Mix in flavorings: Add vanilla and red food coloring to the mixture.
- Combine wet and dry mixtures: Gradually add the flour mixture and the buttermilk mixture in parts.
- Bake the cake: Spread the batter into the pan and bake for 20 to 25 minutes.
- Cooling time: Let the cake cool completely in the pan for about 2 hours.
- Prepare the frosting: Beat cream cheese and butter, add powdered sugar and vanilla until fluffy.
- Cut out cake rounds: Use a biscuit cutter to create 24 rounds from the cooled cake.
- Assemble the cakes: Layer rounds with frosting in between.
- Garnish and serve: Add sprinkles on top and serve chilled or at room temperature.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for a week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 240
- Sugar: 20g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg