Description
Delightful mini red velvet cakes that combine rich chocolate flavor with a vibrant red color, perfect for celebrations or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini cake pan.
- Sift together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar in another bowl.
- Combine the wet ingredients with the dry ingredients, mixing gently until just combined.
- Fill the mini cake pan, pouring batter into each cup about two-thirds full.
- Bake for 15-20 minutes, checking doneness with a toothpick.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Frost with cream cheese frosting if desired.
Notes
Store in an airtight container; frosted cakes last up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg