Description
Heart-Shaped Red Velvet Mini Cakes are moist, rich, and visually stunning bite-sized treats perfect for celebrations or any special occasion. Featuring the classic tang of red velvet enhanced by smooth cream cheese frosting, these mini cakes offer an irresistible blend of flavor and festive charm in a convenient portion size.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
Cream Cheese Frosting Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Batter: Sift together the all-purpose flour, cocoa powder, and baking soda to ensure even mixing. In a separate bowl, whisk the granulated sugar, vegetable oil, egg, buttermilk, vanilla extract, red food coloring, and vinegar until the mixture is smooth and vibrant. Gently fold the dry ingredients into the wet mixture, stirring until just incorporated. Avoid overmixing to keep the batter light and airy.
- Preheat and Grease: Preheat your oven to 350°F (175°C). Lightly grease or line your heart-shaped mini cake pans with parchment paper to prevent sticking and make removal easy.
- Fill the Molds: Spoon the batter carefully into each heart-shaped cavity, filling about two-thirds full to allow room for rising. Tap the pans lightly on the counter to release any trapped air bubbles.
- Bake and Cool: Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean. Let the mini cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: While the cakes cool, whip together the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and spreadable.
- Frost and Decorate: Once the mini cakes have cooled completely, frost each one generously using a piping bag or spatula. Decorate with sprinkles, fresh berries, or edible glitter to add a festive touch.
Notes
- Use eggs, buttermilk, and cream cheese at room temperature for a smoother batter and frosting consistency.
- Mix wet and dry ingredients gently to avoid dense cakes.
- Opt for gel or paste red food coloring for a vibrant hue without affecting batter consistency.
- Grease and flour molds thoroughly to prevent sticking and keep edges clean.
- Cool cakes completely before frosting to avoid melting or sliding frosting.
- Use a toothpick inserted slightly off-center to test for doneness and avoid hitting edges.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: red velvet, mini cakes, heart shaped, cream cheese frosting, dessert, Valentine's Day, gluten free option
