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mini red velvet cakes

Mini Red Velvet Cakes

2.20 from 21 votes
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Course: Dessert, Tea Time
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 mini cakes
Author: Lorena Salinas from Cravings Journal


For the mini red velvet cakes

  • 185 g granulated sugar
  • 150 g all-purpose flour + more to flour the pan
  • ½ tsp salt
  • tsp baking powder
  • 200 ml milk any kind
  • ½ tbsp apple cider vinegar
  • ½ tsp vanilla essence
  • 70 ml vegetable or canola oil + more to grease the pan
  • 2 tbsp unsweetened cocoa powder ideally 100% cacao
  • ½ tbsp liquid red food colouring

For the cream cheese buttercream

  • 125 g unsalter butter if you want it to be more white, use butter with a higher fat content, like the French brand ones
  • 100 g cream cheese
  • 75 g icing sugar


For the mini red velvet cakes

  • Place all the dry ingredients in a bowl and mix them with a whisk. It's very little dough, so it's not worth it to use an electric mixer. Add the liquid ingredients and incorporate them with the whisk.
  • Cut a strip of paper the thickness of your20x20cm or 9x9in pan so that it goes from one side to the other. Stick the paper in place using a bit of vegetable oil spread around with kitchen paper. That leaves you with the base and two opposing sides with paper; this makes unmoulding sooo much easier.
  • Place a bit of oil on the paper and sides as well, spreading it with kitchen paper.
  • Place about two tablespoons of flour in the pan and move it around by giving the pan little taps. Finally, place it upside-down and tap it hard to remove the excess flour.
  • Pour the batter into the pan and bake in a preheated oven at 180°C / 350°F for 15-20 minutes or until you can insert a thin knife or stick at the centre and it comes out clean.
  • Let it cool down completely before unmoulding and cutting.
  • Run a thin knife around the edges without paper and lift the cake using the sides of paper.
  • Cut 7cm (2¾ in) diametre circles with a cutter.**

For the cream cheese buttercream

  • If it's hot where you live or in your kitchen, don't let the butter or cream cheese get soft at room temperature before making the buttercream. But if it's cold, you want to remove them from the fridge for a couple of hours before starting.
  • Usually, I whip up the butter before adding the cream cheese, but because it's not a lot of quantity, we're going to whip them together. Place the butter and cream cheese in a bowl and beat them on high speed for 5 minutes. Remember to stop every once in a while to scrape the sides and bottom of the bowl with a whisk.
  • Add the sugar using a colander or sieve and beat it to incorporate.
  • Place a disk of cake on the dish where you'll be serving it, or it could also be on a piece of baking paper so you can move it around later.
  • Place a bit of buttercream on the disc and spread it around using a spatula or you could also use a piping bag as I did.
  • Place another cake disc on top and more buttercream on top. Repeat this process with the other mini cakes.
  • Take the mini cakes for a couple of hours to the fridge before eating them so the buttercream firms up a bit.


**Las partes de la torta que no usamos las puedes usar para hacer cake pops. Procésalas con el exceso de relleno, forma bolitas en tus manos y ponles un palito. Luego cúbrelas en chocolate blanco derretido y deja que se solidifique en la refrigeradora.
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