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Mini Red Velvet Cakes

March 21, 2012

I am not a red velvet kinda girl.  My boyfriend is a red velvet kinda guy!  I recently discovered this on Valentine’s Day when I made Mini Red Velvet Cupcakes with Fondant Roses.  It’s funny because we have been together for a lot of years and I only just found it out.  I suppose it’s partly due to the first sentence, I’m not a red velvet kinda girl 🙂  In the entire time that we have been together I had never made red velvet anything. I don’t really like using food coloring because I always get it on my fingers and I don’t like dirty hands.  It’s a thing, not a big deal.

These mini red velvet cakes are incredible.  This recipe isn’t your traditional red velvet recipe where you have to add the vinegar and baking soda mixture at the end.  This recipe is a sponge cake recipe with no funny business waiting for you at the end.  It is straight forward and to the point.  Oh, did I mention that it is moist, tender and light.  The filling is whipped cream with cream cheese which compliments the soft and tender red velvet sponge cake, it also gives the cakes a lovely contrast.  If you are a lover of red velvet cake you must try this variation I bet you won’t use the other one again 🙂

Mini Red Velvet Cakes

2 eggs
1/4 cup, plus 2 tablespoons superfine sugar
1/2 tablespoon vegetable oil
1 tablespoons buttermilk
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1 tablespoons red food coloring
1/4 cup, plus 2 tablespoons cake flour, sifted
2 tablespoons cocoa powder
1/2 teaspoon baking powder

To Prepare

Preheat the oven to 350°F. Grease two 4 inch mini spring-form cake pans with shortening.
Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
Sift together the flour, cocoa powder, baking powder, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
Pour the batter into the prepared pans and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
Allow cakes to cool in the pan on a wire rack.

Whipped Filling

1 cups heavy whipping cream
2 oz. cream cheese softened
2 1/2 tablespoons granulated sugar

To Prepare

Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.
Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed.
Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated.

To Assemble the cakes

Special equipment
Piping bag fitted with large star decorator tip, Wilton 1M
Lay the cooled cakes on their sides.  Using a serrated knife trim the tops of the cake so that they are level and flat.  Once the top has been trimmed cut the cakes in half so that you now have four pieces of cake.
Place one round of cake on a serving plate, using the piping bag and decorator tip, pipe about 1/4-1/2 cup of filling on the cake round, now place the top of the cake on top.  Cover cakes and refrigerate for 2 hours.
Pipe a decorative swirl on the top cake and garnish with a chunk of chocolate and some chocolate shavings.

Makes 2 ~ 4-inch cakes
Source Sprinkle Bakes

These mini red velvet cakes are lovely for dessert after a special dinner for two or just simply because 🙂

From our kitchen to yours,
Sydney Jones

12 Comments leave one →
  1. March 21, 2012 1:53 pm

    These cakes are deliciously perfect! They look like heaven made cakes and for one!
    Yes please 😀

    Choc Chip Uru
    Latest: Double Nutella Brownie Cheesecake Bites

  2. March 21, 2012 1:58 pm

    how cute!!!!!!!!!

  3. March 21, 2012 5:37 pm

    Lady, you are outta control. I’d watch my back if I were you – Martha Stewart spent some time in prison, and I’m thinking she ain’t gunna like your challenge to her title of most awesome kitchen diva…

    • March 24, 2012 2:42 pm

      Haha, thanks Movita! I think you may be right, I should keep an eye out for women who have been in prison, you never know 🙂

  4. March 21, 2012 6:41 pm

    Can they be any prettier!? Gorgeous and I’m sure delicious!

  5. eliotthecat permalink
    March 21, 2012 9:55 pm

    Red velvet cake was the go-to birthday cake in my family for a lotta years. I think my aunt made the best, but yours look pretty darn tasty!

  6. March 22, 2012 11:16 pm

    Everything small is always so deliciously cute! First recipe without the traditional vinegar that I have seen.

    • March 24, 2012 2:45 pm

      That’s why I wanted to try it, to see if that step really is necessary. It’s not 🙂

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