Mini Red Velvet Cakes
Our Red Velvet Mini Cake Recipe is an easy from scratch cake recipe for your Valentine's Day dessert. Mini cake layers have a deep intense red color and are flavored with cocoa powder for a delicious chocolate flavor. Frost with a homemade buttercream frosting and decorate with Valentine sprinkles and you'll have adorable mini layer cakes that are perfect for sharing on Valentine's Day.
Servings: 10
Calories: 585kcal
Ingredients
Mini Layer Cakes:
- 1 ¼ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ cup butter ,at room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- Red gel food coloring
Buttercream Frosting:
- 1 cup butter, at room temperature
- 1 lb. confectioners’ sugar
- 2 Tbs. milk
- 1 tsp. vanilla extract
- Wilton Valentine's Day Sprinkles Decorating Set
- Wilton Jumbo Heart Sprinkles
- cake sparkles
Instructions
Mini Layer Cakes:
- Preheat oven to 350F. Spray 10 jumbo muffin cups with nonstick cooking spray.
- Combine flour, cocoa powder, baking powder, baking soda and salt. Whisk until blended and reserve.
- With mixer at medium-high, beat butter and granulated sugar until light and fluffy.
- Gradually add eggs one at a time until blended.
- Reduce mixer speed to low and gradually add reserved flour mixture. Beat until combined then slowly add milk and red gel food coloring and beat until a thick cake batter forms.
- Divide batter evenly between prepared muffin cups, about 1/3 cup batter per muffin cup.
- Bake 25 minutes or until toothpick inserted in centers come out clean. Cool 5 minutes in pans. Remove from pans and cool completely on wire racks.
Buttercream Frosting:
- With mixer on medium-high speed beat butter until smooth and creamy, about 2 minutes.
- Reduce mixer speed to low and gradually add confectioners’ sugar beating until blended.
- Add milk and vanilla and beat until light and fluffy, about 3 minutes, occasionally scraping sides of bowl.
- Spread ¼ cup frosting over tops of 5 cake layers. Top with remaining cake layers and frost tops and sides with an additional ¼ cup frosting for the “naked cake” look. Our buttercream frosting makes about 4 cups of frosting if you want to use more frosting and completely cover your mini cakes. Save any remaining frosting in refrigerator, covered, for another use.
- Decorate as desired with assorted valentine sprinkles, jumbo heart sprinkles and/or cake sparkles.
Notes
This recipe makes 5 mini layer cakes.
A mini layer cake can be shared by two people or one hungry person!
Nutrition
Calories: 585kcal | Carbohydrates: 80g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 426mg | Potassium: 89mg | Fiber: 1g | Sugar: 65g | Vitamin A: 925IU | Calcium: 79mg | Iron: 1mg