If you are looking for a dessert that feels special but is still simple to make, these Easy Mini Red Velvet Cakes With Creamy Frosting are the perfect choice. From their soft, velvety crumb to their lightly chocolatey flavor and smooth cream cheese frosting, these mini cakes deliver classic red velvet charm in an adorable, individual-sized form that works for holidays, birthdays, or everyday baking.
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Why You’ll Love This Easy Mini Red Velvet Cakes Recipe
These mini red velvet cakes are easy enough for beginner bakers while still feeling bakery-worthy. The recipe uses simple pantry ingredients and comes together quickly without complicated techniques. Because the cakes are baked in small portions, they cook evenly and stay moist without drying out. The creamy frosting adds just the right balance of sweetness and tang, making each bite rich but not heavy. They are also easy to customize, transport, and serve, which makes them ideal for parties or gifting.
For the Mini Red Velvet Cakes
- 1¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Creamy Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Ingredient Notes and Substitutions
If you do not have buttermilk, you can easily make your own by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and letting it sit for 5 minutes. This keeps the recipe completely family-friendly. For a lighter option, vegetable oil can replace butter in the cake for extra moisture. If you prefer a more natural color, beet powder can be used instead of red food coloring, though the color will be softer and more muted.
Step-by-Step Instructions
Step 1 – Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Lightly grease mini cake pans or line a muffin pan with parchment or cupcake liners. This ensures easy removal and clean edges once baked.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Mixing these ingredients first helps distribute the cocoa evenly so the cakes have a consistent color and flavor.
Step 3 – Combine the Wet Ingredients
In a separate large bowl, whisk together the sugar and vegetable oil until smooth. Add the egg and mix well, followed by the buttermilk, vanilla extract, red food coloring, and vinegar. Stir until the mixture is fully combined and evenly colored.
Step 4 – Make the Batter
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing, as this can make the cakes dense instead of soft and tender.
Step 5 – Bake the Mini Cakes
Divide the batter evenly among the prepared pans, filling each about two-thirds full. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely before frosting.
Step 6 – Prepare the Creamy Frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Adjust sweetness to taste.
Step 7 – Frost and Assemble
Once the cakes are fully cooled, frost them generously using a spoon, offset spatula, or piping bag. You can decorate with cake crumbs, sprinkles, or fresh berries for an extra finishing touch.
Pro Tips for Success
Make sure all refrigerated ingredients are at room temperature before mixing for a smoother batter and frosting. Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid dry cakes. Do not skip the vinegar, as it reacts with the baking soda to create a tender texture. Let the cakes cool completely before frosting to prevent melting. If piping the frosting, chill it briefly for cleaner, more defined swirls.
Flavor Variations
For a chocolate-forward version, increase the cocoa powder slightly for a deeper flavor. Add a hint of orange or lemon zest to the frosting for a fresh twist. Swap cream cheese frosting for a vanilla buttercream if you prefer a sweeter topping. Fold mini chocolate chips into the batter for added texture. You can also turn these into holiday cakes by using themed sprinkles or liners.
Serving Suggestions
Serve these mini red velvet cakes on a dessert tray with fresh fruit and coffee or tea. They make a beautiful addition to holiday tables, baby showers, and birthday parties. For an elegant presentation, dust lightly with powdered sugar or garnish with fresh raspberries.
Storage and Freezing Instructions
Store frosted mini cakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture and flavor. Unfrosted cakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and thaw overnight in the refrigerator before frosting.
Easy Mini Red Velvet Cakes With Creamy Frosting
- Total Time: 38 minutes
- Yield: 8 mini cakes
Description
Soft, moist mini red velvet cakes with a light chocolate flavor, topped with creamy, tangy frosting. These individual-sized cakes are easy to make, beautifully presented, and perfect for holidays, birthdays, or everyday treats.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Granulated sugar
- Vegetable oil
- Egg
- Buttermilk
- Red food coloring
- Vanilla extract
- White vinegar
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease mini cake pans or line a muffin pan.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, mix sugar and vegetable oil until smooth.
- Add egg, buttermilk, vanilla extract, red food coloring, and vinegar and mix well.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly into pans, filling two-thirds full.
- Bake for 15–18 minutes until a toothpick comes out clean.
- Cool cakes completely before frosting.
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract and beat until fluffy.
- Frost cooled mini cakes and decorate as desired.
Notes
Use room-temperature ingredients for best texture. Do not overmix the batter, and allow cakes to cool fully before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 280 |
| Protein | 4 g |
| Carbohydrates | 34 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sodium | 220 mg |
FAQ About Easy Mini Red Velvet Cakes
What makes red velvet cake different from chocolate cake?
Red velvet cake uses a small amount of cocoa powder, giving it a mild chocolate flavor rather than a rich one. The buttermilk and vinegar add a subtle tang and create a softer, more tender crumb.
Can I make these mini cakes ahead of time?
Yes, you can bake the cakes a day in advance and store them unfrosted in an airtight container. Frost them the day you plan to serve for the freshest presentation.
Can I use this recipe for cupcakes instead?
Absolutely. This batter works perfectly for cupcakes. Simply line a muffin pan and follow the same baking time, checking for doneness around 15 minutes.
Why do I need vinegar in red velvet cake?
Vinegar helps activate the baking soda and enhances the cake’s texture. It also slightly boosts the red color without adding any noticeable taste.
Can I make these without food coloring?
Yes, the cakes will still taste delicious, though they will look more like a light chocolate cake. Natural alternatives like beet powder can also be used.
Final Thoughts
These Easy Mini Red Velvet Cakes With Creamy Frosting are proof that classic desserts do not need to be complicated. With their soft texture, balanced flavor, and beautiful presentation, they are a reliable recipe you can turn to again and again for both casual treats and special occasions.