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