Red Velvet Mini Cakes

IMG_9150 (550x367) With Valentine’s Day fast approaching, this gorgeous recipe quickly caught my eye. Elina sent me a text a few weeks ago with a picture of these beautiful creations that she made. I don’t even have to come up with baking ideas, since Elina is constantly trying out stunning and delicious recipes. This is perfect for a romantic dinner; it’s red, chocolaty, dainty and delicious….. what more do you need?

Red velvet is a classic chocolate cake that is exactly what it claims to be – red and velvety. Paired with a fluffy and light cream cheese frosting, you can be sure these mini cakes will be a hit with your sweetheart.

Whenever I’m not working on Valentine’s Day, my husband and I have an elegant dinner at home. Somehow, sitting side by side at our kitchen table is so much more meaningful and warm than in a crowded restaurant. Sometimes I cook dinner, other times we cook it together. Either way, it’s in the atmosphere of family and our cozy home.

Sharing dinnertime together every day is one of the most important ways for us to stay connected. It’s a time to talk about small, insignificant and trivial parts of our day. We can also confide out hopes, dreams and fears to each other. We laugh, we tease, we flirt. We pass the potatoes and the salad. We know that each day and each conversation will bring us closer. Gazing into the eyes of my spouse on a daily basis, I am reminded once again that this person sitting at our table is the most important person in the entire universe for me. This is our world. It’s our home, our marriage and our dinner.

Happy Valentine’s Day. I encourage you to plan something special to celebrate your love.

And if you don’t have a sweetheart…. Enjoy the chocolate cake anyway:). It’s delicious.

Recipe from Sprinkle Bakes.

Preheat the oven to 350 degrees. Line a rimmed jelly roll baking sheet with parchment paper and spray with baking spray.

Using a standing mixer with a whisk attachment, mix the eggs for 5 minutes. The eggs should be room temperature or they won’t whip properly.  IMG_9025 (550x367) Gradually add the sugar and the oil. IMG_9030 (550x367) IMG_9032 (550x367) IMG_9046 (550x367) Mix the buttermilk, vinegar, red food coloring and vanilla in a small bowl. IMG_9042 (550x367) Add to the egg mixture and mix to combine. IMG_9056 (550x367) Whisk the flour, baking cocoa, baking powder and salt in another bowl. Sift the dry ingredients into the batter and mix to combine. Cocoa has a tendency to clump up, so make sure to sift the dry ingredients, not just whisk them together. IMG_9049 (550x363) IMG_9058 (550x367) IMG_9064 (550x367) Pour the batter into the prepared baking sheet and smooth it out. IMG_9072 (550x367) IMG_9078 (550x367) Bake for 12-15 minutes. IMG_9082 (550x367) In a standing mixer with the paddle attachment, mix the cream cheese and sugar until smooth. IMG_9097 (550x367) Pour in the heavy cream and start mixing on low and gradually increase to high until creamy and thick. IMG_9101 (550x367) If you will be making double the amount of red velvet cakes, you’ll have to use a shield when mixing the frosting, or it will go all over your kitchen:).  IMG_9103 (550x367) IMG_9107 (550x367) Using a heart shaped cookie cutter, press out as many hearts as you can. I used a 3 inch cookie cutter and got 24 hearts. You can also use a biscuit cutter to have mini circles or if you don’t have cookie cutters, you can simply cut out little squares.  IMG_9087 (550x367) Place the frosting into a pastry bag fitted with a star tip. Pipe some frosting over the top of one of the hearts. IMG_9128 (550x367) Place another heart on top of the frosting, creating a sandwich of sorts. Pipe another dollop of frosting on top of the little cake. IMG_9123 (550x367) Repeat with all of the hearts and frosting. Make crumbs from leftover scraps of cake and sprinkle over the top of the hearts. IMG_9169 (550x367)

Store in the refrigerator. I like to let them warm up a bit, though, before eating, at room temperature. The texture of the cake is so velvety and with the slightly tangy and creamy frosting, you’ll be reaching for more than one. IMG_9165 (550x367) IMG_9150 (550x367)

Red Velvet Mini Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 12 3″ cakes
Ingredients
Red Velvet Cake:
  • 4 eggs
  • ¾ cup sugar
  • 1 Tablespoon oil
  • 2 Tablespoons buttermilk
  • 1 teaspoon white vinegar
  • 1 oz red food coloring
  • 1 teaspoon vanilla
  • ¾ cup cake flour
  • ¼ cup baking cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Frosting:
  • 4 oz cream cheese, softened
  • ¼ cup sugar
  • 2 cups heavy cream
Instructions
  1. Preheat the oven to 350 degrees. Line a rimmed jelly roll baking sheet with parchment paper and spray with baking spray.
  2. Using a standing mixer with a whisk attachment, mix the eggs for 5 minutes.
  3. Gradually add the sugar and the oil.
  4. Mix the buttermilk, vinegar, red food coloring and vanilla in a small bowl. Add to the eggs and mix to combine.
  5. Whisk the flour, baking cocoa, baking powder and salt in another bowl. Sift the dry ingredients into the batter and mix to combine.
  6. Pour the batter into the prepared baking pan and smooth out. Bake for 12-15 minutes.
  7. In a standing mixer with the paddle attachment, mix the cream cheese and sugar until smooth.
  8. Pour in the heavy cream and start mixing on low and gradually increase to high until creamy and thick.
  9. Using a heart shaped cookie cutter, press out as many hearts as you can. I used a 3 inch cookie cutter and got 24 hearts.
  10. Place the frosting into a pastry bag fitted with a star tip. Pipe some frosting over the top of one of the hearts. Place another heart on top of the frosting, creating a sandwich of sorts. Pipe another dollop of frosting on top of the little cake. Repeat with all of the hearts and frosting. Make crumbs from leftover scraps of cake and sprinkle over the top of the hearts.

 

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Comments

  1. Dina says

    Your mini heart cakes look like they are from a magazine! Thank you so much for posting this recipe! I have been looking for a red velvet cake recipe for a long time, and now I have it. Thanks Olga!

  2. Oksana says

    These look so cute and tasty. I will be making these with my daughter for Valentine’s day, it will be fun! And it’s a cute idea to make these little cakes into other shapes as well for a kid’s bday party.

  3. natasha says

    I made these today, not sure what I did wrong but my cake came out very dense and rubberry. The eggs were room temperature and I whipped them with a hand mixer. This is the 3rd time it happens, does anybody have some tips on how to get light and fluffy cake?

  4. says

    This looks delicious! I’m going to make them for a party and since it’s not Valentine’s Day, I’m going to cut out circles. Thank you for inspiring and sharing your talent with us!

    happymedley.blogspot.com

  5. Maya says

    Hi Olga!

    Looks great!
    Do you think the same recipe could be used for cupcakes shape?
    What size is your baking sheet?

    Thanks!
    Maya

    • says

      I’ve never used this batter to make cupcakes, so I can’t really recommend it in good conscience, Maya. Red velvet cupcakes sound like a great idea, though. If you try it, let me know how it turns out.

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