Red Velvet Mini Cakes
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 12 3" cakes
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
  • 4 oz cream cheese, softened
  • ¼ cup sugar
  • 2 cups heavy cream
  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.
Recipe by Olga's Flavor Factory at