There’s something truly enchanting about the sight of Red Velvet Mini Cakes, especially when topped with a luscious layer of cream cheese frosting. To me, they embody pure comfort and joy, making them perfect for any family gathering. These delightful little cakes not only look appealing but taste divine, straddling the line between sweet and slightly tangy. They bring a sense of nostalgia and celebration, often reminding us of special occasions and fond memories.
The key components of this recipe are both simple and captivating. Picture it: 1 and 1/2 cups of all-purpose flour melded with 1 cup of granulated sugar for sweetness. A hint of cocoa powder adds depth, complemented by the vibrant hue from 2 tablespoons of red food coloring. The rich texture comes from 1 cup of vegetable oil and the dousing of flavor from 1 cup of buttermilk, while 2 large eggs help bind everything together. The addition of vinegar and vanilla extract elevates the flavor profile for a truly luscious cake.
As for the method, it’s straightforward and incredibly welcoming to home cooks of all skill levels. You start by preheating your oven to 350°F (175°C) and greasing those mini cake pans. Then, it’s as easy as mixing your dry ingredients in one bowl and whisking together the wet ingredients in another. Combining both mixtures yields a smooth batter that you’ll fill into the prepared pans. After baking for just 15 to 20 minutes, a toothpick will tell you when they’re perfectly done. Once cooled, a heavenly cream cheese frosting awaits to crown these mini creations.
This recipe shines in various scenarios, whether it’s for a cozy evening in, celebrations with family, or simply as a delightful treat to enjoy alone. Red Velvet Mini Cakes with Cream Cheese Frosting are the perfect sweet note for any occasion.
Why You’ll Love This Red Velvet Mini Cakes with Cream Cheese Frosting
- Quick: This recipe is easy to follow and can be made in no time.
- Simple Ingredients: You likely have most of these items in your pantry.
- Comfort Food: The soft, velvety texture brings warmth and joy.
- Versatile: Ideal for birthdays, holidays, or just because!
- Deliciously Frosted: The cream cheese frosting pairs perfectly with the red velvet base.
All-Purpose Flour Tips
When it comes to baking these Red Velvet Mini Cakes, the all-purpose flour is a crucial ingredient. Opt for a brand that you trust, as this will ensure consistency in your baking results. For the lightest cakes, it’s essential to measure the flour correctly. Spoon it into the measuring cup and level it off with a knife without packing it down. This simple technique will give the cakes the right lift and texture.
Options for Substitutions
- Gluten-Free Flour: Swap the all-purpose flour for a gluten-free blend.
- Granulated Sugar: Coconut sugar can be a healthier, lower-glycemic alternative.
- Buttermilk: Use plain yogurt or a mixture of milk and vinegar if you don’t have buttermilk.
- Vegetable Oil: Melted butter or coconut oil can add different flavors.
- Eggs: For a vegan option, substitute with flax eggs or applesauce.
- Cream Cheese: Use a dairy-free cream cheese for a non-dairy frosting.
Watch Out for These Mistakes
Baking can sometimes be tricky, so here are a few common pitfalls to avoid. One major mistake is overmixing the batter. After combining the wet and dry ingredients, mix until just blended to maintain the cake’s tenderness. You also want to be cautious about your oven temperature. An oven that is too hot can result in unevenly baked cakes. Always check with an oven thermometer if you’re unsure.
Another important tip is to let your cakes cool completely before frosting. If they’re still warm, the frosting will melt, making a delightful but messy situation. Finally, ensure you’re using soft cream cheese for the frosting. If it’s cold, you may end up with lumps instead of a silky-smooth finish.
What to Serve With Red Velvet Mini Cakes with Cream Cheese Frosting?
These mini cakes pair wonderfully with a cup of hot coffee or tea, making for an excellent afternoon treat. For a festive touch, consider serving them with a scoop of vanilla ice cream or a side of fresh berries to add a refreshing contrast to the richness of the cake. You can also pair them with a light salad for a delightful lunch option.
Storage Instructions
Store: These mini cakes can be kept in the refrigerator for up to 5 days in an airtight container.
Freeze: If you want to store them for longer, freeze the un-frosted cakes for up to 3 months. Wrap each cake in plastic wrap, followed by aluminum foil for extra protection.
Reheat: Warm the cakes gently in the microwave for about 15 seconds. If using the stovetop, you can place them in a pan on low heat, covering it with a lid to retain moisture.
Recipe Info
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Level of Difficulty: Easy
Servings: Approximately 12 mini cakes
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 2200-2500
Protein: 20-30g
Fat: 80-100g
Carbohydrates: 350-400g
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp milk
Step-by-Step Instructions
Step 1: Preheat Oven and Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour your mini cake pans to ensure easy release after baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 1 and 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cocoa powder. Whisk until well blended.
Step 3: Combine Wet Ingredients
In another bowl, whisk together 1 cup vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar until smooth.
Step 4: Combine Wet and Dry Mixtures
Gently pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Bake
Fill the mini cake pans about two-thirds full with the batter. Place them in the preheated oven and bake for 15 to 20 minutes. They are done when a toothpick inserted in the center comes out clean.
Step 6: Cool and Frost
Once baked, remove the mini cakes from the oven and let them cool in the pan for about 10 minutes. Afterward, transfer them to a wire rack to cool completely.
Step 7: Make the Frosting
In a medium bowl, beat 8 ounces of softened cream cheese and 4 cups of powdered sugar together. Add 2 tablespoons of milk and 1/2 teaspoon of vanilla extract. Mix until smooth and creamy.
Step 8: Frost and Serve
Once the cakes are completely cooled, generously frost each mini cake with the cream cheese frosting. Serve and enjoy this delightful treat.
In conclusion, these Red Velvet Mini Cakes with Cream Cheese Frosting are not just a dessert; they are a sweet reminder of the joy cooking can bring. I invite you to try this recipe and share your thoughts with me. Enjoy the process, relish the results, and don’t hesitate to explore similar posts for more delightful ideas!
Frequently Asked Questions
Can I make these cakes ahead of time?
Yes, you can bake the cakes a day before and store them in the refrigerator. Just frost them right before serving for the best texture and flavor.
How do I know when the cakes are done baking?
Insert a toothpick into the center of a cake; if it comes out clean or with a few crumbs, the cakes are ready. Avoid opening the oven door too early as it can cause the cakes to sink.
Are these cakes suitable for special diets?
With a few modifications such as gluten-free flour and dairy-free cream cheese, you can make these mini cakes suitable for various dietary needs. Adjust the recipe based on personal preferences as needed.
Print
Red Velvet Mini Cakes with Cream Cheese Frosting
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful red velvet mini cakes topped with a luscious cream cheese frosting, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your mini cake pans.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk until blended.
- In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
- Gently pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Fill the mini cake pans about two-thirds full with batter. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and powdered sugar together. Add milk and vanilla extract, mixing until smooth.
- Frost each cooled mini cake with the cream cheese frosting and serve.
Notes
Store mini cakes in an airtight container in the refrigerator for up to 5 days. Un-frosted cakes can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 30g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg