Description
Delightful red velvet mini cakes topped with a luscious cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 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