Mini Red Velvet Cakes
Catherine Olson
Sweet compact mini cakes with a vibrant red color contrasted with white frosting make the perfect treat for any special occasion.
Prep Time 55 minutes mins
Cook Time 15 minutes mins
Course Dessert
Cuisine American
Sheet Pan
Hand Mixer
3-4" Round Cookie Cutter
Red Food Coloring Gel
Cake
- 1 cup sunflower oil
- ½ cup butter melted
- 1 cup buttermilk + 1 added tablespoon of vinegar
- 2 eggs
- 1 dollop of Wilton’s red food gel
- 1 teaspoon vanilla
- 1 ½ cups sugar
- ¼ cup cocoa powder
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting
- 16 oz. cream cheese
- 2 sticks butter
- 16 oz. package of powdered sugar
- Juice half a lemon
- ¼ cup of milk or heavy cream
Cake
Add oil, butter, milk, eggs, food dye and vanilla
Mix with beaters until fluffy
Add dry ingredients
Stir until combined
Pour into greased sheet cake pan
Bake at Fahrenheit 350° 15-17 minutes
Remove from oven and allow to cool to room temperature
Use a 3 -4" round cookie cutter to cut out circles
Stack circles 2 or 3 high
Frost between layers and around sides of cake
Decorate as desired
Yields 5-6 three layer cakes or 9 two layer cakes
Keyword Mini Red Velvet Cakes