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Individual Mini Red Velvet Cake

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
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 6 Cakes

Equipment

  • Sheet Pan
  • Hand Mixer
  • 3-4" Round Cookie Cutter
  • Red Food Coloring Gel

Ingredients
  

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

Instructions
 

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

Frosting

  • Mix all ingredients together until smooth and spreadable
Keyword Mini Red Velvet Cakes