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Ingredients
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Red Velvet Mini Cakes
Method
Instructions
Preheat Oven
Preheat your oven to 350°F (175°C) and line a mini cake pan with parchment paper or grease it.
Mix Dry Ingredients
In a bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients
In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until well combined.
Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Bake
Pour the batter into the prepared mini cake pan and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Cool Cakes
Remove the cakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Cream Cheese Frosting
In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and continue to mix. Slowly add the heavy cream until the frosting reaches your desired consistency.
Frost Cakes
Once the cakes are completely cooled, frost them with the cream cheese frosting.
Serve
Serve the red velvet mini cakes immediately or refrigerate until ready to serve.