Who doesn’t love the rich, velvety flavor of a classic Red Velvet Cake? These Mini Red Velvet Cakes are baked in a sheet pan, then cut into rounds. They’re made with my classic red velvet cake batter and tangy-sweet cream cheese frosting. They so elegant and pretty for a bridal shower or when you want to have a fancy dessert display that looks like a lot of work but isn’t!
In my family, Red Velvet Cake reigns supreme. We love the subtle hint of chocolate and the velvety texture. And slathering Cream Cheese Frosting all over it is an absolute must. None of that traditional ermine frosting for us!
Testing results for mini red velvet cakes
- We did try baking the cake in small cake pans, but that’s a bit of a pain. We found that cutting rounds out of a sheet pan cake was much easier and quicker.
- Although the photos here show a 4-layer mini cake, we had some difficulty with that stack staying in place. Using a dowel rod and just 3 layers seems to work better.
I hope you make this recipe. I think you’ll love it!
P.S. If red velvet is your go-to flavor, be sure you check out my Red Velvet Cake Cookies and my Red Velvet Bundt Cake. They are all delicious!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cake flour: We like cake flour in this recipe because it gives a more tender crumb.
Cocoa powder: You’ll see red velvet recipes with more cocoa, but traditionally a red velvet cake was not supposed to be overwhelmingly chocolate. We use a small amount of cocoa so the taste is there but very subtle.
Butter and oil: As with most cakes on this site, we’re using both butter and vegetable oil. The oil helps the cake stay moist, while the butter adds flavor.
White vinegar: Doesn’t this seem like an odd addition to a cake? But this is what helps make a red velvet cake a red velvet cake.
Red food coloring: I know, I know. All the things about red dye. You can use this natural gel coloring is you want a more natural product.
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Mini Red Velvet Cakes
Equipment
Ingredients
Cake
- 3 cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons unsweetened cocoa powder
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon white vinegar
- 1 cup full-fat buttermilk
- 2 teaspoons vanilla extract
- 1-2 ounces red food coloring
Frosting
- 1 cup unsalted butter, room temperature
- 1 8-ounce brick cream cheese, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 pinch table salt
Instructions
For the Cake
- Preheat oven to 350 degrees F and grease sheet pan, then line the bottom of the pan with parchment paper and grease and flour the parchment paper.
- In a large bowl, sift together 3 cups cake flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons unsweetened cocoa powder. Set aside.
- In a separate large mixing bowl or stand mixer, cream 1 cup unsalted butter, softened and 1/2 cup vegetable oil for about 3 minutes then add 2 cups sugar. Cream together until light and fluffy.
- Add 4 large eggs, room temperature and 1 teaspoon white vinegar and mix until just combined.
- Add flour mixture alternately with 1 cup full-fat buttermilk to egg mixture, mixing after each addition. Add 2 teaspoons vanilla extract and 1-2 ounces red food coloring, mixing well.
- Pour batter evenly into prepared sheet pan and bake for 20-25 minutes or until done.
For the Frosting
- In the bowl of a stand mixer, beat 1 cup unsalted butter, room temperature until creamy. Add 1 8-ounce brick cream cheese, room temperature and beat until mixed with butter and fluffy.
- Add 4 cups powdered sugar a little at a time, scraping down the sides and bottom of bowl, beating just until blended. Add 2 teaspoons vanilla extract and salt 1 pinch table saltand mix well.
Cake Assembly
- Cut pieces of parchment paper to the size of the mini-cakes to facilitate moving and turning the mini-cakes.
- Using an offset spatula assemble the cake cutout circles on top of one another, adding a layer of cream cheese frosting between each. Continue adding layers.
- Using your offset spatula, crumb-coat the mini cakes and place in the freezer to set.
- Remove from freezer and add a second layer of cream cheese frosting to the sides of the cake. Smooth this second layer with the offset spatula.
- Fill piping bag with the remaining cream cheese frosting. Pipe kiss-shaped dots of frosting in a circular pattern on the cake top.
