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Mini Red Velvet Cakes

Mini Red Velvet Cakes with subtle cocoa flavor and tangy cream cheese frosting are perfect for parties or anytime you want a sweet treat.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Servings: 5 mini cakes
Calories: 587kcal
Author: Lucy Brewer

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.
    A glass bowl with flour, cocoa powder, and baking powder sits on parchment paper atop a baking tray, surrounded by a whisk and two small empty bowls.
  • 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.
    A metal mixing bowl with creamed butter and sugar, surrounded by a cup of milk, a bowl with eggs, a measuring cup, a small bowl of vanilla, and an empty glass bowl on a baking tray.
  • Add 4 large eggs, room temperature and 1 teaspoon white vinegar and mix until just combined.
    A mixing bowl with sugar, butter, and egg yolks sits on a tray; nearby are a cup of milk, a bowl with more egg yolks, a cup of oil, a small pitcher, and a bottle of vanilla extract.
  • 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.
    A mixing bowl with red cake batter, a whisk, an empty glass bowl with a spoon, a measuring cup with liquid, and a bottle of food coloring on a parchment-lined tray.
  • Pour batter evenly into prepared sheet pan and bake for 20-25 minutes or until done.
    A rectangular baking sheet lined with parchment paper and filled with an even layer of smooth, red batter.

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. 
    A metal bowl of smooth, whipped frosting sits on a tray with a stand mixer attachment, piping bag, and two metal piping tips nearby.
  • 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.
    Overhead view of a mixing bowl with creamed butter and sugar, next to a glass bowl of powdered sugar and a measuring spoon on a white tray.

Cake Assembly

  • Cut pieces of parchment paper to the size of the mini-cakes to facilitate moving and turning the mini-cakes.
    A baking tray lined with parchment paper holds 20 round, unfrosted red velvet cake layers arranged in a grid pattern.
  • 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.
    A piping bag applies white frosting onto the top of a red velvet cake with red crumbs on the sides.
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