These elegant mini red velvet layer cakes are a charming and delicious dessert that combines the rich flavor of red velvet with a classic cream cheese frosting. Topped with fresh strawberries and mint, these individual cakes are perfect for romantic dinners, parties, or special occasions when presentation matters just as much as taste.
Why You’ll Love This Recipe
These mini cakes are visually stunning, perfectly portioned, and rich in flavor. The moist red velvet sponge pairs beautifully with tangy cream cheese frosting, while the strawberries add a fresh, juicy finish. Whether you’re serving a crowd or preparing a sweet surprise, these cakes offer both beauty and indulgence in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Red Velvet Cake:
- all-purpose flour
- cocoa powder
- baking soda
- salt
- unsalted butter, softened
- granulated sugar
- egg
- buttermilk
- vanilla extract
- white vinegar
- red food coloring
For the Cream Cheese Frosting:
- cream cheese, softened
- unsalted butter, softened
- powdered sugar
- vanilla extract
For Garnish:
- fresh strawberries, halved
- mint leaves (optional)
Directions
- Preheat oven to 350°F (175°C). Line a large baking sheet or a 9×13-inch pan with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg. Add buttermilk, vanilla extract, vinegar, and red food coloring, and mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and beat until fluffy.
- Once the cake has cooled, use a round cookie cutter to cut out small cake circles.
- Pipe a layer of cream cheese frosting between two or three cake circles to form mini stacks.
- Top each stack with a swirl of frosting, a halved strawberry, and a mint leaf if desired.
- Chill the assembled mini cakes until ready to serve.
Servings and timing
This recipe makes approximately 6–8 mini layer cakes, depending on the size of your cutter.
Preparation time: 30 minutes
Baking time: 20 minutes
Assembly time: 20 minutes
Total time: About 1 hour 10 minutes
Variations
- Chocolate drizzle: Add a drizzle of melted dark chocolate over the top for extra richness.
- Berry mix topping: Garnish with raspberries and blueberries alongside strawberries.
- Nutty crunch: Sprinkle crushed pistachios or pecans between the layers for texture.
- Mini cupcakes: Use a mini muffin tin and frost each cupcake individually for a different presentation.
- Coconut cream: Replace the cream cheese frosting with whipped coconut cream for a dairy-free twist.
Storage/reheating
Store the mini cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. These cakes are not suitable for reheating but can be assembled a few hours in advance for convenience. Unfrosted cake rounds can be frozen for up to one month.
FAQs
Can I make these cakes in advance?
Yes, the cake and frosting can be made a day in advance. Assemble just before serving or keep refrigerated until needed.
What can I use if I don’t have buttermilk?
You can substitute buttermilk with 1/2 cup milk plus 1/2 tablespoon of vinegar or lemon juice.
Can I make this as a full-sized cake?
Absolutely. Bake the batter in two 8-inch round pans and layer with the frosting.
Is there a natural alternative to red food coloring?
Yes, beetroot powder or juice can be used, although the color may be more muted.
How can I make these cakes gluten-free?
Use a 1:1 gluten-free flour blend to replace all-purpose flour.
Can I freeze the mini cakes?
It’s best to freeze the unfrosted cake rounds. Frosting doesn’t freeze as well and may change texture.
Do I need to use cocoa powder?
Yes, a small amount of cocoa is essential for the signature red velvet flavor.
How do I get clean, even layers?
Use a round cutter and a piping bag for neat assembly. Chill the cake before cutting for cleaner edges.
What size cutter should I use?
A 2 to 2.5-inch round cutter works well for mini cakes.
Can I use low-fat cream cheese?
Yes, but it may result in a slightly softer frosting consistency.
Conclusion
Mini red velvet layer cakes with cream cheese frosting are a delightful and elegant treat perfect for any celebration. Their vibrant color, soft texture, and sweet-tangy flavor combination make them an irresistible choice for birthdays, holidays, or romantic occasions. With their eye-catching presentation and classic appeal, these mini cakes are sure to impress every guest.
Print
Mini Red Velvet Layer Cakes with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ces élégants mini gâteaux en velours rouge sont garnis d’un glaçage au fromage à la crème succulent et couronnés de fraises fraîches – doux, vibrants et irrésistiblement mignons, ils sont parfaits pour les célébrations ou une gâterie romantique.
Ingredients
- 1 1/4 tasse de farine tout usage
- 1 cuillère à soupe de cacao en poudre
- 1/2 cuillère à café de bicarbonate de soude
- 1/4 cuillère à café de sel
- 1/2 tasse de beurre non salé, ramolli
- 3/4 tasse de sucre granulé
- 1 gros œuf
- 1/2 tasse de babeurre
- 1 cuillère à café d’extrait de vanille
- 1/2 cuillère à café de vinaigre blanc
- 1 cuillère à soupe de colorant alimentaire rouge
- 8 oz de fromage à la crème, ramolli
- 1/4 tasse de beurre non salé, ramolli
- 1 1/2 tasse de sucre en poudre
- 1 cuillère à café d’extrait de vanille
- Fraises fraîches, coupées en deux
- Feuilles de menthe (facultatif)
Instructions
- Préchauffer le four à 175 °C (350 °F). Tapisser une grande plaque à pâtisserie ou un moule de 23 x 33 cm (9 x 13 pouces) de papier sulfurisé.
- Dans un bol, tamisez ensemble la farine, la poudre de cacao, le bicarbonate de soude et le sel.
- Dans un autre bol, crémer le beurre et le sucre jusqu’à obtenir une consistance mousseuse. Incorporer l’œuf, puis le babeurre, la vanille, le vinaigre et le colorant alimentaire. Bien mélanger.
- Incorporer progressivement les ingrédients secs aux ingrédients humides, en mélangeant jusqu’à obtenir une consistance lisse. Verser la pâte dans le moule préparé et l’étaler uniformément.
- Cuire au four pendant 18 à 20 minutes, ou jusqu’à ce qu’un cure-dent en ressorte propre. Laisser refroidir complètement.
- Pour le glaçage, battez le fromage frais et le beurre jusqu’à obtenir une consistance lisse. Ajoutez le sucre glace et la vanille, puis mélangez jusqu’à obtenir une consistance mousseuse.
- Utilisez un emporte-pièce rond pour découper le gâteau en petits cercles. Déposez du glaçage entre les couches pour créer des mini-empilements.
- Garnissez chaque gâteau d’un tourbillon de glaçage, d’une moitié de fraise fraîche et d’une feuille de menthe si vous le souhaitez.
- Laisser refroidir jusqu’au moment de servir.
Notes
- Laissez refroidir le gâteau avant de le couper pour obtenir des bords plus nets.
- Utilisez du colorant alimentaire en gel pour une teinte rouge plus vive.
- Conservez les restes au réfrigérateur jusqu’à 3 jours.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 26g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
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