My kitchen looks like a crime scene after making these RED VELVET MINI CAKES WITH CREAM CHEESE FROSTING. If anyone asks, we were together on Friday night ok?
I wouldn’t say I’m a mess in the kitchen (I wouldn’t exactly say I’m Ms. Spic & Span either…). I try to follow the basic rules – I make sure all my ingredients are out on the counter, and I have all my bowls and measuring tools at the ready. My music is playing, apron is on, and I’m ready to go.
Despite all my best efforts, I keep finding evidence of this deep and devilish colour in the oddest of spots. Love makes you do crazy things, insane things, things in a million years you never thought you’d see yourself do. There you are doing it… can’t help it. Remember the movie Wicker Park? That’s a quote from the 2004 psychological drama/romantic mystery flick. Soooo sooo good…check it out if you love a good movie about crimes of passion, and who doesn’t right?
These little red velvet cakes were far from criminal though. The deep and rich red cake colour was exactly what I was looking for. It always makes me nervous putting THAT much red gel in the batter and I sigh with relief EVERY SINGLE TIME. Red velvet cake never fails to impress – even the baker! If you’re looking for something to wow your guests, this cake is it.
I made these red velvet mini cakes for some friends who came over on Saturday. I also wanted to show off the new Nordic Ware Mini Bundt Cake Pan I picked up from Williams-Sonoma. Red velvet is pretty fancy on its own but then go and put them in these fancy moulds – showstopper!
Of course red velvet cake is not complete without a thick dollop of cream cheese frosting. To prevent the frosting from dripping down the center, I plugged the hole with a fresh raspberry and then piped the frosting on top. Your guests will enjoy the little berry surprise inside no doubt!
The frosting is light, fluffy and the perfect compliment to the deep, rich and moist red velvet cake. It has just the perfect amount of sweetness too – lip smacking delicious!
enjoy | liz | xo
- 3 cups of cake flour*, sifted
- 1 tsp baking powder
- 1 tsp cocoa powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 cups sugar
- 1/2 cup vegetable oil
- 2 tbsp (1 oz) red food gel (I used Wilton's Red-Red)
- 1 tbsp vanilla extract
- 3 large eggs, room temperature
- 1-1/2 cups buttermilk
- 1 tsp baking soda
- 2 tsp white vinegar
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups icing sugar, sifted
- 2 tsp vanilla extract
- 1/2 tsp fresh lemon juice
- pinch of salt
- 2 8-oz/225g packages of cream cheese, room temperature, cut into cubes
- Preheat the oven to 350°F. Grease your 6-cup mini bundt pans. I have only one mini bundt pan. As this recipe yields 24 mini cakes, I baked 4 trays separately.
- Whisk together the flour, baking powder, cocoa and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer with paddle attachment, beat the butter, sugar, oil, food gel and vanilla until light and fluffy, 5-7 minutes. Add the eggs, mixing for 30 seconds in between each each and scraping the sides of the bowl as necessary. Reduce the speed to low and alternately add the flour mixture and buttermilk in thirds until just combined.
- In a small bowl, stir together the baking soda and vinegar. Whisk into the batter.
- Divide the batter across the prepared pans. If using mini bundt trays like mine, add 4 tbsp of batter to each mould. Too much will cause overflow. Tap pans gently on counter to remove any air bubbles.
- Bake no more than 12 (2 trays) of mini cakes at a time for 20-22 minutes or until a wooden pick inserted comes out with a few crumbs. Repeat with remaining tray(s). Let cakes cool in their pans for 15-20 minutes, then gently tap on counter before turning over to release them from their moulds. Let cool completely before frosting.
- In the bowl of an electric mixer with paddle attachment, beat the butter on medium-high speed for 5 minutes. Add in the icing sugar, vanilla, lemon juice and salt. Beat on low for 1 minute.
- Increase speed to medium and beat for 4 minutes, or until fluffy. Reduce speed, add cream cheese and beat until smooth, 1-2 minutes. Do not over-beat.
- *Use immediately or store in an airtight container for up to 3 days. Before using, bring chilled frosting to room temperature and beat on low speed to soften and re-fluff.
- *If you don't have cake flour, you can simply substitute with the equivalent amount of all-purpose flour but swap out 2 tbsp per cup (6 tbsp) and add the equivalent (6 tbsp) of cornstarch.