Red Velvet Mini Cakes Recipe
Whip up a handheld dessert to serve at your next gathering. Our cream cheese-filled red velvet mini cakes are super moist and rich in flavor.
Ingredients
red velvet mini cakes
- 1 3/4 cups flour
- 1 1/2 cups sugar
- 4 Tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1 1/4 cups buttermilk
- 1 tsp vanilla
- 1 Tbsp food coloring
- 1 tsp vinegar
cream cheese filling
- 8 oz cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 1/2 cup powdered sugar
- 1/4 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Mix flour, sugar, cocoa powder, baking soda, baking powder and salt in mixing bowl.
- Mix eggs, buttermilk, vanilla, food coloring and vinegar in a medium mixing bowl
- then add to dry ingredients. Stir to just combined–do not over stir.
- Grease jello molds and pour batter into molds until ¾ full. Bake 15-20 minutes or until toothpick comes out clean. Cool completely before unmolding.
- To make the cream cheese filling, cream butter and cream cheese together and add powdered sugar, cream until combined. Stir in vanilla extract.
- To fill the cakes, poke hole in bottom and pipe in filling. Refrigerate filled cakes for 5 minutes to let filling firm up before serving. Enjoy!
Notes
Fun silicon molds are also a great choice, and easy to find at the store.
Nutrition
Calories: 252kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 222mg | Potassium: 106mg | Fiber: 1g | Sugar: 24g