Red Velvet Mini Cakes

 Red Velvet Mini Cakes

Who doesn't love red velvet cake?  Okay so it's chocolate and it's red. Other than that, it's just a chocolate cake with food coloring right?  No!  There's more to red velvet cake than just the added food coloring. Red velvet is made with cocoa powder, vinegar and buttermilk. The chemical reaction between these ingredients help give the cake a rich moist texture and a deep red color.  I made mini 4" individual cakes so everyone gets their own! Melt in your mouth delicious!

      Red Velvet Mini Cakes

         1/4 cup butter softened

         3/4 cup granulated sugar

         1 large egg room temperature

         2 tablespoons vegetable oil

         1 tablespoon red food coloring

         1 1/2 teaspoon white vinegar or apple cider

         1 teaspoon vanilla extract

         1 cup and 3 tablespoons cake flour sifted 

         1 tablespoon cocoa powder sifted

         1/2 teaspoon baking soda

         1/4 teaspoon salt

         1/2 cup buttermilk

Cream Cheese Frosting 

8 oz cream cheese, room temperature

4 oz unsalted butter, room temperature

½ teaspoon pure vanilla extract

¾ cup powdered sugar 

Preheat the oven to 350 degrees.

Spray two 4 inch cake pans with non-stick cooking spray, then line the bottom of the pan with round parchment paper. Then  brush the parchment paper with butter or spray again with non-stick spray. Set aside.

  

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 Sift together flour, cocoa powder, baking soda, and baking powder into a medium mixing bowl. Add sugar and salt to the flour mixture, and mix thoroughly with a whisk. Set aside.

Add buttermilk, oil, melted butter, eggs, vanilla extract, and red food color to a large bowl. Beat with a whisk until combined.  Add the flour mixture to the liquid mixture, and whisk until a smooth batter forms.

 

Divide batter evenly among the two prepared cake pans and bake for 20-25 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.

Remove from the oven and let cool on a wire rack for 10-15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.

 

In a large mixing bowl, cream butter and cream cheese together until thoroughly mixed and creamy. Add vanilla extract and beat to combine. Add powdered sugar and stir until mixed well, then gradually increase the mixer speed and beat until fluffy. Use right away.   Spread the frosting on top with an offset spatula or fill a piping bag with the frosting and pipe it on.

Refrigerate the frosted cake for at least 30 minutes before serving to allow the frosting to set.

 

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