Mini Red Velvet Cakes with Cream Cheese Buttercream Recipe

If you love decadent desserts that make a statement, these Mini Red Velvet Cakes with Cream Cheese Buttercream are your new best friend. Imagine: moist, cocoa-laced cake, each bite melting into a velvety swirl of tangy, lush cream cheese buttercream. Each petite confection looks like it came straight from a bakery, but they’re delightfully doable in your own kitchen. Whether it’s a romantic date night, a bridal shower, or simply a Tuesday in need of celebration, these mini cakes bring joy, color, and irresistible flavor to the table.

Ingredients You’ll Need

Mini Red Velvet Cakes with Cream Cheese Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Gathering just the right handful of staple ingredients is all you need for show-stopping Mini Red Velvet Cakes with Cream Cheese Buttercream. Every component in this recipe works magic: from the cocoa powder’s hint of chocolate to the creamy tang of the buttercream. Here’s why each item in your grocery basket matters.

  • All-purpose flour: The trusty backbone for soft, tender cake layers.
  • Cocoa powder: Adds color and that unmistakable, subtle chocolate flavor.
  • Baking soda: Creates the perfect rise and fluffy crumb.
  • Salt: Balances sweetness and sharpens all the flavors.
  • Buttermilk: Infuses a slight tang and ensures the cake stays extra moist.
  • Vanilla extract: Lends warmth and depth to both cake and buttercream.
  • White vinegar: Reacts with baking soda for that classic red velvet texture.
  • Red food coloring: Brings that iconic vibrant crimson hue to life!
  • Granulated sugar: Sweetens the cake and keeps it tender.
  • Vegetable oil: Guarantees moistness in every bite (no dry cake here!).
  • Egg: Helps bind the batter and creates structure.
  • Unsalted butter (softened): The creamiest start to your dreamy buttercream.
  • Cream cheese (softened): Adds that classic tang and ultra-smooth texture to the frosting.
  • Powdered sugar: Sweetens and sets the structure of the buttercream effortlessly.
  • Optional toppings – white chocolate truffles, red velvet cake crumbs: Elevate the look and add a touch of luxury.

How to Make Mini Red Velvet Cakes with Cream Cheese Buttercream

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a quarter sheet pan or line it with parchment paper—this helps prevent sticking and ensures your cake lifts out beautifully for cutting. A smooth, wrinkle-free surface makes those mini cake layers look professional from the get-go.

Step 2: Sift Dry Ingredients

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting not only combines everything evenly but also creates a lighter, airier texture for that signature red velvet cake crumb you love.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk up your buttermilk, vinegar, vanilla extract, and red food coloring. This mixture brings both flavor and that vibrant scarlet color to your cakes—so don’t skimp on the stirring to make sure your color is gorgeous and uniform!

Step 4: Make the Batter

In another large bowl, beat together your granulated sugar and vegetable oil until everything looks well combined and glossy. Add in the egg, mixing until just incorporated. Now, alternate adding the dry and wet mixtures, blending until you have a smooth, luscious batter that’s ready to bake.

Step 5: Bake to Perfection

Pour your beautiful red batter into the prepared sheet pan, smoothing it out with a spatula. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely—patience here means fuss-free cutting and easy assembly of your mini masterpieces.

Step 6: Whip Up the Cream Cheese Buttercream

While your cake cools, make the star of the show—cream cheese buttercream! Beat soft butter and cream cheese together until creamy and smooth, then gradually add the powdered sugar and a splash of vanilla extract. Continue to whip until your frosting is fluffy, satiny, and ready to spread or pipe.

Step 7: Cut and Layer

Once the cake is cool, use a round cookie cutter to punch out adorable cake circles. Pair them up, and pipe or dollop a layer of buttercream between each set, then add another cake round, and swirl more buttercream on top. Stack or leave them as singles—either way, they look irresistible.

Step 8: Decorate and Serve

Finish your Mini Red Velvet Cakes with Cream Cheese Buttercream with a sprinkle of red velvet crumbs and a white chocolate truffle for show-stopping style. Each cake now offers a stunning visual and an even better bite!

How to Serve Mini Red Velvet Cakes with Cream Cheese Buttercream

Garnishes

Top each mini cake with a delightful cascade of red velvet crumbs or a single white chocolate truffle for that touch of sophistication. For extra flair, consider delicate chocolate shavings, fresh berries, or even edible gold leaf if you want to impress guests at a truly special celebration.

Side Dishes

While these Mini Red Velvet Cakes with Cream Cheese Buttercream steal the show, they love a sidekick. Pair them with a scoop of vanilla bean ice cream, a bowl of fresh strawberries, or a shot of espresso for a charming afternoon treat. Bright, tart fruits can help cut through the richness, balancing your dessert plate.

Creative Ways to Present

Serve these cakes on individual dessert plates with a drizzle of raspberry sauce for a striking contrast, or stack two high with a dramatic swirl of frosting for a tiered look. For parties, arrange them in cupcake liners on a tiered platter for effortless elegance. You could even box them up as homemade gourmet gifts!

Make Ahead and Storage

Storing Leftovers

Any leftover Mini Red Velvet Cakes with Cream Cheese Buttercream can be stored in an airtight container in the refrigerator for up to three days. The cake stays moist, and the buttercream maintains its delightful fluffiness—just bring them to room temperature before serving for the best texture.

Freezing

Both the cakes and the cream cheese buttercream freeze beautifully. Freeze the cake layers and buttercream separately, wrapped well in plastic and foil. When you’re ready, simply thaw in the fridge overnight and assemble as usual—perfect for prepping ahead of a party or stashing away a sweet treat for later.

Reheating

Unlike some desserts, these mini cakes are at their prime served at cool room temperature. If you’ve refrigerated them, take them out about 30 minutes before serving. Avoid microwaving, as it can melt the buttercream and compromise the texture.

FAQs

Can I use natural cocoa powder instead of Dutch-processed?

Absolutely! Either type works in this recipe. Dutch-processed cocoa will lend a deeper color and smoother flavor, while natural cocoa offers a little extra tang. Use what you have, and your Mini Red Velvet Cakes with Cream Cheese Buttercream will turn out delicious.

Do I have to use red food coloring?

If you prefer to skip artificial color, your cakes will still taste amazing—they just won’t have that classic vibrant red hue. Beetroot powder or natural food dyes can be fun alternatives if you want to keep things all-natural.

Can I make these mini cakes gluten-free?

Certainly! Swap the all-purpose flour for a gluten-free 1-to-1 blend. The cakes will be just as tasty and fluffy, with all the signature flavor and that dreamy buttercream.

How can I make the cakes if I don’t have a round cutter?

No problem! Use a glass, a biscuit cutter, or simply cut the cooled sheet cake into squares or rectangles for a charming, rustic look. The flavor and fun presentation of Mini Red Velvet Cakes with Cream Cheese Buttercream will shine through regardless.

Can I double the recipe for a larger crowd?

Of course! Just double all the ingredients, use a half-sheet pan or bake two batches, and follow the same steps. Perfect for birthdays, weddings, or any event where you want every guest to have their own personal mini cake.

Final Thoughts

There’s a special kind of magic in sharing Mini Red Velvet Cakes with Cream Cheese Buttercream—they’re playful, tasty, and a true feast for the eyes. I hope you give these a try and discover how much delight they can bring to your table or special occasion!

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Mini Red Velvet Cakes with Cream Cheese Buttercream Recipe

These adorable mini red velvet cakes are ultra-moist, rich in cocoa flavor, and layered with silky cream cheese buttercream. Perfect for special occasions, romantic celebrations, or elegant dessert tables.

  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 mini cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the red velvet cake:

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ½ teaspoon vanilla extract
  • ½ teaspoon white vinegar
  • ½ tablespoon red food coloring
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 1 egg

For the cream cheese buttercream:

  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract

Optional toppings:

  • White chocolate truffles
  • Red velvet crumbs

Instructions

  1. Preheat oven to 350°F (175°C). Grease a quarter sheet pan or line with parchment.
  2. In a medium bowl, sift flour, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, vinegar, vanilla, and red food coloring.
  4. Beat sugar and oil until combined, add egg, then mix in wet and dry ingredients alternately.
  5. Pour into prepared pan and bake 18–20 minutes until a toothpick comes out clean. Let cool.
  6. For frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla until fluffy.
  7. Using a round cutter, cut circles from the cooled cake.
  8. Pipe frosting between layers and on top. Garnish with red velvet crumbs and a truffle.

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 360 kcal
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

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