Description
These Heart-Shaped Red Velvet Mini Cakes are charming, bite-sized treats that combine rich cocoa flavor with a vibrant red hue, topped with smooth cream cheese frosting. Perfectly portioned and visually delightful, they are ideal for celebrations like Valentine’s Day, anniversaries, or any special occasion where you want to share a sweet, festive dessert with loved ones.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel preferred)
- 1 teaspoon white vinegar
- 1 cup buttermilk
Topping
- Cream cheese frosting (enough to generously frost mini cakes)
- Optional: sprinkles or edible glitter for decoration
Instructions
- Prepare Your Baking Equipment: Preheat the oven to 350°F (175°C). Grease your heart-shaped mini cake pan or line it with parchment paper to ensure easy removal once baked.
- Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to blend evenly and avoid lumps.
- Combine Wet Ingredients: In another bowl, whisk granulated sugar and vegetable oil until just combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract, red food coloring, and white vinegar until smooth.
- Bring Wet and Dry Together: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix gently to maintain airiness but ensure thorough incorporation for a tender crumb.
- Fill and Bake: Divide the batter evenly into the heart-shaped mini cake molds. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely in the pan before removing.
- Frost and Decorate: Spread or pipe cream cheese frosting generously over each cooled mini cake. Add sprinkles or edible glitter if desired for a festive touch.
Notes
- Use room temperature eggs and buttermilk for better mixing and texture.
- Mix the batter just until combined—overmixing can make cakes dense.
- Use an oven thermometer to ensure baking temperature accuracy.
- Allow cakes to cool completely before frosting to prevent melting.
- Gel-based red food coloring is recommended for the richest color without affecting batter consistency.
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: red velvet mini cakes, heart-shaped cakes, cream cheese frosting, bite-sized desserts, Valentine's Day dessert, festive mini cakes
