Mini Red Velvet Cakes #cakes #recipes

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source image 100decors

For the Dough:

  1. 250 gr./8.8 oz. flour
  2. 125 gr./4.4 oz. unsalted butter
  3. 1/4 teaspoon salt
  4. 1 tablespoon cocoa powder
  5. 250 gr./8.8 oz. sugar
  6. 2 large eggs
  7. 240 ml./8.1 fl. oz. buttermilk
  8. 1 teaspoon baking powder
  9. 1 teaspoon red baking die
  10. 1 teaspoon vanilla powder

For the Cream:

  1. 125 gr./ 4.4 oz. Cream cheese “Philadelphia”
  2. 125 gr./ 4.4 oz. Italian cream cheese “Mascarpone”
  3. 100 gr./3.5 oz. soft cow’s butter
  4. 100 gr./3.5 oz. Powder sugar

To Garnish:

  • Strawberries/Raspberries
  • Fresh mint leaves


Preheat the oven to 170°C ( 338°F)
Place a baking paper on a oven size tray pan and set aside.


  1. In a large bowl, sift together the flour, salt, cocoa powder and vanilla powder. In another bowl, whip together the butter and sugar until it becomes a white fluffy substance. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and eggs on a high speed until smooth and creamy, adding the eggs one by one.
  3. In a small bowl mix together 2 tbsp from the mixture with the red food coloring and 1 tbsp buttermilk. Mix well and set aside.
  4. With the mixer on a low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
  5. Get full recipes Mini Red Velvet Cakes

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