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Heart-Shaped Red Velvet Mini Cakes Recipe

Heart-Shaped Red Velvet Mini Cakes Recipe
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These Heart-Shaped Red Velvet Mini Cakes offer a moist, tender crumb with the classic red velvet chocolate undertones and vibrant scarlet hue. Perfectly sized for individual servings, they feature a smooth tangy cream cheese frosting and a charming heart shape, making them ideal for celebrations, parties, or a delightful sweet treat anytime.

Ingredients

Scale

Cake Ingredients

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

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and grease your heart-shaped mini cake pans or line them with parchment paper to ensure easy removal.
  2. Mix the Dry Ingredients: In a medium bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute and aerate your dry ingredients.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended. Add the red gel food coloring and mix until the color is vibrant and uniform.
  4. Incorporate Buttermilk and Dry Ingredients: Alternate adding the dry ingredients and buttermilk into the wet mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
  5. Add Vinegar and Baking Soda: Mix vinegar and baking soda together briefly and quickly fold into the batter. This reaction helps your cakes rise and gives red velvet its signature light texture.
  6. Pour Batter and Bake: Spoon the batter evenly into your prepared heart-shaped pans and bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Frost: Let the mini cakes cool completely in the pans before removing. Once cooled, spread or pipe the cream cheese frosting generously over each mini cake.

Notes

  • Use gel food coloring for brighter red color without thinning the batter.
  • Do not overmix the batter to keep cakes tender and fluffy.
  • Use room temperature eggs, buttermilk, and butter for smoother batter and frosting.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Silicone heart-shaped pans help with easy cake removal and cleanup.

Nutrition

Keywords: red velvet, mini cakes, heart-shaped, cream cheese frosting, dessert, Valentine's Day, portable cakes

Find it online: https://recipesemilly.com/heart-shaped-red-velvet-mini-cakes-recipe/