Go Back
–+ servings

Red Velvet Mini Cakes

Light and fluffy traditional red velvet cake filled with vanilla buttercream. The heart shaped cakes are perfect for a Valentines Day treat!
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Assembly Time:15 minutes
Total Time:55 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Cake Recipe, Red Velvet Cake Recipe, Red Velvet Cake Recipe UK, Valentines Day Cake Ideas, Valentines Day Dessert
Servings: 9

Equipment

Ingredients

Red Velvet Cake

  • 120 grams unsalted butter at room temperature
  • 300 grams caster sugar
  • 2 medium eggs
  • 20 grams cocoa powder
  • 1.5 teaspoon red food colouring
  • 1 teaspoon vanilla extract
  • 240 mililitres buttermilk
  • 300 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoons white wine vinegar

Buttercream

  • 250 grams icing sugar
  • 125 grams unsalted butter
  • 1 teaspoon vanilla extract
  • white food colouring optional

Instructions

How to Make Red Velvet Cake

  • Preheat the oven to 170ºC.
  • Grease and line your cake tin with greaseproof paper.
  • In the bowl of a stand mixer or large mixing bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs and mix well.
  • Add the cocoa powder, red food colouring and vanilla extract and mix well.
  • Add half the buttermilk, pouring slowly as the mixer is on.
  • Add half the flour and mix well.
  • Add the rest of the buttermilk and flour, and mix well.
  • Add the salt, bicarbonate of soda and vinegar and mix together well.
  • Pour the mixture into the prepared cake tin and bake for 30-35 minutes. Leave the cake to cool before cutting out the heart shapes and assembling.

How to Make the Buttercream

  • Mix together the butter, icing sugar and vanilla extract. I added white food colouring to make the buttercream whiter but this is totally up to you.

Assembly

  • When the cake has cooled, you can cut out your heart shapes. I got 9 hearts from the square cake. Put the leftover cake to one side and use for cake pops (or have it warm with some custard - you're welcome).
  • Slice each cake in half horizontally.
  • Using a piping bag and a nozzle of your choice, pipe dots of buttercream on top of one of the layers and place the other one on top.
  • Using piping nozzles of your choice, pipe some larger dots of buttercream to the top of each heart and then top with some sprinkles. Enjoy!