Mini Red Velvet Cakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
177 grams (1 ¼ cups + 1 Tablespoon) All-Purpose Flour
02 -
1 ½ teaspoons Baking Powder
03 -
1 teaspoon Baking Soda
04 -
¾ teaspoon Salt
05 -
16 grams (2 Tablespoons) Instant Clearjel
06 -
19 grams (3 Tablespoons) Unsweetened Cocoa Powder
07 -
238 grams (1 cup + 3 Tablespoons) Sugar
→ Wet Ingredients
08 -
2 large Eggs
09 -
¾ cup Buttermilk
10 -
¼ cup Water
11 -
¼ cup + 2 Tablespoons Vegetable Oil
12 -
1 ½ teaspoons Vanilla Extract
→ Other Cake Ingredients
13 -
¾ stick (3 ounces) Salted Butter
14 -
1 Tablespoon + 1 teaspoon Liquid Red Food Coloring
15 -
1 teaspoon Apple Cider Vinegar
→ Vanilla Cream Cheese Buttercream
16 -
455 grams (3 ½ cups) Powdered Sugar
17 -
8 grams (1 Tablespoon) Instant Clearjel
18 -
4 ounces Cream Cheese
19 -
1 ½ sticks (6 ounces) Salted Butter, room temperature
20 -
48 grams (¼ cup) Shortening
21 -
1 Tablespoon Pure Vanilla Extract
# Instructions:
01 -
Preheat oven to 325 degrees. Line a 1-inch tall quarter sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides with cooking spray.
02 -
Using a sifter or fine mesh strainer, sift the dry ingredients into a large bowl, then whisk until well blended.
03 -
Combine wet ingredients in a separate large bowl and whisk until smooth and well-blended.
04 -
Melt salted butter in the microwave or over the stove until just melted. Avoid overcooking.
05 -
Pour wet ingredients over the dry ingredients, then immediately before stirring add the apple cider vinegar. Whisk everything together—the vinegar will bubble slightly as it reacts with the ingredients.
06 -
Pour the melted butter and red food coloring into the batter and whisk until smooth, uniform, and lump-free.
07 -
Pour the red velvet cake batter into the prepared sheet pan and smooth until even. The batter will reach about 6mm from the top of a 1-inch tall sheet pan.
08 -
Bake in the middle or top rack of preheated oven for 16 minutes. Without opening the oven, reduce temperature to 300 degrees and bake for another 6-8 minutes. Test for doneness by lightly touching the top—if firm and a toothpick comes out clean or with a few moist crumbs, it's done.
09 -
Allow cake to cool completely, then wrap thoroughly in plastic wrap and freeze in the pan until cold or frozen.
10 -
Whisk the powdered sugar and Instant Clearjel together until well-blended. Set aside.
11 -
Using a stand mixer or handheld mixer, beat the cream cheese until softened. Add the room temperature salted butter and continue beating, scraping the bowl as needed. Add shortening and beat until no lumps remain.
12 -
Gradually add the powdered sugar mixture while mixing on low speed. Add vanilla, scrape the bowl, then beat on high for 2-3 minutes until light and fluffy. Allow to thicken for 10 minutes.
13 -
With cold or frozen cake, cut out 12 mini cake circles using a 2.6-inch cookie cutter. Reserve ½ cup of cake scraps for dust and the rest for truffles.
14 -
Crumble ½ cup cake scraps onto a parchment-lined sheet pan and bake at 250 degrees for 20-25 minutes until crisp. Once cooled, pulse in a food processor until it becomes fine dust.
15 -
Smash remaining cake scraps into a soft dough and form into truffles using a 4-tsp cookie scoop. Dip in coating and sprinkle with red velvet dust while still wet.
16 -
Place 6 cake circles on mini cake boards. Pipe a swirl of buttercream on top, then add a second cake circle and another buttercream swirl to each.
17 -
Top each mini cake with red velvet dust and a cake truffle. Refrigerate to set, but bring to room temperature 2-3 hours before serving for best texture. Store in airtight container and consume within 2 days or freeze.
# Notes:
01 -
Instant Clearjel is a food starch used in commercial baking that helps create a moist texture and stabilize the frosting.
02 -
The cakes can be baked and frozen up to two weeks in advance.
03 -
These mini cakes have the best texture when served at room temperature.