These Ruby Red Velvet Mini Cakes are a delightful treat, perfect for any celebration or a sweet indulgence. You’ll love creating these individual portions of moist, rich cake topped with a creamy frosting.
Key Ingredients & Substitutions
- Buttermilk: Essential for tender texture and tang. You can make your own by adding 1 tablespoon white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Cocoa Powder: Use unsweetened natural cocoa powder.
- Red Food Coloring: Gel food coloring works best for a vibrant color.
- Cream Cheese: Full-fat cream cheese for the best frosting.
Ingredients
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-2 tablespoons red food coloring
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (optional, for consistency)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Servings: 12 mini cakes
- Tools Needed: Muffin tin, cupcake liners, stand mixer or hand mixer, mixing bowls
Step-by-Step Instructions
1. Prepare Your Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This prepares your tin for the mini cake recipes.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Make sure there are no lumps for smooth mini cakes.
3. Mix Wet Ingredients
In a separate large bowl, whisk together the egg, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring until well combined. The red food coloring will give these mini cake recipes their signature color.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a hand mixer or stand mixer until just combined. Do not overmix, as this can make your mini cakes tough.
5. Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center of a mini cake comes out clean.
6. Cool the Mini Cakes
Remove the mini cakes from the oven and let them cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely before frosting.
7. Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until light and fluffy. Beat in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until you reach your desired consistency.
8. Frost and Serve
Once the mini cakes are completely cool, frost them generously with the cream cheese frosting. You can use a knife, spatula, or piping bag for a decorative touch. These individual mini cake recipes are now ready to enjoy.
Variation Ideas
- Chocolate Chip: Fold in ½ cup mini chocolate chips into the batter for a chocolatey twist.
- Orange Zest: Add 1 teaspoon of orange zest to the batter for a hint of citrus.
- Sprinkles: Decorate with colorful sprinkles for extra fun, especially for celebrations.
Storage Instructions
Store leftover Ruby Red Velvet Mini Cakes in an airtight container in the refrigerator for up to 3-4 days. You can also freeze unfrosted mini cakes for up to 2 months; thaw them in the refrigerator before frosting.
Frequently Asked Questions (FAQ)
Q: Can I use regular milk instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes before using.
Q: Why are my mini cakes dry?
A: Overmixing the batter or baking for too long can result in dry mini cakes. Be sure to mix until just combined and check for doneness with a toothpick.
Q: Can I make these into a regular-sized cake?
A: Yes, you can bake this recipe in an 8 or 9-inch round cake pan, adjusting the baking time.
Q: How do I get a vibrant red color?
A: Using gel food coloring provides a much more intense and vibrant red color than liquid food coloring for these mini cake recipes.
Q: Can I prepare the batter ahead of time?
A: It’s best to bake the batter shortly after mixing for the best texture and rise in your mini cakes.
Q: My frosting is too runny, what should I do?
A: If your frosting is too runny, add more sifted powdered sugar, 1/4 cup at a time, until it reaches your desired consistency. Ensure your butter and cream cheese are not overly soft.