Description
Delicious heart-shaped red velvet mini cakes with a creamy frosting, perfect for celebrations and gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon salt
- Red food coloring (about 1 ounce)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and set an oven rack in the center position.
- Grease heart-shaped mini cake pans well with butter or a nonstick spray and a light dusting of flour.
- Sift flour, cocoa powder, baking soda, and salt together.
- Whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until glossy.
- Gently mix wet ingredients into dry until just combined.
- Divide batter evenly into pans, filling about 2/3 full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a rack.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Frost cooled cakes and serve.
Notes
These cakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 mini cake
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg