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Mini Red Velvet Cakes with Cream Cheese Frosting and Fresh Berries Recipe

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★★★★★

4.3 from 63 reviews

Delight in these Mini Red Velvet Cakes, perfect bite-sized treats featuring a moist red velvet base layered with luscious cream cheese and mascarpone frosting. Topped with fresh berries and mint leaves, these elegant cakes are ideal for parties or an indulgent snack.

Ingredients

Scale

For the Dough:

  • 250 gr./8.8 oz. flour
  • 125 gr./4.4 oz. unsalted butter
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder
  • 250 gr./8.8 oz. sugar
  • 2 large eggs
  • 240 ml./8.1 fl. oz. buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon red baking dye
  • 1 teaspoon vanilla powder

For the Cream:

  • 125 gr./4.4 oz. Cream cheese “Philadelphia”
  • 125 gr./4.4 oz. Italian cream cheese “Mascarpone”
  • 100 gr./3.5 oz. soft cow’s butter
  • 100 gr./3.5 oz. Powdered sugar

To Garnish:

  • Strawberries or Raspberries
  • Fresh mint leaves

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 170°C (338°F). Line a baking tray with baking paper and set aside.
  2. Mix Dry Ingredients: In a large bowl, sift together flour, salt, cocoa powder, and vanilla powder to ensure even distribution and a smooth batter.
  3. Whip Butter and Sugar: In another bowl, beat the unsalted butter and sugar until the mixture becomes white and fluffy, forming a creamy base for the cake.
  4. Combine Butter, Sugar, and Eggs: Using a mixer, beat the butter, sugar, and eggs on high speed until smooth and creamy, adding eggs one at a time to incorporate thoroughly.
  5. Prepare Red Coloring Mix: In a small bowl, mix 2 tablespoons of the batter with the red food coloring and 1 tablespoon of buttermilk; stir well and set aside for vibrant color enhancement.
  6. Incorporate Dry Ingredients and Buttermilk: On low mixer speed, add the dry ingredients in three parts alternated with buttermilk, beginning and ending with dry ingredients. Mix just until incorporated to avoid overmixing.
  7. Bake the Cake Base: Pour the batter evenly into the prepared tray and smooth the surface. Bake for approximately 20 minutes or until the cake springs back when touched and a toothpick inserted comes out clean. Avoid overbaking to keep the cake moist.
  8. Cool the Cake: Remove the cake from the oven and let it cool completely on a wire rack within the pan.
  9. Prepare the Frosting: Whisk the softened butter and powdered sugar until smooth in one bowl. Separately, mix the cream cheese and mascarpone gently with a spoon or spatula. Combine the two mixtures carefully, then transfer to a pastry bag fitted with a 6 mm round tip.
  10. Cut Mini Cakes: Once fully cooled, use a 7 cm (2.75 inch) diameter ring mold to cut out 16 identical cake circles.
  11. Assemble the Mini Cakes: Pipe frosting onto 8 of the cake circles, then top each with the remaining 8 circles to create mini sandwiches. Decorate the tops with additional piped frosting as desired.
  12. Chill and Garnish: Refrigerate the assembled mini cakes for several hours. Before serving, allow them to sit at room temperature for about 15 minutes and garnish with fresh berries and mint leaves for a fresh finish.

Notes

  • Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
  • Avoid overbaking to prevent drying out the cake base.
  • Use fresh berries and mint right before serving to ensure they remain vibrant and fresh.
  • Make sure the cakes are completely cooled before cutting and frosting to avoid melting or crushing.
  • Keep the cakes refrigerated until serving to maintain frosting firmness and freshness.

Keywords: mini red velvet cakes, red velvet mini cakes, cream cheese frosting, mascarpone frosting, bite-sized red velvet, party desserts, easy red velvet recipe

Find it online: https://foodiecara.com/mini-red-velvet-cakes-with-cream-cheese-frosting-and-fresh-berries-recipe/