Description
Delightful mini red velvet cakes topped with creamy icing and fresh berries, perfect for Valentine’s Day or any special occasion.
Ingredients
Scale
- 250 g all-purpose flour
- 125 g unsalted butter
- 250 g sugar
- 2 large eggs
- 240 ml buttermilk
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 1/4 tsp salt
- 1 tsp red food coloring
- 1 tsp vanilla powder
- 125 g cream cheese (Philadelphia)
- 125 g mascarpone
- 100 g softened cow’s butter
- 100 g powdered sugar
- Fresh strawberries or raspberries
- Fresh mint leaves
Instructions
- Preheat your oven to 170°C (338°F) and line a 40 x 42 cm (16–17 inch) tray with baking paper.
- Sift the flour, cocoa powder, salt, and vanilla powder into a bowl.
- In another bowl, beat the unsalted butter and sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Combine 2 tablespoons of the batter with red food coloring and 1 tablespoon of buttermilk; set aside.
- Gradually add the dry ingredients to the wet mixture in three batches, alternating with the remaining buttermilk. Mix gently.
- Spread the batter evenly in the tray and bake for about 20 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the cream layer, beat the softened butter and powdered sugar until smooth.
- In a separate bowl, mix the cream cheese and mascarpone until creamy.
- Combine both mixtures and transfer them to a piping bag with a 6 mm round tip.
- Cut out 16 circles (7 cm diameter) from the cooled cake.
- Pipe the cream onto 8 circles, place the remaining 8 on top, and add more cream on top.
- Refrigerate for several hours to chill.
- Bring the cakes to room temperature for 15 minutes before serving.
- Garnish with fresh berries and mint leaves for a beautiful touch.
Notes
Ensure your ingredients are at room temperature for better mixing. Don’t overmix the batter to keep the cakes tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg