Mini-red Velvet Cake Recipe
Make Mini-red Velvet Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Cream Cheese Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans.
- 2
Combine Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Mix until well combined.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined. Do not overmix.
- 5
Bake the Cakes
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Frosting Preparation
- 7
Prepare the Frosting
In a mixing bowl, beat the cream cheese and unsalted butter together until creamy and smooth.
- 8
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating until fluffy.
- 9
Frost the Cakes
Once the cakes have completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
