Name: Festive Red Velvet Cakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 ½ cups all-purpose flour; 1 tablespoon unsweetened cocoa powder; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 1 cup granulated sugar; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 2 tablespoons red food coloring; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup white chocolate chips or chopped white chocolate; ½ cup heavy cream; 2 tablespoons unsalted butter (optional, for frosting); 8 ounces cream cheese (optional, for frosting); 1 cup powdered sugar; 1 cup fresh cranberries; ½ cup granulated sugar (for sugaring cranberries); ¼ cup chopped pecans or walnuts; Mini chocolate squares or curls; Fresh rosemary sprigs (optional)

As the holiday season approaches, few desserts deliver the festive charm and mouthwatering taste quite like Festive Red Velvet Cakes. These mini cakes, adorned with a rich cocoa-vanilla flavor and draped in velvety white chocolate ganache, instantly elevate any winter gathering. Imagine setting a colorful dessert table, where these delightful, mini masterpieces beckon to your guests with their vibrant hues and enticing aroma. The combination of rich cocoa, sugary cranberries, and the glossy finish of white chocolate creates a sensory experience that is as visually stunning as it is delectable.

What makes this recipe particularly appealing is its delightful simplicity, making it perfect for bakers of all levels. Whether you’re an experienced baker looking to try a charming new dessert or a novice wanting to impress friends and family, these red velvet cakes come together with ease. Plus, the garnishes — sugared cranberries and chopped nuts — add a touch of elegance and festive flair, not to mention an added layer of flavor. Ideal for holiday parties, festive dinners, or as a sweet gift, this recipe for mini red velvet cakes brings joy and sophistication to your dessert menu.

Let’s dive into creating this enchanting holiday dessert that captures not only the essence of the season but also the hearts of everyone at your table!

Why You’ll Love This Festive Red Velvet Cakes

Rich flavor: The combination of cocoa powder and vanilla creates a decadent flavor profile that is irresistible during the holidays.
Visual appeal: The striking red color paired with the white chocolate ganache and festive garnishes make these cakes a showstopper.
Easy preparation: Despite their elegant look, these mini cakes are straightforward to make, making them accessible even for novice bakers.
Perfect portion sizes: Mini cakes are ideal for parties, allowing guests to indulge in a sweet treat without overindulging.
Customizable toppings: With options like sugared cranberries and nuts, you can personalize each cake to your liking.

Preparation Phase & Tools to Use

Before diving into the delight of baking your Festive Red Velvet Cakes, it’s crucial to prepare both your kitchen and tools. Begin by gathering all your ingredients and tools to streamline the process. You’ll need mixing bowls for combining your wet and dry ingredients, a whisk for beating the mixture, measuring cups for accuracy, and mini cake molds or cupcake trays to shape your cakes. Additionally, a wire cooling rack will help your cakes cool evenly after baking.

Preheat your oven to 350°F (175°C) to ensure it reaches the optimal temperature before the cakes go in. Preparing your molds by greasing and flouring or lining them with paper will prevent sticking. A small saucepan will be needed for creating the creamy white chocolate ganache that tops your cakes. Having all your tools and ingredients at the ready will make the baking process smoother and more enjoyable!

Ingredients

1 ½ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 tablespoons red food coloring
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips or chopped white chocolate
½ cup heavy cream
2 tablespoons unsalted butter (optional, for frosting)
8 ounces cream cheese (optional, for frosting)
1 cup powdered sugar
1 cup fresh cranberries
½ cup granulated sugar (for sugaring cranberries)
¼ cup chopped pecans or walnuts
Mini chocolate squares or curls
Fresh rosemary sprigs (optional)

Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). While the oven is heating up, take your mini cake molds or cupcake trays and grease them well with butter or non-stick spray. Alternatively, you can line them with cupcake liners. This preparation step is essential to ensure your cakes release easily once baked.

Step 2: Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting helps to aerate the flour and ensures a lighter cake, preventing any lumps in your batter. Once sifted, set the dry ingredient mix aside momentarily while you prepare the wet ingredients.

Step 3: Combine Wet Ingredients

In a larger bowl, whisk together the eggs, granulated sugar, and vegetable oil until well combined. Add in the buttermilk, white vinegar, vanilla extract, and red food coloring. Mix until smooth. The red food coloring is what gives these cakes their signature festive look, so feel free to adjust according to your preferred shade!

Step 4: Combine Dry and Wet Ingredients

Gradually fold the dry ingredients into the wet mixture. Use a spatula to gently combine the components until just incorporated; be careful not to overmix as this can result in a dense cake. The goal is to achieve a consistent batter without visible lumps of flour.

Step 5: Bake the Cakes

Pour equal portions of the batter into your prepared molds, filling them approximately two-thirds full. This allows the cakes to rise beautifully without overflowing. Place the molds on the center rack of your preheated oven and bake for 18-22 minutes for cupcakes or 25-30 minutes for mini bundts. To check for doneness, insert a toothpick into the center of a cake; it should come out clean when they are ready. Once baked, let the cakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Ganache

While your cakes are cooling, prepare the white chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped white chocolate in a bowl. Allow it to sit for a minute to soften, then stir until smooth and fully combined. This creamy ganache will be the perfect topping for your festive mini cakes.

Step 7: Decorate and Serve

Once your cakes have completely cooled, it’s time to add the finishing touches. Drizzle or spread the white chocolate ganache generously over the top of each mini cake. To create a festive flair, top with sugared cranberries, chopped pecans or walnuts, and mini chocolate squares or curls. Fresh rosemary sprigs can also be added for an aromatic touch and a pop of green. Your Festive Red Velvet Cakes are now ready to be served and admired!

Variations

Protein: Add a fudgey chocolate protein powder for an additional health boost without altering the flavor.
Vegetables: Consider adding 1/2 cup of grated beetroot for added moisture and a deepening of color without changing the flavor profile.
Spices: A pinch of cinnamon or nutmeg can elevate the overall flavor, giving the cakes a unique twist.

Cooking Notes

Make sure all ingredients are at room temperature to ensure a uniform batter and proper rising of the cakes.
If making ahead of time, store the cakes unfrosted, and assemble the ganache closer to when you plan to serve them for the best texture.

Serving Suggestions

Pair these delightful mini cakes with a scoop of vanilla ice cream for an indulgent dessert.
Serve them alongside a hot cup of cocoa or spiced apple cider to enhance their festive charm.

Tips

For more defined chanels in the cake batter, use a piping bag to fill the molds quickly and neatly.
Don’t skip the sugared cranberries – they not only add a pop of color but delicious texture as well!

Prep Time, Cook Time, Total Time

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Nutritional Information

Calories: 330 kcal
Protein: 4g
Sodium: 190mg

FAQs

Can I make the red velvet cakes ahead of time?

Absolutely! You can bake the cakes a day in advance and store them in an airtight container at room temperature. Frost them on the day you plan to serve for the best presentation.

What can I use instead of white chocolate?

If you’re looking for a darker flavor profile, you can substitute white chocolate with dark chocolate. Just adjust sweetness accordingly.

How do I store leftovers?

Store any leftover mini cakes in an airtight container in the fridge for up to 3 days. Bring them back to room temperature before serving for the best taste.

Can I freeze these cakes?

Yes, these cakes freeze well! Place them in an airtight container or wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Conclusion

Your journey to creating delightful Festive Red Velvet Cakes opens up a world of flavors and festive joy. With their charming appearance, rich cocoa and vanilla flavor, topped with decadent white chocolate ganache, they are sure to captivate the hearts and taste buds of your guests. Encouraging you to explore various variations enhances their appeal even further. This versatile recipe is perfect for holiday gatherings or as a warm and inviting dessert to share with loved ones. Don’t be shy; try letting your creativity shine through with different shapes and toppings. As you present these gorgeous mini cakes, don’t forget to capture the moment — these treats deserve a spotlight! Comment below with your experiences or any unique variations you’ve tried, and share the joy of baking this festive delight with others!