Description
These delightful mini red velvet cakes bring joy and elegance to any holiday dessert table.
Ingredients
Scale
- 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
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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!
Notes
Store any leftover mini cakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 330 kcal
- Sodium: 190 mg
- Protein: 4 g