Get ready to fall in love with these Mini Red Velvet Cakes: Super-Moist and Topped with a Cake Truffle Recipe! They are the perfect tiny treats bursting with that signature velvety richness and a hint of cocoa. Each bite melts in your mouth, finished off with a delicate, homemade cake truffle that adds a playful, indulgent touch. Whether for a special celebration or a cozy afternoon craving, these mini delights are sure to impress and satisfy every sweet tooth.

Ingredients You’ll Need

A clear glass bowl filled with thick, smooth, dark red batter is held by a woman's hand with red nail polish at the base of the bowl. Inside the bowl, a silver whisk stirs the batter, creating swirls and slight ripples on the glossy surface. The bowl sits on a white marbled textured surface, with the motion of mixing clearly visible in the batter's texture and color. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mini Red Velvet Cakes: Super-Moist and Topped with a Cake Truffle Recipe lies in its approachable list of ingredients. Each one plays a crucial role in creating the moist texture, vibrant color, and smooth finish that make these cakes irresistible.

All-Purpose Flour (177 grams): The foundation of our cake, providing structure and tenderness.
Baking Powder (1 1/2 teaspoons): Helps the cake rise to fluffy perfection.
Baking Soda (1 teaspoon): Works with acidic ingredients for a light crumb.
Salt (3/4 teaspoon): Enhances flavor balance throughout the cake.
Instant Clearjel (16 grams): A unique starch that adds moisture retention and smooth crumb.
Unsweetened Cocoa Powder (19 grams): Provides that classic red velvet chocolate hint.
Sugar (238 grams): Sweetens and contributes to tender crumb.
Eggs (2 large): Adds richness and binds the cake together.
Buttermilk (3/4 cup): Gives a tender crumb and subtle tang.
Water (1/4 cup): Keeps the batter moist and smooth.
Vegetable Oil (1/4 cup + 2 tablespoons): Ensures super moist texture.
Vanilla Extract (1 1/2 teaspoons): Brings warmth and depth to the flavor.
Salted Butter (3/4 stick): Adds richness and a smooth finish.
Liquid Red Food Coloring (1 tablespoon + 1 teaspoon): Gives that iconic red hue.
Apple Cider Vinegar (1 teaspoon): Reacts with baking soda for lift and tang.
Powdered Sugar (455 grams): Forms the base for luscious buttercream.
Instant Clearjel (8 grams): Thickens the buttercream just right.
Cream Cheese (4 ounces): Creates a tangy, creamy frosting.
Salted Butter (1 1/2 sticks): Adds creamy body to the frosting.
Shortening (48 grams): Helps buttercream hold its shape and smoothness.
Pure Vanilla Extract (1 tablespoon): Elevates the buttercream flavor to perfection.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mini Red Velvet Cakes: Super-Moist and Topped with a Cake Truffle Recipe

Step 1: Prepare Your Pan and Preheat Oven

First things first, preheat your oven to 325 degrees Fahrenheit. Line a 1-inch tall 1/4 sheet pan with parchment paper and gently spray the bottom and sides with cooking spray for easy removal. Having your baking surface ready sets you up for success with these delicate cakes.

Step 2: Mix Dry Ingredients

Sift together the all-purpose flour, baking powder, baking soda, salt, Instant Clearjel, and unsweetened cocoa powder into a large bowl. Whisk them until well blended to ensure even distribution and a smooth batter later on.

Step 3: Whisk Wet Ingredients

In another large bowl, combine the sugar, eggs, buttermilk, water, vegetable oil, and vanilla extract. Whisk everything until the mixture is smooth and beautifully combined.

Step 4: Melt the Butter

Gently melt salted butter, either in the microwave or on the stove. Take care not to overheat—this adds richness and moisture to your batter without making it greasy.

Step 5: Blend Wet and Dry Components

Pour the wet ingredients into the bowl with the dry ingredients. Just before mixing, add the apple cider vinegar. You’ll notice a slight bubbling reaction that means the magic of lift is starting! Whisk everything quickly until smooth and lump-free.

Step 6: Add Butter and Food Coloring

Next, pour in the melted butter and liquid red food coloring. Whisk thoroughly so the batter is perfectly uniform with that signature vibrant hue and luscious texture.

Step 7: Bake Your Cake

Spread the batter evenly in the prepared pan using an offset spatula. Bake on the middle or upper oven rack for 16 minutes. Without opening the oven door, reduce temperature to 300 degrees and bake for another 6–8 minutes. Test doneness gently—if still a bit jiggly, give it a few more minutes. The cake is ready when a toothpick comes out clean with only moist crumbs attached.

Step 8: Cool and Freeze

Allow your red velvet cake to cool completely before wrapping it tightly in plastic wrap. Freeze the entire pan so the cake is firm enough to cut without crumbling—this step makes handling much easier and keeps your mini cakes super moist.

Step 9: Make House Vanilla Cream Cheese Buttercream

Mix powdered sugar with Instant Clearjel until well combined. Beat softened cream cheese, salted butter, and shortening together until smooth. Slowly add powdered sugar mixture and vanilla extract, then whip everything on high speed to achieve a light, fluffy frosting that holds its shape beautifully.

Step 10: Cut, Crumble, and Create Cake Truffles

Using a 2.6-inch cookie cutter, cut 12 mini cake rounds from the frozen cake. Reserve some scraps to bake into red velvet cake dust and combine remaining scraps to form cake truffles. These truffles add an irresistible finishing touch, dipped and sprinkled with homemade dust—a showstopper on each mini cake!

Step 11: Assemble and Decorate

Working quickly while cakes are cold, pipe a swirl of cream cheese buttercream on six cake rounds, then top with the remaining six. Add a second swirl of frosting, sprinkle with cake dust, and crown each with a luscious cake truffle. Chill the mini cakes to set, then bring them to room temperature before serving for that perfect melt-in-your-mouth experience.

How to Serve Mini Red Velvet Cakes: Super-Moist and Topped with a Cake Truffle Recipe

A small two-layer red velvet cake sits on a round reflective surface placed on a white marbled texture. The bottom layer is thick, dark red, and textured. On top of it is a thick white creamy frosting layer, swirled smoothly. The upper cake layer matches the bottom one in size and texture, dark red and moist. Another thick layer of white frosting is swirled decoratively on top. A woman's hand with red nail polish sprinkles small dark red crumbs over the top frosting. The background is light pink. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of homemade red velvet cake dust adds a pretty pop of color and texture. Top each mini cake with a playful cake truffle—this not only looks stunning but doubles the fun. Fresh berries or a tiny mint leaf can add a fresh contrast if you want to get a little fancy.

Side Dishes

These mini cakes shine brightest with simple accompaniments. A cup of rich coffee or a glass of cold milk pairs perfectly, letting the cake’s flavors take center stage. For a party, serve alongside light fruit salads or delicate whipped cream for a balanced treat.

Creative Ways to Present

Arrange the mini cakes on a tiered dessert stand to wow your guests with their charm. Individual mini cake boards or pretty cupcake liners elevate their look for gifting or celebrations. You can even place them in clear boxes tied with ribbon for an irresistibly sweet presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mini Red Velvet Cakes: Super-Moist and Topped with a Cake Truffle Recipe safely stored in an airtight container at room temperature for up to 2 days to maintain their fresh, tender crumb and moist frosting.

Freezing

If you need to save them longer, freeze the mini cakes wrapped well in plastic wrap and placed in a sealed container. Frozen mini cakes keep beautifully for up to 2 weeks without losing their moistness or flavor.

Reheating

To enjoy warm mini cakes, thaw fully in the fridge overnight, then bring to room temperature before serving. Avoid microwaving directly as these little cakes are best savored with their immaculate texture intact.

FAQs

Can I use regular flour instead of the Instant Clearjel?

Instant Clearjel is a food starch that helps make the cake super moist and gives it a velvety texture. Regular flour won’t provide the same results, but you can try substituting with cornstarch—though the texture might be a bit different.

How long do these mini red velvet cakes stay fresh?

Stored properly in an airtight container at room temperature, they stay fresh for about 2 days. For longer storage, freezing is recommended to keep them tasting like they’re fresh out of the oven.

Is there a way to make these cakes without food coloring?

Red velvet is known for its vibrant red color, but if you prefer natural options, beet juice or powder can be used as a substitute, though the color will be less intense and the flavor slightly earthier.

Can I make the cake truffles without a food processor?

Yes! You can crumble the cake scraps finely by hand and mix with frosting by hand or with a mixer until you have a dough-like consistency to form your truffles.

What’s the secret to the moistness of these mini red velvet cakes?

The combination of buttermilk, vegetable oil, Instant Clearjel, and gentle baking temperatures all contribute to that wonderfully super moist texture you’ll adore in every bite.

Final Thoughts

There’s something truly special about these Mini Red Velvet Cakes: Super-Moist and Topped with a Cake Truffle Recipe that just lights up any occasion. From their tender crumb and rich flavor to the whimsical truffle topping, they are a labor of love well worth every moment. Trust me, once you try them, you’ll find yourself craving these mini marvels again and again. So grab your mixing bowl, invite your loved ones, and create a batch that will be remembered—and savored!