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

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4.1 from 4 reviews

These Mini Red Velvet Cakes are super moist and tender, baked in a thin sheet pan and cut into perfect mini rounds. They are topped with a rich vanilla cream cheese buttercream and a decadent red velvet cake truffle, dusted with crispy red velvet cake crumbs for a stunning finish. Ideal for special occasions or anytime you want a fancy, bite-sized treat bursting with classic red velvet flavor.

Ingredients

Dry Ingredients

  • 177 grams (1 1/4 cups + 1 Tablespoon) All-Purpose Flour (Gold Medal recommended)
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 16 grams (2 Tablespoons) Instant Clearjel
  • 19 grams (3 Tablespoons) Unsweetened Cocoa Powder (Hershey’s suggested)
  • 238 grams (1 cup + 3 Tablespoons) Sugar

Wet Ingredients

  • 2 large Eggs
  • 3/4 cup Buttermilk
  • 1/4 cup Water
  • 1/4 cup + 2 Tablespoons Vegetable Oil
  • 1 1/2 teaspoons Vanilla Extract
  • 3/4 stick (3 ounces) Salted Butter
  • 1 Tablespoon + 1 teaspoon Liquid Red Food Coloring
  • 1 teaspoon Apple Cider Vinegar

Buttercream Ingredients

  • 455 grams (3 1/2 cups) Powdered Sugar
  • 8 grams (1 Tablespoon) Instant Clearjel
  • 4 ounces Cream Cheese
  • 1 1/2 sticks (6 ounces) Salted Butter (room temperature)
  • 48 grams (1/4 cup) Shortening
  • 1 Tablespoon Pure Vanilla Extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 1″ tall 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, salt, instant Clearjel, unsweetened cocoa powder, and sugar into a large bowl. Whisk together well for even distribution.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, water, vegetable oil, and vanilla extract until completely smooth and well combined.
  4. Melt Butter: Gently melt the salted butter until just liquid. Avoid overheating to prevent burning or separation.
  5. Combine Batter: Pour the wet ingredients over the dry ingredients. Immediately add the apple cider vinegar and whisk thoroughly—the mixture will bubble slightly due to the acid reacting with the baking soda and powder.
  6. Add Butter and Food Coloring: Stir in the melted butter and liquid red food coloring, whisking until the batter is smooth, uniform in color, and free of lumps.
  7. Pour and Spread Batter: Pour the batter into the prepared sheet pan, smoothing it evenly with an offset spatula. The batter should fill the pan up to about 1/4 inch from the top edge.
  8. Bake the Cake: Place the pan in the middle or upper oven rack (avoid the bottom rack) and bake at 325°F for 16 minutes. Without opening the oven, lower the temperature to 300°F and bake for an additional 6-8 minutes. Check doneness by lightly touching the cake surface; if it jiggles, bake 1-5 minutes more. It’s done when a toothpick inserted comes out clean or with a few moist crumbs.
  9. Cool and Freeze: Allow the cake to cool completely in the pan. Wrap tightly with plastic wrap and freeze in the pan until cold or frozen. The cake can be made and frozen up to a couple of weeks ahead.
  10. Prepare Buttercream – Powdered Sugar Mixture: Whisk together the powdered sugar and instant Clearjel until well blended. Set this aside.
  11. Beat Cream Cheese and Butter: Beat the cream cheese until smooth using a stand mixer or handheld mixer. Add room-temperature salted butter and continue beating, scraping bowl sides as needed. Add shortening and mix until no lumps remain.
  12. Add Sugar Mixture and Vanilla: With the mixer on low, slowly add the powdered sugar mixture, then the pure vanilla extract. Scrape the bowl down. Beat on high speed for 2-3 minutes until light, fluffy, and slightly thickened.
  13. Cut Mini Cakes: Remove the frozen cake from the freezer. Using a 2.6″ cookie cutter, cut out 12 mini cake rounds. Set aside 1/2 cup of cake scraps for making red velvet cake dust; the rest can be used to make red velvet cake truffles.
  14. Make Red Velvet Cake Dust: Crumble the reserved 1/2 cup cake scraps onto a parchment-lined sheet pan. Bake at 250°F for 20-25 minutes until crisp. Cool, then pulse in a food processor to a fine crumb dust. Store at room temperature or freeze.
  15. Make Red Velvet Cake Truffles: Smash remaining cake scraps into a dough and form truffles using a 4 teaspoons cookie scoop following the Cake Truffle recipe instructions. Dip truffles and immediately sprinkle with red velvet dust.
  16. Assemble Mini Cakes: Working with frozen cakes, place 6 cake rounds on mini cake boards. Pipe a swirl of buttercream on each, top with a second cake round and pipe another swirl on top.
  17. Decorate and Chill: Sprinkle red velvet dust on top of each mini cake and add one red velvet cake truffle. Refrigerate to set, then remove 2-3 hours before serving to allow cakes to reach room temperature for optimal texture.
  18. Storage: Store assembled mini cakes in an airtight container to maintain moisture. Consume within 2 days or freeze for longer storage. Enjoy!

Notes

  • Instant Clearjel is a modified food starch used to improve the cake’s texture and moisture retention. It can be found in some baking supply stores or online.
  • Using cold or frozen cake rounds makes assembling and layering easier due to the delicate, moist texture of the red velvet cake.
  • The apple cider vinegar reacts with baking soda to give the cake a slight rise and tender crumb.
  • Red velvet dust adds a pleasant crunchy texture and enhances the cake’s appearance when sprinkled on top.
  • You can bake the base cake up to two weeks in advance and freeze it tightly wrapped.
  • Allow assembled mini cakes to come to room temperature before serving for the best taste and texture.

Find it online: https://bitezly.com/mini-red-velvet-cakes-super-moist-and-topped-with-a-cake-truffle-recipe/