Heart-Shaped Red Velvet Mini Cakes
These tiny heart-shaped cakes are soft, slightly tangy, and filled with a rich cocoa flavor, topped with a smooth cream cheese frosting, perfect for special occasions or a sweet treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sifted
- 2 tablespoons cocoa powder Unsweetened
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 ounce red food coloring Approximately
Frosting Ingredients
- 8 ounces cream cheese, softened Room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract For frosting
Instructions
Preparation
- Preheat oven to 350°F (175°C). Set an oven rack in the center position.
- Grease heart-shaped mini cake pans well. Use a thin coat of butter or nonstick spray, and press a small circle of parchment into each well if you have it.
- Sift flour, cocoa powder, baking soda, and salt together.
Mix Wet and Dry Ingredients
- Whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until glossy.
- Gently mix wet ingredients into dry until just combined.
Baking
- Divide batter evenly into pans, filling about 2/3 full.
- Bake for 18–20 minutes, checking with a toothpick before removing from the oven.
Cooling and Frosting
- Cool cakes in pans for 10 minutes, then transfer to a rack.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Frost cooled cakes using a spatula or piping bag.
Notes
Store unfrosted mini cakes at room temperature for one day; refrigerate afterwards. For freezing, wrap cooled, unfrosted cakes in plastic. If frosted, chill uncovered to set the frosting, then cover loosely.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 200mgSugar: 12g
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