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Mini Red velvet cake

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Adjust Servings:
For Cake
2 Cup All purpose flour
1/4 Cup Corn flour
2 Table spoon Cocoa Powder
1 Tea spoon Baking Powder
1/2 Tea spoon Baking Soda
1/4 Tea spoon Salt
3 Egg
1 1/2 Cup Sugar
1/3 Cup Oil
1/3 Cup Melted Butter
2 Tea spoon Vanilla Extract
1 1/3 Cup Butter Milk
2 Tea spoon Red color
2 Tea spoon Lemon juice
For syrup
1/3 Cup Water
3 Table spoon Sugar
2 Table spoon Sweetened Condensed milk
For frosting
380 g Cream cheese
125 g White Chocolate
2 Table spoon Cream/milk
1 Tea spoon Vanilla Extract
a pinch Salt Optional
1 1/2 Cup Whipped Cream
to decorate Sugar balls optional

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Mini Red velvet cake

  • Serves 22
  • Medium


  • For Cake

  • For syrup

  • For frosting



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For Cake

  1. Preheat your oven at 170 C and line a 14*12 1/2 inch baking tray with parchment paper.
  2. Sieve all dry ingredients (1-6) two or three times in a bowl and keep aside.
  3. Using stand mixer beat egg for 2 to 3 minutes and gradually add sugar, beat for another 4 to 5 minutes or until egg mixture double in size.
  4. Take 3 to 4 table spoon egg mixture in a bowl and mix in oil and butter well, and add them to the rest of the egg mixture, incorporate well with a whisk without deflating the beaten egg.
  5. Add vanilla, food color to the butter milk and mix well.
  6. Add 1/4 part of flour mixture, and butter milk to the egg mixture and incorporate slowly. Add rest of the flour and butter milk alternatively in 3 to 4 addition and make a smooth batter without any lumps.
  7. Finally add lemon juice and mix well.
  8. Pour the batter to the prepared baking tray and bake the cake for 25 to 30 minutes or until tooth pick inserted centre comes out clean.
  9. Keep the cake to cool down completely before frosting.



For Sugar syrupBoil

  1. Boil water, sugar and condensed milk together until sugar melt completely, and keep aside to cool down.

For Frosting

  1. Simmer little water in a pan and in another bowl take white chocolate and cream and keep over it, (double boiler method) and melt it completely. Keep aside to come to room temperature.
  2. In a stand mixer with paddle attachment, beat cold cream cheese, melted chocolate, pinch of salt and vanilla extract until well combined.
  3. Now slowly incorporate whipped cream to the cream cheese mixture.

Assembling the cake

  1. Cut the cake using 3 inch round cookie cutter. ( i got 20 pieces) And again cut them into two (2 equal portion as shown in pic)
  2. Put the frosting in a piping bag with star nozzle.
  3. Brush the prepared syrup over cake slices, pipe out few dollop of frosting on 1st half and put second half of the slice over it and pipe again some more frosting on top of the mini cake. Repeat the same process on every mini cakes.
  4. Decorate with sugar balls (if you are using) or sprinkle with cake crumbs on top if you prefer.

Tips & Tricks

  • You can easily half this recipe and make a single cake too instead of mini cakes. If you are halving the recipe, take 2 eggs (instead of 1.5 eggs) and rest of the ingredients just half of full recipe.
  •  You can prepare cake a day or two in advance. If you are doing so, wrap the cake well in a plastic wrap after it cools down completely.
  • Save the left over cake cut outs for making cake pops or truffles.
  • You can use cake flour instead of All purpose flour and corn flour


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