Mini Red velvet cake

Who doesn’t love mini cakes? Since I like them so much today I decided to propose a small version similar to the red velvet, MINI RED VELVET CAKE a single-portion dessert to delight on Christmas day with a unique and incredible taste.
I confess that I have never been a big fan of red velvet, this is because it is a dessert that contains red dye.
However, at least for the first time I wanted to prepare this cake, but adding less dye. I do not deny that once baked and baked the fear was to get mini cupcakes without color. a bit apathetic.
But once assembled and filled with cream cheese mixed with cream and decorated properly, the end result is really crazy.
This is according to my personal taste. This does not detract from the fact that if you prefer the red color, classic red velvet, you can add the right amount of coloring to the dough. But I’m sure you won’t regret this super version.
I hope you enjoy it!
Served on the table on Christmas day will surprise your guests and family.

Mini Red velvet

Video recipe of the day

  • DifficultyEasy
  • CostMedium
  • Preparation time25 Minutes
  • Cooking time25 Minutes
  • Serving4
  • Cooking methodOven
  • CuisineItalian


150 g flour
1 egg
100 g sugar
60 g unsalted butter
1 teaspoon cocoa powder
1/2 teaspoon vanilla
20 ml red food color (red)
1/2 baking soda
10 g baking powder for sweets
1/2 teaspoon salt

For the buttermilk

55 ml yogurt, semiskimmed milk
55 ml milk
1 tablespoon lemon juice

For the Cream:

250 g cheese, soft, formaggino
100 g icing sugar
60 ml double cream
Some red fruit jams

Mini Red velvet cake

Mini Red velvet

Let’s have fun together to prepare these delicious Mini Red velvet cakes.


1-First prepare the buttermilk; in a small bowl place the yogurt, milk and tablespoon of lemon, mix and let stand covered.

2-Add the whole egg incorporating it well into the mixture and add the cocoa and red coloring.

3-In a small glass mix the vinegar with the bicarbonate and salt then add it to the mixture.

4-Line the base of a 20 cm round hinge mould with baking paper and butter and flour the edges. Spread the mixture inside and bake the cake at 180 degrees for 20-25 minutes.

Let’s prepare the cream:

1-Put the philadelphia cheese in a bowl and work it together with the powdered sugar. Pour in the cream and whip with a whisk until smooth. Place the cream in the refrigerator covered.

Assemble and serve:

1-Let the cake cool down and then divide it in half, with a 6 cm pastry cup cut out 12 discs.

2-With the help of a teaspoon, take a little bit of cream cheese distribute it on the 4 discs, cover with other 4 discs and put more cream, close with the last 4 discs left.

3-Put the rest of the cream cheese in a sac-poche with a star-shaped nozzle and create small tufts on the surface of the mini cakes.

4-Put the mini cakes in the refrigerator for at least 3 hours, before serving decorate with berries. . Enjoy!

/ 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.