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Red Velvet Cake Minis

These quick-baking red velvet cake minis deliver a tender, cocoa-kissed crumb with a gentle tang from buttermilk, all topped with fluffy cream cheese frosting.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 minis
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
For the frosting
  • 4 ounces cream cheese, softened Use truly softened for best results.
  • 1/2 cup unsalted butter, softened Ensure it is at room temperature.
  • 2 cups powdered sugar Gradually add for desired consistency.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Line a mini muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
  3. In another bowl, whisk the vegetable oil, buttermilk, egg, red food coloring, and vanilla until uniformly mixed.
  4. Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
Baking
  1. Fill each lined muffin cup about 2/3 full and bake for 10–12 minutes.
  2. Check for doneness with a toothpick; it should come out clean.
Cooling and Frosting
  1. Allow the minis to cool completely before frosting.
  2. Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
  3. Frost the cooled cakes and serve immediately, or chill for a firmer frosting.

Notes

Store frosted minis in the refrigerator. Best served cool or at room temperature for optimal texture.