Monday, February 6, 2012

Red Velvet Cake Minis



Today, I'm joining some of my favorite bloggers for a virtual Valentine's Day treat party. If you're looking for something special to make for your sweetheart, this is the place to be!

This cake recipe is my go-to Red Velvet sponge roll, but instead of rolling it up, I've used a pastry ring to cut the sponge sheet into 3" stackable rounds.  The rounds are filled with a light whipped cream and cream cheese mixture, then topped off with a little more of the same.


I love to give (and get!) chocolates for Valentine's Day, so I used gold-covered chocolate buttons and a squares of Godiva chocolate for decoration. Of course, any square of good quality chocolate will work. If Godiva doesn't strike your fancy, a Vosages square would be yummy, or spherical  Lindor chocolates or Ferrero Rocher would do the trick too!

(For those curious, I found my gold-covered chocolate buttons here.)

Be sure to visit all my friends for fabulous inspired Valentine's Day desserts!


1.  Confessions of a Cook Book Queen  ~ Valentines Twinkies on a Stick
2.  Buns in My Oven ~ Hot Fudge and Strawberry Doughnut Pudding
3.  Glorious Treats ~ Red Velvet Cupcakes
4.  Cookies and Cups ~ Glass Topper Valentines Cookies

5.  Bakingdom ~ Valentines Day Cookie Cakes

6.  The Hungry Housewife ~ Valentines Jello Hearts
7.  Sweet Adventures of Sugarbelle ~ Valentines Dotty Cookies
8.  Sprinkle Bakes ~ Red Velvet Cake Minis (that's me!)
9.  Bake at 350 ~ Double-Decker, Stripey, Valentine Cookies
10.  Two Peas and Their Pod ~ Red Velvet Crinkle Cookies

11.  Scarletta Bakes ~ Mexican Chocolate Hearts
12.  She Wears Many Hats ~ Valentines Popcorn



Red Velvet Cake Minis
Yield: Six 3" cakes                                                                                           [click for printable version]

Red Velvet Sponge:
4 eggs
3/4 cup superfine sugar
1 tablespoon vegetable oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
1 ounce (2 tablespoons) red food coloring
3/4 cup cake flour, sifted
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
  1. Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also.
  2. Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
  3. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
  4. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
  5. Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
  6. Allow cake to cool in the pan.  Use a 3” round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.
Whipped Filling:
2 cups heavy whipping cream
4 oz. cream cheese softened
1/3 cup granulated sugar
  1. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.  
  2. Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed.  
  3. Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated 
Assembly:
6 gold chocolate buttons or other metallic dragees
6 squares of quality chocolate such as Godiva, Vosages or Lindor/Lindt
Special equipment -
Piping bag fitted with large star decorator tip, or a zip-top bag with the corner snipped
6 pastry rings *optional
  1. Place pastry rings on a large baking sheet, if using. Place one round of cake at the bottom of the rings and spoon in 1/4 cup whipped filling.  Top with second cake round.  Alternatively you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second.  Cover cakes and refrigerate for 2 hours.  Transfer remaining filling into a piping bag fitted with star tip.
  2. Gently press the cakes out of the mold. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square.

100 comments:

Lauren at Keep It Sweet said...

These are gorgeous, Heather! I may have to make them for my husband and me for our Valentine's Day dinner!

Leslie said...

ADORABLE! I am in love with those Buttons~!

Caroline @ chocolate & carrots said...

I love this! Where did you find those buttons???

Cookbook Queen said...

These are GORGEOUS!!! Love them (like everything you make!!)

Candy said...

Lovely...

Lora said...

ooh these are so darling. Elegant and cute at the same time.

Paula said...

These are gorgeous!

RecipeGirl said...

Very cute and pretty. I'm such a red velvet fan :)

Maureen said...

What beautiful cakes!! They look picture perfect for the most elegant dessert.

Maria said...

Gorgeous little cakes! Love them!

regan said...

These are beautiful! Thanks for the recipe!

Rosa's Yummy Yums said...

Oh, so pretty and divine looking! Those are perfect. The pictures are wonderful too.

Cheers,

Rosa

bridget {bake at 350} said...

These look like they belong at the fanciest of restaurants...they are just PERFECTION!!!

I am totally ordering some of those gold buttons, too!

Deborah said...

What a great way to serve these! Delicious, too! :)

SweetSugarBelle said...

These are stunning, Heather! Stunning!!!

Erin @ The Spiffy Cookie said...

The decoration of these is perfect!

cookies and cups said...

I need some gold covered chocolate buttons like now. My life will not be complete until I have them. Also, can you come over and make these for me?

Rocio Valle Gonzalez said...

sooo beauty! perfect! thanx for sharing! hugs from spain! :)

Lili said...

Oh Heather, I adore tiny cakes like this but I never knew the trick about using a pastry cutter...thanks so much for that great idea! Oh, and the gold buttons are such an elegant and unexpected touch, I love them! xo ~Lili

thermo said...

Es mi tarta favorita y así en minis o individuales me han encantado.
Besos.

Sue said...

So pretty! Love the gold buttons!

Katie said...

Lovely!

TidyMom said...

I think today should be declared Red Velvet day! lol......so many of us posted RV recipes today!!

These look DELICIOUS!

Glory said...

These are so gorgeous!! Such a beautiful and elegant dessert!

Elizabeth said...

Oh my goodness, these are so adorable!!

Cheria @ In Foods said...

Love velvet cake! Those are especially beautiful.
Thank you for sharing the recipe.

warmvanillasugar.com said...

This is so pretty! I absolutely love what you've done here.

marla said...

Such lovely little Valentine's treats & all the other goodies look splendid too :)

nicole {sweet peony} said...

this is the prettiest red velvet cake ever! the gold buttons add such an elegant touch! i might have to make this for my husband on valentine's day :)

macus! said...

I love it!!!

Sunshine said...

too adorable!

www.cancerinthecity.com

Heather (Heather's Dish) said...

Precious!!!

Jessica @ How Sweet said...

Mini's mean we get to eat more, right?! Sweet. :)

Amy said...

So chic! And adorable. I'm with Jessica, we can eat more than one right?

Darla | Bakingdom said...

Just like everything you do, these are beautiful!! Perfect for Valentine's Day! And the gold buttons? In. Love.

Laurie {Simply Scratch} said...

I'm pretty sure everything you touch is magical! These are gorgeous!

TTMarie said...

I love that they are individual servings. Something about small bites makes the dessert more romantic. Thanks for sharing!

Tia
http://ttmarie-livingthedream.blogspot.com/

Averie @ Love Veggies and Yoga said...

Everyone's red velvet food has been so amazing to see on all these posts, and yours is just as gorgeous as could be. As always Heather, you take food to the artwork level!

andreja said...

What a wonderful mini cakes.
Andreja
http://www.stancerfamily.blogspot.com

Jany@SuperCuteCookies said...

the mini cakes are gorgeous!

Christy said...

those are absolutely gorgeous!!! I love the gold chocolate button!! Red velvet cake is one of my all time faves!!

www.lifeofamodernhousewife.com

Baking is my Zen...sweet nibbles for the soul said...

Beautiful presentation...
~Carmen

Gloria (The Little Red House with the White Porch) said...

Adorable and PERFECT! And thanks for that link to the online store... I just went there and it's great. Thanks for sharing.
Best,
Gloria

Teresa said...

You are MAGIC!
These little mini Red Velvet cakes are like something that would be served to a fairy~tale princess.
I just adore your style!
LOVE all the yuMMy Valentine treats!
Hugs & LOVE from Bainbridge Island~
xo

MarBaird said...

found you on pinterest. Love your desserts.

Meagan @ Scarletta Bakes said...

These are so gorgeous! I don't know what I like more, the red velvet sponge or the whipped filling...

Happy Valentine's Day!!

Jennifurla said...

If your valentine can't make it I would LOVe to fill in! YUMMY

ivylou said...

Hi there. I've been following your wonderful baking antics for quite some time now, and just had to say how marvellous these looked! How cute! Thanks so much for your inspiring posts, :)

Becca said...

Wow, these look stunning. I absolutely love the little gold button on top, that really takes the little cake over the top. Such an awesome recipe :)

honeybutterbakes said...

Beautiful! I'm all excited for the big V-day now!

xox.

Vicki Bensinger said...

These are beautiful! I could eat one right now!

Luv 2 Create said...

Fabulous recipes for Valentine's Day. So cute and creative ladies. Just had to say that I have a husband that just loves chocolate - specifically chocolate chip cookies. A few years ago I found a heart shaped pan with a chocolate chip cookie recipe that makes a 12 inch heart shaped chocolate chip cookie I wrap it up with plastic wrap and tie a huge red ribbon bow on it and set a valentine card on it every year. He waits all year for this cookie. I bought the pan which comes with the recipe at Michaels in their baking isle. The cookie is about 3/4 of an inch thick and amazingly is very good. Just thought I would share that for the chocolate chip fans out there.
Marcie

Lizzy said...

Picture perfect mini cakes!!! LOVE these beauties!

Jessica @ Hungrygems said...

Holy moly this looks amazing! However, when I purchased all the ingredients for my boyfriend's surprise red velvet cake for V-day yesterday, I pictured a final product far less golden-topped, far less bite size and overall far less perfect. NEW PLAN- blindfold him and feed him mine and when he's done show him the photo of yours and say that's what mine looked like before he ate it. Perfect.

Megan said...

Love the way you decorated and styled these gorgeous little cakes!

livingthesweetlifeblog said...

so pretty!! These red velvets would certainly make for a special valentines day :)

Beth said...

Where can I find these pastry rings? I really was wanting to make something like this, but wanted that nice finished look the rings would provide....Are they three inches high and in diameter?

sliceofmylyfe said...

So pretty. Happy Valentine's in advance . xx

Bake-A-Holic said...

These look so delicious and pretty. They also seem simple to make and assemble. Perfect for V-Day!

Jem Jems Food Blog said...

Wow Heather!!
These are beautiful! How did you get the centre to look so perfect? Not a crumb out of place. Perfect. This is such a cute recipe, great job!
Love Jem

thelittleloaf said...

What a gorgeous round up of recipes! And I love your red velvet miniature - little desserts are so much fun, and you can (kind of) justify eating two :-)

freeeatsfood.com said...

I've been visiting some of the round-up recipes and all of them are so much fun! What lovely little mini cakes you made. I'm a sucker for red velvet, so these would be my pick!

Jenn (Cookies Cupcakes Cardio) said...

They look lovely! I have been searching for a "mini" valentine's idea and I'm so appreciative of your fabulous ideas. I love reading your blog.

Rituparna said...

You are a magic maker. I would love to be your Valentine :-). I totally love those gold covered buttons. Master Baker, I bow to you !

Festive Party Girl said...

I have seen so many yummy red velvet recipes lately due to Valentine's Day. I want to try them all. These minis look awesome.

Misbah said...

Love these :)

Dee said...

These are stunning! I had to pin it on the CraftBliss Red Valentine Bliss Board on Pinterest and link back to you.

Anonymous said...

Oh. My. Gosh. Just like every other comment above me, this is FANTASTIC! I am only 13 but I want to be an amazing baker/chef/cook like you! Thanks for another great recipe.
P.S. I just made a red velvet cake before you posted this and the crumbs kept getting on the frosting. What do I do to not scatter crumbs in the frosting? :) Thanks

prettylittlethingskl said...

Hello :)

I relly love what you did here! Thought of trying it out myself. But was wondering, instead of using jelly roll pan, can I use a normal cake pan? And what size should I be using if I wish to achieve the same height/thickness of the cake? :) I hope you could help me out with this. Thank you!!!! :)

Jenn said...

I always love your simple little decorations! They are always so perfect!

Peruvian food said...

These are so pretty! Thank you for the recipe, it's the perfect thing to bake for Valentine's Day!

mrswebbinthekitchen said...

These are so beautiful! I don't know if this is the same recipe as your heritage red velvet cake, but that one is a recipe I have used several times- once to make cupcakes for my brother-in-laws wedding!

Heidi said...

Again, I'm late to the party, but I'm glad I'm here! Love it, looooove it.

Los Mundos de Momó said...

Thank you for your great ideas...you inspire me every day...today you in my blog.

Jen said...

These look PERFECT! I love red velvet anything, but never thought to cut them into little circles like this. It's a dessert of the perfect size, not too big, and it would be fun to share with friends.

Anonymous said...

what speed i should use when beat the egg? thank you.

Samantha said...

These are absolutely adorable and so elegant at the same time! I'm in love with the gold buttons! I plan to make them tomorrow, but what size jelly roll pan did you use?

SprinkleBakes said...

Sorry for my tardy response! Pan size is approximately 10" x 15".

cakeboule said...

Elegant and perfect as usual! I made ginger and white chocolate for Valentine's and our Wedding Anniversary. Love the gold decorations but then I do have a sprinkle obsession.

Yummy said...

These look wonderful!! I cannot wait to try them out!

Anonymous said...

You must have the most amazing collection of props!!!

Alexandra said...

Made these yesterday and they were delicious. The whipped filling was very creamy, fluffy and not too sweet which is how I like it. The cake was wonderful. My cake came out a bit on the thin side because I halved the recipe and the pan I used was a bit too big, none the less it was still divine and they look so pretty.

Samantha said...

Loved these so much I made them for Valentine's Day! (http://j.mp/ySY3wF) All credit to you! Thank you for sharing such a wonderful recipe :)

Tiffany@Fizzy Party said...

These look delicious. Can't wait to try them.

Sugar said...

new (drooling) visitor here! Oh my, these look divine!!

blkenigma888 said...

Hi There!
I'm on the hunt for a perfect red velvet cake and have a 'search party' going on over at my blog and wanted to invite you to link up this and any other red velvet recipes you have! It ends at the end of the month.
Hope to see you there.
Cupcake Apothecary
http://cupcakeapothecary.blogspot.com/2012/03/my-search-for-perfect-red-velvet-cake.html

Anonymous said...

i Love the red velvet minis ...thanks

Anonymous said...

If you were to make these as "blue velvet" would you use the same amount of blue/violet food coloring you used in your blue velvet cupcake recipe http://www.sprinklebakes.com/2010/02/blue-velvet-cupcakes-and-finding.html
Thinking of making these for a boy baby shower I'm hosting (everything must be blue!)
Thanks!

Lindsey and Ben Ward said...

Just made these this afternoon for a church potluck! Turned out well, except for the thickness of the cake-they were a bit on the think side, but I just tried to make up for it and add a bit extra icing! :) Maybe I should have doubled your recipe? Or used a smaller jelly roll?

Anonymous said...

these are the cuteset!!! but I have a question, when it says, refrigerate for 2 hours, is there any way I could freeze it instead to it will set faster?

Cyndi Buchanan said...

This looks delicious! I just shared this recipe on my red velvet blog http://momelite.com/red-velvet-heaven/. I hope you don't mind!

vivid florentin teguh aw said...

Hi, i really love all your desserts!!
i have a question, i am at the asia country. so may i know the measurement for the ingredients for cups and oz is in US or others?

Thank You so much. :)

Hala Makssoud said...

Hello. Can we use the same recipe to make cupcakes?

Carolyn Campbell said...

I clicked on the link for the gold chocolate buttons. The link lead to Fancy Flours and when I searched for the buttons, they are not available. Please advise.

Heather Baird said...

Carolyn - currently, there's no good supplier for these in the US. Several UK shops carry them. Follow the link to a good substitute - gold covered Jordan almonds. They are sold online and also available in some specialty wedding shops.

http://www.superiornutstore.com/gold-jordan-almonds-8-oz.html?utm_source=gold-jordan-almonds-8-oz&utm_medium=shopping%2Bengine&utm_campaign=CSE_Base&gclid=CNu87vmJgbsCFcFj7AodnB0Auw

Krystal said...

My Oh My! These are amazing. So delicate, rich in colour and I'm sure in flavour. Mmm...to die for!

Jolene said...

Hi, I would like to know how do you make the sides of the cake so clean? Mine turned out to be very messy when I pushed them out of the moulds :(

girlsgonescrappin said...

I love the look of these and want to use this technique for my daughter's wedding dessert table. You have an * next to the dessert rings so I was hoping you would have a source somewhere but I couldn't find anything in your post. I was also curious as to if you responded to the post from Jolene in march about her sides being messy when she pushed them out of the rings. I'm also wondering if the raw sides of the cake got hard quickly? Thank you

Heather Baird said...

Hi!

Here's the link to the pastry rings I have -

http://www.amazon.com/Ateco-Stainless-Steel-Round-Forms/dp/B000FRVUVG/ref=sr_1_4?ie=UTF8&qid=1400445793&sr=8-4&keywords=ateco+pastry+rings

These are slightly less expensive:

http://www.amazon.com/HIC-Stainless-Steel-Food-2-Inch/dp/B00428M7RU/ref=sr_1_4?ie=UTF8&qid=1400445782&sr=8-4&keywords=pastry+rings

To avoid messy edges, I'd advise freezing the filled caked. Use a warm dish towel to wrap around the sides for a minute before pushing them out. This will ensure the filling stays exactly where it is intended.

When I made this, the edges did not get dry or tough. I kept them in an air-tight container in the refrigerator.

Hope this helps!

Heather Baird said...

OH, I forgot to add - you'll want to bring the frozen cakes to room temperature before serving. You probably assumed as much. ;-)

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H

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