Red Velvet Mini Cakes
Introduction
These mini cakes are perfect for any holiday celebration!
Ingredients
4 eggs
3/4 cup superfine sugar
3/4 cup cake flour, sifted
1/4 cup cocoa powder
1 tablespoon vegetable oil
2 tablespoons buttermilk
1 teaspoon vanilla extract
1 teaspoon vinegar
1 ounce (2 tablespoons) red food coloring
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup superfine sugar
3/4 cup cake flour, sifted
1/4 cup cocoa powder
1 tablespoon vegetable oil
2 tablespoons buttermilk
1 teaspoon vanilla extract
1 teaspoon vinegar
1 ounce (2 tablespoons) red food coloring
1 teaspoon baking powder
1/2 teaspoon salt
Directions
1. Preheat the oven to 350°F. Grease a jelly roll pan with butter or shortening. Line the pan with greased parchment paper.
2. Place the eggs in a stand mixer fitted with a whisk. Beat for 5 minutes.
3. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring.
4. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. With paddle attachment, beat until well combined, about 2 minutes. The batter will be thin.
5. Pour the batter into the prepared jelly roll pan. Bake for 12 to 15 minutes. The cake should spring back when touched.
6. Allow cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the cake to create mini cakes. Garnish with whipped cream or ice cream and fudge, if desired.
2. Place the eggs in a stand mixer fitted with a whisk. Beat for 5 minutes.
3. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring.
4. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. With paddle attachment, beat until well combined, about 2 minutes. The batter will be thin.
5. Pour the batter into the prepared jelly roll pan. Bake for 12 to 15 minutes. The cake should spring back when touched.
6. Allow cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the cake to create mini cakes. Garnish with whipped cream or ice cream and fudge, if desired.
Number of Servings: 12
