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Mini Red Velvet Layer Cakes Recipe for Any Occasion

Mini Red Velvet Layer Cakes

Six charming two-layer red velvet cakes are cut from a tender sheet cake and finished with silky cream cheese frosting. They are perfect for individual serving and special occasions.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Red Velvet Cake
  • 2 1/2 cups (300 g) All-purpose flour
  • 1 1/2 cups (300 g) Granulated sugar
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon Fine salt
  • 1 1/2 tablespoons Unsweetened natural cocoa powder
  • 1 1/2 cups (360 ml) Neutral vegetable oil
  • 1 cup (240 ml) Buttermilk, room temperature
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 tablespoon White vinegar
  • 1 ounce Red liquid food coloring
  • 1 1/2-2 tablespoons Or red gel food coloring
Cream Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 4 cups (about 454 g) Confectioners’ sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1 pinch Salt
  • 1-2 tablespoons Heavy cream or milk, if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan and line it with parchment paper, leaving a little overhang to make the cooled cake easier to lift.
  2. Whisk together the flour, sugar, baking soda, salt, and natural cocoa powder in a large bowl. In a separate bowl, whisk the oil, buttermilk, eggs, vanilla, vinegar, and red food coloring until smooth.
  3. Add the wet mixture to the dry ingredients and stir just until no large streaks of flour remain. Do not overmix, because excess mixing can make the small cake layers dense.
  4. Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 18–22 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
  5. Cool the cake in the pan for about 10 minutes, then transfer it to a rack to cool completely. Chill the sheet cake briefly once cool so the layers cut more cleanly.
  6. Beat the softened cream cheese and butter until smooth. Gradually beat in the sifted confectioners’ sugar, then add the vanilla and salt; mix in heavy cream or milk only if the frosting is too stiff.
  7. Use a 2 1/2- to 3-inch round cutter to cut 12 cake rounds. Clean the cutter between cuts for sharper edges, and reserve the scraps for crumbs or freeze them for another dessert.
  8. Place one cake round on each serving plate and spread it with frosting. Add a second round, then frost the tops and sides or leave some sides exposed for a pretty naked-cake finish.
  9. Chill the assembled cakes for 20–30 minutes before serving. This short rest firms the frosting and makes each mini cake easier to slice and present.

Notes

Use room-temperature eggs, buttermilk, cream cheese, and butter for the smoothest results. For clean frosting, apply a thin crumb coat, chill the cakes for 15 minutes, and then add the final frosting layer. Store covered in the refrigerator.