What’s better than scrumptious red velvet cake with cream cheese frosting? Mini red velvet cakes! Today, we bake bite-sized versions and put a twist on the classic by filling the cakes with red currant jelly. The jelly makes the cakes even more luscious and adds a subtle fruity note. We then finish our sweet creations with moulded sugar dahlias. We also came up with a pretty cake box so you can gift these treats in style. We used our no-fail cream cheese icing for these cakes, which is so easy and versatile that you’ll love it!
Watch the video tutorial for our mini red velvet cakes!
More from the Darling Dahlia series
Mini Red Velvet Cakes with Cream Cheese Frosting and a Fruity Twist
These bite-sized cakes are the perfect tea time treat and also make a wonderful homemade gift!
Prep Time: 30 min
Baking Time: 20 to 25 min
Oven Temperature: 175°C / 350°F / gas mark 4
Cooling Time: 2 hours
Yields: 12 – 15 cakes
For the cakes
- 300 g (2 1/2 cups) all-purpose flour, sifted
- 40 g (1/2 cup) unprocessed Dutch cocoa powder, sifted
- 2 tsp baking soda
- 1/2 tsp salt
- 250 g (1 1/4 cups) granulated sugar
- 2 eggs (UK & Europe: M / US, CA, AUS & NZ: L)
- 220 ml (1 cup) buttermilk
- 300 ml (1 1/4 cups) oil
- 2 tbsp white vinegar (balsamic or apple vinegar)
- 1 tsp red gel paste food colour
- 1 tsp vanilla extract
For the filling
- 1/2 portion no-fail cream cheese icing
- 160 g (1/2 cup) red currant jelly
For the decoration
- red gel paste food colour (e.g. Wilton: Red or Christmas Red / Sugarflair: Red Extra / AmeriColors: Super Red)
- 50g half sugar paste (fondant) – half flower paste (gum paste) mix
- white fat
- kitchen scale or measuring cups and spoons
- hand-held or stand mixer fitted with the paddle attachment
- rubber spatula
- 2 large mixing bowls
- oven gloves
- baking tray (sheet) lined with wax (grease-proof) paper or baking (parchment) paper
- cake tester
- 5 cm (2 in) round cookie cutter
- 3 mm round piping tip (nozzle/tube)
- large disposable piping bag
- dahlia silicone mould
1) Preheat the oven
Preheat the oven to 175°C (350°F / gas mark 4). Line a baking tray (sheet) with wax (grease-proof) or baking (parchment) paper.
2) Mix the dry ingredients
Sift the flour, cocoa, salt and baking soda into a large mixing bowl, add the sugar and combine on low speed with the mixer. Set aside.
3) Mix the wet ingredients
Whisk together the oil, buttermilk, eggs, vinegar, vanilla extract and red food colouring.
4) Make the batter
Starting on low speed, pour the wet ingredients into the dry ones and mix on medium high speed until just combined. Scrape down the sides of the bowl occasionally.
5) Bake the cake
Pour the mixture into the prepared baking tray (sheet) and level the batter with a spatula. Bake for 20 to 25 minutes, until a cake tester inserted in the middle of the cake comes out clean. Allow to cool for two hours.
6) Make the decorations
While the cake is cooling, we can make the decorations. Knead equal amounts of sugar and flower paste and tint the mixture red. Lightly grease a silicon dahlia mould. Roll a small amount of paste into a small ball and press it firmly into the mould. Unmould the flowers and allow to dry for a little while.
Info: Sugar paste on its own would be too soft to form the flowers, so we add flower paste to make it more pliable. Sugar paste (UK) is the same thing as fondant (US) and flower paste (UK), florist paste or petal paste is the same as gum paste (US).
7) Assemble the cakes
Using a round cookie cutter, cut out individual rounds of cake and remove the excess cake. Pipe a circle of icing on each cake. Cover every third round completely with icing, these will be the tops. Fill the remaining cakes with jelly. Of course, you can replace the red currant jelly with another jam or preserve or omit it entirely. To assemble the cakes, stack three rounds of cakes and decorate with a sugar dahlia. It’s best to add the flowers shortly before serving the cakes as the moisture in icing will melt them.
Tip: Use excess cake to make cake pops or enjoy it right away.
Materials: red velvet, cream cheese, cocoa
If you want to make an extra fancy gift, you can use our free cake box to package these treats. The link to download the printable is in the description, where you can also find the assembly instructions for this box.
Shelf life & storage
The red velvet cakes can be kept in the fridge for 3 days. Undecorated cakes can be stored in the freezer for up to a month. Because these cakes dry out rather quickly, store them in an airtight container.
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