6-Inch Mini Red Velvet Cake (Heart-Shaped)
This mini red velvet cake is a perfect dessert for Valentine’s Day, date night, or any special occasion with cream cheese frosting.
Equipment
- 1 round 6-inch cake pan
- 1 Electric hand mixer or stand mixer with paddle attachment
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Ingredients
Red Velvet Cake
- 150 grams cake flour
- 110 grams granulated sugar
- 6 grams cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 80 grams buttermilk room temperature
- 54 grams sour cream room temperature
- 62 grams vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
Cream Cheese Frosting
- 37 grams unsalted butter room temperature
- 75 grams full-fat cream cheese room temperature
- 160 grams powdered sugar
- ¼ teaspoon vanilla extract
Instructions
Red Velvet Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celisus). Line a round 6-inch cake pan with parchment paper. Set aside.
- In a large mixing bowl, whisk cake flour, sugar, cocoa powder, baking powder, baking soda, and salt together. Set aside.150 grams cake flour, 110 grams granulated sugar, 6 grams cocoa powder, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk together the buttermilk, sour cream, oil, egg, and vanilla until fully combined. Then add red food coloring.80 grams buttermilk, 54 grams sour cream, 62 grams vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red gel food coloring
- Gradually whisk the wet ingredients into the flour mixture. Scrape the sides and bottom of the bowl. Mix until the dry streaks just disappear.
- Pour the cake batter into the prepared pan. Bake for 24-30 minutes until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven. Let cool in the hot pan for 5-10 minutes, then transfer it to a wire cooling rack. Cool completely for 1 hour before frosting.
Cream Cheese Frosting
- Beat softened butter and cream cheese together in the bowl of a stand mixer or electric mixer on medium-high speed until smooth and creamy.37 grams unsalted butter, 75 grams full-fat cream cheese
- Scrape down the sides of the bowl. Gradually mix in the powdered sugar on low speed in two additions.160 grams powdered sugar
- Add the vanilla, then increase to medium speed until light and fluffy.¼ teaspoon vanilla extract
Assembly
- Once completely cool, use a serrated knife to cut two angled pieces that will end up being the bottom of the heart.
- Trim the two angled pieces if needed, using a serrated knife to round them out. Add frosting to the top of the heart and attach the pieces.
- Pipe a border of cream cheese frosting on top, then fill in the center. Decorate with sprinkles, then slice and enjoy!
Notes
Use room temperature ingredients for a smooth batter and frosting.
You can bake the cake in a heart-shaped pan or leave it round instead of shaping into a heart.
Storage- Store the cake in an airtight container in the fridge for up to 3 days. Warm on the counter for 30 minutes before serving so the frosting gets soft.
Freezing- Wrap the whole cake or individual slices it in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition
Serving: 1sliceCalories: 485.2kcalCarbohydrates: 65.5gProtein: 5.6gFat: 23.1gSaturated Fat: 8.8gPolyunsaturated Fat: 6.7gMonounsaturated Fat: 5.6gTrans Fat: 0.3gCholesterol: 59.9mgSodium: 325.7mgPotassium: 99.8mgFiber: 1gSugar: 46gVitamin A: 440.2IUVitamin C: 0.1mgCalcium: 57.6mgIron: 0.6mg
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