Mini Red Velvet Cakes with Mascarpone Frosting
Classic red velvet cake takes on a new twist as decadent mini desserts.
Ingredients
| 3 1/2 cups | 840 ml | all-purpose soft-wheat flour |
| 1 1/4 cups | 300 ml | granulated sugar |
| 2 Tbsp. | 30 ml | unsweetened cocoa |
| 1 1/2 tsp. | 7.5 ml | baking soda |
| 1 1/4 tsp. | 6.3 ml | table salt |
| 1 1/3 cups | 320 ml | buttermilk |
| 1 cup | 240 ml | vegetable oil |
| 1 Tbsp. | 15 ml | apple cider vinegar |
| 2 tsp. | 10 ml | vanilla extract |
| 3 | large eggs | |
| 1 (1-oz.) bottle | red liquid food coloring | |
| — | Mascarpone Frosting | |
| — | fresh raspberries, fresh mint leaves, assorted peppermint candies (garnishes) |
Instructions
Makes: 6 servings. Hands-On Time: 26 min. Total Time: 1 hour, 36 min.
- Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Pour batter into a lightly greased and floured 13- x 9-inch pan.
- Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 30 minutes).
- Cut cake into 6 rounds using a 3½-inch round cutter. Reserve remaining cake trimmings for another use. Split each mini cake in half horizontally. Spread about ⅓ cup Mascarpone Frosting between layers; spread remaining frosting on tops of cakes. Store cakes in refrigerator until ready to serve.
Garnishes: fresh raspberries, fresh mint leaves (pictured here), assorted peppermint candies (pictured on cover).
Mascarpone Frosting Makes: 3¼ cups. Hands-On Time: 5 min. Total Time: 5 min.
- 1 (3-oz.) package cream cheese, softened
- ¼ cup butter, softened
- 5½ cups powdered sugar
- 1 (8-oz.) package mascarpone cheese
- 2 tsp. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating at low speed until blended after each addition. Add mascarpone and vanilla, beating just until blended.
RED VELVET LAYER CAKE: Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes). Spread Mascarpone Frosting between layers and on top of cake. Store in refrigerator until ready to serve.