Red Velvet Cake Minis
Individual red velvet cakes cut from a sponge sheet, layered with whipped cream cheese filling and garnished with gold buttons and chocolate.
🍽️ Makes 6
Ingredients
| 4 | eggs | |
| 3/4 cup | 180 ml | superfine sugar |
| 1 tablespoon | 15 ml | vegetable oil |
| 2 tablespoons | 30 ml | buttermilk |
| 1 teaspoon | 5 ml | vinegar |
| 1 teaspoon | 5 ml | vanilla extract |
| 1 ounce (2 tablespoons) | red food coloring | |
| 3/4 cup | 180 ml | cake flour, sifted |
| 1/4 cup | 60 ml | cocoa powder |
| 1 teaspoon | 5 ml | baking powder |
| 1/2 teaspoon | 2.5 ml | salt |
| 2 cups | 480 ml | heavy whipping cream |
| 4 oz. | 115 g | cream cheese, softened |
| 1/3 cup | 80 ml | granulated sugar |
| 6 | gold chocolate buttons or other metallic dragees | |
| 6 | squares of quality chocolate such as Godiva, Vosages or Lindor/Lindt |
Instructions
Red Velvet Sponge:
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also.
- Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
- Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
- Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
- Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
- Allow cake to cool in the pan. Use a 3" round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.
Whipped Filling:
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.
- Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed.
- Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated.
Assembly: Special equipment — Piping bag fitted with large star decorator tip, or a zip-top bag with the corner snipped; 6 pastry rings *optional.
- Place pastry rings on a large baking sheet, if using. Place one round of cake at the bottom of the rings and spoon in 1/4 cup whipped filling. Top with second cake round. Alternatively you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Transfer remaining filling into a piping bag fitted with star tip.
- Gently press the cakes out of the mold. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square.