Description
Mini Red Velvet Wreath Cakes for Festive Flavor Bliss
Ingredients
Scale
- 1.25 cups all-purpose flour
- 1 tablespoon cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter (softened)
- 0.75 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cups buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 8 oz cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare your mini cake molds by greasing them lightly.
- Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a bowl.
- Beat the softened unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
- Combine the red food coloring with buttermilk, stirring well.
- Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, stirring until smooth.
- Fold in the white vinegar.
- Pour the batter into prepared molds and bake for 15-18 minutes or until a toothpick comes out clean.
- Cool the cakes completely in the molds.
- Beat the softened cream cheese and butter together until smooth.
- Gradually incorporate the powdered sugar and vanilla into the cream cheese mixture.
- Decorate with festive sprinkles if desired.
Notes
- These cakes are perfect for festive gatherings.
- Store leftover cakes in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Mini Red Velvet Wreath