Red Velvet Mini Cake

Mini Cakes have been on my wish list for many-many years and finally I dealt with them few days back to mark the occasion of Valentine’s Day.

Red Velvet Mini Cake

In the last 12 years of marriage, we have celebrated birthdays, anniversaries but never valentine. There was no specific reason but it just never happened. But this year we specially did celebrate, went out for lunch and dinner dates with each other obviously! :D I also went out for coffee with friends.

Red Velvet Mini Cake

I have earlier made red velvet cupcakes and cake using beetroot. But this time I succumbed to recipe using buttermilk, cocoa powder and red food colouring.

Red Velvet Mini Cake

The recipe which I used is my go-to recipe for white cake. I adapted it by adding cocoa powder and colour to it. And it came out perfect. I also used the sheet pan of my oven and used cookie cutter to cut mini rounds. Assembling them is a cake walk literally! They don’t break, no extra skills required and just top them with fresh or marinated strawberries. I used some balsamic vinegar to marinate and served with balsamic strawberries.

Red Velvet Mini Cake

It was a super duper hit cake. V took 2 portions of it to his office, Vedanta named them choco-pies and ate very happily. Mini cakes are definitely making an appearance in my kitchen again!

makes 1 layer of cake Conversion Chart Print

Red Velvet Mini Cake

Ingredients

1 cup of all purpose flour
tablespoons of cocoa powder
½ cup of sugar
¾ teaspoon of baking powder
¼ teaspoon of baking soda
¼ cup of unsweetened apple sauce
½ cup of curd or buttermilk
2 tablespoons of oil
½ tablespoon of apple cider vinegar
1 teaspoon of vanilla extract
1 tablespoon red food colour
a pinch of salt

Preparation

1.Pre-heat oven to 170°C. Grease and line an 12 inch round sheet pan.
2.In a large bowl, combine together flour, cocoa powder, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, red food colour, vinegar, vanilla extract and apple sauce.
3.Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency. Pour the batter into prepared pan. Bake for 15-18 minutes or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan.
4.For mini cakes, using a cookie cutter, cut rounds. Spread some whipped cream, fresh strawberries and assemble. I topped the cakes with some balsamic vinegar marinated strawberries. Or Assemble and decorate as per your choice.

Notes

This recipe makes 1 layer. Repeat this process to get as many layers you want.

The beauty of these mini cakes is not just visual but they also taste great and perfect for individual serving.

Red Velvet Mini Cake