Red Velvet Cake Minis | Valentine’s Day Recipes Delight

A light, fluffy red velvet cake transformed into elegant, bite-sized minis perfect for Valentine’s Day or any romantic celebration. These layered mini cakes pair a soft red velvet sponge with a whipped cream cheese filling, topped with a chocolate square and a touch of gold for irresistible charm. Whether you’re making them for someone special or treating yourself, this quick and easy dessert delivers a bakery-worthy finish in just 30 minutes.

Why You’ll Love These Red Velvet Cake Minis

These Red Velvet Cake Minis taste like love in a spoonful. The sponge is tender and moist, with a gentle cocoa flavor that balances beautifully with the tang of cream cheese filling. They look charmingly petite yet feel indulgent, making them perfect for Valentine’s dinners, small gatherings, or gifting. Plus, they take just half an hour to prepare, so you can whip them up on a whim. The rich red hue paired with creamy white layers makes every bite as stunning as it is satisfying.

Ingredients You’ll Need

For the Red Velvet Sponge

• 4 eggs
• 3/4 cup superfine sugar
• 1 tablespoon vegetable oil
• 2 tablespoons buttermilk
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 ounce (2 tablespoons) red food coloring
• 3/4 cup sifted cake flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Whipped Cream Cheese Filling

• 4 oz softened cream cheese
• 2 cups heavy whipping cream
• 1/3 cup granulated sugar

For Garnish and Decoration

• 6 gold chocolate buttons or metallic dragees
• 6 squares of quality chocolate (like Godiva, Vosges, or Lindt)
  You can also swap the garnish for berries, edible glitter, or pastel sprinkles if you prefer a playful twist.

Equipment Checklist

You’ll need a jelly roll pan, parchment paper, stand mixer, and a 3-inch round cutter or pastry rings. A piping bag or a zip-top bag with a snipped corner will help apply the filling neatly. If you don’t have molds, simply layer by hand and chill for the same delicious result.

Step-by-Step Instructions

Make the Red Velvet Sponge

First, preheat the oven to 350°F. Grease your jelly roll pan with shortening, line it with parchment, and grease again. In your mixer, beat the eggs on high for 5 minutes until foamy. Gradually add the sugar and oil while mixing. Next, blend in the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment. In a separate bowl, sift flour, cocoa, baking powder, and salt. Slowly add the dry mix to the wet and beat for 2 minutes until smooth. Pour into the prepared pan and bake for 12–15 minutes until it springs back when touched.

Prepare the Whipped Cream Cheese Filling

Beat cream cheese until it’s smooth and fluffy. Slowly pour in the cream while mixing on medium speed. Gradually add sugar and continue beating until stiff peaks form. The texture should feel thick, airy, and spreadable.

Assemble the Mini Cakes

Once the sponge has cooled, cut out 12 rounds with a 3-inch cutter. Place one round at the base, add 1/4 cup of filling, and top it with another sponge round. Repeat for all. Chill the assembled cakes for at least 2 hours to set.

Finishing Touches

Pipe a swirl of filling on each cake and top with a chocolate square and gold button. For an extra Valentine’s sparkle, you can lightly dust edible glitter or drizzle melted chocolate.

Helpful Tips & Recipe Notes

Don’t worry if the batter feels thin that’s exactly how it should be. Use ring molds for neat stacks, or freehand them for a rustic, romantic look. If you don’t have a piping bag, use a zip-top bag with a small cut in the corner. Store the finished cakes in the fridge until serving time. They taste best slightly chilled.

Flavor & Texture Profile

Each bite of these Red Velvet Cake Minis brings soft, velvety layers of cocoa-kissed sponge and cloudlike cream cheese filling. The sweetness is balanced by a subtle tang, and the whipped texture gives every mouthful a light finish. Together, they’re rich yet refreshing — the kind of dessert that feels both nostalgic and new.

Storage & Make-Ahead Options

You can refrigerate assembled cakes in airtight containers for up to 3 days. If making ahead, bake and cut the sponge the night before, then fill and chill the next day. Keep them cold until ready to serve for the best texture.

Variations & Customization Ideas

Get creative with presentation. Try heart-shaped cutters, pastel chocolate squares, or even a touch of raspberry jam between layers. A drizzle of dark chocolate or a few sugared rose petals can turn these minis into centerpieces. For another romantic dessert, check out Strawberry Peach Cake – A Fruity Valentine’s Treat, or pair these with Red Velvet Cupcakes with Cream Cheese Frosting for a full Valentine’s spread.

Frequently Asked Questions

More Such Recipes

• Red Velvet Cupcakes with Cream Cheese Frosting
• Cherry Pie Cookie Cups for Sweetheart Occasions
• Chocolate Chip Cookies – The Classic Valentine’s Favorite
• Red, White and Blue Cheesecake Bars
• Banana Pudding Cheesecake Bars – Creamy and Romantic
• 4th of July Cupcakes with Festive Flair

Conclusion

These Red Velvet Cake Minis are love stories in dessert form. Soft sponge, creamy filling, and elegant details come together effortlessly in just 30 minutes. Whether you’re celebrating Valentine’s Day or a cozy evening in, they’ll make hearts flutter. Try them, share them, or keep them all to yourself either way, they’re bound to steal the show. For more inspiration, follow along on Pinterest or join the community on Facebook.

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