Yield: 20 SERVINGS
Prep time: 25 MIN
Cook time: 30 MIN
Total time: 55 MIN
Red Velvet is one of the most well-known desserts, and it's also one of the most delicious I've ever had. There are a lot of recipes available online; however, I recommend sticking to this one because it has never disappointed me. A three-layer cake is ideal for every occasion (birthdays, kids and non-kids parties, and so on).
FOR THE RED VELVET CAKES:
4.4 oz unsalted butter
8.8 oz granulated sugar
2 medium eggs
½ cup brown sugar
1 teaspoon salt
1 tablespoon cocoa powder
8.8 oz flour
1 teaspoon red food coloring
FOR THE CREAM CHEESE FROSTING:
4.4 oz cream cheese
3.5 oz butter
3.5 oz powdered sugar
1 teaspoon vanilla extract
TO MAKE THE RED VELVET CAKES:
Preheat the oven to 340°F (170°C). Line a 9x13-inch baking pan with parchment paper.
Into a large bowl, beat the butter and sugar until light and fluffy. Add the eggs and salt, mix well to combine. Shift the cocoa powder and flour into the bowl, add buttermilk and and red food coloring, mix until combine. Add the food coloring, vanilla extract, vinegar, cocoa powder, flour and mix until incorporated.
Spread the batter evenly into the prepared pan and bake for about 20 minutes. Let cool to room temperature.
TO MAKE THE CREAM CHEESE FROSTING:
Into a large bowl, add cream cheese, butter, powder sugar and vanilla, mix until mixture comes together and no chunks of cream cheese remain.
Transfer the cream cheese frosting to a piping bag.
With a 2.75-inch cookie cutter, cut out about 16 circles.
Pipe the cheese frosting over half of them (8 pieces). Top the frosting with the other (8 pieces) and decorated the top again with cream frosting as you like. Put all mini cakes in the refrigerator for several hours.
Before serving leave them for about 15 minutes at room temperature and garnish with fresh berries and mint leaves.