Mini Red Velvet Cakes

These mini red velvet cakes are soft, creamy, and perfect for special occasions. With layers of tender cake and smooth cream cheese filling, they’re easy to make but feel luxurious — like a boutique bakery treat at home.

Servings: 6 mini cakes

Ingredients

For the Cake Layers:

• 2 cups all-purpose flour
• 1/2 cup + 1 tbsp unsalted butter, softened
• A pinch of salt
• 1 tsp cocoa powder
• 1 cup sugar
• 2 large eggs
• 3/4 cup plain yogurt
• 1 tsp baking powder
• 2 tsp vanilla sugar (or 1 tsp vanilla extract)
• 1 tsp red food coloring

For the Cream Filling:

• 7 oz mascarpone cheese
• 7 oz cream cheese, unsalted
• 1/2 cup heavy cream
• 1/2 cup powdered sugar

For Decoration:

• Fresh berries of your choice

Instructions

1. Preheat oven to 356°F. Line a baking sheet with parchment paper.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. Beat butter with sugar until fluffy. Add eggs one at a time, mixing continuously.
4. Gradually fold in dry ingredients and yogurt until fully combined.
5. Separate a few tablespoons of batter, mix with red food coloring, then fold back into main batter.
6. Spread batter evenly on the baking sheet. Smooth with a spatula and bake for 20 minutes. Let cool. Use a 2.75-inch round cutter to cut circles.
7. Beat mascarpone, cream cheese, and powdered sugar until smooth.
8. Assemble cakes: layer cake rounds with cream filling. Top with whipped cream swirls and fresh berries.

Preparation Time: 30 minutes
Baking Time: 20 minutes