These Super-Moist Mini Red Velvet Cakes are rich, velvety, and incredibly soft, with a delicate cocoa flavor and a smooth vanilla cream cheese buttercream. This recipe is designed for bakery-quality results at home, using a professional method that guarantees moist texture, clean layers, and stunning presentation every time.
Why You’ll Love This Recipe
- Exceptionally moist and tender crumb
- Balanced cocoa and vanilla flavor without bitterness
- Perfect for parties, weddings, and special occasions
- Make-ahead friendly and freezer-safe
- Elegant mini size with professional bakery appeal
Ingredients
Dry Ingredients
- 177 g all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 16 g instant Clearjel
- 19 g unsweetened cocoa powder
- 238 g granulated sugar
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup water
- ¼ cup + 2 tablespoons vegetable oil
- 1 ½ teaspoons vanilla extract
Other Cake Ingredients
- 3 ounces salted butter
- 1 tablespoon + 1 teaspoon liquid red food coloring
- 1 teaspoon apple cider vinegar
Vanilla Cream Cheese Buttercream
- 455 g powdered sugar
- 8 g instant Clearjel
- 4 ounces cream cheese
- 6 ounces salted butter, room temperature
- ¼ cup shortening
- 1 tablespoon pure vanilla extract
Instructions
Make the Super-Moist Red Velvet Cake
- Preheat the oven to 325°F. Line a 1-inch tall quarter sheet pan with parchment paper and spray thoroughly.
- Sift all dry ingredients into a large bowl and whisk until evenly blended.
- In a separate bowl, whisk together all wet ingredients until smooth.
- Gently melt the butter and set aside.
- Pour the wet ingredients over the dry ingredients. Immediately add the apple cider vinegar and whisk until combined.
- Add the melted butter and red food coloring, whisking until the batter is smooth and uniform.
- Pour batter into the prepared pan and smooth evenly.
- Bake for 16 minutes at 325°F. Without opening the oven, reduce temperature to 300°F and bake for an additional 6–8 minutes.
- Test for doneness with a toothpick. Cool completely, wrap tightly, and freeze until firm.
Make the Vanilla Cream Cheese Buttercream
- Whisk powdered sugar and Clearjel together.
- Beat cream cheese until smooth, then add butter and shortening.
- Gradually add the sugar mixture on low speed.
- Add vanilla and beat on high for 2–3 minutes until light and fluffy.
- Allow buttercream to sit for 10 minutes to thicken.
Cut, Assemble, and Decorate
- Cut 12 mini cake circles using a 2.6-inch cutter.
- Reserve ½ cup scraps for red velvet dust.
- Pipe buttercream between layers and on top.
- Garnish with red velvet dust and cake truffles if desired.
Tips & Tricks
- Assemble cakes while cold or frozen for best results
- Clearjel ensures moisture retention and clean slicing
- Bring cakes to room temperature before serving
- Avoid overbaking to maintain softness
Details
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: About 1 hour plus chilling
- Yield: 6 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Cakes can be frozen up to 2 weeks before assembly
- Substitute avocado oil for vegetable oil if desired
- Serve with fresh berries or chocolate curls
Nutrition (Approximate per mini cake)
- Calories: 480
- Protein: 5 g
- Carbohydrates: 58 g
- Fat: 25 g
FAQ
Can I make these cakes ahead of time?
Yes, both cake layers and buttercream can be prepared and frozen in advance.
What does Clearjel do in this recipe?
It enhances moisture, softness, and structure, mimicking bakery-style texture.
Can I use gel food coloring?
Yes, as long as it’s labeled bake-safe and liquid-based.
Why is vinegar used?
It reacts with baking soda to create lift and tender crumb.
Do these cakes need refrigeration?
Yes, due to the cream cheese frosting.
Storage
- Refrigerator: Store in an airtight container for up to 2 days
- Freezer: Freeze assembled or unassembled cakes up to 1 month
- Serving: Bring to room temperature for best texture
Similar Recipes
Super-Moist Mini Red Velvet Cakes
Ultra-moist bakery-style mini red velvet cakes
Ingredients
Dry Ingredients
- 177 g all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 16 g instant Clearjel
- 19 g unsweetened cocoa powder
- 238 g granulated sugar
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup water
- ¼ cup + 2 tablespoons vegetable oil
- 1 ½ teaspoons vanilla extract
Other Cake Ingredients
- 3 ounces salted butter
- 1 tablespoon + 1 teaspoon liquid red food coloring
- 1 teaspoon apple cider vinegar
Vanilla Cream Cheese Buttercream
- 455 g powdered sugar
- 8 g instant Clearjel
- 4 ounces cream cheese
- 6 ounces salted butter room temperature
- ¼ cup shortening
- 1 tablespoon pure vanilla extract
Instructions
Make the Super-Moist Red Velvet Cake
- Preheat the oven to 325°F. Line a 1-inch tall quarter sheet pan with parchment paper and spray thoroughly.
- Sift all dry ingredients into a large bowl and whisk until evenly blended.
- In a separate bowl, whisk together all wet ingredients until smooth.
- Gently melt the butter and set aside.
- Pour the wet ingredients over the dry ingredients. Immediately add the apple cider vinegar and whisk until combined.
- Add the melted butter and red food coloring, whisking until the batter is smooth and uniform.
- Pour batter into the prepared pan and smooth evenly.
- Bake for 16 minutes at 325°F. Without opening the oven, reduce temperature to 300°F and bake for an additional 6–8 minutes.
- Test for doneness with a toothpick. Cool completely, wrap tightly, and freeze until firm.
Make the Vanilla Cream Cheese Buttercream
- Whisk powdered sugar and Clearjel together.
- Beat cream cheese until smooth, then add butter and shortening.
- Gradually add the sugar mixture on low speed.
- Add vanilla and beat on high for 2–3 minutes until light and fluffy.
- Allow buttercream to sit for 10 minutes to thicken.
Cut, Assemble, and Decorate
- Cut 12 mini cake circles using a 2.6-inch cutter.
- Reserve ½ cup scraps for red velvet dust.
- Pipe buttercream between layers and on top.
- Garnish with red velvet dust and cake truffles if desired.
Notes
- Cakes can be frozen up to 2 weeks before assembly
Conclusion
These Super-Moist Mini Red Velvet Cakes deliver bakery-level moisture, flavor, and elegance in a compact, crowd-pleasing dessert. Whether for special occasions or indulgent treats, this recipe guarantees beautiful results and unforgettable taste.