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Super-Moist Mini Red Velvet Cakes

Ultra-moist bakery-style mini red velvet cakes
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Prep Time 45 minutes

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