Mini Red Velvet Cakes


Classic red velvet cake takes on a new twist as a mini dessert in our Mini Red Velvet Cakes recipe with a scattering of fresh raspberries. We love pairing red velvet cake with tangy, not-overly-sweet cream cheese icing, but this recipe takes it up a level with mascarpone cheese instead of cream cheese. Mascarpone cheese is key to achieving the slightly savory frosting flavor, cutting the sweetness of the cakes. If you're used to complementing red velvet cake with cream cheese icing, just wait until you try this version of the classic recipe. These cakes are designed to be minis, which makes them the ideal treat for tea parties or ladies' luncheons. Slice the cakes horizontally and pipe the frosting sandwich-style for a cupcake that's easy to eat and unique in presentation. These personal desserts are oh-so-cute and, best of all, you don't have to share. Garnish with fresh fruit and mint leaves for a pop of seasonal brightness.

Mini Red Velvet Cakes
Photo: Southern Living
Active Time:
26 mins
Total Time:
2 hrs
6 mini cakes


Red Velvet Cupcakes

  • 3 1/2 cups all-purpose soft-wheat flour

  • 1 3/4 cups sugar

  • 2 tablespoons unsweetened cocoa

  • 1 1/2 teaspoons baking soda

  • 1 1/4 teaspoons table salt

  • 1 1/3 cups buttermilk

  • 1 cup vegetable oil

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons vanilla extract

  • 3 large eggs

  • 1 (1-oz.) bottle red liquid food coloring

  • Shortening

Mascarpone Frosting

  • 1 (3-oz.) package cream cheese, softened

  • 1/4 cup butter, softened

  • 5 1/3 cups powdered sugar

  • 1 (8-oz.) package mascarpone cheese

  • 2 teaspoons vanilla extract

Additional Ingredients

  • Garnishes: fresh raspberries, fresh mint leaves


  1. Preheat oven to 350°F. Stir together first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Pour batter into a lightly greased (with shortening) and floured 13- x 9-inch pan.

  2. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

  3. Make the Mascarpone Frosting: Beat 1 (3-oz.) package softened cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy; gradually add 5 1/3 cups powdered sugar, beating at low speed until blended after each addition. Add 1 (8-oz.) package mascarpone cheese and 2 tsp. vanilla extract, beating until blended.

  4. Cut cake into 6 rounds using a 3 1/2-inch round cutter. Reserve remaining cake trimmings for another use. Split each mini cake in half horizontally. Spread about 1/3 cup Mascarpone Frosting between layers; spread remaining frosting on tops of cakes. Store cakes in refrigerator until ready to serve.

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