Skip to content

Valentine’s Mini Cakes

  Rating 0.0

Prep

30 mins

Bake

20 mins

Serves

10+

Difficulty

Medium

About

The makeover red velvet’s been crying out for…Pretty little towers of cream and fresh fruit, these perfectly piped beauties always catch the eye - with a deliciously classic taste to hold all your attention!

made using

Golden Caster

View product 
Share this recipe
Instructions
Ingredients
Reviews

For the Red Velvet Cakes

Step 1

Preheat the oven to 180°C and butter a 33 x 46 cm half-sheet pan. Then set aside.

Step 2

In the bowl of a stand mixer or in a medium bowl with a handheld electric mixer, cream the butter and sugar together until light and fluffy.

Step 3

Add the eggs, one at a time, followed by the buttermilk, food colouring, vanilla extract and vinegar.

Step 4

Whisk together flour, cocoa powder, baking soda, and salt, then fold into the batter.

Step 5

Spread evenly in the pan and bake for 18 to 20 minutes.

Step 6

Let cool completely in the pan, then using a circular cookie cutter cut out even circles stacking the mini cakes into three layers with frosting spread between each layer.

Step 7

Decorate with piped frosting and red berries.

Step 8

Store in an airtight container in the refrigerator for up to 3 days.

For the Cream Cheese Frosting

Step 1

In a large bowl, using an electric mixer on medium-high, cream together the cream cheese and butter.

Step 2

Once light and fluffy, add in the icing sugar and vanilla, whipping until it is smooth and creamy.

Step 3

This can be stored covered in the fridge for up to 4 days.

Ingredients – 11 items

Serving

1

For the Red Velvet Traybake

Butter

Butter

softened

225 g
Fairtrade Golden Caster

Tate & Lyle Fairtrade Golden Caster Sugar

395 g
Eggs

Large eggs

2
Buttermilk

Buttermilk

240 ml
Food-colouring-liquid

Red food colouring

3 tbsp
Vanilla

Vanilla extract

1 tsp
Vinegar

Vinegar

1 tsp

Flour

cake flour

270 g
Cocoa-powder

Cocoa powder

28 g
Baking-soda

Baking soda

1 tsp
Salt-table

Salt

1 tsp

For the Cream Cheese Frosting

Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

75 g
Cream-cheese

Cream cheese

room temperature

450 g
Butter

Butter

room temperature

115 g
Vanilla

Vanilla extract

1 tbsp

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
This error message is only visible to WordPress admins
There has been a problem with your Instagram Feed.

Our Products

View all products