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Mini red velvet cake





1 half

Vanilla extract

1 oz

Maple syrup

3 teaspoons

Fresh cream

200 oz

Mascarpone cheese

250 oz

Sodium bicarbonate

1/2 teaspoon

White vinegar

1/2 teaspoon


1 sachet

Food colouring

to taste

Baking powder for desserts

1/2 unit

Full fat milk

240 oz

Bitter cacao

1/2 teaspoon

Iodized salt

1 pinch


2 unit

White sugar

250 oz


120 oz

Type 00 wheat flour

250 oz

Desserts from USA

Mini red velvet cake

Mini red velvet cake

vegetarian with gluten with eggs with lactose

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mini red velvet cake

The mini version of the famous and very sweet Red Velvet Cake! Resist the urge to bite, it will be impossible!

Mini red velvet cake step 1

step 1

Preheat the oven to 170 degrees. Beat with an electric whisk the sugar and the butter until frothy and fluffy.

Mini red velvet cake step 2

step 2

Add eggs one at a time, making sure that the first egg is completely blended into the mixture before adding the second.

Mini red velvet cake step 3

step 3

Add the red coloring and mix always good with whips. In separate bowl sift the flour with the cocoa powder, salt, vanilla and baking powder.

Mini red velvet cake step 4

step 4

Add the dry ingredients to the mixture of little eggs at a time, alternating with milk. In a glass mixing vinegar with baking soda, it will create a foam that is added to the mixture.

Mini red velvet cake step 5

step 5

Mix well and pour the mixture into a baking sheet covered with baking paper or a rectangular mold buttered (I used the silicone mold that I use for the roll of dough biscuit)

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Mini red velvet cake step 6

step 6

Bake 20 minutes at 170 degrees or until it begins to brown slightly. (Do the toothpick test to check the cooking). Allow to cool completely.

Mini red velvet cake step 7

step 7

Meanwhile, prepare the frosting mascarpone, mount the cream with the help of an electric mixer. Then add the mascarpone and continue beating.

Mini red velvet cake step 8

step 8

Add the maple syrup and vanilla essence. Let rest in refrigerator.

Mini red velvet cake step 9

step 9

When the base of the cake will be cold, with the help of a pastry cutter or a glass, form many disks depending on how many layers and portions we want to prepare (for me 3 layers per person, for a total of 21 disks).

Mini red velvet cake step 10

step 10

Pour the frosting in a piping bag or syringe and garnish the disks that will be the base of the cake. Add a disk of cake, even garnish with frosting, add the last one layer of cake and frosting yet

Mini red velvet cake step 11

step 11

Finish with a few drops of maple syrup and a shower of pomegranate seeds (shelled earlier).

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