I love tiny cakes. They feel like a special little gift. These heart-shaped red velvet minis are sweet and soft. They bake fast. They frost beautifully. If you love a rich red dessert, like my red velvet brownies, you will adore these too.
why make this recipe
These mini cakes are perfect for parties. They are cute and portable. They take less time than a full cake. They also let you control portions. Kids love them. Guests smile when they see the heart shape. They also pair well with simple sides and other red velvet treats.
how to make Heart-Shaped Red Velvet Mini Cakes
Ingredients:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon salt
Red food coloring (about 1 ounce)
8 ounces cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla extract (for frosting)
Directions:
- Preheat oven to 350°F (175°C).
- Grease heart-shaped mini cake pans well.
- Sift flour, cocoa powder, baking soda, and salt together.
- Whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring.
- Gently mix wet ingredients into dry until just combined.
- Divide batter evenly into pans, filling about 2/3 full.
- Bake 18–20 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to a rack.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Frost cooled cakes using a spatula or piping bag.
If you want a quicker red velvet bite, try a cookie version like these red velvet cake mix cookies.
how to serve Heart-Shaped Red Velvet Mini Cakes
Serve them at room temperature. Plate two or three per person. Add fresh berries for color. A small dollop of whipped cream lifts the flavor. I also enjoy serving these with mini desserts like mini no-bake Biscoff cheesecakes for a fun spread.
how to store Heart-Shaped Red Velvet Mini Cakes
Store frosted cakes in an airtight container. Keep them in the fridge for up to 4 days. For longer storage, freeze unfrosted cakes in a single layer. Wrap each piece tightly. Freeze for up to 2 months. Thaw in the fridge overnight, then frost before serving.
tips to make Heart-Shaped Red Velvet Mini Cakes
Use room-temperature eggs and buttermilk. This helps the batter come together fast. Don’t overmix. Stop when the last streak of flour disappears. Fill pans only 2/3 full to avoid overflow. Let cakes cool completely before frosting. For neat edges, chill the cakes for 15 minutes before piping. If you like a slightly tangy frosting, add a teaspoon of lemon juice to the cream cheese mix. For inspiration on red velvet shapes and bites, try a thumbprint twist found in my red velvet thumbprint cookies post.
variation (if any)
Make cupcakes instead of mini hearts. Use the same batter and bake in a lined muffin tin for 16–18 minutes. Try a chocolate ganache instead of cream cheese frosting for a richer treat. You can also sprinkle crushed vanilla wafers on top for crunch.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes. Stir 1 tablespoon vinegar or lemon juice into 1 cup milk and wait 5 minutes. Then use it as your buttermilk substitute.
Q: How do I get a deep red color without too much food coloring?
A: Use gel or paste food coloring. It gives strong color with less liquid. Start with a small amount and add until you reach the color you like.
Q: Can I make these ahead for a party?
A: Yes. Bake the cakes a day ahead and store unfrosted in an airtight container in the fridge. Frost them the next day for the freshest look.
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Heart-Shaped Red Velvet Mini Cakes
- Total Time: 35 minutes
- Yield: 12 mini cakes 1x
- Diet: Vegetarian
Description
Delicious heart-shaped red velvet mini cakes that are perfect for parties and special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon salt
- Red food coloring (about 1 ounce)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C).
- Grease heart-shaped mini cake pans well.
- Sift flour, cocoa powder, baking soda, and salt together.
- Whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring.
- Gently mix wet ingredients into dry until just combined.
- Divide batter evenly into pans, filling about 2/3 full.
- Bake 18–20 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to a rack.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Frost cooled cakes using a spatula or piping bag.
Notes
Serve at room temperature with fresh berries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: red velvet, mini cakes, heart-shaped, dessert, party treats
