Mini Red Velvet Cakes (Petit Fours)

Two layers of mini red velvet cakes sandwiched between cream cheese frosting and fresh strawberry jam. These adorable little cakes are perfect for bridal showers, galentines, Christmas, or birthday parties.

Mini Red Velvet Cakes

Seriously, how cute are these little mini red velvet cakes? They are perfect bite-sized treats filled with sweet cream cheese. Much like my mini red velvet cheesecakes, these cakes are perfectly sized for any gathering!

While I made these cakes in red velvet, you can make them in any cake flavor. (Did someone say pink for a baby shower? How cute would that be?)

Squares are the traditional shape for mini cakes. I like the square shape because it is clean and efficient. The cakes in the pictures were made using a heart-shaped cookie cutter. Other popular shapes you could make with cookie cutters include circles, stars, or flowers.

I encourage you to have fun and be creative. The shapes can be fun as long as the cake is moist and the filling is sweet.

Mini Red Velvet Cakes

Specific Ingredient Notes

Flour – Traditional all-purpose flour is the perfect flour for this cake. It provides enough strength to hold up all the layers and decoration while keeping the sponge light.

Jam – I used homemade strawberry jam in the middle of the cakes. It does not take long to make, and the flavor is very fresh. If you prefer, use jam purchased at the store.

Red Food Coloring – Red velvet cakes were made with beetroot to achieve a red color. Nowadays, most bakers use food coloring, including me. There are two types of red food coloring: gel and regular. The gel food coloring is much more concentrated than the standard version. I always recommend using gel to maintain the correct recipe moisture ratios.

Mini Red Velvet Hearts

Helpful Tips

Size—The number of mini cakes will depend on the size of the cake. Use your cookie cutter or ruler to determine how many cakes will be produced on the baking sheet. Each cut will be sliced in half, creating the layers. For example, if my heart cookie cutter makes 10 cuts on the baking sheet, I will have ten mini cakes.

Frosting—I created a small frosting recipe that matches the size of the cakes, minus any exterior frosting. If you prefer a larger batch, select 2x or 3x in the recipe below.

Choosing the correct pan – Using this recipe, I recommend using a 9×13 baking sheet. This makes a cake easy to cut and thick enough to slice in half.

Choosing the shape and mold—You will likely want to cut the cake into the desired shape. I used two shapes: a heart and a circle. For the heart shape, I used a cookie cutter, and for the circle, I used a small biscuit cutter. If you do not have a cutter, you can use a mug or small bowl to achieve a round shape.

Mini Red Velvet Cakes
Red Velvet Mini Cakes

Mini Red Velvet Cakes (Petit Fours)

Two mini red velvet cakes sandwiched between cream cheese frosting and strawberry jam, an Americana twist on petit fours.
5 from 1 vote
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Course: Dessert
Cuisine: American, French
Servings: 6 cakes (number of cakes depends on the cookie cutter used)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Equipment

  • 1 Mixer, either hand or stand
  • 2 bowls, one large and one medium
  • 1 Wooden spoon
  • 1 9×13 baking sheet

Ingredients

Strawberry Filling

  • ½ cup (13g) strawberries
  • ½ cup (13g) sugar
  • 1 tsp (5g) lemon

Cake

  • ½ cup (120g) buttermilk
  • ½ tsp (3g) vinegar
  • 1.25 cups (156g) all-purpose flour
  • 1 tbsp (5g) cocoa powder
  • ½ tsp (2g) baking soda
  • ½ tsp (3g) salt
  • ¼ cup (55g) vegetable oil
  • 1 and ¼ cup (250g) sugar
  • 2 large eggs, room temperature
  • 2 – 4 drops red food coloring (gel)
  • ½ tbsp (7g) vanilla extract

Frosting

  • 4 oz (113g) cream cheese, room temperature
  • 4 oz (113g) butter, room temperature
  • ½ tbsp (7g) vanilla extract
  • ¼ tsp (2g) salt
  • 3.5 cups (429g) powdered sugar

Decoration

  • Chocolate heart, square, etc. (Optional)

Instructions

Strawberry Filling

  • Remove the top and quarter each strawberry. Using a heavy bottom sauce plan on low to medium heat, cook the strawberries and lemon for five minutes. Add the sugar and cook over low heat until the sugar dissolves. Once the sugar has dissolved into a clear liquid, bring it to a boil for 6 minutes. Using a fork or a masher, break the strawberries into the desired consistency. Remove from heat and allow to cool.
    1/2 cup (13g) strawberries, 1 tsp (5g) lemon, 1/2 cup (13g) sugar

Red Velvet Cake

  • Prep: Preheat oven to 350 degrees. Line a 9×13 baking sheet. Mix the buttermilk and vinegar and set aside.
    1/2 cup (120g) buttermilk, 1/2 tsp (3g) vinegar
  • Mix Dry Ingredients: In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
    1.25 cups (156g) all-purpose flour, 1 tbsp (5g) cocoa powder, 1/2 tsp (2g) baking soda, 1/2 tsp (3g) salt
  • Mix Wet Ingredients: Using a hand or stand mixer at a low speed, beat the vegetable oil and sugar for 2 minutes. Add the eggs and continue to beat for three minutes. Add the vanilla extract and the red food coloring and beat for one minute.
    *Use the paddle attachment for stand mixers
    1/4 cup (55g) vegetable oil, 1 and 1/4 cup (250g) sugar, 2 – 4 drops red food coloring (gel), 2 large eggs, room temperature, 1/2 tbsp (7g) vanilla extract
  • Combine Wet and Dry Ingredients: Using a wooden spoon, alternate adding the buttermilk mixture and the wet ingredients into the dry ingredients. (buttermilk, wet, buttermilk, wet, buttermilk, wet.)
    *Mix the ingredients just enough to incorporate. Over mixing will flatten the cake.
  • Bake: Pour the batter into the baking sheet. Bake for 20 – 25 minutes or until a toothpick inserted into the middle comes out clean. Keep the cake on the baking sheet and cool to room temperature. Once cooked, move the baking sheet/cake into the freezer for 20 minutes. This makes cutting the cake easier and looks better.

Cream Cheese Frosting

  • Mix: In a stand mixer with a paddle attachment or a hand mixer, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
    2 – 4 drops red food coloring (gel), 4 oz (113g) cream cheese, room temperature, 4 oz (113g) butter, room temperature, 1/2 tbsp (7g) vanilla extract, 3.5 cups (429g) powdered sugar, 1/4 tsp (2g) salt

Assembly

  • Remove the cake from the freezer, use a cookie cutter or template to cut into the desired shape. Then, carefully, cut each cut piece in half.
  • Prepare the frosting in a piping bag fitted with a dot tip. (I used a size similar to Wilton 10 round tip). Pipe a tight ring of dot tips around the perimeter of each mini cake. Fill the center, inside of the frosting, with 2 – 3 teaspoons of strawberry jam. Place on the top half of the cake. Pipe and decorate the top as desired.
    Chocolate heart, square, etc. (Optional)

Notes

Recipe notes:
  • The number of mini cakes will depend on the size cookie cutter used. The heart shape I used made six cakes.   To make a larger batch, select to multiply the recipe in the upper right-hand corner. You can increase the size by 2x or 3x.
  • If using storebought jam, heat it in the microwave for 15 seconds. This will make the jam easier to work with. 
  • When making the jam, if you want to test if the jam is ready to set, spoon a little onto a cold plate leave for a minute. Move the jam with your finger, and if the jam crinkles and separates without flooding back, the setting point has been reached.
Affiliate: The equipment section may contain affiliate links to products used in this recipe.

Nutrition

Nutrition Facts
Mini Red Velvet Cakes (Petit Fours)
Amount per Serving
Calories
 
450
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Cholesterol
 
163
mg
54
%
Sodium
 
301
mg
13
%
Carbohydrates
 
78
g
26
%
Fiber
 
1
g
4
%
Sugar
 
67
g
74
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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3 Comments

  1. These look delicious 😋! I love the little chocolate 🍫heart! ❤️ Perfect for Valentine’s Day! 🙃 I am also uploading a red velvet recipe on my blog soon, it would be so awesome I you checked it out! 😁

    1. Hi, thank you!!! I will absolutely check out your blog. When do you plan on posting it? I want to make a note so I look out for it.

      YAY red velvet, it’s the perfect cake for Valentines Day!

      1. Thanks! I’m posting it on the 12th! 😂🙂 Just in time for Valentine’s Day ✨ I love red velvet!

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