As the holiday season approaches, the kitchen fills with scents that warm the heart—think cinnamon, nutmeg, and the irresistible allure of red velvet. It was while sipping hot cocoa one chilly afternoon that I realized I needed a festive treat that could bring smiles and sparkle to our holiday gatherings. That’s when I decided to whip up these adorable Mini Red Velvet Wreath Cakes!
These charming little cakes pack all the classic flavors of traditional red velvet, perfectly complemented by smooth cream cheese frosting, but in a bite-sized form that’s sure to delight guests of all ages. Whether you’re looking for a showstopper for a holiday party or simply a cozy afternoon baking adventure, these wreath cakes promise to be a feast for both the eyes and the palate. Plus, they come together quickly—ready in just a little over 15 minutes of baking!
Grab your mini cake molds, let’s embrace the joy of homemade treats, and celebrate the season with these delightful creations!
Why love Mini Red Velvet Wreath Cakes?
Bite-sized perfection: These adorably crafted mini cakes offer a unique twist on the classic red velvet experience, making them perfect for sharing.
Festive colors: Their vibrant red hue adds a beautiful pop to your holiday dessert table, instantly attracting attention and smiles.
Easy to make: In just around 15-18 minutes of baking, you can bring a delightful treat to life that looks as impressive as it tastes.
Creamy delight: The luscious cream cheese frosting perfectly balances the rich flavors, creating a satisfying bite every time.
Ideal for gatherings: These little cakes are perfect for holiday parties or cozy get-togethers with friends and family, delighting both kids and adults alike.
Mini Red Velvet Wreath Cakes Ingredients
For the Cake
- All-purpose flour – 1 ¼ cups; ensures the perfect structure for your mini red velvet wreath cakes.
- Cocoa powder – 1 tablespoon; adds depth to the flavor without overpowering the red velvet essence.
- Baking soda – ½ teaspoon; this leavening agent helps create those fluffy, light cakes.
- Salt – ¼ teaspoon; enhances the sweetness and harmonizes the overall flavor.
- Unsalted butter – ½ cup, softened; contributes to the rich, buttery taste that complements the red velvet.
- Granulated sugar – ¾ cup; provides sweetness while helping the cake rise beautifully.
- Large egg – 1; binds ingredients together for a stable structure.
- Vanilla extract – 1 teaspoon; infuses a lovely aroma that pairs perfectly with the other flavors.
- Buttermilk – ½ cup; adds moisture and tanginess that makes the cake incredibly tender.
- White vinegar – 1 teaspoon; reacts with baking soda for a light and airy cake.
- Red food coloring – 1 tablespoon; gives your cakes that signature festive hue.
For the Cream Cheese Frosting
- Cream cheese – 8 oz, softened; provides a creamy and tangy contrast to the sweetness of the cake.
- Unsalted butter – ½ cup, softened; ensures a smooth and rich texture in your frosting.
- Powdered sugar – 2 cups; sweetens the frosting while helping to achieve that perfect creamy consistency.
- Vanilla extract – 1 teaspoon; enhances the flavor profile of the frosting, creating a delightful finish.
How to Make Mini Red Velvet Wreath Cakes
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Preheat the oven to 350°F (175°C). Prepare your mini cake molds or muffin tin by greasing them lightly. This step ensures your cakes won’t stick and will come out perfectly shaped.
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Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a bowl. This combination is essential for achieving the right texture in your mini red velvet wreath cakes.
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Beat the softened unsalted butter and granulated sugar in a separate large bowl until light and fluffy. This usually takes about 3-5 minutes, creating a lovely base for your batter.
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Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated. The mixture should be creamy with a pleasing aroma, embodying all the holiday spirit.
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Combine the red food coloring with buttermilk, giving it a good stir. This delightful mixture helps bring the signature red hue to your cakes.
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Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, stirring until smooth and well-combined. You want a velvety batter free of lumps.
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Fold in the white vinegar to enhance the leavening process. This step helps achieve that light and airy texture everyone loves in red velvet cakes!
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Pour the batter into the prepared molds, dividing it evenly. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly pressed.
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Cool the cakes completely in the molds before decorating. This cooling step is crucial—it prevents the frosting from melting and ensures a beautiful finish.
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For the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Take your time; this will create the perfect texture for spreading.
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Gradually incorporate the powdered sugar and vanilla extract into the cream cheese mixture. Continue to beat until it reaches a delightful creamy consistency.
Optional: Decorate with festive sprinkles for an extra touch of holiday cheer!
Exact quantities are listed in the recipe card below.
Mini Red Velvet Wreath Cakes Variations & Substitutions
Customize your baking adventure with these delightful twists and substitutions to make your Mini Red Velvet Wreath Cakes uniquely yours!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a wheat-free version that still shines.
- Vegan: Swap the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and replace buttermilk with almond milk mixed with lemon juice. These alternatives keep the cake moist and flavorful!
- Less Sugar: Reduce granulated sugar to ½ cup for a less sweet cake while maintaining its delightful flavor and texture.
- Add Spices: Incorporate ½ teaspoon of cinnamon or a pinch of nutmeg into the dry ingredients for a warm, cozy flavor that enhances the festive spirit.
- Red-Orange Twist: Substitute red food coloring with orange food coloring for a festive pumpkin-spice vibe that still looks great on your dessert table.
- Nutty Crunch: Add ½ cup of chopped walnuts or pecans to the batter. This adds a delightful crunch and a touch of nuttiness for a beautiful contrast of textures.
- Chocolate Chip Delight: Fold in ½ cup of mini chocolate chips for a delightful surprise in every bite. The chocolate adds richness that pairs wonderfully with the cream cheese frosting!
- Spicy Kick: For a bit of heat, add a pinch of cayenne pepper to the batter. This unexpected flavor boost will make your festive treats truly unforgettable.
Let your creativity flow as you celebrate the joy of cooking with these captivating variations!
Expert Tips for Mini Red Velvet Wreath Cakes
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Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature. This helps create a smoother batter and better frosting consistency.
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Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense cakes that lose their lovely lightness.
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Check Doneness: For perfectly baked mini cakes, use a toothpick inserted into the center. If it comes out clean, they’re ready! Avoid leaving them in the oven too long to prevent dryness.
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Cool Completely: Allow your cakes to cool completely before frosting. This prevents the cream cheese frosting from melting and losing its shape, making your Mini Red Velvet Wreath Cakes visually appealing.
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Frosting Tips: For easier spreading, whip your frosting for a few extra minutes. This ensures it’s light and fluffy, perfect for adorning your festive mini cakes.
How to Store and Freeze Mini Red Velvet Wreath Cakes
Fridge: Store leftover mini red velvet wreath cakes in an airtight container for up to 3 days. This keeps them moist and flavorful while enhancing that delightful cream cheese frosting.
Freezer: For longer storage, freeze the un-frosted cakes for up to 3 months. Wrap each cake in plastic wrap and place them in a freezer bag to prevent freezer burn.
Reheating: To enjoy the cakes later, thaw them in the fridge overnight. If desired, gently reheat in the microwave for a few seconds to restore their scrumptious softness.
Frosting Storage: Store any leftover cream cheese frosting in the fridge for up to 5 days, tightly covered. When ready to use, re-whip for the best texture!
What to Serve with Mini Red Velvet Wreath Cakes?
The festive allure of these delightful mini cakes makes them the perfect centerpiece for any holiday gathering.
- Sparkling Wine: The effervescence balances the cake’s sweetness, adding a celebratory touch to your meal.
- Rich Hot Chocolate: Warm, creamy hot cocoa complements the festive flavors, creating a comforting pairing that’s simply irresistible.
- Creamy Vanilla Ice Cream: A scoop on the side offers a delightful contrast, enhancing the cake’s texture while cooling your palate.
- Fresh Berries: The tartness of raspberries or strawberries brightens the dish, providing a refreshing note against the rich frosting.
- Gingerbread Cookies: Their spiced flavors harmonize beautifully with the red velvet, making for a charming and festive dessert spread.
- Peppermint Tea: This warm beverage adds a soothing herbal note, balancing the indulgence and enhancing the holiday spirit.
- Chocolate-Covered Pretzels: Their salty crunch brings an unexpected twist, masterfully contrasting with the sweetness of the mini wreath cakes.
- Caramel Sauce: A drizzle elevates each bite, introducing a luscious, buttery flavor that pairs beautifully with the cream cheese frosting.
Make Ahead Options
These Mini Red Velvet Wreath Cakes are a fantastic option for meal prep, perfect for busy holiday celebrations! You can prepare the cake batter up to 24 hours in advance; simply cover the bowl tightly with plastic wrap and refrigerate it. When you’re ready to bake, let the batter come to room temperature for about 30 minutes before pouring it into molds and baking. Additionally, the cream cheese frosting can be made up to 3 days ahead; just store it in an airtight container in the refrigerator. Before serving, simply stir the frosting to restore its creamy texture. With these make-ahead options, you can enjoy delicious, homemade Mini Red Velvet Wreath Cakes without the last-minute rush!
Mini Red Velvet Wreath Cakes Recipe FAQs
How do I choose the right red food coloring?
Absolutely! When selecting red food coloring, I recommend using gel food coloring for the best results. It provides a vibrant hue without thinning out your batter. If you only have liquid food coloring, just be aware you may need to adjust the amount slightly to achieve the desired color.
How should I store leftover Mini Red Velvet Wreath Cakes?
You can easily store leftover mini red velvet wreath cakes in an airtight container in the fridge for up to 3 days. This keeps them moist and helps the flavors meld beautifully. If you have any frosted cakes, try to consume them within the same timeframe to enjoy their best taste!
Can I freeze Mini Red Velvet Wreath Cakes?
Yes, definitely! To freeze un-frosted mini red velvet wreath cakes, wrap each one tightly in plastic wrap and place them in a freezer bag. They can be stored for up to 3 months. When you’re ready to enjoy them, simply thaw them in the fridge overnight.
What should I do if my cakes turn out dry?
Very often, dry cakes can result from overbaking or not having enough moisture in your batter. To avoid this, always check for doneness using the toothpick method—if it comes out clean, your cakes are done. If they seem dry after baking, consider adding some buttermilk or milk into the batter during mixing next time.
Are there any dietary considerations for these cakes?
Yes! For those who may have allergies, it’s important to note that Mini Red Velvet Wreath Cakes contain gluten and dairy. If you need a gluten-free option, you can try using a gluten-free all-purpose flour blend. For a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free cream cheese for the frosting.
How long should I wait to frost the cakes?
I recommend allowing your mini red velvet wreath cakes to cool completely in the molds for about 15-20 minutes before removing them, and then letting them sit for an additional 30 minutes before frosting. This ensures the cream cheese frosting maintains its shape and doesn’t melt into the cakes, keeping them absolutely delightful!
Mini Red Velvet Wreath Cakes for Festive Flavor Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare your mini cake molds by greasing them lightly.
- Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a bowl.
- Beat the softened unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
- Combine the red food coloring with buttermilk, stirring well.
- Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, stirring until smooth.
- Fold in the white vinegar.
- Pour the batter into prepared molds and bake for 15-18 minutes or until a toothpick comes out clean.
- Cool the cakes completely in the molds.
- Beat the softened cream cheese and butter together until smooth.
- Gradually incorporate the powdered sugar and vanilla into the cream cheese mixture.
- Decorate with festive sprinkles if desired.