Mini Red Velvet Cakes with Cream Cheese Filling
Mini Red Velvet Cakes with Cream Cheese Filling are indulgent individual desserts with layers of moist red velvet cake and creamy mascarpone filling. Perfect for celebrations or special occasions, these elegant cakes balance rich cocoa flavor with a tangy sweetness, making every bite unforgettable.
Mini Red Velvet Cakes with Cream Cheese Filling are the ultimate indulgence for dessert lovers. These gorgeous, individually-sized cakes feature layers of moist, vibrant red velvet cake paired with a silky cream cheese and mascarpone filling. The perfect balance of rich cocoa flavor and creamy sweetness makes each bite unforgettable. Topped with elegant swirls of frosting, these mini cakes are as stunning as they are delicious. Whether for a celebration or a special treat, they are sure to impress and delight!
Ingredients
- 3 eggs
- 120 g sugar
- 120 ml vegetable oil
- 40 ml milk
- 1 pot plain yogurt (125 g)
- 200 g flour
- 1 tablespoon unsweetened cocoa powder
- 1 sachet baking powder (11 g)
- A pinch of salt
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 250 g heavy cream (30% fat)
- 150 g mascarpone cheese
- 150 g cream cheese (Philadelphia-type)
- 4 tablespoons icing sugar
- 1 teaspoon vanilla extract
Nutritional Information
- Calories: 400
- Protein: 7g
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Sugar: 24g
- Fiber: 1g
- Sodium: 220mg
- Cholesterol: 80mg
Directions
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Preheat your oven to 180°C (350°F). In a mixing bowl, whisk together the eggs, sugar, vegetable oil, milk, and plain yogurt until smooth. Add the vanilla extract, red food coloring, flour, cocoa powder, baking powder, and a pinch of salt. Mix until you have a smooth, even batter. Pour the batter into a baking tray lined with parchment paper, spreading it evenly.
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Bake at 180°C (350°F) for 10 minutes. Remove from the oven and let it cool. Once cooled, use a round cutter to cut the cake into small circular shapes.
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In a large bowl, combine the heavy cream, mascarpone cheese, cream cheese, icing sugar, and vanilla extract. Whip the mixture until it becomes thick and fluffy. Transfer the cream into a piping bag.
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Take one round cake piece and pipe a layer of cream filling on top. Place another cake round on top and add more cream. Repeat for all the cake rounds. Decorate with extra cream on top and serve.
