These individual mini layer cakes deliver everything you love about red velvet: rich cocoa flavor, tender crumb, and a hint of tang—all stacked high and finished with fluffy cream cheese frosting. They’re eye-catching, elegant, and surprisingly easy to make.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Red Velvet Cake
1 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder (not Dutch-processed)
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
¾ cup buttermilk
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring (gel or liquid)
For the Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Prep the Oven & Pans
1
Preheat oven to 350°F (175°C) .
Line a rimmed sheet pan (approx. 9x13") or use a standard cake pan lined with parchment.
Grease the pan lightly and set aside.
Make the Cake Batter
2
In a medium bowl, whisk together flour , cocoa powder , baking soda , and salt .
In a large bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes).
Beat in the eggs one at a time, followed by vanilla , vinegar , and red food coloring .
Mix in the dry ingredients alternately with the buttermilk , starting and ending with the dry mix.
Don’t overmix—just until combined.
Bake the Cake
3
Spread batter evenly in the prepared pan.
Bake for 18–22 minutes , or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before cutting.
Cut the Mini Cake Layers
4
Use a 2 to 2½-inch round cookie cutter to cut out small rounds (you should get around 12 rounds for 6 mini two-layer cakes).
Gently remove cake scraps—these make great parfait layers or cake pops!
Make the Cream Cheese Frosting
5
Beat cream cheese and butter until smooth.
Add powdered sugar , vanilla , and salt , and beat until fluffy (about 2–3 minutes).
Chill slightly if frosting is too soft.
Assemble the Mini Cakes
6
Pipe or spoon a dollop of frosting onto one cake round.
Top with another cake round and more frosting.
Smooth edges or leave rustic. Garnish with:
Cake crumbs
Mini chocolate curls
Fresh berries
Edible flowers
Tips for Success
7
Use gel food coloring for a deeper red hue with less liquid.
Chill cake rounds before assembling for cleaner cuts and less crumbling.
Pipe frosting for a more refined finish—especially with a star or round tip.
Variations
8
Add a splash of orange zest to the batter or frosting for brightness.
Make them gluten-free using a 1:1 GF flour blend.
Turn into mini heart shapes for Valentine's Day using a small heart-shaped cutter.
Suggested Pairings
9
Serve with: Fresh berries, mini champagne flutes, or espresso
Drink: Sparkling rosé, sweet cream coffee, or chai
Occasion: Valentine’s Day, birthdays, bridal showers, or upscale tea parties
Ingredients For the Red Velvet Cake
1 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder (not Dutch-processed)
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
¾ cup buttermilk
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring (gel or liquid)
For the Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Directions Prep the Oven & Pans
1
Preheat oven to 350°F (175°C) .
Line a rimmed sheet pan (approx. 9x13") or use a standard cake pan lined with parchment.
Grease the pan lightly and set aside.
Make the Cake Batter
2
In a medium bowl, whisk together flour , cocoa powder , baking soda , and salt .
In a large bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes).
Beat in the eggs one at a time, followed by vanilla , vinegar , and red food coloring .
Mix in the dry ingredients alternately with the buttermilk , starting and ending with the dry mix.
Don’t overmix—just until combined.
Bake the Cake
3
Spread batter evenly in the prepared pan.
Bake for 18–22 minutes , or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before cutting.
Cut the Mini Cake Layers
4
Use a 2 to 2½-inch round cookie cutter to cut out small rounds (you should get around 12 rounds for 6 mini two-layer cakes).
Gently remove cake scraps—these make great parfait layers or cake pops!
Make the Cream Cheese Frosting
5
Beat cream cheese and butter until smooth.
Add powdered sugar , vanilla , and salt , and beat until fluffy (about 2–3 minutes).
Chill slightly if frosting is too soft.
Assemble the Mini Cakes
6
Pipe or spoon a dollop of frosting onto one cake round.
Top with another cake round and more frosting.
Smooth edges or leave rustic. Garnish with:
Cake crumbs
Mini chocolate curls
Fresh berries
Edible flowers
Tips for Success
7
Use gel food coloring for a deeper red hue with less liquid.
Chill cake rounds before assembling for cleaner cuts and less crumbling.
Pipe frosting for a more refined finish—especially with a star or round tip.
Variations
8
Add a splash of orange zest to the batter or frosting for brightness.
Make them gluten-free using a 1:1 GF flour blend.
Turn into mini heart shapes for Valentine's Day using a small heart-shaped cutter.
Suggested Pairings
9
Serve with: Fresh berries, mini champagne flutes, or espresso
Drink: Sparkling rosé, sweet cream coffee, or chai
Occasion: Valentine’s Day, birthdays, bridal showers, or upscale tea parties
Red Velvet Mini Layer Cakes with Cream Cheese Frosting
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