Mini red velvet cake recipe:
Preparation time: 2 and a
Baking time: 45 – 55 minutes
- 3 large eggs
- 13/4 cups of sugar
- 1 cup of buttermilk
- 1 cup of vegetable oil
- 2 tablespoon of red food gel
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of vanilla extract
- 21/2 cups of cake flour
- 1.5 tablespoons of unsweetened cocoa
- 11/2 tablespoons of baking soda
tablespoons of salt
Step 1: Pre-heat the oven to 180 Degree Celsius. Prepare your 5-inch cake pan by greasing it with softened butter and dusting it off with cake flour.
Step 2: In a stand mixer, mix the eggs and sugar until fluffy. Ensure that you feel no lumps of sugar in the mixture. Then add your buttermilk and oil and mix again.
Step 3: Add your food gel and apple cider vinegar. Ensure that all this is mixed and you obtained a deep red color.
Step 4: Sift all your dry ingredients and fold it nicely into the wet ingredients without over mixing.
Step 5: Pour this into the greased pan and beat the pan on a flat surface before placing it in the oven to ensure a flat and leveled top. Bake at 180 Degree Celsius for 45 – 55 minutes
Step 6: Use a toothpick to pinch into the cake to see if it is ready. Remove it from the oven once a toothpick comes out clean and place it on a wire rack to cool off before icing.