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Recipe

Red Velvet Mini Cake Squares Recipe

Updated on 3 min read
16 2 Recipe

Servings: 12–16 mini cake squares
Prep Time: 20 minutes
Cooking Time: 25–30 minutes
Total Time: 50 minutes
Calories per Mini Cake Square: Approximately 250–280 kcal

Introduction

Bring elegance and indulgence to your dessert table with Red Velvet Mini Cake Squares. Soft, moist red velvet cake is layered with rich, creamy frosting and topped with fresh fruit for a visually stunning treat. Perfect for parties, weddings, afternoon teas, or any special occasion, these mini squares are as beautiful as they are delicious.

Each bite delivers a tender cake texture, smooth cream cheese frosting, and the bright freshness of strawberries and kiwi. This easy-to-follow recipe lets you create gourmet-looking mini cakes at home without compromising flavor or presentation.

Whether you’re serving them for guests or enjoying a personal indulgence, these red velvet mini squares are sure to impress.

Look at the Recipe

  • Soft & Moist Cake: Tender red velvet layers with just the right crumb.
  • Creamy Frosting: Smooth cream cheese buttercream adds rich flavor and balance.
  • Fresh Fruit Decoration: Strawberries and kiwi provide color, texture, and a fruity contrast.

Ingredients Needed

For the Red Velvet Cake

  • 2 cups all-purpose flour
  • 1½ cups sugar
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • 1 tsp vinegar
  • ½ tsp salt

For the Cream Frosting

  • 250 g cream cheese, softened
  • ½ cup butter, softened
  • 2 cups icing (powdered) sugar
  • 1 tsp vanilla extract

For Decoration

  • Fresh strawberries, sliced
  • Kiwi slices
  • Small biscuit sticks or wafer sticks

How to Make Our Red Velvet Mini Cake Squares

Step 1: Prepare the Batter

  1. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk eggs, sugar, vegetable oil, buttermilk, vanilla, vinegar, and red food coloring.
  3. Gradually fold the dry ingredients into the wet mixture until smooth and fully combined.

Step 2: Bake the Cake

  1. Pour batter into a lined baking tray.
  2. Bake at 170°C (340°F) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool completely in the tray before cutting.

Step 3: Make the Frosting

  1. Beat butter and cream cheese together until smooth and creamy.
  2. Add icing sugar and vanilla extract, then mix until fluffy and light.

Step 4: Assemble the Mini Cakes

  1. Cut the cooled cake into small square pieces.
  2. Spread frosting between two layers to create mini cake sandwiches.
  3. Cover the top with additional frosting.

Step 5: Decorate

  1. Place strawberry slices, kiwi pieces, and small biscuit or wafer sticks on top for visual appeal.
  2. Chill the mini cakes before serving to allow frosting to set.

Storage & Serving Suggestions

  • Storage: Keep mini cakes in an airtight container in the refrigerator for up to 3 days.
  • Serving Ideas: Serve chilled as a dessert platter centerpiece or individual party treats.
  • Make Ahead Tips: Bake the cake layers ahead of time and assemble on the day of the event for freshest presentation.

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