Mini Red Velvet Cakes with Milk Frosting

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 24 cakes

Red Velvet typically evokes images of a complex, multi-layered cake that only an experienced pastry chef can master. But with this recipe from Ree Drummond, you can fully enjoy the simplicity of preparation, presentation, and flavor of a charming single-layer cake. The cake is baked on a large baking sheet and topped with a classic Red Velvet frosting made with flour and butter (cream cheese frosting was a later addition!), a rich, fluffy icing that perfectly complements this cake. Garnish the cake with fresh raspberries and cut into serving squares.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2.5 cups cake flour
1 teaspoon of salt
1 cup of sour milk or kefir
1 tsp vanilla extract
1 teaspoon of baking soda
2 eggs
1.5 tsp vinegar
1.5 tsp cocoa powder
45 ml red food coloring
1 cup of confectionery fat
1 and 3/4 cups granulated sugar

Milk glaze

1 cup whole milk
5 tbsp. premium flour
1 tsp vanilla extract
220 g unsalted butter
1 cup granulated sugar
2 cups of raspberries

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, eggs, milk, sour milk, kefir, cocoa

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Thoroughly spray a large baking sheet (approximately 18 x 12 inches) with cooking spray. Be sure to spray all corners of the pan.
Sift together the flour and salt. Set aside. In a separate bowl, combine the sour milk, vanilla extract, baking soda, and eggs. Add the vinegar and stir. Set aside.

In a separate small bowl, combine the cocoa and red food coloring. Set aside. Beat the shortening and sugar until fluffy. Alternately add the flour and sour milk mixtures and knead into a dough. Add the red mixture and mix until the dough is evenly colored.
Pour the batter into the prepared cake pan. Use a small offset spatula or knife to smooth the surface. Bake for 20 minutes. Remove the pan from the oven and let the cake cool in the pan for another 20 minutes. Place a large cutting board over the cake pan, then invert it so it rests on the cutting board. Let the cake cool completely before frosting.
Milk glaze:

Combine the milk and flour in a saucepan and heat over medium heat, whisking constantly, until the mixture thickens. Remove from heat and let cool to room temperature. Stir in the vanilla extract once the mixture has cooled.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the cooled milk mixture and beat thoroughly. The frosting will appear to separate at first, but continue beating until smooth. The frosting should be very light and fluffy, similar to whipped cream.
Cover the cake with icing, cut the cakes and decorate with raspberries before serving.