RED VELVET CAKE MINIS

Today, I'm joining some of my favorite bloggers for a virtual Valentine's Day treat party. If you're looking for something special to make for your sweetheart, this is the place to be!

This cake recipe is my go-to Red Velvet sponge roll, but instead of rolling it up, I've used a pastry ring to cut the sponge sheet into 3" stackable rounds.  The rounds are filled with a light whipped cream and cream cheese mixture, then topped off with a little more of the same.

Red Velvet Sponge:

• 4 eggs
• 3/4 cup superfine sugar
• 1 tablespoon vegetable oil
• 2 tablespoons buttermilk
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 ounce (2 tablespoons) red food coloring
• 3/4 cup cake flour, sifted
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instruction :

1. Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also.
2. Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
3. Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
4. Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
5. Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
6. Allow cake to cool in the pan.  Use a 3” round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.

Read more please visit : www.sprinklebakes.com

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