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Mini Red Velvet Wreath Cakes

Delightfully moist cakes in festive wreath shapes, perfect for holidays and celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 0.5 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For decoration
  • Cream cheese frosting For decorating
  • Festive decorations Like edible glitter or sprinkles

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease mini cake pans.
  2. In a mixing bowl, combine the flour, sugar, baking soda, cocoa powder, and salt.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until fully combined.
  5. Pour the batter into the prepared mini cake pans, filling each about halfway.
Baking
  1. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool completely before carefully removing them from the pans.
Decoration
  1. Once cooled, decorate with cream cheese frosting using a piping bag, and add festive decorations to create a beautiful wreath effect.
Serving
  1. Serve and enjoy your elegant mini cakes!

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze unadorned cakes for up to 3 months.