These adorable mini red velvet Christmas cakes make a perfect holiday dessert. Each cake is built with two soft red velvet layers filled with creamy frosting. The top is shaped like a festive tree with piped cream and decorated with sprinkles, edible balls, and a small star. They look elegant, celebratory, and taste rich and smooth. This is a wonderful treat for gatherings, parties, or a cozy family celebration at home.
Ingredients
For the Cake
• 1 ½ cups flour
• 1 cup sugar
• 1 tablespoon cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon vinegar
• 1 tablespoon red food coloring
For the Cream Frosting
• 200 g cream cheese, softened
• ½ cup butter, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla
For Decoration
• Red velvet crumbs
• Edible silver or red pearls
• Edible star topper
• Optional: powdered sugar
Instructions
1. Prepare the batter
Mix the dry ingredients in one bowl: flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and red coloring. Combine the wet and dry mixtures and stir until smooth.
2. Bake the cake
Pour the batter into a lined baking tray or a thin cake pan. Bake at 175°C for about 20 to 25 minutes, or until the cake springs back when touched. Let it cool completely.
3. Make the frosting
Beat the cream cheese and butter until creamy. Add powdered sugar gradually and mix until thick and smooth. Add vanilla and beat again. Chill slightly if needed for firmer piping.
4. Cut the mini cakes
Use a round cookie cutter to cut small cake circles. Make pairs for each individual cake. Keep leftover cake scraps for making crumbs.
5. Assemble the mini cakes
Place one cake circle on a plate. Pipe a swirl of frosting on top. Add the second cake layer. Pipe a tall swirled frosting “tree” on top, starting wide and ending narrow toward the top.
6. Decorate
Sprinkle the red velvet crumbs around the frosting. Add small edible pearls to resemble ornaments. Finish with a small edible star at the top. Chill briefly before serving to let the frosting set.
Flavor and Texture
The red velvet layers are soft, moist, and lightly chocolaty with their signature red color. The frosting adds a smooth, velvety sweetness that pairs perfectly with the cake. The decorations bring a festive touch, making the dessert visually stunning while adding a delicate crunch.
Tips for Perfect Mini Cakes
• Chill the cake before cutting to keep clean edges.
• Use a piping bag with a star tip for the tree shape.
• Add only a little food coloring at a time to reach your desired shade.
• If the frosting is soft, refrigerate for 10 minutes before piping.
• Store the cakes in the fridge if not serving immediately.
Variations
• Use green cream frosting to make the “tree” more realistic.
• Add chocolate chips inside the cake layers.
• Swap the cream cheese frosting for whipped cream if you prefer something lighter.
• Use different sprinkle colors to match any holiday theme.
Serving Ideas
These mini cakes are great for:
• Christmas parties
• Holiday dessert tables
• Gifts in small boxes
• Individual dinner desserts
• Kids’ holiday activities
Place them on a white plate for a clean, elegant presentation or on a festive tray for extra holiday charm.
Storage
• Refrigerate for up to three days.
• Freeze only the cake layers, not the assembled cakes.