Mini Red Velvet Wreath Cake

If you’re looking for a festive, fun, and visually stunning dessert to serve at your holiday gatherings, look no further than the Mini Red Velvet Wreath Cake! These individual-sized red velvet cakes are not only delicious but also beautifully shaped like holiday wreaths, making them the perfect treat for any festive occasion. With their rich, moist red velvet layers and creamy cream cheese frosting, these mini cakes are as delightful to eat as they are to look at!

What makes these mini cakes so special is the combination of classic red velvet flavor paired with a creamy, tangy cream cheese frosting. The wreath shape adds an extra touch of holiday charm, while the addition of festive decorations like holly or sugared cranberries gives them a touch of elegance. They’re easy to make, incredibly festive, and guaranteed to be a hit with your friends and family.

I first made these Mini Red Velvet Wreath Cakes for a holiday dinner party, and they were such a hit that they’ve become a go-to holiday dessert in my home. They’re the perfect way to impress your guests with minimal effort, and they taste absolutely delicious. I’m sure they’ll become a new tradition in your kitchen too!

Why These Mini Red Velvet Wreath Cakes Will Be Your New Favorite

• Festive and beautiful: The wreath shape makes these mini cakes a perfect addition to your holiday dessert table, and they’re sure to impress your guests.
• Rich red velvet flavor: The moist, tender red velvet cake pairs perfectly with the tangy cream cheese frosting, creating a classic flavor combination.
• Individual servings: These mini cakes are the perfect size for individual servings, making them easy to serve and enjoy without any fuss.
• Simple yet elegant: Despite their elegant look, these mini cakes are easy to make and require just a few simple ingredients.
• Perfect for gifting: Package these cakes in decorative boxes or containers to give as a sweet holiday gift!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 tablespoon cocoa powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tablespoon red food coloring (liquid or gel)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

For Garnish:

• Fresh mint leaves, holly leaves, or sugared cranberries (optional)

How to Make Mini Red Velvet Wreath Cake

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Grease and flour a mini bundt cake pan or a muffin tin with a wreath-shaped mold. Alternatively, you can use a standard cupcake tin if you don’t have a mini bundt pan.
2. Make the cake batter:
   In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine the egg, buttermilk, vegetable oil, red food coloring, vanilla extract, and vinegar. Stir the wet ingredients into the dry ingredients until just combined.
3. Bake the cakes:
   Pour the batter into the prepared pan, filling each cup about 2/3 full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. If using a mini bundt pan, you may need to adjust the baking time slightly. Let the cakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
4. Make the cream cheese frosting:
   In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue beating until fluffy and smooth.
5. Assemble the mini wreath cakes:
   Once the cakes are completely cool, use a piping bag or a spatula to pipe the cream cheese frosting around the top edge of each cake, creating a wreath-like shape. You can also swirl the frosting in a decorative pattern if you prefer.
6. Garnish and decorate:
   For a festive touch, garnish the mini wreath cakes with fresh mint leaves, holly leaves, or sugared cranberries. You can also dust them with a little extra powdered sugar for a snow-like effect.
7. Serve and enjoy:
   These mini cakes are ready to be enjoyed! Serve them as part of your holiday dessert table, or package them up for thoughtful holiday gifts.

Tips

• Don’t overmix the batter: Mix the batter until just combined to avoid overworking the gluten, which can lead to dense cakes.
• Check for doneness: Keep an eye on the cakes as they bake to prevent overbaking. The toothpick test is the best way to check if they’re done.
• Decorate creatively: While holly and mint leaves are traditional, feel free to get creative with other decorations, like chocolate shavings or edible glitter, for a fun twist.

Substitutions and Variations

• Use a different frosting: If you prefer a different flavor, try substituting the cream cheese frosting with buttercream frosting, whipped cream, or a simple glaze.
• Make it gluten-free: To make these cakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Use a different color: If red velvet isn’t your thing, you can use another food coloring to make these cakes in different colors for a fun twist, like green for Christmas.

Make a Healthier Version

• Reduce sugar: You can reduce the sugar in the cake batter or use a natural sweetener like stevia or monk fruit to make the cakes less sweet.
• Low-fat frosting: Use low-fat cream cheese and reduce the amount of butter in the frosting for a lighter option.

Closing

And there you have it! Mini Red Velvet Wreath Cakes are the perfect combination of rich, moist red velvet cake and creamy, tangy cream cheese frosting. The adorable wreath shape and festive garnish make these mini cakes a perfect holiday treat, whether you’re serving them at a party, gifting them to loved ones, or enjoying them with a hot cup of cocoa. Don’t forget to let us know how your cakes turn out, and be sure to check out more of our festive holiday dessert recipes for even more sweet inspiration!

Frequently Asked Questions

1. Can I make these cakes ahead of time?
   Yes! These mini cakes can be made ahead of time and stored in an airtight container for up to 2-3 days. You can also freeze them for up to 1 month. Frost them just before serving.
2. Can I use a different frosting for these cakes?
   Yes! If you prefer a different flavor, you can use buttercream, whipped cream, or a simple glaze instead of cream cheese frosting.
3. How do I store leftover cakes?
   Store leftover cakes in an airtight container at room temperature for up to 3 days, or refrigerate them if you prefer. For longer storage, freeze the cakes for up to 1 month.
4. Can I make these cakes gluten-free?
   Yes! You can use a gluten-free flour blend as a substitute for regular all-purpose flour.
5. How can I make these cakes even more festive?
   Add extra holiday decorations like edible glitter, red and green sprinkles, or small fondant ornaments to give your cakes a fun and festive touch.
6. Can I make these cakes in advance and freeze them?
   Yes, you can freeze the mini cakes before frosting them. Just wrap them tightly in plastic wrap and freeze for up to 1 month. Frost them once thawed and ready to serve.
7. Can I make these mini cakes with a different flavor of cake?
   Absolutely! While red velvet is traditional, you can try making these cakes with vanilla, chocolate, or carrot cake for a fun variation.
8. How do I make these cakes vegan?
   To make these cakes vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and use a dairy-free cream cheese or frosting alternative.
9. How do I get the perfect cake texture?
   Be sure to measure the flour correctly and avoid overmixing the batter. Mix until just combined to prevent dense cakes.
10. Can I use regular food coloring instead of gel food coloring?
    Yes, you can use regular liquid food coloring, but gel food coloring will give you a more vibrant color without affecting the cake’s texture.