Valentine’s Mini Cakes

The makeover red velvet’s been crying out for…Pretty little towers of cream and fresh fruit, these perfectly piped beauties always catch the eye - with a deliciously classic taste to hold all your attention!


Valentine’s Mini Cakes


For the Red Velvet Traybake

225g butter (softened)

395g Tate & Lyle Golden Caster Sugar

2 large eggs (at room temperature)

240 ml buttermilk (at room temperature)

3 tablespoons red food colouring

1 teaspoon vanilla extract

1 teaspoon vinegar

270g cake flour

28g cocoa powder

1 teaspoon baking soda

1 teaspoon salt

For the Cream Cheese Frosting

75g Tate & Lyle Icing sugar, sifted lightly to remove any lumps

450g cream cheese, at room temperature

115g butter, at room temperature

1 tablespoon vanilla extract



For the Red Velvet Cakes

  1. Preheat the oven to 180°C and butter a 33 x 46 cm half-sheet pan. Then set aside.
  2. In the bowl of a stand mixer or in a medium bowl with a handheld electric mixer, cream the butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time, followed by the buttermilk, food colouring, vanilla extract and vinegar.
  4. Whisk together flour, cocoa powder, baking soda, and salt, then fold into the batter.
  5. Spread evenly in the pan and bake for 18 to 20 minutes.
  6. Let cool completely in the pan, then using a circular cookie cutter cut out even circles stacking the mini cakes into three layers with frosting spread between each layer. 
  7. Decorate with piped frosting and red berries.
  8. Store in an airtight container in the refrigerator for up to 3 days.

For the Cream Cheese Frosting

  1. In a large bowl, using an electric mixer on medium-high, cream together the cream cheese and butter.
  2. Once light and fluffy, add in the icing sugar and vanilla, whipping until it is smooth and creamy.
  3. This can be stored covered in the fridge for up to 4 days.