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Valentine’s Mini Cakes

Prep

30 mins

Bake

20 mins

Serves

10+

Difficulty

Medium

About

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!

made using

Golden Caster

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Instructions
Ingredients
Reviews

For the Red Velvet Cakes

Step 1

Preheat the oven to 180°C and butter a 33 x 46 cm half-sheet pan. Then set aside.

Step 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.

Step 3

Add the eggs, one at a time, followed by the buttermilk, food colouring, vanilla extract and vinegar.

Step 4

Whisk together flour, cocoa powder, baking soda, and salt, then fold into the batter.

Step 5

Spread evenly in the pan and bake for 18 to 20 minutes.

Step 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.

Step 7

Decorate with piped frosting and red berries.

Step 8

Store in an airtight container in the refrigerator for up to 3 days.

For the Cream Cheese Frosting

Step 1

In a large bowl, using an electric mixer on medium-high, cream together the cream cheese and butter.

Step 2

Once light and fluffy, add in the icing sugar and vanilla, whipping until it is smooth and creamy.

Step 3

This can be stored covered in the fridge for up to 4 days.

Ingredients – 11 items

Serving

1

For the Red Velvet Traybake

Butter

Butter

softened

225 g
Fairtrade Golden Caster

Tate & Lyle Fairtrade Golden Caster Sugar

395 g
Eggs

Large eggs

2
Buttermilk

Buttermilk

240 ml
Food-colouring-liquid

Red food colouring

3 tbsp
Vanilla

Vanilla extract

1 tsp
Vinegar

Vinegar

1 tsp

Flour

cake flour

270 g
Cocoa-powder

Cocoa powder

28 g
Baking-soda

Baking soda

1 tsp
Salt-table

Salt

1 tsp

For the Cream Cheese Frosting

Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

75 g
Cream-cheese

Cream cheese

room temperature

450 g
Butter

Butter

room temperature

115 g
Vanilla

Vanilla extract

1 tbsp

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

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