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Home » My Latest Recipes

Mini Red Velvet Valentine Cakes

Jan 11, 2024 · 2 Comments

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This recipe for Mini Red Velvet Valentine Cakes creates a dessert fitting for any celebration of love! Surprise those closest to you with these mini cakes consisting of red velvet cake, a fluffy cream cheese mousse and a rich chocolate ganache.

red velvet mini valentine's cake on a glass plate with three more cakes on a cake stand

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Red velvet cake is often associated with Valentine's Day due to its rich and vibrant
color. Red is symbolic of love, making this dessert a fitting choice for a holiday
dedicated to romance and expressing affection.

Jump to:
  • Ingredients
  • Equipment
  • Instructions
  • Decorating ideas
  • Storage
  • More dessert ideas for Valentine's Day
  • 📋 Recipe
  • Food safety

Ingredients

This recipe is made with the following two components:

  1. Red velvet cake and cream cheese mousse domes
  2. Chocolate ganache icing and decorations

Cake and cream cheese domes ingredients

ingredients needed to make the red velvet bombes including cream, red velvet cake, cream cheese, sugar, water and gelatin
  • Red velvet cake discs: A red velvet box mix is used for this recipe. Prepare the cake per per the manufacturer's instructions. Bake the cake in a 13" x 9" sheet pan, cool, then cut out twelve 2 ¼" circles of cake.
  • Cream cheese: Use a full-fat cream cheese and bring to room temperature before making the mousse.
  • Granulated sugar
  • Cold water and gelatin: sprinkle the gelatin over cold water and let set for at least 5 minutes
  • Heavy cream

Ganache ingredients

overhead view of ingredients needed to make chocolate ganache including chocolate, butter and heavy cream
  • Chocolate: Use a bittersweet chocolate chopped into small chunks.
  • Unsalted butter: Soften the butter prior to making the ganache.
  • Heavy cream
  • Decorations: Use any or a combination of the following to decorate the mini red velvet cakes: candy melts, sprinkles, white chocolate, fondant, etc...

See recipe card for quantities.

Equipment

I use the following equipment to make the mini red velvet cakes:

  • A hand- or stand mixer: the mixer is used for both whipping the heavy cream and mixing the sugar and cream cheese together. The recipe may be made by hand but it will take some effort.
  • Flexible silicone sphere molds: this recipe assumes molds with a 2 ½ inch cavity opening.
  • Round 2 ¼ inch cookie cutter: used for cutting out the red velvet cake circles
  • Spatula, bowls, measuring cups and spoons

Instructions

red velvet cake batter poured into a 13" x 9" sheet pan

Prepare a 9" x 13" sheet pan by greasing or lining with parchment paper or a silicone
baking mat. Mix and bake the red velvet cake per the instructions on the
manufacturer's box. After baking, cool cake completely.

using a round cookie cutter to cut discs of red velvet cake

Using a 2 ¼" cookie cutter, cut out 12 discs from the red velvet cake. Set aside.

overhead view of gelatin sprinkled over the top of cold water

Sprinkle gelatin over cold water. Set aside.

overhead view of a bowl with cream whipped to medium peaks

Whip 1 cup heavy whipping cream to medium peaks. Place whipped cream in the refrigerator until ready for use

overhead view of cream cheese and granulated sugar mixed together in a bowl to make a cream cheese mousse filling

In a separate bowl, mix room temperature cream cheese and granulated sugar until
combined and no lumps of cream cheese remain.

melted gelatin being stirred into mixture to make cream cheese mousse filling

Melt set gelatin until just slightly warm. Stir into cream cheese mixture.

overhead view of whipped cream being folded into cream cheese and sugar mixture

Add whipped cream to cream cheese mixture and fold until completely incorporated.

assembling twelve cakes in two half sphere silicone molds

Fill each silicone cavity ¾ full with the cream cheese mousse. Press a red velvet cake circle on top of the cream cheese mousse. Place in the freezer for 2 hours or until mousse is set.

overhead view of chocolate ganache in a glass bowl being stirred with a spatula

Place the chocolate and softened butter in a heat proof bowl. Bring ¾ cup heavy cream to a low boil and pour over chocolate and butter. Let the ingredients rest for 5 minutes to allow the chocolate and butter to soften. After 5 minutes, stir the chocolate, butter and cream until smooth.

pouring chocolate ganache over four mini red velvet cakes

Remove the cakes from the silicone molds and place on a cooling rack. Pour ganache
over each cake making certain to cover the entire dome. Refrigerate cakes until
chocolate has set. Decorate as desired.

Decorating ideas

The decorating ideas for these Mini Red Velvet Valentine Cakes are endless. Consider the following:

  • Melt a few pink candy melts and drizzle over the cakes
  • Cut out small white fondant hearts and place a heart on top of each mini cake.
vertical image of a mini Valentines red velvet cake and three cakes on a stand in the background

Storage

Place the Mini Red Velvet Valentine Cakes in an airtight container and store in the refrigerator for up to 3 days. The finished cakes do not freeze well.

More dessert ideas for Valentine's Day

Looking for other recipes like this? Try these:

  • raspberry and chocolate Valentines tartlets
    Easy Chocolate Raspberry Valentines' Day Tarts
  • overhead view of peanut butter Valentine's day cookies on a cooling rack
    Peanut Butter Chocolate Heart Cookies
  • heart shaped puff pastries with Nutella filling
    Hazelnut Puff Pastry Hearts
  • valentines day heart shaped cream puff with strawberries
    Heart-Shaped Cream Puffs Recipe

📋 Recipe

closeup image of an individual serving of red velvet cake with the center cut open to show the cream cheese mousse

Mini Red Velvet Valentine's Cakes

Individual red velvet cakes with cream cheese mousse and chocolate icing.
5 from 32 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Resting Time 2 hours hrs
Total Time 3 hours hrs 5 minutes mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 498 kcal

Equipment

  • Stand Mixer or
  • Hand Mixer
  • 2 Flexible Silicone Sphere Molds 6 cavities each with 2 ½" openings
  • 1 2 ¼" Round Cookie Cutter
  • Silicone spatula

Ingredients
 
 

Cake

  • 1 Box Red Velvet Boxed Cake Mix

Cream Cheese Mousse

  • ¼ Ounce Powdered Gelatin (2 teaspoons)
  • 3 tablespoon Cold Water (to dissolve gelatin)
  • 6 Ounces Cream Cheese, room temperature ¾ cup
  • 2 Ounces Granulated Sugar ¼ cup less 1 teaspoon
  • 8 Fluid Ounces Heavy Cream 1 cup

Chocolate Ganache Icing

  • 9 Ounces Bittersweet Chocolate 1 ½ cups
  • 2 Ounces Unsalted butter, softened 4 Tablespoons
  • 6 Fluid Ounces Heavy Cream ¾ cup

Instructions
 

Red Velvet Cake

  • Prepare a 9" x 13" sheet pan by greasing or lining with parchment paper or a silicone baking mat.
  • Mix and bake the red velvet cake per instructions on the manufacturer's box. After baking, cool cake completely.
    1 Box Red Velvet Boxed Cake Mix
  • Using a 2 ¼" cookie cutter, cut out 12 discs from the red velvet cake. Set aside.

Cream Cheese Mousse

  • Sprinkle gelatin over cold water. Set aside.
    ¼ Ounce Powdered Gelatin, 3 tablespoon Cold Water
  • Place 1 cup heavy whipping cream in a separate bowl and whip to medium peaks. Place whipped cream in the refrigerator until ready to use.
    8 Fluid Ounces Heavy Cream
  • Place room temperature cream cheese and granulated sugar in a mixing bowl and mix together until combined and no lumps of cream cheese remain.
    6 Ounces Cream Cheese, room temperature, 2 Ounces Granulated Sugar
  • Melt gelatin until just slightly warm. Stir into cream cheese mixture.
  • Add whipped cream to cream cheese mixture and fold until completely incorporated.

Fill Silicone Molds

  • Place the silicone half sphere molds on a sheet pan.
  • Fill each silicone cavity ¾ full with the cream cheese mousse. Press a red velvet cake disc on top of the cream cheese mousse.
  • Place in the freezer for 2 hours or until the mousse is set.

Chocolate Ganache

  • Place chocolate and softened butter in a heat proof bowl.
    9 Ounces Bittersweet Chocolate, 2 Ounces Unsalted butter, softened
  • Bring ¾ cup heavy cream to a low boil and pour over chocolate/butter. Let set for 5 minutes to allow chocolate and butter to soften.
    6 Fluid Ounces Heavy Cream
  • After 5 minutes, stir the chocolate, butter and cream until smooth. If lumps remain, heat in the microwave at 50% power for 20 seconds and stir until smooth. Repeat as needed.

Finish Cakes

  • Remove the cakes from the silicone molds and place on a cooling rack. The cakes should easy pop out by pushing up on the bottom of the mold. Allow cakes to defrost for 20 minutes before pouring ganache.
  • Pour ganache over each cake making certain to cover the entire dome.
  • Refrigerate cakes until chocolate has set and decorate as desired.

Nutrition

Calories: 498kcalCarbohydrates: 44gProtein: 6gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 65mgSodium: 385mgPotassium: 292mgFiber: 3gSugar: 28gVitamin A: 827IUVitamin C: 0.2mgCalcium: 105mgIron: 3mg
Keyword mini red velvet cakes, valentine's day desserts
Tried this recipe?Let us know how it was!

Food safety

  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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    Chocolate Peanut Butter Poke Cake
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    Spiced Pear Bundt Cake
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  • closeup of a slice of cake from recipe to make a peanut butter banana poke cake
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Reader Interactions

Comments

  1. Justine says

    January 24, 2024 at 7:14 pm

    5 stars
    These are so precious! They not only taste amazing, they look amazing - can't wait to make more!

    Reply
  2. Isabellita Pabalan says

    January 17, 2024 at 12:30 pm

    5 stars
    Absolutely love how these Mini Red Velvet Valentine Cakes blend romance into every bite. The vibrant red hue makes celebrations extra special! Thanks for the recipe!

    Reply
5 from 32 votes (31 ratings without comment)

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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