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.
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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.
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Ingredients
This recipe is made with the following two components:
- Red velvet cake and cream cheese mousse domes
- Chocolate ganache icing and decorations
Cake and cream cheese domes ingredients
- 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
- 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
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 2 ¼" cookie cutter, cut out 12 discs from the red velvet cake. Set aside.
Sprinkle gelatin over cold water. Set aside.
Whip 1 cup heavy whipping cream to medium peaks. Place whipped cream in the refrigerator until ready for use
In a separate bowl, mix room temperature cream cheese and granulated sugar until
combined and no lumps of cream cheese remain.
Melt set gelatin until just slightly warm. Stir into cream cheese mixture.
Add whipped cream to cream cheese mixture and fold until completely incorporated.
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.
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.
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.
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:
📋 Recipe
Mini Red Velvet Valentine's Cakes
Equipment
- Stand Mixer or
- 2 Flexible Silicone Sphere Molds 6 cavities each with 2 ½" openings
- 1 2 ¼" Round Cookie Cutter
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.
- 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.
- 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.
- Place room temperature cream cheese and granulated sugar in a mixing bowl and mix together until combined and no lumps of cream cheese remain.
- 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 the chocolate ganache and softened butter in a heat proof bowl.
- 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.
- 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.
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
Justine says
These are so precious! They not only taste amazing, they look amazing - can't wait to make more!
Isabellita Pabalan says
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!