Share the love this Valentine’s Day with these adorable, easy-to-make mini red velvet “LOVE” cakes. They look festive, make lovely gifts, and are perfect for sharing with friends and family.
Red velvet has always been a Valentine’s favorite—whether as a cake, cupcake or cookie. These bite-sized red velvet cakes, cut into LOVE letters, are simple to prepare and present beautifully. Using gel food coloring will give the brightest red without changing the batter’s texture, and keeping ingredients at room temperature helps create a tender, moist crumb.
How to make red velvet cake cookies
Ingredients you need:
- Cake flour – for a soft, delicate texture.
- Salt – enhances flavor and balances sweetness.
- Cocoa powder – adds subtle chocolate flavor and helps the red-brown hue.
- Unsalted butter (room temperature) – for richness and moisture.
- White sugar – sweetens and keeps the crumb moist.
- Large eggs (room temperature) – provide structure and lift.
- Vanilla extract – adds warm aroma and depth of flavor.
- Heavy cream – creates a velvety, moist batter.
- Gel red food coloring – concentrated color without thinning the batter.
- White vinegar – reacts with baking powder to lighten the cake and can deepen the color.
- Baking powder – a leavening agent for a light texture.
- White chocolate (1 large baking bar) – for melting and topping.
- Dark chocolate flakes/sprinkles – for contrast and garnish.
- Coconut flakes – optional garnish for texture and sweetness.
Equipment:
- Love cookie cutters (several sets if you want to work faster)
- Cake pans (two 9-inch)
- Mixing bowls
- Hand mixer
Step-by-step instructions:
- Preheat the oven to 350°F (175°C).
- Butter two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
- Sift together the cake flour, salt and cocoa powder into a bowl. Set aside.
- Using a hand mixer, beat the room-temperature butter about 2 minutes until soft.
- Add the sugar and beat until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then scrape down the sides of the bowl.
- Mix in the vanilla extract until combined.
- Whisk the heavy cream with the red food coloring until uniformly colored.
- With the mixer on low, add the flour mixture and the cream mixture alternately to the butter mixture in small additions, beginning and ending with the flour.
- Combine the vinegar and baking powder, let it fizz briefly, then quickly fold it into the batter.
- Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
- Bake in the center of the oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes, then invert onto the rack to remove the pans.
- Once completely cooled, chill the cake layers in the refrigerator for about 30 minutes to firm them up for cutting.
- Use LOVE cookie cutters to cut letters from the chilled cake layers. Keep the cut cakes inside the cookie cutters for stability while topping.
- Lightly press each letter cake to create a shallow well for the melted chocolate topping.
- Melt the white chocolate in a microwave-safe bowl: 30 seconds on high, then additional 15-second bursts, stirring gently between sessions until smooth.
- Pour the melted white chocolate over each cake inside the cookie cutters, then sprinkle dark chocolate flakes and coconut flakes as desired.
- Chill the plated cakes in the refrigerator for 15–20 minutes until the chocolate sets.
- Carefully press from the chocolate-covered top to remove each mini cake from its cookie cutter.
- Enjoy your mini red velvet LOVE cakes!
Tips
- For extra sweetness, drizzle additional melted white chocolate over the tops before serving.
- Try different cookie-cutter shapes if you want variations—hearts, circles or initials work well.
- Mix in different chocolates, nuts or dried fruits into the batter for added texture and flavor.
- If you don’t have cake flour, make a substitute by combining 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch; sift together twice.
- Make sure cakes are fully cooled and chilled before cutting; warm cake will crumble.
What to serve with these mini red velvet cakes
- A glass of milk or a cup of coffee pairs nicely for a classic pairing.
- For an indulgent option, serve with vanilla ice cream and a drizzle of caramel.
- Make an ice cream sandwich by placing a scoop between two mini cakes.
- Include them on a dessert platter alongside brownies, cupcakes and fresh fruit for variety.
Frequently asked questions
- Can I use a different food coloring? Yes. Liquid food coloring can be used but may require more to reach the desired hue; gel coloring is more concentrated and recommended.
- Can I make these without cookie cutters? Yes. Cut the chilled cake into rounds, squares or any shape with a knife if you don’t have cutters.
- How should I store them? Store in an airtight container at room temperature up to 3 days, in the refrigerator up to a week, or freeze for longer storage. Thaw before serving.
Whether you make these for Valentine’s Day or another special moment, these mini red velvet LOVE cakes are eye-catching, flavorful, and fun to share. Gather your ingredients, chill the layers, and enjoy the baking process. Happy baking!
