Mini Red Velvet White Chocolate Crumble Cakes topped with Cream Cheese White Chocolate Frosting are the tastiest way to any little heart. These mini, individual cakes are a great Valentine’s Day family baking and decorating activity that get every little eater into the spirit of L.O.V.E. Make the cakes and frosting ahead of time and spend the afternoon decorating before dinner. Nothing says love like decadent red velvet cake and creamy white chocolate frosting.
Mini Red Velvet White Chocolate Crumble Cakes with Cream Cheese White Chocolate Frosting
- 1/2 cup of unsalted butter or 1 stick
- 1-3/4 cups sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3 1/2 Tbsp. cocoa powder
- 1 tsp. red food coloring
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 1/2 cups sifted AP or Cake Flour
- 1/2 cup high quality white chocolate, melted and slightly cooled
- 1 cup whole milk
- 1/2 Tbsp. white vinegar
- White Chocolate Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 1/4 cup unsalted butter (1/2 of a stick)
- 2 cups confectioner sugar
- 1 1/2 tsp. vanilla extract
- 1/2 cup white chocolate, melted in microwave for 45 seconds
- Food coloring, optional
- Preheat oven to 350°F.
- Line a large rectangular, shallow baking dish with parchment paper.
- In a large stand mixer, using the paddle attachment, beat the butter and sugar together until it forms a pale yellow mixture, about 4 minutes.
- Add in the eggs, one at a time, beating until incorporated.
- In a small bowl, combine the cocoa powder, food coloring, and 1 Tbsp. warm water. Mix into a paste. Carefully add into the stand mixer and mix until incorporated.
- Melt the white chocolate in a microwave safe bowl for 45 seconds. Allow to cool for 1-2 minutes. Add into the stand mixer.
- In another medium sized bowl, sift together the flour, salt, and baking soda.
- In a separate small bowl, mix together the milk and the vinegar.
- Add in 1/2 of the milk/vinegar combination into the stand mixer. While it’s still on low, add in half of the dry ingredients. Add in the 2nd half of the milk mixture and then the rest of the dry ingredients.
- Continue to mix until well incorporated, stopping and scrapping the bottom of the bowl with a spatula to make sure everything mixes together.
- Pour into the prepare baking dish and smooth so it is in one even layer.
- Bake for 35-45 minutes until it is cooked through and lightly browned on top.
- Allow to cool for 30 minutes.
- Prepare a large cutting board. Using the ends of the parchment paper, carefully flip the cake out of the baking dish and onto the cutting board.
- Using a large heart or shape of your choice cookie cutter, cut individual cake shapes. You will want 2 shapes per cake.
- With the remaining cake that is left over after cutting up your shapes, place into a ziplock bag and crumble into pieces. This will be used for the layers.
- Cover the cakes with plastic wrap until ready to layer and ice. Let’s make the icing.
Make the Icing:
- With the whisk attachment of a stand mixer, on medium speed, beat together the room temperature cream cheese and 1/2 stick of butter, until light and fluffy, about 3 minutes.
- Meanwhile, in the microwave, melt the white chocolate for 45 seconds.
- Add in the chocolate and vanilla extract.
- Lower the speed of the mixer, slowly add in the confectioners’ sugar.
- After a couple of minutes, stop and using a spatula, scrape down the sides of the bowl.
- Once all the sugar and vanilla is incorporated, add in the food dye if you are using. Turn up the speed to medium high and beat for 3-4 minutes, until frosting is light and fluffy.
- Store covered in the refrigerate until ready to use.
- Alternating between the different layers, ice and add in crumbles. On the top layer, cover with icing and then sprinkles or additional crumbles.
- Cover and store in the refrigerator until ready to eat.