Who knew mini cakes could be so fancy? Mini Red Velvet Ice Cream Cake proves that a small treat can still make an impact. The rich red velvet pairs effortlessly with creamy ice cream. Not only does it look stunning, but it also tastes like the best of both worlds. If you think this mini dessert is just for special occasions, think again. A sweet, decadent experience is a perfect excuse for anytime indulgence. Whether you’re trying to impress guests or simply want to spoil yourself, this cake roll is your new best friend.
Mini Red Velvet Ice Cream Cake
A luxurious combination of rich red velvet cake and smooth ice cream, these mini cakes are perfect for any occasion.
Ingredients
- 1 cup red velvet cake mix
- 1 pint vanilla or cream cheese ice cream softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup crushed red velvet crumbs for decoration
Instructions
- Preheat the oven to 350°F and line the cake pans with parchment paper.
- Prepare the red velvet cake mix according to package instructions.
- Pour the batter into the pans and bake for 12 minutes. Let cool.
- Once cooled, scoop softened ice cream on top of the cakes and smooth out.
- Freeze for 2 hours to set the ice cream.
- Whip the heavy cream and powdered sugar until soft peaks form.
- Decorate the cakes with whipped cream and red velvet crumbs.
- Freeze again for 1 hour before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 3%
- Potassium: 3%
Additional Notes/Tips
- Swap in chocolate or cream cheese ice cream for an even richer flavor.
- Don’t skip the whipped cream—it’s the key to making this treat even more irresistible.
- For extra flair, drizzle some chocolate or caramel sauce over the top before serving.
