Pan de Cristal Recipe

The Mini Pink Velvet Cake is a delightful little treat that captures the charm and elegance of a classic velvet cake in a perfectly petite size. This naturally pink beauty is soft, moist, and bursting with subtle sweetness balanced by a luscious pink buttercream frosting. Whether you’re celebrating Valentine’s Day or simply craving a cozy, sophisticated dessert to enjoy with your afternoon tea, this Mini Pink Velvet Cake is a guaranteed crowd-pleaser. Its charming pink hue, thanks to beetroot powder, not only adds a stunning visual touch but also lends a touch of natural flavor and nutrition, making every bite as wholesome as it is delicious.

Ingredients You’ll Need

The ingredients for this Mini Pink Velvet Cake might be simple, but each one plays a crucial role in creating the perfect texture, flavor, and signature pink color that makes this cake so special. From the tangy vinegar that reacts with baking soda for lift, to the beetroot powder that provides a natural blush, these ingredients come together beautifully.

• Whole milk (1/4 cup, room temperature): Adds moisture and tenderness to the crumb, ensuring the cake stays soft.
• White vinegar (1 tsp): Reacts with baking soda to help the cake rise and keeps it light.
• All-purpose flour (1/2 cup): The base structure for our cake, contributing to a tender, yet sturdy crumb.
• Granulated sugar (1/2 cup): Sweetens the cake, balancing the earthiness of the beetroot powder perfectly.
• Beetroot powder (1 tbsp): The secret to the Mini Pink Velvet Cake’s gorgeous natural pink color and a hint of subtle earthiness.
• Baking soda (1/4 tsp): Works with vinegar to create a light and fluffy cake texture.
• Baking powder (1/4 tsp): Adds additional lift and helps the cake rise evenly.
• Salt (1/8 tsp): Enhances the other flavors without overpowering the delicate sweetness.
• Large egg (1, room temperature): Binds everything together and adds moisture and richness.
• Vegetable oil (2 tbsp): Keeps the cake moist and soft without heaviness.
• Pure vanilla extract (1/2 tsp): Brings warmth and depth to the flavor profile.
• Hot water (1/4 cup): Helps dissolve the cocoa powder and beetroot powder, contributing to a silky batter.

• Unsalted butter (1/2 cup, room temperature): Creates a smooth and creamy pink buttercream with rich flavor.
• Powdered sugar (1 1/2 cups): Sweetens and thickens the frosting to the perfect consistency.
• Beetroot powder or pink food gel (1–2 tsp or a drop): Adds that lovely pink color to the buttercream for visual appeal.
• Whole milk (1 1/2 tbsp): Loosens the frosting just enough to pipe perfectly soft swirls.
• Pure vanilla extract (1 tsp): Gives the buttercream a lovely aromatic finish.
• Pinch of salt: Balances the sweetness and enhances depth of flavor.

How to Make Mini Pink Velvet Cake

Step 1: Prepare the Milk and Vinegar Mixture

Start by combining whole milk with white vinegar and letting it sit at room temperature for a few minutes. This creates a buttermilk-like tang that tenderizes the cake crumb, a small step that makes a big difference in texture.

Step 2: Mix Dry Ingredients Together

In a separate bowl, whisk all-purpose flour, granulated sugar, beetroot powder, baking soda, baking powder, and salt until evenly combined. This ensures the pink color and leavening agents are distributed uniformly throughout your cake.

Step 3: Combine Wet Ingredients

Beat the egg lightly, then stir in vegetable oil and vanilla extract. Incorporate the milk and vinegar mixture, blending gently until smooth. The batter will come together nicely, showing hints of that pale pink hue.

Step 4: Add Dry Ingredients to Wet and Stir

Gradually fold the dry ingredients into the wet mixture, then carefully add the hot water. The hot water helps the batter loosen just enough to be silky and smooth, resulting in a moist and tender cake once baked.

Step 5: Bake the Mini Cakes

Divide the batter into greased mini cake pans or cupcake liners for perfectly sized portions. Bake at 350°F (175°C) for about 18 minutes or until a toothpick inserted comes out clean. Let your cakes cool completely for the best frosting results.

Step 6: Prepare the Pink Buttercream

Cream the unsalted butter until smooth and fluffy. Slowly add powdered sugar, beetroot powder or pink food gel, whole milk, vanilla extract, and a pinch of salt. Beat until everything is incorporated into a soft, pipeable frosting that’s as luscious as it looks.

Step 7: Frost and Decorate

Once the mini cakes have cooled, use a piping bag fitted with a Wilton Tip 1M to swirl the pink buttercream on top, creating a romantic and inviting finish. The soft pink swirls complement the cake’s delicate hue beautifully.

How to Serve Mini Pink Velvet Cake

Garnishes

Enhance the presentation of your Mini Pink Velvet Cake with edible rose petals, fresh raspberries, or a light dusting of powdered sugar. These subtle garnishes add elegance and a sweet hint of flavor, making your cake look as amazing as it tastes.

Side Dishes

Serve your Mini Pink Velvet Cake alongside a cup of chamomile tea or a light berry-infused sparkling water to complement the cake’s gentle flavors. A fresh fruit salad with strawberries and kiwi also pairs wonderfully, adding a refreshing contrast.

Creative Ways to Present

For special occasions, arrange the Mini Pink Velvet Cakes on a tiered cake stand, clustering them with fresh flowers for a romantic vibe. You can also place them in individual pastel-colored boxes as delightful gifts or party favors that guests will adore.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mini Pink Velvet Cakes in an airtight container in the refrigerator for up to 3 days. This will preserve the freshness of both the cake and the buttercream without drying them out.

Freezing

If you want to enjoy your Mini Pink Velvet Cake later, freeze the unfrosted cakes wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw them overnight in the fridge before frosting and serving for best results.

Reheating

For a warm treat, briefly microwave a slice for about 10 seconds to gently soften the cake. Avoid heating too long as this can melt the buttercream frosting. Serving slightly chilled is also delicious and keeps the cake moist and fresh.

FAQs

Can I use regular food coloring instead of beetroot powder?

Absolutely! While beetroot powder offers a natural pink hue and subtle flavor, regular pink food gel or food coloring works just fine for colorful frosting and batter if you prefer.

How do I make sure the cakes come out soft and moist?

Using whole milk with vinegar to create a buttermilk substitute, along with vegetable oil instead of butter, keeps the cake tender. Avoid overmixing the batter to prevent toughness.

Can I make a larger version of this cake?

Yes, simply scale up the ingredients proportionally and bake in a larger pan. Just keep an eye on baking times—larger cakes typically need more time and should be tested with a toothpick for doneness.

Is beetroot powder difficult to find?

Not at all! Beetroot powder is available in most health food stores or online and is prized for its natural coloring and health benefits. It’s a fabulous pantry staple for colorful baked goods.

Can I substitute the vegetable oil with another fat?

You can use melted coconut oil or even light olive oil for a subtle twist, but keep in mind this may slightly alter the flavor and texture of the cake.

Final Thoughts

This Mini Pink Velvet Cake is such a joy to make and even more fun to share. Its charming color, tender crumb, and velvety frosting come together to create a little bite of happiness that feels both luxurious and lovingly homemade. I encourage you to try making this delightful dessert for your next special occasion or just because—you deserve something this sweet and pretty in your life!