February 10, 2012

Mini Red Velvet Cakes Dipped in White Chocolate

Chances are, as you're reading this, my husband and I are up in the air on our way to an island to celebrate our 8th wedding anniversary.  While we're having fun in the sun, I planned ahead and scheduled some Valentine's Day recipe posts to share with you.  These little cakes are a perfect Valentine's Day dessert.  They are adorable and delectable.  

How do you normally celebrate Valentine's Day?  Do you go out to dinner or do you prepare a special dinner for your significant other?


  • 1 c all-purpose flour
  • 3 tbsp unsweetened cocoa powder 
  • 1/2 tsp baking soda 
  • 1/4 tsp salt 
  • 1/2 c butter, softened 
  • 1 c white sugar 
  • 2 large eggs 
  • 1/2 c sour cream 
  • 1/4 c buttermilk
  • 1/2 oz red food coloring 
  • 2 tsp pure vanilla extract 
  • Zest from 1 orange 
  • White chocolate candy melts 

Preheat oven to 350 degrees.  

Sift together the flour, baking soda, cocoa and salt in a medium bowl.  Beat together the butter and sugar, until light and fluffy.  Add in the eggs one at a time.  Add the sour cream, buttermilk, food coloring and vanilla.  

Gradually add the flour mixture until just blended.  Do not over beat.  

Pour the batter into a greased 13 x 9 inch pan.  Bake for 30 to 40 minutes, or until a toothpick inserted in the middle comes out clean.  Allow the cake to cool completely in the pan.  

Cut the cake into small squares.  Set the cake squares in the freezer, to allow them to firm up a bit.  

Melt the chocolate candy melts in a double boiler or microwave in 30-second increments.  Dip each cake square into the melted chocolate and place them on wax paper.  Allow the chocolate to harden before decorating.  


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