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.