Red Velvet Petit Fours
This classic southern recipe is always a hit. For petit fours bake batter on a sheet pan and cut into 1½" squares. Otherwise bake in round or square cake pans that have been sprayed with non-stick spray.
Ingredients
Cake
- 1 cup All-Purpose Flour
- 1 cup Cake Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ cup Cocoa Powder
- 2 Eggs
- 1 cup Buttermilk
- 1 tbsp White Vinegar
- ¼ cup Corn Oil
- ½ tbsp Pure Vanilla Extract
- 1 oz Red Food Coloring
- ¼ cup Sour Cream
- 1 stick Butter
- 1½ cups Brown Sugar
Icing
- 8 oz Brick of Cream Cheese (softened)
- ½ stick Butter (room temperature)
- 2½ cups Confectioners' Sugar
- 1 tsp Pure Vanilla Extract
- 2 tbsp Milk
Instructions
Cake
- Sift together and set aside All-Purpose Flour, Cake Flour, Salt, Baking Powder, Baking Soda and Cocoa Powder.
- Whisk together and set aside 2 Eggs, Buttermilk, White Vinegar, Corn Oil, Vanilla, Red Food Coloring and Sour Cream.
- In mixer cream Butter and Brown Sugar. When sugar and butter are smooth and lightened in color add the wet ingredients and the dry ingredients alternating by starting with the wet ingredients and finishing with the dry ingredients.
- Pour batter in prepared pans and bake in 350℉ oven until inserted toothpick comes out clean and dry. Approximately 35 minutes for a sheet pan and 40-50 minutes for round cake pans. Let cool for 15 minutes before turning out of pans.
Icing
- In mixer blend Cream Cheese, Butter, Confectioners' Sugar, Vanilla and Milk until smooth and creamy.
- Ice cake and refrigerate to set.
