RED VELVET CAKE BOMBS

These Red Velvet Cake Bombs are a bite-sized twist on the classic red velvet dessert, made effortlessly in a paniyaram pan. With their vibrant red color and rich, velvety texture, these mini cake bombs are soft, moist, and lightly crisp on the outside.

They’re made by spooning a red velvet batter into the wells of the paniyaram pan and cooking until perfectly golden, creating an evenly shaped, round treat. Each bite is a pure indulgence, bursting with the familiar flavors of cocoa and vanilla. You can finish them with a drizzle of cream cheese glaze, a dusting of powdered sugar, or a sprinkle of festive decorations, making them perfect for parties, holidays, or just a fun treat to enjoy at home!

WHAT YOUL’LL LOVE ABOUT THIS

• Eggless
• Easy to make
• No fancy ingredient required
• Perfect for parties

INGREDIENTS USED IN MAKING RED VELVET CAKE BOMBS

• FLOUR

Flour plays a key role in Red Velvet Cake Bombs, as it provides structure and stability to the batter, allowing the cake bombs to hold their shape while cooking in the paniyaram pan. The gluten in the flour binds with other ingredients, creating a light and tender crumb

• MILK

Milk in Red Velvet Cake Bombs serves multiple purposes, contributing to the flavor, texture, and overall consistency of the batter. It provides moisture to the dry ingredients, ensuring a smooth and pourable batter suitable for cooking in a paniyaram pan. Milk also helps activate acidic ingredients like vinegar or buttermilk (if used), which are essential in creating the signature soft and tender crumb of red velvet.

• SUGAR

Sugar in Red Velvet Cake Bombs is essential for sweetness, flavor enhancement, and texture. It balances the subtle bitterness of cocoa powder and the tanginess from buttermilk or vinegar, giving red velvet its signature flavor profile.

• COCOA POWDER

Cocoa powder is a key ingredient in Red Velvet Cake Bombs, contributing to their flavor, color, and texture. It provides the subtle chocolate undertone that balances the sweetness and tanginess of the batter, giving red velvet its distinctive taste.

In red velvet recipes, the cocoa is typically used in small amounts, just enough to add depth without overpowering. It also reacts with acidic ingredients like vinegar or buttermilk, enhancing the red color when paired with food coloring. 

• OIL

Oil in Red Velvet Cake Bombs plays a crucial role in creating a moist, tender texture. Unlike butter, which can solidify as it cools, oil remains liquid at room temperature, ensuring the cake bombs stay soft and moist for longer.

• CURD

Curd (yogurt) in Red Velvet Cake Bombs acts as a natural tenderizer and adds moisture, resulting in a soft and fluffy texture. Its slight tang enhances the flavor, balancing the sweetness of the sugar and complementing the cocoa powder to create the signature red velvet taste.

EQUIPMENT USED FOR MAKING RED VELVET CAKE BOMBS

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Mixing bowls are required to make the batter.

A spatula and a whisk help to bring in the batter together.

A paniyaram pan to cook the cake bombs in.

OTHER RELATED RECIPES FROM THE BLOG

1. NUTELLA PANCAKE BOMB
2. COOKIE AND CREAM PANCAKE BOMB
3. MINI CHOCO LAVA BOMBS

TIPS FOR MAKING RED VELVET CAKE BOMBS

1. Grease the wells of the paniyaram pan with oil or butter to prevent sticking and achieve a golden crust.
2. The batter should be thick but pourable, like pancake batter, for easy handling and even cooking.
3. Once the wet and dry ingredients are combined, mix just until incorporated. Overmixing can make the cake bombs dense.
4. Cook the cake bombs on low to medium heat to ensure they cook through without burning on the outside.
5. Use a small scoop or spoon to fill the wells evenly for consistent sizes.
6. Drizzle with cream cheese glaze, dip in melted chocolate, or dust with powdered sugar for extra flavor and appeal.

If you like my red velvet cake bombs recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!