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These too-cute Raspberry-Red Velvet Petits Fours would fare well at your next holiday party.


Recipe Summary

2 hrs
25 mins
Makes 24 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.

  • Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

  • Invert cake onto a cutting board. Cut off rounded top of cake. Trim and discard edges of cake.

  • Cut cake in half crosswise. Cut each piece in half horizontally. Carefully lift top piece off of each cake half.

  • Stir jam in a small bowl until smooth and spreadable. Spread jam over bottom halves of cakes. Replace top halves of cakes. Cut each cake half into 12 squares. Transfer petits fours to a serving platter or cake pedestal.

  • Remove lid and foil from frosting. Microwave frosting at HIGH 20 seconds, stirring after 10 seconds. Stir until smooth and spreadable. Transfer frosting to a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe frosting onto top of petits fours, allowing frosting to drip down sides.