Description
Delightful mini cakes with rich chocolate flavor and creamy buttercream frosting, perfect for any festive occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Buttercream frosting (store-bought or homemade)
- Chocolate shavings (for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your mini cake pans.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- Sift together the flour, cocoa powder, and baking powder in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans.
- Layer the cakes with buttercream frosting and frost the top and sides generously.
- Decorate with chocolate shavings.
- Serve and enjoy!
Notes
These mini cakes are great for Easter brunch or as gifts. Store leftovers in an airtight container for up to 3 days, or freeze for 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Easter, mini cakes, chocolate dessert, festive dessert, baking with kids