Description
Delight in these tiny, fluffy chocolate layer cakes stacked with sweet buttercream frosting, perfect for Easter celebrations!
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 your oven to 350°F (175°C). While it warms up, grease and flour your mini cake pans.
- Cream together the butter and sugar until the mixture looks light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until fully combined.
- Sift together the flour, cocoa powder, and baking powder, then gradually mix this into the wet ingredients until combined, avoiding overmixing.
- Divide the batter evenly among the prepared mini cake pans.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans before stacking.
- Stack the cakes, layering them with buttercream frosting, and frost the outside generously.
- Decorate with chocolate shavings and serve to eager guests.
Notes
Ensure butter and eggs are at room temperature for a fluffier batter. Allow cakes to cool completely before frosting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Easter dessert, mini cakes, chocolate cake, holiday recipes, baking