Name: Mini Chocolate Layer Cakes
Prep time: 45 min
Cook time: 13 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder (not Dutch-processed); 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1 cup white sugar; 1/2 teaspoon kosher salt; 1 large egg, room temperature; 1/2 cup whole milk, room temperature; 1/4 cup neutral oil (vegetable, canola, or peanut); 1 teaspoon vanilla extract; 1/2 cup boiling water; 1 teaspoon instant coffee powder (optional); 1 cup (250g) unsalted butter, softened; 4 cups powdered sugar, sifted; 1/2 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 5 tablespoons whole milk; Shaved dark chocolate (or white chocolate); Fresh raspberries; Rosemary sprigs (optional)

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These Mini Chocolate Layer Cakes are rich, moist, and undeniably adorable — perfect for celebrations or when you want to impress. With layers of soft chocolate cake, fluffy chocolate buttercream, and elegant toppings, they look as amazing as they taste.

Why You’ll Love This Recipe

Beautiful and festive presentation
Rich, chocolaty flavor
Moist, tender cake texture
Fluffy, creamy buttercream frosting
Customizable decorations
Perfect for birthdays, holidays, or special dinners
Can be made ahead
Great portion control
Crowd-pleasing and kid-friendly
Impressive yet easy to assemble

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder (not Dutch-processed)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup white sugar
1/2 teaspoon kosher salt
1 large egg, room temperature
1/2 cup whole milk, room temperature
1/4 cup neutral oil (vegetable, canola, or peanut)
1 teaspoon vanilla extract
1/2 cup boiling water
1 teaspoon instant coffee powder (optional)

Chocolate Buttercream:
1 cup (250g) unsalted butter, softened
4 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
5 tablespoons whole milk

Decorations:
Shaved dark chocolate (or white chocolate)
Fresh raspberries
Rosemary sprigs (optional)

Directions

Make the Cake:

Preheat oven to 350°F (180°C). Grease and line a 15.8 x 11.3 x 1-inch (40 x 28.5 x 2.5 cm) jelly roll pan.
In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda. Add sugar and salt; whisk to combine.
Add the egg, milk, oil, and vanilla; whisk until smooth.
Dissolve instant coffee (if using) in boiling water and stir into the batter. The batter will be thin.
Pour into prepared pan and bake for 13 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack. Chill for at least 1 hour before cutting.

Make the Buttercream:

In a large bowl, beat softened butter for about 3 minutes until fluffy.
Add powdered sugar in 3 batches, mixing after each addition.
Add cocoa powder, vanilla extract, and milk. Beat on low until combined, then increase speed and beat for 3 minutes until light and fluffy.

Assemble:

Use a 2.4-inch round cutter to cut out 21 cake rounds.
Layer 3 rounds per cake, piping buttercream between each and around the outside.
Smooth the sides with a spatula.
Top with shaved chocolate, fresh raspberries, and optional rosemary sprigs.

Servings and timing

Prep Time: 45 minutes
Baking Time: 13 minutes
Total Time: 1 hour 15 minutes (plus chilling)
Servings: 7 mini cakes
Calories: 420 kcal per mini cake

Variations

Flavor twist: Add a layer of raspberry jam between cake layers.
Filling options: Try peanut butter or Nutella between layers.
Holiday look: Use peppermint candies and mint leaves.
Vegan option: Use plant-based milk, butter, and egg substitute.
Colorful frosting: Tint buttercream with food coloring for themes.

storage/reheating

Store mini cakes in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 15–20 minutes before serving for best texture. These cakes are not intended for reheating.

FAQs

Can I bake the cake in a regular cake pan?

Yes, but the thickness and baking time will vary. Use two 8-inch pans if adjusting.

How do I get clean cake rounds?

Use a sharp round cutter and chill the cake well before cutting.

Can I freeze the cake layers?

Yes, wrap tightly and freeze for up to 2 months. Thaw before frosting.

What if I don’t have a round cutter?

Use a cup or jar with a sharp edge as an alternative.

Is the coffee necessary?

It enhances the chocolate flavor but is optional.

Can I use store-bought frosting?

Yes, though homemade buttercream offers the best taste and texture.

How far in advance can I assemble these?

Up to 24 hours ahead. Store covered in the fridge.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Can I color the buttercream?

Yes, add gel food coloring for a custom look.

What toppings can I use besides raspberries?

Try strawberries, blueberries, edible flowers, or chocolate curls.

Conclusion

Mini Chocolate Layer Cakes are a stunning and scrumptious way to enjoy chocolate cake in a fun, personal size. With fluffy frosting, rich layers, and beautiful decorations, they’re perfect for special occasions, holidays, or when you want to treat yourself and your guests to something extraordinary.

Jessica

Mini Chocolate Layer Cakes

Why You’ll Love This Recipe

Ingredients