mini chocolate birthday cakes
These pretty mini chocolate cakes are perfect for birthdays, elegant dinners, or gifting. Rich, fluffy, and topped with buttercream, they combine minimalist cake design with cozy, homemade flavor.
Equipment
- Jelly roll pan
- Mixing Bowls
- Whisk
- Round cookie cutter
- Electric Mixer
Ingredients
For the Cake
- 1 cup plain flour
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup white sugar
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup neutral oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 tsp instant coffee powder optional
For the Chocolate Buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 5 tbsp milk
Decorations
- finely shaved dark chocolate
- fresh raspberries
- rosemary sprigs for garnish
Instructions
- Preheat oven to 350°F (180°C). Butter and line a large jelly roll pan with parchment paper.
- Whisk together flour, cocoa powder, baking powder, baking soda, sugar, and salt in a large bowl.
- Whisk in egg, milk, oil, and vanilla. Dissolve coffee powder in boiling water and stir into the batter.
- Pour batter into the prepared pan and bake for 13 minutes or until center springs back when touched.
- Cool slightly, then refrigerate for 1 hour before cutting into rounds or squares.
- Beat butter for frosting until fluffy. Add powdered sugar and cocoa gradually, then mix in vanilla and milk until smooth.
- Stack three cake rounds with swirls of buttercream between each. Coat the top and sides with frosting.
- Decorate with shaved chocolate, raspberries, and rosemary sprigs for an elegant finish.
Notes
Chill cake before cutting for clean layers. Customize with different toppings or frosting flavors. Perfect for gifting or serving at parties.