If you’ve been hunting for the ultimate little treat that packs a serious chocolate punch without overwhelming you, you’re in for a real delight with this Mini Chocolate Cakes with Buttercream Recipe. These bite-sized beauties are moist, fluffy, and perfectly portioned—plus, the silky buttercream frosting takes them to a whole new level of indulgence. Trust me, once you try these, you’ll want to make them again and again (and probably sneak a few when no one’s looking!).
Why You’ll Love This Recipe
- Perfect Portion Size: Mini cakes mean you get just the right amount of chocolate without guilt or leftovers staring at you.
- Super Moist Texture: The combination of hot water and cocoa powder creates an amazingly tender crumb every time.
- Buttery, Fluffy Frosting: The chocolate buttercream is rich yet light, and it pipes like a dream for beautiful presentation.
- Customizable & Fun: You can easily tweak flavors, sizes, and decorations to suit any occasion or craving.
Ingredients & Why They Work
This Mini Chocolate Cakes with Buttercream Recipe relies on simple, classic ingredients that come together to create a decadent texture and deep chocolate flavor. I always recommend using full-fat milk for richness and making sure your eggs are at room temperature for a smooth batter.
- Plain flour (all-purpose flour): Provides the structure; avoid self-raising because we add leavening separately for better control.
- Cocoa powder (unsweetened, not dutch processed): Gives that classic chocolate flavor; sift it to avoid lumps and ensure smooth batter.
- Baking powder: Helps the cakes rise and gives a light texture.
- Baking soda (bi-carb): Acts as an extra rising agent; ensures even rise and avoids a dense crumb.
- White sugar: Sweetens and also contributes to the tenderness of the cake.
- Salt (kosher or cooking salt): Balances sweetness and enhances chocolate depth.
- Large egg (room temperature): Adds structure and moisture, binding everything together.
- Milk (preferably full fat, room temperature): Brings moisture and richness to the cake.
- Plain vegetable oil: Keeps the cake soft and tender (butter would make it richer, if you prefer).
- Vanilla extract: Enhances all the flavors, especially chocolate.
- Boiling water: Crucial for intensifying the cocoa flavor and loosening the batter.
- Instant coffee powder (optional): A secret hack to boost the chocolate flavor without tasting like coffee.
- Butter (unsalted, softened): The star of the buttercream frosting, making it creamy and luscious.
- Soft icing sugar (powdered sugar): Sweetens and provides the perfect texture for frosting.
- Cocoa powder (for buttercream): Adds a chocolatey richness to the frosting.
- Milk (for buttercream): Thins out the frosting slightly to make it easy to pipe and spread.
Make It Your Way
I love experimenting with this Mini Chocolate Cakes with Buttercream Recipe, especially by swapping out some of the decorations or adding flavors to the frosting. It’s such a versatile base that you can turn it into a festive treat or a simple snack depending on your mood.
- Variation: Once, I added a splash of peppermint extract to the buttercream for a wintery twist, and it totally elevated the mini cakes—try it if you love mint chocolate!
- Dietary: To make this gluten-free, swap the plain flour with a 1:1 gluten-free baking flour blend, but be sure it contains xanthan gum for texture.
- Seasonal: In summer, fresh berries and edible flowers on top add freshness and make the presentation pop.
- Size: If you prefer, cut the cake into neat squares instead of rounds for easier assembly and less mess.
Step-by-Step: How I Make Mini Chocolate Cakes with Buttercream Recipe
Step 1: Prep Your Tools and Oven
Start by preheating your oven to 180°C (350°F), or 160°C if you’re using a fan-forced oven. Butter a jelly roll pan—the one measuring about 40 x 28.5 cm works perfectly—then line it with baking paper. This little setup makes removing the cake a breeze and helps you get those smooth edges.
Step 2: Whisk the Dry Ingredients
Sift together the plain flour, cocoa powder, baking powder, and baking soda into a large bowl. I like to add the sugar and salt next, then whisk everything to combine so the leavening and cocoa get evenly distributed—no lumps or clumps here!
Step 3: Mix in the Wet Ingredients
Crack in your room-temperature egg and add the milk, oil, and vanilla extract. Whisk those together until smooth. Then, dissolve the instant coffee powder in boiling water (if you’re using it—totally optional but a game changer). Pour the hot coffee water into the batter and whisk gently—it will be super thin, but that’s exactly what we want.
Step 4: Bake the Cake
Pour the thin batter into your prepared pan and pop it in the oven for about 13 minutes. Keep a close eye near the end; the surface should spring back softly when pressed but not be wet. This thin cake layer is delicate, so hands off the oven door as much as possible!
Step 5: Cool and Chill
After baking, cool the cake for 10 minutes, then use the paper overhang to lift it out onto a wire rack. Let it cool completely for 30 minutes (leave it on the paper), then refrigerate uncovered for at least an hour. Chilling firms up the cake, making it way easier to cut neat rounds without crumbling.
Step 6: Cut and Assemble the Mini Cakes
Cover the sticky surface with parchment paper and flip the cake upside down onto a cutting board—this sticky side down trick keeps your rounds tidy. Peel off the base paper carefully, then use a 6 cm round cutter (or shape of your choice) to cut out 21 mini cake rounds. No sad edges or crumbly mess!
Step 7: Make the Buttercream and Frost
Beat the softened butter on high for 3 minutes until it’s light and fluffy. Slowly add the sifted icing sugar in three portions, starting on low speed to avoid a sugar dust storm. Once mixed, add cocoa powder, milk, and vanilla, then beat on high again for 3 minutes—hello, airy chocolate buttercream!
Place your mini cake rounds on small pieces of paper to stop sliding. Use a piping bag to pipe coils of buttercream between three cake rounds stacked together. Then frost the sides and tops as beautifully as you want. I love smoothing the frosting gently with a small offset spatula, careful not to touch the cake and smear crumbs in. Finally, pile on chocolate shards, raspberries, and fresh rosemary sprigs for that elegant finishing touch.
Pro Tips for Making Mini Chocolate Cakes with Buttercream Recipe
- Thin Batter Is Perfect: Don’t be alarmed when the batter looks watery—that leads to an ultra-moist, tender crumb that melts in your mouth.
- Chill Before Cutting: Refrigerating the cake for at least an hour prevents squished edges and crumbs when using your cutter.
- Use a Piping Bag for Frosting: Trust me, a piping bag (even a simple ziplock bag with a corner snipped) makes frosting so much easier and the finished cake looks pro.
- Avoid Crumbs in Frosting: Flip cakes sticky side down for cutting and don’t touch the frosting surface too much when smoothing—it keeps everything clean and flawless.
How to Serve Mini Chocolate Cakes with Buttercream Recipe
Garnishes
I usually top these mini delights with piles of finely shaved dark chocolate—it adds a nice texture contrast and extra chocolate pop. For a fresh, festive look and a hint of tartness, I love throwing on a few fresh raspberries and a small sprig of rosemary. The rosemary might sound unusual, but trust me—it adds a subtle aromatic lift that makes these cakes feel extra special.
Side Dishes
These mini cakes pair beautifully with a simple cup of coffee or tea—perfect for afternoon tea or a casual dessert. If you want to elevate your dessert tray, try berries in season or a dollop of lightly whipped cream on the side.
Creative Ways to Present
For special occasions, I love arranging these mini cakes on a tiered cake stand—it makes for stunning presentation and easy sharing. You can also place each mini cake in pretty cupcake liners or decorate with edible gold leaf for a touch of glam.
Make Ahead and Storage
Storing Leftovers
After baking, once completely cooled, I wrap the cake tightly with cling wrap—making sure to cover the surface with parchment if storing assembled cakes to avoid sticking—and store it in the fridge. The cake sponge actually stays fresh for up to 5 days, which means you can prep ahead without worries.
Freezing
These mini cakes freeze beautifully. I recommend freezing the cake rounds and the buttercream separately if possible. Wrap cake rounds tightly in plastic wrap, then freeze in an airtight container for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before frosting.
Reheating
If you’re reheating unfrosted cake slices, a quick zap in the microwave (about 10 seconds) or warming gently in the oven wrapped in foil keeps them moist. I don’t recommend reheating frosted cakes—they taste best chilled or at room temp.
FAQs
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Can I use Dutch-processed cocoa powder instead of natural cocoa?
Yes, you absolutely can! Dutch-processed cocoa has a mellow acidity and darker color that some people prefer. Just note it may slightly alter the flavor and the leavening balance, but generally, it works well in this recipe.
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Why is the cake batter so thin?
The hot water mixed with cocoa loosens the batter significantly, which is key for creating a moist, tender crumb. Don’t try to thicken it—this thin batter bakes into a light, delicate cake perfectly suited for mini cakes.
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Can I make these mini cakes dairy-free?
Definitely! Use a plant-based milk like almond or oat milk and swap the butter in the frosting for dairy-free margarine or coconut oil-based butter alternatives. The texture might vary slightly but still delicious.
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How do I store assembled Mini Chocolate Cakes with Buttercream?
Store them in an airtight container in the refrigerator for up to 5 days. The buttercream helps keep the cake moist, and chilling helps everything set for neat slices.
Final Thoughts
This Mini Chocolate Cakes with Buttercream Recipe has become one of my go-to recipes when I want something that feels fancy but is actually pretty simple to pull off. It’s the kind of dessert that makes people’s eyes light up—and you don’t even need a special occasion to whip it up. Give it a try, play with your own decoration ideas, and I promise you’ll fall in love with baking mini chocolate cakes all over again. Plus, who can resist that luscious buttercream? You’ve got this in your kitchen—I can’t wait to hear how you make it your own!
Print
Mini Chocolate Cakes with Buttercream Recipe
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 58 minutes
- Yield: 21 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
Delicious mini chocolate cakes featuring a moist cocoa-flavored sponge layered with rich chocolate buttercream, perfect for elegant dessert servings or special occasions.
Ingredients
Cake Layers
- 1 cup plain flour / all-purpose flour
- 1/3 cup cocoa powder, sifted (unsweetened, not dutch processed)
- 3/4 tsp baking powder
- 3/4 tsp baking soda / bi-carb
- 1 cup white sugar
- 1/2 tsp cooking salt / kosher salt
- 1 large egg, at room temperature
- 1/2 cup milk, preferably full fat, at room temperature
- 1/4 cup plain oil (vegetable, canola, peanut oil)
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 tsp instant coffee powder (optional)
Chocolate Buttercream
- 250g / 1 cup unsalted butter, softened
- 4 cups soft icing sugar / powdered sugar, sifted
- 1/2 cup cocoa powder, unsweetened
- 5 tbsp milk, preferably full fat
- 1 tsp vanilla extract
Decorations
- Dark chocolate, finely shaved using a knife (white chocolate is also pretty)
- Raspberries
- Rosemary sprigs
Instructions
- Preheat oven: Preheat your oven to 180°C / 350°F (160°C fan-forced) to prepare for baking the cake.
- Prepare baking pan: Butter a 40 x 28.5 x 2.5 cm tray (jelly roll pan) and line it with parchment paper to prevent sticking.
- Whisk dry ingredients: Sift the flour, cocoa, baking powder, and baking soda into a bowl. Add sugar and salt, then whisk to combine thoroughly.
- Mix wet ingredients: Add the egg, milk, oil, and vanilla extract to the dry ingredients. Whisk until smooth. Dissolve instant coffee powder into boiling water, then mix into the batter. The batter will be very thin.
- Bake the cake: Pour the batter into the prepared pan and bake for 13 minutes until set and springy to the touch.
- Cool the cake: Cool the cake in the pan for 10 minutes, then lift it onto a rack with the parchment paper and cool for 30 minutes. Refrigerate uncovered for at least 1 hour before cutting.
- Cut rounds: Cover the sticky surface with paper, flip the cake upside down onto a cutting board (sticky side down), peel off the paper on the base, and cut out 21 rounds of approximately 6 cm diameter each.
- Pipe frosting: Place a cake round on a small piece of paper and secure with a dab of frosting. Pipe coils of chocolate buttercream between three layers per mini cake, then frost the sides and top.
- Smooth frosting: Use a small offset spatula or knife to smooth the frosting carefully, touching only the surface to avoid crumb contamination.
- Decorate the cakes: Garnish with piles of dark chocolate shards, raspberries, and rosemary sprigs for an elegant presentation.
- Make buttercream: Beat softened butter for 3 minutes on high speed until fluffy. Gradually add icing sugar in three parts, starting on low speed and then increasing to prevent dust clouds. Once all sugar is incorporated, beat in cocoa powder, milk, and vanilla extract. Beat on high for 3 minutes until light and fluffy.
- Prepare for piping: Transfer the buttercream into a piping bag or ziplock bag for easy frosting application.
Notes
- This recipe uses standard unsweetened cocoa powder, but you may use more intense dutch-processed cocoa for a richer flavor and deeper color.
- Baking soda can be replaced with 2 1/4 tsp extra baking powder to ensure even rising, as baking soda acts like an insurance policy for the rise.
- Adding instant coffee powder enhances the chocolate flavor without imparting a coffee taste; it’s optional but recommended for depth.
- Flipping the cake upside down before cutting the rounds helps achieve cleaner, neater cake circles since the sticky surface otherwise clings to the cutter.
- For easier assembly and no scraps, you may cut the cake into 3 equal rectangles and layer with frosting, refrigerate to set, then slice into squares or rectangles. Rewhip frosting before decorating sides if needed.
- After cooling, cakes can be covered with baking paper then cling wrap to store in the refrigerator for up to 5 days, or frozen for up to 3 months. Assembled cakes should be refrigerated and consume within 5 days for best freshness.
