Mini Chocolate Cakes

Mini chocolate cakes are the kind of dessert that instantly grabs attention—rich, ultra-moist, and perfectly portioned for individual servings. Whether you’re baking for a celebration or simply craving a luxurious chocolate fix, these mini cakes deliver bakery-level results with surprisingly simple steps. By using a thin, sheet-style chocolate sponge and layering it with fluffy chocolate buttercream, you get elegant mini treats without complicated techniques. If you’ve been searching for a mini chocolate cakes recipe that’s foolproof, deeply chocolaty, and irresistibly cute, this is the one you’ll come back to over and over again.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Deep, intense chocolate flavor – thanks to hot water and a touch of instant coffee that enhances cocoa richness.
• Soft, melt-in-your-mouth texture – an ultra-moist batter that stays tender even after chilling.
• Simple ingredients, big payoff – pantry staples transformed into a show-stopping dessert.
• Perfect for any occasion – parties, birthdays, gifting, or elegant dinner desserts.
• Easy to customize – switch up decorations, flavors, or shapes to match the moment.
• Reliable and beginner-friendly – clear, straightforward steps ensure success even if you’ve never layered cakes before.

Ingredients Needed

For the Chocolate Cake Base

• 1 cup all-purpose (plain) flour – spooned and leveled
• 1/3 cup unsweetened cocoa powder, sifted (not Dutch-processed)
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1 cup granulated sugar
• 1/2 tsp kosher or cooking salt
• 1 large egg, room temperature
• 1/2 cup whole milk, room temperature
• 1/4 cup neutral oil (vegetable, canola, or peanut oil)
• 1 tsp pure vanilla extract
• 1/2 cup boiling water
• 1 tsp instant coffee powder (optional but enhances chocolate flavor)

For the Chocolate Buttercream

• 250 g (1 cup) unsalted butter, fully softened
• 4 cups powdered (icing) sugar, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 5 tbsp whole milk

For Decoration

• Finely shaved dark chocolate (or white chocolate for contrast)
• Fresh raspberries
• Sprigs of rosemary (optional, decorative touch)

How to Make Mini Chocolate Cakes

Step 1: Prep the Oven and Pan

1. Preheat your oven to 180°C / 350°F (or 160°C fan).
2. Lightly grease a 40 × 28.5 × 2.5 cm baking tray (standard jelly roll pan), then line it with parchment paper.
   • Tip: Leave an overhang on the long sides—this will make lifting the cake out much easier later.

Step 2: Mix the Dry Ingredients

3. In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
4. Add the sugar and salt, then whisk to blend.
   • Why this matters: Sifting removes lumps and creates a lighter, more even sponge texture.

Step 3: Add the Wet Ingredients

5. Add the egg, milk, oil, and vanilla to the bowl. Whisk until the batter becomes smooth and combined.
6. Dissolve the instant coffee in the boiling water, then pour it into the batter. Mix again.
   • Note: The batter will seem extremely thin—that’s what creates the signature moist crumb.

Step 4: Bake the Cake

7. Pour the batter into the prepared tray and spread evenly.
8. Bake for 13 minutes, or until the top springs back lightly when touched.
9. Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack.
10. Cool for another 30 minutes, then refrigerate uncovered for at least 1 hour.
    • Why chill? A cold cake cuts into neat, clean rounds without crumbling.

Step 5: Cut the Cake Rounds

11. Place a fresh sheet of parchment on top of the cake, flip it onto a cutting board so the sticky side faces down, and carefully peel away the original paper.
12. Using a round cutter (approx. 6 cm / 2.4 inches), cut out 21 rounds.
    • Variations: Try heart-shaped or square cutters for themed occasions.

Step 6: Assemble the Mini Cakes

13. Place a small dab of buttercream under each bottom layer to keep it steady on the board.
14. Pipe a swirl (or coil) of buttercream onto each round.
15. Stack three layers for each cake, piping frosting between each.
16. Cover the sides and top with a generous coat of frosting.
    • Tip: A small offset spatula makes smoothing the sides easier. Avoid touching the cake itself—crumbs will ruin the finish.

Step 7: Decorate

17. Top each mini cake with chocolate shards, raspberries, and a tiny sprig of rosemary for a festive touch.

How to Make the Chocolate Buttercream

18. Beat the softened butter on high speed for 3 minutes until pale and fluffy.
19. Add the powdered sugar in three additions, starting on low speed each time to avoid a sugar cloud.
20. Add the cocoa powder, vanilla, and milk, then beat again—starting low, then increasing speed.
21. Once everything is incorporated, beat for another 3 minutes to create an airy, silky frosting.
22. Transfer to a piping bag (or a zip-top bag with the corner snipped).

Serving and Storage Tips

• Serve chilled or at room temperature; the chocolate flavor deepens as they sit.
• Add fresh berries right before serving so they stay vibrant.
• To store: Keep mini chocolate cakes in an airtight container in the fridge for 3–4 days.
• Freezing: The unfrosted cakes freeze beautifully for up to 2 months. Wrap individually to prevent freezer burn.
• Transport tip: Chill well before traveling so the frosting stays firm.

Helpful Notes

• For extra intensity, use a high-quality cocoa powder.
• Want a mocha flavor? Increase the instant coffee to 2 teaspoons.
• If your buttercream feels too thick, add milk 1 teaspoon at a time.
• If the cake sticks to the cutter, dip it in hot water, then dry it before pressing.
• These cakes are perfect for holidays, birthdays, Valentine’s Day, or elegant dessert tables.

Conclusion

These mini chocolate cakes deliver everything you want in a dessert—rich flavor, stunning presentation, and an unbelievably soft crumb. They’re simple enough for beginners yet impressive enough to serve at events or give as gifts. If you’re looking for a small but luxurious sweet treat that always pleases, this recipe deserves a spot in your favorites.
If you try it, please leave a comment and star rating below—it helps others discover the recipe!
And don’t forget to share your creations on Pinterest or Facebook.
What toppings or decorative twists will you add to your mini cakes? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I make these mini cakes gluten-free?

Yes! Substitute the all-purpose flour with a reliable 1:1 gluten-free baking blend. Make sure it contains xanthan gum for structure.

Can I skip the instant coffee?

Absolutely. The coffee enhances chocolate flavor but does not make the cake taste like coffee. If you prefer, omit it without changing any measurements.

Why is my batter so runny?

This recipe uses boiling water to “bloom” the cocoa. A thin batter is normal and results in a moist, tender cake after baking.

Can I frost these with another type of icing?

Yes—cream cheese frosting, whipped ganache, or vanilla buttercream all work beautifully.

How do I freeze the mini cakes?

Freeze unfrosted cake rounds wrapped individually. When ready to assemble, thaw in the fridge, then proceed with frosting.

Can I bake these as cupcakes instead?

Yes! Fill cupcake liners halfway and bake at the same temperature for 12–15 minutes.