Mini Cakes baked in ramekins and decorated with vanilla frosting and fresh berries or sprinkles. This recipe makes four single layer cakes or two double layer cakes. Perfect for Valentine’s Day, anniversaries, or as a smash cake. Prefer a small batch of cupcakes? Try our Small Batch Chocolate Cupcakes.
Hello there! I’m stopping in with one last Valentine’s Day recipe. I will not turn down the opportunity to bake, eat, and share some chocolaty goodness this Valentine’s Day. That brings me to these adorable Mini Cakes!
These mini cakes join some of our other favorite small batch recipes (see: small batch chocolate chip cookies and small batch vanilla cupcakes).
Mini Cakes
No special cake pans are needed for these cuties; the cakes are baked in ramekins. I’m sure you have some ramekins lying around. Grab them from the back of your cabinet, whip up this easy one-bowl chocolate cake batter, and before you know it you’ll be diving into chocolate cake.
I used 7-oz/4-inch ramekins, which made 4 miniature cakes. You can either serve the cakes in single layers or you can double them up and make two double layer cakes. I’ve included a recipe for a small batch of vanilla frosting, which I simply spread on the cakes with a butter knife. Top the cakes with fresh berries or sprinkles, and serve them to someone you love.
These mini chocolate cakes are great for Valentine’s day, anniversaries, or as a smash cake. And since this recipe feeds just a few, you really don’t need a reason to make these. The fact that it’s a Thursday is reason enough. 😉 Enjoy!
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Recipe
Mini Chocolate Cakes
Ingredients
Cakes:
- ½ cup granulated sugar
- ½ cup all purpose flour
- heaping ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch salt
- 1 large egg
- 3 tablespoons milk
- 2 tablespoons vegetable or canola oil
- ½ teaspoon pure vanilla extract
- ¼ cup hot coffee or hot water, see note
Vanilla Frosting:
- ¾ cup powdered sugar
- 3 tablespoons unsalted butter, at room temperature
- ¼ teaspoon pure vanilla extract
- 2 teaspoons milk or half and half
- Fresh berries or sprinkles, for decorating.
Instructions
For the cakes:
- Preheat oven to 350°F. Line the bottom of four 4-inch (7oz) ramekins with rounds of parchment. Grease the ramekins well. Set aside.
- With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla extract and beat for 2 minutes. Add hot coffee or hot water, and beat until just combined. The batter will be thin.
- Divide evenly between four prepared ramekins (I used a little over ⅓ cup batter per ramekin). Bake for approximately 20 minutes, until the top springs back when you touch them, and a toothpick inserted into the center comes out clean. Transfer the ramekins to a wire rack to cool completely.
Frosting and decorating:
- Run a thin knife around the edge of each ramekin and carefully remove each cake. With a serrated knife, gently cut the dome off the top of each cake. Discard or save the cake scraps for another use.
- For the frosting: Using a deep bowl, with a hand mixer or stand mixer, beat powdered sugar and butter until smooth (starting the mixer low, then slowly increasing the speed). Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for a minute or two, until light and fluffy. If the frosting appears too thick, add an additional teaspoon of milk.
- Spread the frosting onto the top of each cake. You can leave the cakes in a single layer or stack them to make a double layer cake. Decorate the top with berries or sprinkles.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Lisa says
Best chocolate cake and very moist! The only I used barrel tins by crown and came out perfect but just baked longer 🙂
Allison says
I’m glad you enjoyed them! 🙂
Jada says
I am so excited to make these me and my friends or opening a bake sale and thinking of making these!
Melissa says
Even with the heaping cocoa powder and using straight espresso instead of coffee, I felt like it needed a stronger chocolate flavor. But the texture is great and they’re still delicious! I used King Arthur Gluten Free measure for measure flour and almond milk so the recipe is easily adapted for gluten free/dairy free needs, if anyone is wondering.
I did have to bake them almost 10 minutes more and I have an oven thermometer so I know it was spot on 350, but maybe my ramekins are different! Still really enjoyed them and will for sure make again!
Ruksana says
I followed the exact recipe nd even after baking for 30 min my cake isnt cooked
Lovett says
Something is wrong with your oven
Molly Deschamp says
Could I use olive oil instead of canola oil? Thanks.
Allison says
Yes. I’d recommend a mild flavored olive oil so that the flavor doesn’t come through.
Lauz says
Absolutely delicious and so easy to make. I used almond milk (what I had on hand) and rice brain oil (I find vegetable/canola oil has too strong a taste in most cakes).. I served with custard instead of icing – was too impatient to wait for it to cool 🙂
Allison says
That sounds delicious! Glad you enjoyed it. 🙂
Mylene says
Can I use cake flour instead of all purpose flour?
Allison says
I haven’t tried it. If you do I would suggest adding an additional tablespoon of cake flour. Enjoy!
BlarneyTalker says
These were delicious. I wish I had calculated the WW points first. Blew my whole week’s worth, but it was worth it. Wish I could show the picture
Allison says
Glad you enjoyed them! 🙂
Erin Vanzetta says
Could I double the quantity and use 4 x 4-inch cake pans?
Allison says
That would probably work. I’m not sure how many cake pans you have.
Dalia says
Very yummy but the recipe was SO under measured. When I finally finished making one batch (I had to make two) I realized that there was only enough batter to fill two 4 inch cake pans. Was super disappointed and had to spend another hour making two more cakes.
Allison says
I make this recipe in ramekins rather than cake pans, perhaps that’s why I have enough batter.
Zoe says
Great recipe, whole family loved it!!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Sarah L says
This was perfect for me, I made two. I used brown sugar and I baked for an additional 3 minutes. Thank you for sharing.
Allison says
You’re welcome!
Charlie says
My wife and I just finished a piece of cake. I baked it in a 6 inch cake pan. It turned out great, but had to bake 45 to 50 minutes.
Judi says
This is a great recipe! I used two 4-inch round cake pans and they came out perfect!
Allison says
I’m so glad! Thanks for stopping by. 🙂