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. Although I am not the hugest fan of Valentine’s Day, I am a HUGE fan of chocolate (duh). So, 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!
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!
Char
This are soo cute! I love all these Valentine (and other occasions) dessert ideas you have posted.
What a great idea to give someone for their birthday…to celebrate their day,but not over doing it with a big cake.
I’ll definitely be using THIS idea!! Thanks for another GREAT post!
Celebrating Sweets
Thank you, Char! You are so kind. 🙂 I hope your Valentine’s Day is extra sweet!
Kristen @ A Mind Full Mom
I am loving the recipe for your cake–I can tell so moist and flavorful. Adding coffee is such a great tip. These are beautiful too–totally inspired me!
allie @ Through Her Looking Glass
These little mini cakes are so festive and adorable, Allison. I think I’d feel less guilty eating one of these than a whole piece of cake. And I will definitely be using the coffee, it really highlights the flavor of the chocolate! Have a great weekend!
Carleigh
Do you have a white cake version of these?
Celebrating Sweets
I have a recipe for a small batch of vanilla cupcakes. You might be able to put the batter into ramekins instead of cupcake liners. I can’t say for sure though, as haven’t tried it that way.
Jeanine Carlson
Ahh, how cute!! These would make great princess cakes for my kidlet’s birthday party!
Celebrating Sweets
Yes, they would. Great idea!
Brittany
Could you make the batter ahead of time? perhaps in the morning? and bake after dinner?
Celebrating Sweets
Hi, Brittany. I have never made cake batter in advance. I would advise against it, I think the leavening agents might be affected (see the link below). If you decided to try it let me know how it goes. https://food52.com/hotline/17375-can-i-make-cake-batter-today-refrigerate-it-overnight-and-bake-it-off-tomorrow
archana ramachandran
what does cup heaping 1/4 mean?…one and one fourth or just one fourth a cup?
Celebrating Sweets
Hello. Sorry about the typo. It should be heaping 1/4 cup. I have adjusted the recipe. Thanks for pointing that out to me.
Norhamida mohd yusof
I have tried your recipe..awesome! My boys love these little mini chocolate cakes. Thank you for sharing.
Karen Bolz
I made these tonight. Simple, and delicious! I needed to double the frosting, and I used almond flavor instead of vanilla.
We loved it!
Celebrating Sweets
Fantastic! Thanks for sharing!
Alana
Absoloutley love the recipie! Already made it twice! It’s super easy and turnes out perfect! Although instead of making 4 7oz cakes I only make two 14oz cakes and just eat them out of the ramekin lol. But either way still now my go-to recipie!
Celebrating Sweets
Perfect! I’m so happy to hear that. Thanks for stopping by.