Mini Cakes baked in ramekins and decorated with vanilla frosting and fresh berries or sprinkles. Serve as single layer cakes or double layer cakes. Perfect for Valentine’s Day, anniversaries, or as a smash cake.
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). Soooooo, 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!
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!
You might also like: Small Batch Vanilla Cupcakes, Small Batch Chocolate Cupcakes, Small Batch Fudge.
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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!
Daphne
I just noticed this recipe and your small-batch chocolate cupcakes have the same ingredients and measurements. I tried the chocolate cupcakes and it was divine! I actually made 9 2oz cuppies with your recipe. Now, will this work in a 7inch cake pan? Thanks so much!
Allison
It should be enough batter for one 7-inch cake pan. You’ll need to increase the bake time a bit. Just check it regularly. It’s done when the top springs back and a toothpick inserted into the center comes out clean.
Daphne
Wow! Thanks a lot! Will try it out on Sunday.
Samantha Taylor
Hi! I was trying to make only one 2-layer cake, so I halved the recipe and poured that into 2 4″ pans. They came out very small (maybe 1″ tall) and did not rise much at all. I then made the full recipe and poured that into 2 4″ pans which then rose to look the same as your pictures. I’m wondering if you know why they didn’t rise
Allison
I’m not sure. I have only made this recipe in ramekins, not cake pans, so maybe your pans were larger than mine.
Shalls
Hi! I baked this cake today for our Anniversary in a 6inch pan at 350° for 35min . It turned out to be moist and delicious ! Thank you for this super easy and yummy mini chocolate cake recipe!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Cassie
Hi, Allison! I just made the recipe today, and it turned out perfect (and not to sweet too). I’m going to put it in my recipe collection.
Thank you! ?
Krissa Ney
Thank you for the recipe! I just made it today for my mom’s birthday. They liked it.??
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Kriste
Hello! I have not yet tried this recipe but am planning on making it for my mom’s birthday. I am curious, though… it is necessary to remove the cakes from the ramekins, or could you frost them and just eat them straight out of the ramekins as is?
Allison
Yes, that should be fine. Enjoy!
Ali Estrada
Would this recipe work for 4in cake pans?
Allison
That should work, I used 4-inch ramekins. Enjoy!
Janice
Made this for my husband’s birthday. Very easy, and just the right size recipe for the two of us, with servings left over for tomorrow.
Allison
Perfect! I’m glad you enjoyed it. 🙂
Vicki Hartkopf
These are incredibly moist and very flavorful. Also very light!! SO GOOD!!!
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Kim
Haven’t made these yet but the recipe looks perfect. I’ve been requested to make my granddaughter a smash cake for her 1st birthday. I’ll use 2 ramekins for that and the other 2 for practicing frosting/decorating ?