Mini Easter Layer Cakes

These adorable mini Easter layer cakes are simple to make and perfect for any Easter gathering, combining rich chocolate cakes with creamy buttercream frosting.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 cakes

Course: Brunch, Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Cake Ingredients

1 cup all-purpose flour Use a spoon to fill the cup, then level it off for accuracy.
1/2 cup unsweetened cocoa powder This gives the cakes their rich chocolate flavor.
1 cup granulated sugar Adds sweetness to balance the cocoa.
1/2 teaspoon baking powder Helps the cakes rise.
1/2 teaspoon baking soda Works with the cocoa for leavening.
1/4 teaspoon salt Enhances all the flavors.
1/2 cup unsalted butter, softened For a creamy texture.
2 large eggs These provide structure and moisture.
1 teaspoon vanilla extract Adds warmth and flavor.
1/2 cup whole milk Keeps the batter smooth.

Frosting and Decoration

Buttercream frosting For delicious layering and decoration.
Chocolate shavings or sprinkles A fun way to finish off the cakes.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease mini cake pans.
Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
Cream the softened butter and sugar until light and fluffy in another bowl.
Add eggs one at a time, mixing well, then stir in the vanilla.
Mix in the dry ingredients and milk alternately until just combined.

Baking

Pour batter into mini cake pans and bake for 15-20 minutes, or until a toothpick comes out clean.
Allow cakes to cool before frosting each layer with buttercream frosting and stacking.
Decorate with chocolate shavings or sprinkles.

Serving

Serve for Easter brunch or as a gift.

Notes

Make sure your butter is at room temperature for a fluffy texture. Don't overmix the batter, and let the cakes cool completely before frosting.