Description
Delightful mini cakes with rich chocolate undertones and creamy frosting, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon salt
- Red food coloring (about 1 ounce)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease heart-shaped mini cake pans well.
- Sift the flour, cocoa powder, baking soda, and salt together.
- Whisk the buttermilk, oil, eggs, vanilla, vinegar, and red food coloring in a separate bowl.
- Gently mix the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly into the pans, filling them about 2/3 full.
- Bake for 18–20 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a cooling rack.
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Frost the cooled cakes using a spatula or piping bag.
Notes
For best results, frost the cakes when they are completely cooled. You can store them unfrosted for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg