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Mini Easter Layer Cakes

Mini Easter Layer Cakes That Will Wow Your Guests

Mini Easter Layer Cakes are delightful rich chocolate treats with fluffy buttercream, perfect for festive gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ghirardelli Sweet Ground Chocolate and Cocoa Provides a rich chocolate flavor
  • 1 cup Flour All-purpose flour is recommended for best results
  • 1 cup Granulated Sugar Adjust based on personal taste
  • 1 teaspoon Baking Soda Acts as a leavening agent for a fluffy texture
  • 1 teaspoon Cream of Tartar Stabilizes egg whites if used
  • 0.5 teaspoon Salt Optional; enhance flavor as preferred
  • 1 cup Buttermilk Regular milk can substitute with splash of vinegar
  • 0.5 cup Butter Softened for mixing
  • 2 large Eggs At room temperature for better mixing
  • 1 teaspoon Vanilla Extract Almond extract can be swapped for a unique taste
For the Frosting
  • 0.5 cup Shortening Can substitute with all butter
  • 0.5 cup Butter Adds creaminess and flavor
  • 1 teaspoon Vanilla Extract Enhances frosting flavor
  • 4 cups Confectioners' Sugar Sift for smoother texture
  • 2 tablespoons Milk Adjusts frosting consistency

Equipment

  • Oven
  • Mixing bowl
  • Cake Pans
  • Electric mixer
  • Offset spatula
  • Cookie Cutter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two round cake pans, lining the bottoms with wax paper.
  2. In a large mixing bowl, combine the all-purpose flour, Ghirardelli Sweet Ground Chocolate and Cocoa, granulated sugar, baking soda, cream of tartar, and optional salt. Mix thoroughly.
  3. Add buttermilk and softened butter, mixing on medium speed for about 2 minutes until smooth. Incorporate the eggs and vanilla extract.
  4. Evenly divide the batter between the prepared cake pans and bake for 30 to 45 minutes. Cool the cakes in the pans for 10-15 minutes before transferring to wire racks.
  5. Beat together softened butter, shortening, and vanilla extract until fluffy. Gradually add confectioners' sugar and mix well.
  6. If the frosting is too dense, add a splash of milk to reach your desired consistency.
  7. Cut out mini layers from each cake using a cookie cutter. Layer them with buttercream and frost the outer layer. Decorate as desired.

Nutrition

Serving: 1cakeCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

These charming Mini Easter Layer Cakes are a delightful addition to your festive celebrations, offering customizable options for everybody's taste.

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