Spring is in the air, and that means Easter is just around the corner! If you’re looking for a beautiful, delicious, and festive dessert to impress your guests, Mini Easter Layer Cakes are the perfect choice. These charming little cakes are made from a rich chocolate base and layered with creamy buttercream frosting. They’re not only visually appealing but also incredibly indulgent. Whether you’re hosting an Easter brunch or simply want to bake something special, these mini cakes will be a showstopper!
Why You’ll Love These Mini Easter Layer Cakes
✔ Perfectly Sized: Mini cakes are ideal for portion control and make an elegant presentation.
✔ Rich Chocolate Flavor: Made with Ghirardelli Sweet Ground Chocolate and Cocoa, ensuring a deep, luxurious taste.
✔ Fluffy Buttercream Frosting: A smooth, creamy, and delicious frosting to complement the rich cake.
✔ Festive & Customizable: Decorate with pastel-colored frosting, sprinkles, or Easter-themed toppers!
Ingredients
For the Cake:
- 1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt (optional)
- 1 1/2 cups buttermilk
- 1 cup butter, softened
- 4 eggs
- 1 teaspoon pure vanilla extract
For the Buttercream Frosting:
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons milk
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C).
- Grease the bottoms of two 8- or 9-inch round cake pans and line them with waxed paper for easy removal.
- In a large mixing bowl, whisk together the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
- Add 1 cup of buttermilk and 1 cup of softened butter to the dry ingredients.
- Using a hand mixer or stand mixer, beat the mixture on medium speed for 2 minutes.
- Add the remaining 1/2 cup of buttermilk, eggs, and 1 teaspoon of vanilla extract.
- Continue beating until well combined and smooth.
Step 2: Bake the Cakes
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 to 15 minutes.
- Remove the cakes from the pans, discard the wax paper, and transfer them to a wire rack to cool completely.
Step 3: Prepare the Buttercream Frosting
- In a large bowl, cream together the butter, shortening, and vanilla extract until smooth.
- Gradually blend in the confectioners’ sugar, one cup at a time, beating well after each addition.
- Add 2 tablespoons of milk and continue beating until the frosting is light and fluffy.
- Cover the frosting until ready to use.
Step 4: Assemble and Decorate the Mini Cakes
- Once the cakes are completely cooled, use a round cookie cutter (2-3 inches in diameter) to cut out mini cake layers.
- Place one mini cake layer on a plate, spread a thin layer of buttercream frosting, then stack another cake layer on top.
- Repeat the process until each mini cake has 2-3 layers.
- Cover the entire mini cakes with a thin layer of frosting for a “crumb coat” and refrigerate for 15 minutes.
- Once set, add a second layer of frosting and smooth it out.
- Decorate with pastel-colored sprinkles, mini chocolate eggs, or piped buttercream flowers to give them an Easter touch.
Creative Decoration Ideas
🌸 Pastel Buttercream Swirls – Tint the frosting with food coloring and pipe delicate swirls on top. 🥚 Mini Chocolate Eggs – Place mini Cadbury eggs or jelly beans on each cake for a festive look. 🐰 Easter-Themed Toppers – Use edible bunny toppers or carrot-shaped fondant for an extra cute touch. 🍓 Fresh Berries – Add a pop of color and freshness with strawberries, raspberries, or blueberries.
Tips for Perfect Mini Layer Cakes
✔ Use a Sharp Cutter: For evenly sized mini cakes, use a sharp metal cookie cutter or a round biscuit cutter. ✔ Chill Before Frosting: If the cakes are too soft, refrigerate them for 30 minutes before frosting. ✔ Smooth Frosting: Use an offset spatula or a piping bag for a professional finish. ✔ Make Ahead: You can bake the cakes a day in advance and store them wrapped in plastic wrap before decorating.
Frequently Asked Questions
Q: Can I use a different type of cocoa powder?
A: Ghirardelli Sweet Ground Chocolate and Cocoa is preferred for its rich flavor, but you can substitute with regular cocoa powder—just add an extra 1/4 cup of sugar.
Q: Can I make these cakes in advance?
A: Yes! The cake layers can be baked up to two days ahead and stored in an airtight container at room temperature. Frosting can be made in advance and stored in the refrigerator for up to 5 days.
Q: Can I make this recipe into cupcakes?
A: Absolutely! Simply divide the batter into a lined cupcake tray and bake for 20-25 minutes.
Q: How should I store the mini cakes?
A: Store the finished cakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
Final Thoughts
These Mini Easter Layer Cakes are the perfect sweet treat to celebrate the season! They are rich, chocolatey, and beautifully decorated, making them a delightful centerpiece for your Easter gathering. Whether you’re baking with kids, serving them at brunch, or gifting them to loved ones, these mini cakes are sure to impress.
So, grab your mixing bowls and start baking—your Easter guests will thank you! Happy Easter and happy baking! 🐣🌷✨
Print
🌸 Mini Easter Layer Cakes – A Sweet Spring Treat! 🐣
- Total Time: 1 hour 15 minutes
- Yield: 8
Ingredients
For the Cake:
✅ 1 ½ cups Ghirardelli Sweet Ground Chocolate and Cocoa
✅ 2 cups flour
✅ 1 cup granulated sugar
✅ 1 tsp baking soda
✅ ½ tsp cream of tartar
✅ ½ tsp salt (optional)
✅ 1 ½ cups buttermilk
✅ 1 cup butter, softened
✅ 4 eggs
✅ 1 tsp pure vanilla extract
For the Buttercream Frosting:
✅ ½ cup shortening
✅ ½ cup butter, softened
✅ 1 tsp vanilla extract
✅ 4 cups confectioners’ sugar
✅ 2 tbsp milk
Instructions
1️⃣ Make the Cake:
🔹 Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line them with wax paper.
🔹 In a large mixing bowl, combine flour, ground chocolate, sugar, baking soda, cream of tartar, and salt.
🔹 Add 1 cup buttermilk and 1 cup butter, then beat on medium for 2 minutes.
🔹 Add the remaining ½ cup buttermilk, eggs, and vanilla extract and mix until smooth.
🔹 Divide the batter evenly between the two prepared pans.
🔹 Bake for 30-45 minutes, or until a toothpick inserted in the center comes out clean.
🔹 Let the cakes cool for 10-15 minutes before transferring to a wire rack. Cool completely.
2️⃣ Make the Buttercream Frosting:
🔹 In a large bowl, cream together butter, shortening, and vanilla.
🔹 Add confectioners’ sugar, one cup at a time, beating well after each addition.
🔹 Beat in milk and continue mixing until light and fluffy. Keep covered until ready to use.
3️⃣ Assemble & Decorate:
🔹 Once cooled, use a round cutter to cut out mini cake layers from the larger cakes.
🔹 Stack layers with buttercream in between, then frost the outside.
🔹 Decorate with Easter sprinkles, mini eggs, or pastel-colored frosting for a festive touch! 🎨🐰
- Prep Time: 20 minutes
- Cook Time: 30-45 minutes