Happy Valentine’s Day! Valentine’s Day is definitely a holiday that calls for something rich and chocolatey. I also want it to be something easy to make that doesn’t make a huge amount of food. This mini chocolate cake is the perfect recipe to make for the holiday because it makes just two six inch layers. It’s the perfect cute little cake! I top it with a chocolate cream cheese frosting because I love how the tangy cream cheese cuts through the richness of the chocolate. This is a delicious recipe to make anytime you need a dessert that isn’t full-sized.
Don’t be intimidated by making a cake from scratch! If you can read a recipe, you can make this easy chocolate cake. This cake is fudgy and delicious and made from ingredients you find in a standard bakers pantry. Once the cake is cooled, you can whip up the easy chocolate cream cheese frosting for topping it. Then, add your favorite sprinkles or a strawberry topping like I did here. The chocolate-covered strawberries are easy to make and so festive for Valentine’s Day. Plus, you cannot beat the chocolate and strawberry combination!
You also can’t beat a mini chocolate cake! This is truly my new favorite easy dessert simply because I won’t have two dozen cookies, pan of brownies, or a huge cake that might not get finished. To make this easy chocolate cake recipe, mix together the wet ingredients in a large bowl. Mix the dry ingredients in a separate bowl, then add to the wet ingredients and mix until just combined. Spread between two six inch cake pans and bake. When the cake is fully cooled, add your frosting. This would be a fun smash cake for a baby or perfect for a small party. It’s also an easy enough recipe to bake with your kids if you wanted to!
- ½ cup cocoa powder
- ¾ cup cake flour
- ¾ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- ⅔ cup sour cream
- ¼ cup melted butter
- 2 eggs
- 2 tbsp. oil
- 2 tsp. vanilla extract
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 4 oz. cream cheese, softened
- ¾ cup butter, softened
- 1 tsp. vanilla extract
- 3 cups powdered sugar
- ¾ cup cocoa powder
- ¼ tsp. salt
- 1-3 tbsp. cream
- Preheat oven to 350 degrees Fahrenheit. Spray two six inch round pans with nonstick cooking spray and line the bottoms of the pans with circles of parchment paper. Set aside
- In a medium bowl, whisk together cocoa powder, cake flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together sour cream, melted butter, eggs, oil, vanilla extract, brown sugar, and granulated sugar.
- Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter between two cake pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes before transferring to a wire rack to cool completely.
- When the cake is cooled off, make your frosting. Using a stand mixer or a large bowl and a hand mixer, cream together the cream cheese and butter. Add the vanilla extract and mix again.
- Gradually add the powdered sugar, cocoa powder, and salt with the mixer on low. Once things start to incorporate, increase the mixer speed until the frosting is light and fluffy.
- Frost and assemble your cake, adding your favorite sprinkles or other decorations if desired.
- Enjoy!
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