Mini Easter Layer Cakes Recipe

Introduction

These Mini Easter Layer Cakes are a delightful chocolate treat perfect for spring celebrations. Rich and moist, they combine the deep flavor of cocoa with a tender crumb that’s sure to impress family and friends.

Ingredients

• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with wax paper for easy removal.
2. Step 2: In a large mixing bowl, whisk together the flour, ground chocolate, sugar, baking soda, cream of tartar, and salt until well combined.
3. Step 3: Add 1 cup of buttermilk and the softened butter to the dry ingredients. Beat on medium speed for about 2 minutes to create a smooth batter.
4. Step 4: Pour in the remaining ½ cup buttermilk, then add the eggs and vanilla extract. Mix again until the batter is smooth and evenly blended.
5. Step 5: Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
6. Step 6: Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched.
7. Step 7: Allow the cakes to cool in the pans for 10 to 15 minutes, then carefully remove and transfer them to a wire rack to cool completely before frosting or serving.

Tips & Variations

• For a richer chocolate flavor, add a handful of mini chocolate chips to the batter before baking.
• If you don’t have buttermilk, substitute 1 ½ cups of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Use your favorite frosting to personalize the cake, such as cream cheese frosting or whipped ganache.

Storage

Store the cooled cakes wrapped tightly in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving. You can also freeze the unfrosted cakes, wrapped well, for up to 3 months. Thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose flour blend designed for baking. Make sure it contains xanthan gum for the best texture.

What if I don’t have cream of tartar?

You can omit the cream of tartar if needed; the baking soda will still help the cake rise. The texture might be slightly different but the cake will still be delicious.

Mini Easter Layer Cakes Recipe

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★★★★★

4.9 from 91 reviews

Delight in these Mini Easter Layer Cakes, rich with Ghirardelli Sweet Ground Chocolate and Cocoa. These moist, chocolatey layer cakes are perfect for celebrating Easter or any festive occasion, made with buttermilk and a blend of classic baking ingredients to ensure a tender crumb and luscious flavor.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 round cakes (8 or 9-inch) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 ½ cups Ghirardelli Sweet Ground Chocolate and Cocoa
• 2 cups all-purpose 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 large eggs
• 1 tsp pure vanilla extract

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with wax paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, Ghirardelli Sweet Ground Chocolate and Cocoa, sugar, baking soda, cream of tartar, and salt to evenly distribute all dry components.
3. Add Wet Ingredients and Cream: Stir in 1 cup of buttermilk and 1 cup of softened butter into the dry mix. Beat the mixture on medium speed for about 2 minutes until creamy and well combined.
4. Incorporate Eggs and Vanilla: Add the remaining ½ cup buttermilk, eggs, and vanilla extract to the batter. Mix again until the batter is smooth and homogeneous without overmixing.
5. Divide Batter and Bake: Evenly distribute the batter between the two prepared cake pans. Place them in the preheated oven and bake for 30 to 45 minutes. Test doneness by inserting a toothpick in the center of the cakes; it should come out clean.
6. Cool the Cakes: Once baked, let the cakes cool in their pans for 10 to 15 minutes. Then transfer them to a wire rack to cool completely before assembling or decorating.

Notes

• Ensure cakes are cooled completely before layering or frosting to prevent melting.
• Use room temperature ingredients for better mixing and texture.
• For easier cake removal, grease pans well and line with wax paper.
• Adjust baking time based on your oven’s specifics by checking doneness early.

Keywords: Mini Easter layer cakes, chocolate cake, buttermilk cake, layered dessert, Ghirardelli chocolate, Easter dessert