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–+ servings
Mini Easter Layer Cakes

Mini Easter Layer Cakes: Delightful Chocolate Treats to Savor

Mini Easter Layer Cakes blend rich chocolate and fluffy buttercream frosting, perfect for Easter celebrations and 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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 cup Ghirardelli Sweet Ground Chocolate and Cocoa Provides a deep, rich chocolate flavor; substitute with regular cocoa powder but add an additional 1/4 cup sugar.
  • 1 cup All-Purpose Flour Gives structure to the cakes; no direct substitutions mentioned.
  • 1 cup Granulated Sugar Adds sweetness and moisture; standard sugar is used.
  • 1 teaspoon Baking Soda Helps the cakes rise; essential for the correct texture.
  • 1 teaspoon Cream of Tartar Stabilizes whipped ingredients; can be omitted but adds a slight tang.
  • 1/2 teaspoon Salt Enhances overall flavors; optional but can improve taste.
  • 1 cup Buttermilk Adds moisture and a slight tang for flavor; regular milk can be used but may alter the taste.
  • 1/2 cup Butter (softened) Provides richness and moisture; use unsalted for control over salt levels.
  • 2 large Eggs Bind ingredients together and provide structure; essential for the recipe.
  • 1 teaspoon Pure Vanilla Extract Enhances flavor; imitation vanilla can be used as a substitute.
For the Buttercream Frosting
  • 1/2 cup Shortening Used for stability in the buttercream; can be replaced with additional butter if desired.
  • 4 cups Confectioners’ Sugar Sweetens and thickens the frosting; essential for the icing texture.
  • 1/4 cup Milk Adjusts the consistency of the frosting; alternative milk can be used as a substitute.

Equipment

  • Oven
  • Mixing Bowls
  • Round Cake Pans
  • whisk
  • spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions for Mini Easter Layer Cakes
  1. Preheat your oven to 350°F (175°C) and prepare two 8- or 9-inch round cake pans by greasing and 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 salt, and whisk until thoroughly combined.
  3. Add the buttermilk and softened butter to the dry mixture, beat on medium speed for about 2 minutes. Incorporate eggs and vanilla extract until the batter is smooth and glossy.
  4. Divide the batter evenly between the prepared pans, smoothing the tops, and bake for 30-45 minutes or until a toothpick inserted comes out clean. Cool in pans for 10-15 minutes before transferring to a wire rack.
  5. In a mixing bowl, cream together softened butter, shortening, and vanilla extract until light and fluffy. Gradually add confectioners’ sugar and milk, beating until smooth and spreadable.
  6. Once the cakes are cool, use a round cutter to cut out mini layers. Stack layers with buttercream frosting between them and frost the exterior of the cake.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store Mini Easter Layer Cakes in an airtight container in the refrigerator for up to 3 days or freeze individual layers wrapped tightly for up to 2 months. Allow to thaw in refrigerator before frosting.

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