Mini Chocolate Cake Hearts
This is quite possibly the EASIEST chocolate cake recipe that I have. It is the best combination of tasty, fun and cute!
In a short time you can turn an 8-inch square cake into two 2-layer mini cakes. One for you and one to share (or save for later!)
These mini heart layer cakes are perfect for Valentine’s Day or anytime you want a special treat! They are super EASY, great for beginners.
No mixer, no problem
This is a no mixer needed cake. This recipe uses common tools you probably already have in your kitchen.
If you’re missing some tools no problem, here are some options.
- No whisk? Mix the cake batter with a fork or a large spoon
- No cookie cutter? Make a template and cut around the template with a paring knife
- No parchment paper? Use aluminum foil to line cake pan
- No decorations or sprinkles? Use sugar, chocolate chips or leave cakes unfrosted and dust with heavy layer of powdered sugar
Eggless recipe
What makes this cake different is that it does not use any egg or milk in the cake batter.
You can easily make the frosting milk free too. Just use water in place of the milk and vegan-friendly margarine instead of butter.
Cookie cutter cakes
Those cute heart shapes are made with a cookie cutter. For this cake I use an 8-inch square pan and a cookie cutter that is approximately 3.5 inches wide and high.
It’s important to make sure you can cut four hearts out of your baked cake if your goal is to make two 2-layer cakes.
Are you limited to just hearts? Absolutely not, you can make other shapes.
You’ll just want to check in advance to see how many of the shape you can cut out of the cake, that will tell you how many mini layer cakes or single layer cakes you’ll be able to make.
I hope you enjoy these mini cakes! Let me know how it goes. If you make these cakes share a photo on Instagram and tag me @sisterwithamixer .
Mini Chocolate Cake Hearts
Ingredients
Cake
- 3/4 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 Tbs cocoa powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup water
- 3 Tbs vegetable or canola oil
- 1/2 tsp white vinegar
- 1/2 tsp vanilla extract
Frosting
- 1 Tbs cocoa powder
- 2/3 cup powdered sugar
- 1 Tbs butter melted
- 1/4 tsp vanilla extract
- 1 Tbs milk
Instructions
- Heat oven to 350°F. Grease and flour an 8×8-inch baking pan.
- In a bowl whisk the flour, sugar, brown sugar, cocoa powder, baking soda and salt. Set aside.
- In a small bowl or measuring cup mix together the water, oil, vinegar and vanilla.
- Make a well in the center of the flour mix. Pour the liquid over the mix, stir to combine starting at the center and working out toward the sides. Mix until smooth.
- Pour batter into prepared pan. Bake for 16-20 minutes or until toothpick comes out with just a few crumbs on it. Cool until pan is no longer hot to the touch, approximately 10 minutes. Flip cake out of the pan and place on wire cooling rack.
- While the cake is cooling prepare the frosting: In a bowl combine the cocoa powder and powdered sugar. Stir in the melted butter, mix until smooth. Add vanilla and milk, beat with whisk until smooth. Set aside.
- Use a heart-shaped cookie cutter that’s approximately 3-inches, it needs to be small enough to cut out 4 pieces of cake. Place the cooled cake on a cutting surface, using the cookie cutter cut out 4 pieces of cake.
- Spread chocolate frosting over the tops of all 4 cake hearts. Designate two hearts as bottoms, top each of the bottoms with one of the remaining hearts, this should give you two 2-layer mini cakes. Decorate as desired. Sprinkles, sugars, have fun with it!
Video
Notes
