Description
Tiny Rococo Layer Cakes are delightful mini treats that combine elegance and flavor in a perfect bite-sized dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup frosting of choice
Instructions
- Preheat the oven to 350°F (175°C) and grease mini cake pans.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the batter into the prepared mini cake pans.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely before frosting.
- Assemble the cakes by layering them with frosting in between each layer.
Notes
- For a richer flavor, consider adding espresso powder to the batter.
- These cakes can be made a day in advance and stored in an airtight container.
- Decorate with fresh berries or edible flowers for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Tiny Rococo Layer Cakes, mini cakes, dessert, baking, elegant treats