Description
Adorable and delicious, these Mini Easter Layer Cakes feature rich chocolate cake and fluffy vanilla buttercream. Perfect for Easter and springtime celebrations.
Ingredients
For the Cake:
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1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
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2 cups flour
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1 cup granulated sugar
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1 tsp baking soda
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1/2 tsp cream of tartar
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1/2 tsp salt (optional)
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1 1/2 cups buttermilk
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1 cup butter, softened
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4 eggs
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1 tsp vanilla extract
For the Buttercream:
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1/2 cup shortening
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1/2 cup butter, softened
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1 tsp vanilla extract
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4 cups confectioners’ sugar
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2 tbsp milk
Instructions
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Preheat oven to 350°F. Grease and line two 8–9” round cake pans with waxed paper.
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Mix flour, cocoa, sugar, baking soda, cream of tartar, and salt.
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Add 1 cup buttermilk and butter. Beat for 2 minutes.
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Add eggs, remaining buttermilk, and vanilla. Beat until smooth.
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Divide batter between pans. Bake for 30–45 minutes.
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Cool in pans for 15 minutes. Then transfer to wire rack to cool completely.
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Make buttercream by creaming butter and shortening. Add vanilla.
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Gradually beat in sugar, then milk, until fluffy.
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Use a round cutter to cut cake layers. Stack with frosting.
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Decorate as desired.
Notes
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Chill cakes before cutting for cleaner layers.
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Use pastel colors or mini chocolate eggs for a festive touch.
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Best served at room temperature.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American