Mini Layer Valentine Cakes

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These individual two-layer chocolate cakes are impressive to look at but simple to make.

Each person gets their own personal-sized cake with frosting between the layers and on top.

Why You’ll Love It

  • Individual servings—no slicing needed
  • Makes 4 mini cakes
  • Looks impressive with minimal effort
  • Easy to customize with different toppings
  • Great for small gatherings or a special dinner

Ingredients

For the Cakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1/2 cup hot coffee
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

For the Vanilla Buttercream

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Red or pink food coloring (optional)

Optional Toppings

  • Fresh raspberries or strawberries
  • Chocolate curls
  • Heart-shaped sprinkles
  • Edible flowers

Steps

  1. Preheat your oven to 350°F (175°C).
  2. Grease a mini cake pan with 4-inch cavities or use 4 individual 4-inch cake pans.
  3. Line the bottoms with parchment paper circles.
  4. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  5. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla.
  6. Pour the wet ingredients into the dry and mix until just combined.
  7. Add the hot coffee and stir until smooth—the batter will be thin.
  8. Divide the batter evenly among the prepared pans, filling each about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick comes out clean.
  10. Cool in the pans for 10 minutes, then remove to a wire cooling rack.
  11. You’ll need to bake in two batches to get 8 cake layers total.
  12. Let cakes cool completely—at least 1 hour.
  13. For the buttercream, beat the softened butter with a stand mixer or hand mixer on medium speed for 3 minutes.
  14. Add the powdered sugar one cup at a time, mixing on low after each addition.
  15. Pour in the heavy cream, vanilla, and salt.
  16. Beat on medium-high for 3-4 minutes until fluffy.
  17. Add food coloring if desired and mix until the color is even.
  18. Use a serrated knife to level the tops of each cake if they domed.
  19. Place one cake layer on a plate and spread about 2 tablespoons of frosting on top.
  20. Add the second layer and press down gently.
  21. Frost the top and sides with remaining buttercream.
  22. Repeat for the remaining three mini cakes.
  23. Add your chosen toppings and serve.

Helpful Tips and Substitutions

If you don’t have mini cake pans, bake in an 8-inch pan and use a 3-inch round cutter to cut circles.

For chocolate buttercream instead, add 1/2 cup cocoa powder to the frosting.

Chill the cakes for 15 minutes after the first coat of frosting for cleaner final edges.

Room temperature butter is crucial—too cold and the frosting will be lumpy, too warm and it will be runny.

For a cream cheese frosting, substitute half the butter with softened cream cheese.

Use gel food coloring instead of liquid for more vibrant colors without thinning the frosting.

Serving Ideas

Place each mini cake on an individual dessert plate with a dusting of powdered sugar around it.

Add a small pool of raspberry sauce under each cake before plating.

Serve with a side of fresh whipped cream and mixed berries.

Pair with coffee, espresso, or a dessert wine.

For a romantic dinner, place two cakes on a shared platter with two forks.

Make-Ahead and Storage

Bake the cake layers up to 2 days ahead and store wrapped tightly at room temperature.

The buttercream can be made up to 5 days ahead and refrigerated in an airtight container.

Re-whip chilled buttercream for 2 minutes before using.

Assembled mini cakes keep in the refrigerator for up to 4 days.

Remove from the fridge 30-45 minutes before serving to take the chill off.

Unfrosted cake layers freeze well for up to 3 months—wrap individually in plastic wrap, then foil.

Thaw frozen layers in the refrigerator overnight before assembling.

Individual Cakes, Big Impression

These mini layer cakes hit all the right notes for Valentine’s Day—chocolate, buttercream, and a personal touch.

They take a bit more time than a single cake, but the presentation is worth it.

Make them for a special someone or a small dinner party where everyone deserves their own dessert.

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