Skip to Content
Menu

Chocolate Mini Cakes

  • Save Recipe
  • Prep 35 min
  • Total 2 hr 45 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
These aren't your average chocolate cakes! Decorated with bright hues of pretty frosting, these mini desserts will wow everyone at your next party.
By Betty Crocker Kitchens
Updated Apr 24, 2023
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Cake

  • 1 box devil’s food cake mix with pudding
  • Water, oil and eggs called for on cake mix box

Frosting

  • 1 1/2 cups butter, softened
  • 12 cups powdered sugar
  • 1 tablespoon vanilla
  • 8 to 10 tablespoons milk
  • 15 drops neon purple food color
  • 6 drops neon pink food color

Decorations

  • Pink and white edible pearls

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray 6 (10-ounce) straight sided ramekins with cooking spray. Place ramekins on 15x10x1-inch baking sheet; set aside. Make cake mix as directed on box, using water, oil and eggs. Pour about 3/4 cup batter into each ramekin.
  • 2
    Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from ramekins to cooling rack. Cool completely, about 30 minutes.
  • 3
    Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add vanilla and milk, 1 to 2 tablespoon at a time, until frosting is piping consistency, adding milk as necessary. Beat in food color.
  • 4
    Using serrated knife, cut rounded tops off each cake to make a level surface. Place, cut sides down, on serving platter. Cut each cake in half horizontally to make 2 layers per cake. Spread 3 tablespoons frosting on the bottom half of each cake. Place remaining cake halves, bottom sides up, over frosting
  • 5
    Use pastry bag fitted with a large 2D star tip to pipe remaining frosting around and up sides and on tops of cakes to resemble frills. Top with edible pearls.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have ramekins, spoon batter into 8 jumbo muffin cups instead of the ramekins. Bake until a toothpick inserted in the center comes out clean. Cool, cut in half and decorate as directed.

Nutrition

930 Calories, 35g Total Fat, 3g Protein, 150g Total Carbohydrate, 118g Sugars

Nutrition Facts

Serving Size: 1/2 Cake
Calories
930
Calories from Fat
310
Total Fat
35g
54%
Saturated Fat
17g
87%
Trans Fat
1g
Cholesterol
110mg
36%
Sodium
530mg
22%
Potassium
125mg
4%
Total Carbohydrate
150g
50%
Dietary Fiber
0g
0%
Sugars
118g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 9 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
10
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved