Valentine’s Day Mini Chocolate Cakes are a cute little layer cake made from scratch! A moist chocolate cake cut into small circles and layered with pink frosting, topped with sprinkles.

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Make these cute Valentine’s Day Mini Chocolate Cakes for a class or work party, a girl’s night or for your family!

These whimsical little layer cakes are made from scratch but it’s not difficult! Start by baking a chocolate cake in a sheet pan. Use a circle cookie cutter to make the layers and stack them with pink frosting. Finish with sprinkles for a fun and festive touch!

Tools you will need to make these cakes

1. A 16×12 inch baking pan. If you don’t have this exact size, no problem! If it’s a little bigger your layers will be thinner, if it’s a little smaller your layers will be thicker.
2. A stand mixer, measuring cups and spoons, a wire rack and a rubber spatula. You can find some of my favorites on my Kitchen Essentials page!
3. A circle cookie cutter/biscuit cutter to cut the circles out. The one I used was 2.5-inches but anything around that size will work!
4. A frosting spatula (or a knife if you don’t have one!).
5. Pink food coloring and sprinkles. I like to avoid artificial food dyes for my family so I love ColorKitchen Plant-Based Colors and these sprinkles.

How to make these mini cakes

Allow yourself about two hours to make these cakes, which includes plenty of time for the cake to cool before cutting the circles and assembling.

Step 1: Make the chocolate cake. I used my favorite chocolate cake recipe that appears in several recipes on my blog including my Strawberry Chocolate Ganache Layer Cake. For this recipe, you’ll make one sheet cake on a 16×12-inch pan. Once the cake is baked, let it cool completely.

Step 2: Make the frosting. It’s a simple buttercream frosting that is dyed pink. I used a food color powder but you can also use liquid food dye. Add a little at a time and mix to see where the color is at.

Step 3: Next use a circle cookie cutter to cut circles out of the cake. Cut as close together as possible so you can get as many circles as possible! I was able to cut 20 circles which made 10 total cakes.

Step 4: Assemble your cakes! I like to set up a little assembly line with my circles, a bowl of frosting and a bowl of sprinkles. Take one circle and spread frosting on top of it. Stack another circle on top and frost it. Top with sprinkles!

Did you make these?

I always love to see how your creations turn out! If you made these Valentine’s Day Mini Chocolate Cakes, be sure to leave a review on the recipe below and/or share to social media! You can tag me @asavoryfeast or #asavoryfeast.

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Valentine's Day Chocolate Mini Cakes

Yield: 10 Cakes

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Valentine's Day Mini Chocolate Cakes are a cute little layer cake made from scratch! A moist chocolate cake cut into small circles and layered with pink frosting, topped with sprinkles.

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Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Frosting

• 3/4 cup butter, softened
•  2 teaspoons vanilla extract
• 3 cups powdered sugar
• 3 tablespoons milk
• Pink Food Coloring 
• Sprinkles to garnish

Instructions

For the Cakes

1. Preheat oven to 350 F. Line a 16x12-inch pan with parchment paper.
2. In the bowl of your stand mixer, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. Make a well in the middle of the dry ingredient mixture and add in the eggs, milk, vegetable oil and vanilla extract. Beat for 2 minutes at medium speed, then stir in the boiling water.
4. Divide the cake batter evenly into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan and then use the parchment paper to lift the cake and transfer to a wire rack to cool completely.

For the frosting:

1. In the bowl of your stand mixer, cream in the butter until smooth. Slowly add in the powdered sugar and mix until combined. Add the vanilla and milk, mixing until the frosting reaches the right consistency. If it is too thick, add more milk. If it is too thin, add more powdered sugar.
2. Color your frosting with pink food coloring until it reaches the desired shade.

Assembly:

1. Once the cake is cooled, use the parchment paper to lift and move it to a flat surface. Use a 2.5-inch circle cookie cutter to cut circles out of the cake. You should get about 20 circles.
2. Take one circle and spread frosting on the top of it. Stack another circle on top and spread frosting on it. Garnish with sprinkles. Repeat for the remaining circles.
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSIC Artisan Series 5-Qt. Stand Mixer 
• 
  NATURAL Rainbow Sprinkles - No Artificial Dyes - 100% Natural, Gluten Free, Vegan, Lactose Free, Bulk - 1.5 Pounds
• 
  ColorKitchen Food Color Set of 3 (Pink, Blue, Yellow), .24 ounce, Food Coloring made with Plant-Based Ingredients and Naturally Sourced

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 642Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 76mgSodium: 615mgCarbohydrates: 95gFiber: 2gSugar: 73gProtein: 6g

The nutritional information provided on A Savory Feast recipes is an estimation, the exact values may change depending on the type and brand of ingredients you choose.

Did you make this recipe?

Please leave a comment below and rate the recipe to let us know what you thought! You can also share a photo on Instagram and tag us @asavoryfeast and hashtag #asavoryfeast.