Strawberry Frosted Mini Chocolate Cakes Recipe

A Sweet and pretty recipe for strawberry frosted mini chocolate cakes.

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Makes 8 (1 cup capacity) mini cakes

1 1/3 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 Tablespoons butter, at room temperature
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

1/2 cup fresh strawberries, hulled
1 cup butter, at room temperature
4 cups confectionersí sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt



Preheat oven to 3500F.

Grease 8 (1 cup capacity) mini cake molds.

Sift together the flour, baking powder, baking soda, cocoa and salt in a mixing bowl and set aside.

In a large bowl, use an electric mixer on medium speed to cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition, then

stir in the vanilla.

Add the flour mixture alternately with the milk, beating in well.

Fill the prepared cake molds to 3/4 full.

Place in the preheated oven and bake for 20 minutes or until

a toothpick inserted into the center of the cake comes out clean.

Remove from the oven to a cooling rack and let cool for 5 minutes.

Remove the cakes from the pan directly onto the cooling rack and let cool completely.

Cut each cake in half horizontally. Reserve a few cake crumbs for garnish.


Wash and hull the strawberries and pat dry with paper towels.

Place strawberries in a food processor or blender and process until pureed into liquid.

In a mixing bowl, using an electric mixer, beat butter and salt using medium speed until light and fluffy.

Add confectionersí sugar, beating in slowly until combined.

Add vanilla extract, and 4 Tablespoons of the pureed strawberries.

Mix until just blended.

Chill until ready to use.

Place the frosting into a piping bag and frost between the cake layers and on top of the mini cakes.

If there are extra pureed berries, you can spoon them between the layers.

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