These mini Vanilla Choco Cakes are perfectly soft and moist, topped with a luscious layer of chocolate frosting for the ultimate sweet treat. The combination of light vanilla cake with rich, creamy chocolate frosting creates a bite-sized indulgence that I can never resist. Whether I’m hosting a small gathering or just want to satisfy my sweet tooth, these cakes are always the perfect option.
Ingredients
For the Vanilla Cake:
1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (or dairy-free milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
For the Chocolate Frosting:
1/2 cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons unsweetened milk (or dairy-free milk)
2 tablespoons butter (or dairy-free butter)
1/2 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
While the cakes cool, prepare the chocolate frosting. In a small bowl, mix together the powdered sugar, cocoa powder, milk, butter, and vanilla extract until smooth.
Once the cakes have cooled, spread the chocolate frosting generously on top.
Servings and Timing
Servings: 6 mini cakes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Dairy-Free: Substitute dairy milk with a plant-based milk and use dairy-free butter to make this recipe suitable for a dairy-free diet.
Gluten-Free: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
Different Frosting: If I’m in the mood for a different frosting, I can try using cream cheese frosting or even a whipped cream topping to pair with the vanilla cake.
Flavor Twist: Adding a dash of cinnamon or almond extract to the cake batter can create a unique twist on the flavor profile.
Storage/Reheating
I like to store these mini cakes in an airtight container at room temperature for up to 2-3 days. If I want to keep them longer, I can freeze them. To freeze, I wrap each mini cake individually in plastic wrap and place them in a freezer-safe container. When ready to enjoy, I let them thaw at room temperature. If I prefer a warm treat, I simply heat them in the microwave for about 10-15 seconds.
FAQs
Can I make these cakes ahead of time?
Yes, these mini cakes can be made a day or two ahead of time. I recommend storing them in an airtight container at room temperature to keep them fresh.
Can I substitute the vegetable oil in the cake?
If I prefer, I can substitute the vegetable oil with melted butter or any other oil, like coconut oil, for a different flavor profile.
How do I know when the cakes are done?
I check the cakes by inserting a toothpick into the center. If it comes out clean, the cakes are done. This usually takes about 18-22 minutes, depending on my oven.
Can I use a different type of frosting?
Absolutely! If I want to switch things up, I can use a buttercream frosting, cream cheese frosting, or even a simple glaze instead of the chocolate frosting.
Can I make these mini cakes into a full-sized cake?
Yes, I can easily double the recipe and bake it in a 9-inch round cake pan. Just adjust the baking time to around 25-30 minutes, or until a toothpick comes out clean.
Conclusion
These vanilla choco cakes are the perfect little indulgence when I’m craving something sweet. They’re easy to make, taste amazing, and can be customized to fit different dietary needs. Whether I’m making them for a special occasion or as a treat for myself, they always hit the spot.
Recipe:
Print
Vanilla Choco Cakes
These soft and moist mini Vanilla Choco Cakes, topped with rich chocolate frosting, are the ultimate sweet treat. The perfect balance of light vanilla cake and creamy chocolate frosting creates a delicious bite-sized dessert that everyone will love. Whether you’re hosting a gathering or simply craving something sweet, these mini cakes are a must-try! They’re customizable for various dietary needs, including dairy-free and gluten-free options.
- Total Time: 30 minutes
- Yield: 6 mini cakes
Ingredients
For the Vanilla Cake:
1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (or dairy-free milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
For the Chocolate Frosting:
1/2 cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons unsweetened milk (or dairy-free milk)
2 tablespoons butter (or dairy-free butter)
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- While the cakes cool, prepare the chocolate frosting. In a small bowl, mix together the powdered sugar, cocoa powder, milk, butter, and vanilla extract until smooth.
- Once the cakes have cooled, spread the chocolate frosting generously on top.
Notes
To make the cakes dairy-free, swap the milk with a plant-based milk and use dairy-free butter.
For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
You can customize the frosting by using cream cheese frosting, whipped cream, or any frosting of your choice.
Add a pinch of cinnamon or almond extract to the cake batter for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6 mini cakes
- Calories: 230 kcal
