17 Super Cute Mini Cakes You’ll Want To Make This Valentine’s Day

Valentine’s Day is just around the corner, and I’ve been brainstorming creative ways to show my love through baking. Mini cakes have captured my heart lately – they’re adorable, perfectly portioned, and make the sweetest gifts for that special someone. Whether you’re a seasoned baker or just starting out, these 17 mini cake ideas are guaranteed to impress your valentine and satisfy any sweet tooth.

I’ve tested each recipe in my kitchen to ensure they’re both delicious and doable, focusing on a variety of flavors, techniques, and decoration styles. From classic red velvet to trendy mirror-glazed treats, there’s something here for everyone. So preheat your oven, gather your ingredients, and let’s create some edible expressions of love!

What Makes Mini Cakes Special for Valentine’s Day?

Mini cakes are the perfect Valentine’s Day treat for several reasons:

• Personal Touch: Unlike a large cake that’s sliced and served, mini cakes feel more intimate and thoughtfully crafted for each recipient.
• Portion Control: They offer just the right amount of indulgence without overwhelming your valentine with a massive dessert.
• Decoration Playground: Each cake becomes its own canvas for creative expression, allowing you to personalize designs for your loved one.
• Gift-Worthy: They’re easy to package, transport, and present as a heartfelt homemade gift.
• Variety Option: You can make multiple flavors in one baking session, catering to different preferences.

Now, let’s dive into these 17 irresistible mini cake ideas that will make your Valentine’s Day celebrations even sweeter!

1. Red Velvet Heart Mini Cakes

These classic red velvet mini cakes shaped like hearts are a Valentine’s Day essential. The rich, velvety texture paired with cream cheese frosting creates a timeless flavor combination.

Ingredients:

• 1½ cups all-purpose flour
• 3 tablespoons cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon red food coloring
• ¾ cup buttermilk
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Directions:

1. Preheat your oven to 350°F (175°C) and grease heart-shaped mini cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
4. Beat in eggs one at a time, then add vanilla extract and red food coloring.
5. Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.
6. Stir in the vinegar just until combined.
7. Fill each mini cake pan about ⅔ full with batter.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Allow to cool completely before frosting with cream cheese frosting.
10. Decorate with heart-shaped sprinkles or fresh berries for an extra Valentine’s touch.

2. Chocolate Ganache Mini Cakes

Rich, decadent chocolate mini cakes enrobed in glossy ganache make for an impressive yet simple treat. The contrast of dark chocolate cake with silky ganache is irresistible for chocolate lovers.

Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup buttermilk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup hot coffee

For the Ganache:

• 8 oz high-quality dark chocolate, finely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Fresh raspberries for garnish

Directions:

1. Preheat your oven to 350°F (175°C) and prepare mini cake pans with non-stick spray.
2. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add egg, buttermilk, oil, and vanilla, mixing until combined.
4. Stir in hot coffee. The batter will be thin.
5. Pour into mini cake pans, filling about ⅔ full.
6. Bake for 15-18 minutes until a toothpick comes out clean.
7. Cool completely on a wire rack.
8. For the ganache, heat cream until just simmering, then pour over chopped chocolate.
9. Let sit for 2 minutes, then stir until smooth. Add butter and stir until incorporated.
10. Pour ganache over each cake, allowing it to drip down the sides.
11. Garnish with fresh raspberries before serving.

3. Strawberry Champagne Mini Cakes

These elegant mini cakes feature a champagne-infused sponge with fresh strawberry filling. They’re perfect for a romantic evening, combining the glamour of champagne with the sweetness of strawberries.

Ingredients:

• 1¾ cups cake flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large egg whites
• 1 teaspoon vanilla extract
• ½ cup champagne or sparkling wine
• ¼ cup milk

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and chopped
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the Champagne Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3 tablespoons champagne or sparkling wine
• ½ teaspoon vanilla extract
• Pinch of salt

Directions:

1. Preheat oven to 350°F (175°C) and prepare mini cake pans.
2. Whisk together cake flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Beat in egg whites one at a time, then add vanilla extract.
5. Gradually add dry ingredients, alternating with champagne and milk.
6. Fill cake pans ⅔ full and bake for 15-18 minutes.
7. For the filling, combine strawberries, sugar, and lemon juice in a saucepan.
8. Cook over medium heat until strawberries release their juices, about 5 minutes.
9. Add cornstarch mixture and cook until thickened, then cool completely.
10. For the buttercream, beat butter until creamy, then gradually add powdered sugar.
11. Mix in champagne, vanilla, and salt until smooth.
12. Once cakes are cool, cut each in half horizontally and fill with strawberry filling.
13. Frost with champagne buttercream and decorate with fresh strawberries.

4. Lemon Raspberry Mini Bundt Cakes

These charming mini bundt cakes combine zesty lemon with sweet-tart raspberries for a refreshing flavor profile. Their distinctive shape makes them especially eye-catching on your Valentine’s dessert table.

Ingredients:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup milk
• 1 cup fresh raspberries, plus more for garnish

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Directions:

1. Preheat oven to 350°F (175°C) and grease mini bundt pans.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in lemon zest and juice.
5. Gradually add dry ingredients, alternating with milk.
6. Gently fold in raspberries.
7. Fill each mini bundt pan about ⅔ full.
8. Bake for 20-22 minutes until golden.
9. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar and lemon juice until smooth.
11. Drizzle glaze over cooled cakes and garnish with fresh raspberries.

5. Rose Water Pink Ombré Mini Cakes

These visually stunning mini cakes feature graduated shades of pink and delicate rose flavor. The ombré effect creates a gorgeous presentation that’s sure to wow your valentine.

Ingredients:

• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1¼ cups granulated sugar
• 3 large egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon rose water
• ¾ cup whole milk
• Pink food coloring (various shades)

For the Rose Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon rose water
• Pink food coloring (various shades)
• Dried rose petals for decoration (food grade)

Directions:

1. Preheat oven to 350°F (175°C) and prepare three 6-inch cake pans.
2. Whisk together cake flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Beat in egg whites, vanilla extract, and rose water.
5. Gradually add dry ingredients, alternating with milk.
6. Divide batter equally into three bowls.
7. Add different amounts of pink food coloring to each bowl to create light, medium, and dark pink batters.
8. Pour batters into prepared pans and bake for 25-30 minutes.
9. Once cooled, use a 2-inch round cutter to cut small rounds from each cake.
10. Stack the cake rounds (dark pink on bottom, medium pink in middle, light pink on top) with buttercream between layers.
11. For the buttercream, beat butter until creamy, then add powdered sugar, milk, and rose water.
12. Divide buttercream into three portions and color to match cake layers.
13. Frost cakes with an ombré effect and garnish with food-grade dried rose petals.

6. Tiramisu Mini Cakes

These sophisticated mini cakes feature coffee-soaked layers and mascarpone cream, bringing the classic Italian dessert into a Valentine’s Day-appropriate format. The contrast of light cake and rich filling is irresistible.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs, separated
• ¾ cup granulated sugar
• ¼ cup water
• 1 teaspoon vanilla extract
• ¼ cup strong coffee, cooled
• 2 tablespoons coffee liqueur (optional)

For the Filling:

• 8 oz mascarpone cheese, room temperature
• ½ cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Cocoa powder for dusting
• Chocolate-covered coffee beans for garnish

Directions:

1. Preheat oven to 350°F (175°C) and line mini cake pans with parchment.
2. Whisk together flour, baking powder, and salt.
3. Beat egg yolks with ½ cup sugar until pale and thick.
4. Add water and vanilla extract to egg yolk mixture.
5. In a separate bowl, beat egg whites until foamy, then gradually add remaining sugar and beat until stiff peaks form.
6. Fold egg whites into yolk mixture, then gently fold in dry ingredients.
7. Divide batter among cake pans and bake for 15-18 minutes.
8. Cool completely, then cut each cake horizontally into two layers.
9. Combine coffee and liqueur (if using) and brush onto cake layers.
10. For the filling, beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and thick.
11. Layer cake with mascarpone filling.
12. Dust tops with cocoa powder and garnish with chocolate-covered coffee beans.

7. Lavender Honey Mini Cakes

These delicate mini cakes combine floral lavender notes with sweet honey for a sophisticated flavor profile. They’re perfect for the valentine who appreciates unique culinary experiences.

Ingredients:

• 1¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 2 teaspoons dried culinary lavender, finely ground
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Honey Glaze:

• ½ cup powdered sugar
• 2 tablespoons honey
• 1-2 tablespoons milk
• Fresh lavender sprigs for garnish (culinary grade)

Directions:

1. Preheat oven to 350°F (175°C) and prepare mini cake pans.
2. Whisk together flour, baking powder, salt, and ground lavender.
3. Cream butter and sugar until light and fluffy, then beat in honey.
4. Add eggs one at a time, then vanilla extract.
5. Gradually add dry ingredients, alternating with milk.
6. Fill cake pans ⅔ full and bake for 18-20 minutes.
7. For the glaze, whisk together powdered sugar, honey, and milk until smooth.
8. Once cakes are completely cool, drizzle with honey glaze.
9. Garnish with culinary lavender sprigs just before serving.

8. Matcha White Chocolate Mini Cakes

These striking green mini cakes feature earthy matcha green tea paired with creamy white chocolate. The vibrant color and unique flavor make them a standout Valentine’s Day dessert.

Ingredients:

• 1½ cups cake flour
• 2 tablespoons high-quality matcha powder
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 4 oz white chocolate, melted and cooled

For the White Chocolate Ganache:

• 8 oz white chocolate, finely chopped
• ½ cup heavy cream
• Matcha powder for dusting

Directions:

1. Preheat oven to 350°F (175°C) and prepare mini cake pans.
2. Whisk together cake flour, matcha powder, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Gradually add dry ingredients, alternating with buttermilk.
6. Fold in melted white chocolate.
7. Fill cake pans ⅔ full and bake for 15-18 minutes.
8. For the ganache, heat cream until just simmering, then pour over white chocolate.
9. Let sit for 2 minutes, then stir until smooth.
10. Once cakes are cool, pour white chocolate ganache over each cake.
11. Dust lightly with matcha powder before serving.

9. Neapolitan Mini Layer Cakes

These playful mini cakes feature the classic trio of chocolate, vanilla, and strawberry flavors in one delightful package. They’re fun to make and even more fun to eat!

Ingredients:

For Vanilla Layer:

• ½ cup cake flour
• ½ teaspoon baking powder
• Pinch of salt
• ¼ cup unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons milk

For Chocolate Layer:

• ⅓ cup cake flour
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• Pinch of salt
• ¼ cup unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 3 tablespoons milk

For Strawberry Layer:

• ½ cup cake flour
• ½ teaspoon baking powder
• Pinch of salt
• ¼ cup unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg
• ½ teaspoon strawberry extract
• 3 tablespoons milk
• 2 tablespoons strawberry puree
• Pink food coloring (optional)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Fresh strawberries for garnish

Directions:

1. Preheat oven to 350°F (175°C) and prepare three separate 8-inch cake pans.
2. Prepare each cake batter separately following standard cake mixing method.
3. Bake each layer for 15-18 minutes until a toothpick inserted comes out clean.
4. Cool completely on wire racks.
5. Using a 2-inch round cutter, cut circles from each cake layer.
6. Stack the layers with vanilla on bottom, strawberry in middle, and chocolate on top.
7. For the frosting, beat butter until creamy, then gradually add powdered sugar.
8. Add heavy cream and vanilla, beating until smooth.
9. Frost cakes with a thin crumb coat, chill for 15 minutes, then apply final coat.
10. Garnish with fresh strawberries or chocolate curls.

10. Raspberry Mirror Glaze Mini Mousse Cakes

These show-stopping mini cakes feature a light mousse interior and a stunning mirror glaze exterior. They’re a bit more advanced but well worth the effort for their dramatic presentation.

Ingredients:

For the Cake Base:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter, melted
• 1 large egg
• ¼ cup milk
• 1 teaspoon vanilla extract

For the Raspberry Mousse:

• 2 cups fresh raspberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 cup heavy cream, whipped to soft peaks

For the Mirror Glaze:

• 1½ cups granulated sugar
• ¾ cup water
• ⅔ cup sweetened condensed milk
• 2 cups white chocolate chips
• 2 tablespoons unflavored gelatin
• ¼ cup cold water
• Red food coloring

Directions:

1. Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment.
2. Make cake base: Combine dry ingredients, then add wet ingredients and mix until smooth.
3. Spread batter thinly on baking sheet and bake for 10-12 minutes.
4. Once cool, cut circles slightly smaller than your mousse molds.
5. For the mousse: Puree raspberries, strain to remove seeds, and combine with sugar and lemon juice.
6. Dissolve gelatin in cold water, then heat gently to melt.
7. Mix gelatin into raspberry puree, then fold in whipped cream.
8. Place cake circles in the bottom of silicone molds, then fill with mousse and freeze overnight.
9. For the mirror glaze: Bloom gelatin in cold water.
10. Heat sugar, water, and condensed milk until sugar dissolves.
11. Remove from heat, add white chocolate, and stir until melted.
12. Add bloomed gelatin and stir until completely dissolved.
13. Strain glaze, add food coloring, and cool to 90-95°F (32-35°C).
14. Remove frozen mousse cakes from molds and place on a wire rack over a baking sheet.
15. Pour glaze over cakes, allowing excess to drip off.
16. Return to refrigerator to set before serving.

11. Earl Grey Mini Cakes with Lavender Buttercream

These sophisticated mini cakes infuse Earl Grey tea into the cake batter, complemented by a delicate lavender buttercream. They’re perfect for tea lovers and those who appreciate floral notes.

Ingredients:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons Earl Grey tea leaves, finely ground
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk, steeped with 2 Earl Grey tea bags and cooled

For the Lavender Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon dried culinary lavender, finely ground
• Purple food coloring (optional)
• Fresh lavender sprigs for garnish (culinary grade)

Directions:

1. Preheat oven to 350°F (175°C) and prepare mini cake pans.
2. Steep tea bags in hot milk for 5 minutes, then cool completely.
3. Whisk together flour, baking powder, salt, and ground tea leaves.
4. Cream butter and sugar until light and fluffy.
5. Beat in eggs one at a time, then add vanilla extract.
6. Gradually add dry ingredients, alternating with tea-infused milk.
7. Fill cake pans ⅔ full and bake for 18-20 minutes.
8. For the buttercream, beat butter until creamy, then gradually add powdered sugar.
9. Add milk and ground lavender, beating until smooth.
10. Add a tiny amount of purple food coloring if desired.
11. Once cakes are completely cool, frost with lavender buttercream.
12. Garnish with fresh culinary lavender sprigs.

12. Salted Caramel Mini Cheesecakes

These indulgent mini cheesecakes feature a buttery graham cracker crust, creamy cheesecake center, and luscious salted caramel topping. The combination of sweet and salty is irresistible.

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream

For the Salted Caramel:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 teaspoon flaky sea salt, plus more for sprinkling

Directions:

1. Preheat oven to 325°F (165°C) and line a muffin tin with paper liners.
2. Mix graham cracker crumbs, melted butter, and sugar, then press into the bottom of each liner.
3. Bake crusts for 5 minutes, then cool.
4. For the cheesecake, beat cream cheese and sugar until smooth.
5. Add eggs one at a time, then mix in vanilla and sour cream.
6. Pour over crusts, filling each cup about ¾ full.
7. Bake for 20-22 minutes until centers are almost set.
8. Cool completely, then refrigerate for at least 2 hours.
9. For the caramel, heat sugar in a saucepan over medium heat until melted and amber-colored.
10. Add butter and whisk until melted, then slowly add cream (mixture will bubble).
11. Remove from heat, add salt, and cool to room temperature.
12. Spoon caramel over chilled cheesecakes and sprinkle with additional sea salt.

13. Funfetti Mini Cakes with Vanilla Bean Frosting

These playful mini cakes are filled with colorful sprinkles and topped with flecked vanilla bean frosting. They’re fun, festive, and perfect for celebrating Valentine’s Day with childlike joy.

Ingredients:

• 1½ cups cake flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ⅓ cup rainbow sprinkles (jimmies, not nonpareils)

For the Vanilla Bean Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• Seeds from 1 vanilla bean
• 1 teaspoon vanilla extract
• Pinch of salt
• Additional sprinkles for decoration

Directions:

1. Preheat oven to 350°F (175°C) and prepare mini cake pans.
2. Whisk together cake flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Gradually add dry ingredients, alternating with milk.
6. Gently fold in sprinkles, being careful not to overmix and cause colors to bleed.
7. Fill cake pans ⅔ full and bake for 15-18 minutes.
8. For the frosting, beat butter until creamy, then gradually add powdered sugar.
9. Add heavy cream, vanilla bean seeds, vanilla extract, and salt, beating until smooth.
10. Once cakes are completely cool, frost with vanilla bean frosting.
11. Decorate with additional sprinkles.

14. Passion Fruit Mini Cakes with White Chocolate Drip

These tropical-inspired mini cakes feature tart passion fruit paired with sweet white chocolate. The bright, fruity flavor and striking appearance make them perfect for Valentine’s Day.

Ingredients:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup passion fruit puree
• ½ cup buttermilk

For the Passion Fruit Filling:

• ½ cup passion fruit puree
• ¼ cup granulated sugar
• 2 teaspoons cornstarch mixed with 1 tablespoon water

For the White Chocolate Drip:

• 4 oz white chocolate, finely chopped
• ¼ cup heavy cream
• Yellow food coloring (optional)

Directions:

1. Preheat oven to 350°F (175°C) and prepare mini cake pans.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract and passion fruit puree.
5. Gradually add dry ingredients, alternating with buttermilk.
6. Fill cake pans ⅔ full and bake for 18-20 minutes.
7. For the filling, combine passion fruit puree and sugar in a saucepan.
8. Cook over medium heat, then add cornstarch mixture and cook until thickened.
9. Cool completely.
10. Once cakes are cool, cut each in half horizontally and fill with passion fruit filling.
11. For the drip, heat cream until just simmering, then pour over white chocolate.
12. Let sit for 2 minutes, then stir until smooth. Add yellow food coloring if desired.
13. Cool slightly, then drizzle over assembled cakes.

15. Chocolate Hazelnut Mini Naked Cakes

These rustic mini naked cakes showcase layers of chocolate cake, hazelnut spread, and chopped hazelnuts. The minimalist frosting allows the layers to shine through for a sophisticated presentation.

Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup buttermilk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup hot coffee

For Assembly:

• 1 cup chocolate hazelnut spread
• ½ cup chopped hazelnuts, toasted
• ½ cup heavy cream, whipped to stiff peaks
• Fresh berries for garnish

Directions:

1. Preheat oven to 350°F (175°C) and prepare mini cake pans.
2. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add egg, buttermilk, oil, and vanilla, mixing until combined.
4. Stir in hot coffee. The batter will be thin.
5. Fill cake pans ⅔ full and bake for 15-18 minutes.
6. Cool completely, then cut each cake horizontally into 2-3 layers.
7. Spread a thin layer of chocolate hazelnut spread between each layer.
8. Sprinkle with chopped hazelnuts.
9. Add a very thin layer of whipped cream to the top and sides, allowing cake layers to show through.
10. Garnish with additional hazelnuts and fresh berries.

16. Pink Champagne Mini Ombré Cakes

These elegant mini cakes are infused with champagne and decorated with an ombré frosting technique, making them perfect for a romantic Valentine’s celebration.

Ingredients:

• 1¾ cups cake flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large egg whites
• 1 teasp