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Mini Easter Layer Cakes: A Delightful Treat for Your Spring Celebrations

Mini Easter Layer Cakes
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Mini Easter Layer Cakes are a delightful treat for the spring season! Perfect for Easter celebrations or any festive gathering, these moist chocolate cakes are layered with rich buttercream frosting. The recipe is simple to follow, and the result is a show-stopping dessert that everyone will love. Below, you’ll find step-by-step instructions, helpful tips, and nutritional information to guide you through the process.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
  • 2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt (optional)
  • 1 1/2 cups buttermilk
  • 1 cup butter, softened
  • 4 eggs
  • 1 teaspoon pure vanilla extract

For the Buttercream Frosting:

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • 2 tablespoons milk

Instructions

For the Cake:

  1. Preheat the oven to 350°F (175°C).
  2. Grease the bottoms of two 8- or 9-inch round cake pans and line them with waxed paper.
  3. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
  4. Add 1 cup of buttermilk and 1 cup of softened butter. Beat on medium speed for 2 minutes.
  5. Add the remaining 1/2 cup of buttermilk, eggs, and 1 teaspoon vanilla extract. Mix until well combined.
  6. Divide the batter evenly between the two prepared pans.
  7. Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cakes in the pans on a wire rack for 10-15 minutes.
  9. Remove the cakes from the pans, discard the waxed paper, and let them cool completely on the wire rack.

For the Buttercream Frosting:

  1. In a large bowl, cream together the butter, shortening, and vanilla extract until smooth.
  2. Gradually blend in the confectioners’ sugar, one cup at a time, beating well after each addition.
  3. Add the milk and continue mixing until the frosting is light and fluffy. Cover the frosting until ready to use.

Assembling the Mini Cakes:

  1. Once the cakes are completely cooled, use a round cookie cutter or a knife to cut out small, even layers from the cakes.
  2. Spread a layer of buttercream frosting between each cake layer.
  3. Frost the outside of the mini cakes with the remaining buttercream.
  4. Decorate with pastel-colored sprinkles, edible flowers, or mini Easter eggs for a festive touch.

Notes

  • Buttermilk Substitute: If you don’t have buttermilk, mix 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
  • Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smoother batter.
  • Even Layers: Use a serrated knife to level the cake layers before cutting them into mini cakes.
  • Storage: Store the cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition

Find it online: https://recipes.swedishinarabic.net/mini-easter-layer-cakes-a-delightful-treat-for-your-spring-celebrations/