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Mini Chocolate Naked Cakes with White Chocolate ButterCream

mini naked cakes

Happy Valentine’s Day! Here’s a quick and easy little treat for your Valentine. Or if you don’t have one of those, these are for you! Aren’t these Mini Chocolate Cakes adorable? Frosting cakes is not something I love to do, but, I love frosting! It’s the best part of a cake. These are so fun to make and you get frosting but not the hassle of actually having to cover it in frosting. I win!

You can use any size or shape cookie cutter to cut out the pieces from your sheet cake. Top them with this delicious white chocolate butter cream and you have the most adorable little desserts. I gave these to my husband last night and before I could ask him how they were, they had disappeared. He loved them! I knew we couldn’t eat 2 dozen mini cake so I just made a few for us and used the leftover cake and butter cream to make cake pops….I win again!

mini chocolate naked cakes

mini chocolate naked cakes

 

Mini Chocolate Naked Cakes with White Chocolate Buttercream
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For cake
  1. 1 cup flour
  2. 1 cup sugar
  3. 1/8 tsp Salt
  4. 2 Tbsp (heaping) unsweetened cocoa
  5. 1 stick butter
  6. 1/2 cup boiling water
  7. 1/4 cup buttermilk
  8. 1 egg, beaten
  9. 1/2 tsp baking soda
  10. 1/2 tsp vanilla
For buttercream
  1. 1 cup unsalted butter, softened
  2. 3 - 3 1/2 cups powdered sugar
  3. 1/4 cup heavy whipping cream
  4. 1 tsp vanilla
  5. 6 oz white chocolate chips
Instructions
  1. Preheat oven to 350°. In a large mixing bowl, combine flour, sugar and salt. Set aside.
  2. In a medium saucepan, melt butter. When melted, add cocoa and stir together.
  3. Add boiling water and allow mixture to boil for an additional 30 seconds then turn off heat. Pour over flour mixture, and stir lightly to cool.
  4. In a small bowl combine buttermilk, egg, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (ours was about 9X13) and bake for 20 minutes or until toothpick comes out clean. Let cool completely.
  5. While cake is cooling, prepare buttercream. In a double boiler or a glass bowl set over a pan of simmering water, melt chocolate, stirring constantly. Once melted, set aside to cool to room temperature.
  6. Cream butter in the bowl of a stand mixture until light in color and creamy, about 2 minutes. Add 3 cups of powdered sugar and mix on medium-low until incorporated. Continue to mix for 2 minutes.
  7. Scrape sides of bowl and add heavy cream and vanilla. Mix on medium-high until light and fluffy, about 3-5 minutes, adding more sugar as needed.
  8. Using a biscuit cutter or the rim of a glass, cut circles out of sheet cake. Pipe or spoon buttercream on half of the circles and layer the tops with the other half of the circles. Decorate tops with more buttercream.
Delectable https://delectablebakehouse.com/

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