Mini Chocolate Layered Cakes (Recipe makes 2 mini cakes)


For the chocolate cake:

  • 1 1/2 cups plain flour
  • 1 cup white sugar
  • 3 ½ tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 1 cup cold water

 For the frosting:

  • ½ cup (110g) unsalted butter, softened
  • 2 ½ cups icing sugar
  • ¼ cup unsweetened cocoa powder
  • 2-4 teaspoon milk (as needed for consistency)
  • variety of sprinkles


  1. First, preheat the oven to 175 degrees. Lightly spray an 8 x 8'inch square baking dish with cooking spray.
  2. In a medium bowl, whisk together the flour, sugar, cocoa, baking soda and salt.
  3. Make a hole in the middle of the dry ingredients, and pour in the oil, vanilla, vinegar and cold water.
  4. Stir to combine very well.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.  
  6. Let the cake cool completely. Once cool, use a large round cookie cutter or other round cut out 4 circles of cake.
  7. To make the frosting: beat together all of the ingredients until light and fluffy. Add additional milk as needed to achieve a frosting consistency.
  8. Stack the cake layers and add frosting in between the layers and on top.
  9. Top with sprinkles of choice.
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