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Mini Chocolate Strawberry Layer Cake

Chocolate Strawberry Mini Cake

Strawberry and chocolate is often associated with the very simple dessert known as a chocolate covered strawberry. Pure and simple, this combination of flavors is often associated with love and decadence. I have definitely fallen in love with our strawberry chocolate mini layer cakes. Miniature cakes are the perfect way to serve guests a personal serving at any event or dinner party. Perfectly suited for weddings, baby showers or even engagement parties. There is no need for cake cutting or even running out of cake to serve your guests. Typically I will create cakes from scratch but this cake is moist, delicious and super easy to make when you are lacking in time and energy.

Cake has a very long and rich history. The modern cakes we are familiar with today were drastically different than the original recipes. During the 13th century, cakes that were being produced were bread-like in texture and often sweetened with honey and dried fruits. Modern cakes did not appear until the 17th century. Even then, these cakes were created using round molds of wood, metal or paper. These molds resembled the modern day equivalent of a ring mold.

Today in modern commercial pastry kitchens ring molds and pan extenders are still utilized to create a taller cake or soufflé. Traditional metal cake pans around the first part of the 19th century replaced ring molds. The modern idea of cake began to prevail as the availability of refined sugar and flour increased. Antonin Careme, was the premier cake creator of the 18th century and is often credited with the concept of the modern day cake.

Strawberries and chocolate may seem like the perfect combination of flavors but the addition of Tahitian (Indonesia) vanilla bean caviar enhances the subtle flavors of both the chocolate and the strawberry. Tahitian (Indonesia) Vanilla comes from the fruit of an orchid variety called Vanilla Tahitensis which is a completely different species than the Bourbon (Planifolia) varieties from Madagascar. Tahitian (Indonesian) beans are more delicate than Bourbon beans with completely different flavor profile - they are flowery, fruity and anisic with a smooth flavor. Gourmet pastry chefs and home cooks alike love to work with the Tahitian variety because of their sweet floral flavor.

Mini Chocolate Strawberry Layer Cake Recipe

Yields 3 - 3 layer mini cakes


  • 1 package white cake mix (use your favorite brand)
  • 1 package (3 ounces) strawberry jello gelatin
  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 1 cup water
  • 1/2 cup canola oil
  • 2 large eggs
  • Fresh strawberries (for garnish)


Preheat oven to 350 degrees. Place the cake mix, gelatin, sugar, flour, water, canola oil and eggs into the bowl of a stand mixer fitted with a paddle attachment. Beat according to the box mix directions. Spray 9 mini cake pans with pan spray and fill the pans with the cake batter ½ of the way up the pans. Place in a preheated 350-degree oven. Bake for 15-18 minutes until the tops of the cakes spring back when lightly touched. Cool to room temperature and remove from pans. Slice the rounded tops off the cakes using a serrated knife to ensure a flat surface when frosting the cakes. Set aside.

Chocolate Buttercream Frosting

Yields 4 cups


  • 4 cups confectioners’ sugar
  • ½ cup dark chocolate cocoa powder
  • 1 cup butter (softened to room temperature)
  • 1 Tahitian (Indonesian) vanilla bean (split and scraped)
  • 1/3 cup whole milk (you may need more to reach the consistency desired)


Place the butter, vanilla bean scrapings, cocoa powder and confectioners sugar into a stand mixer bowl fitted with a whisk attachment. Turn the mixer on low and slowly beat until the butter and sugar begin to combine. Slowly add the milk and beat on medium until combined. Increase speed to high and beat for 3-4 minutes until light and creamy.

Using an offset spatula, frost each cake layer to your desired layer consistency. Add fresh strawberries to the cake for taste and visual appeal.

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