The chocolate cake recipe is a light and great for any other chocolate cake recipe you might need. Before starting this recipe, make sure wet ingredients are at room temperature. Let the butter softened for an hour. During this time also let the eggs sit out to reach room temperature. Sour cream should also be left out 30 minutes before starting the recipe if possible.
It is important all your cold/wet ingredients are at room temperature. Especially your dairy products. According to Sally’s Baking Addiction, dairy ingredients trap air at room temperature which then causes the ingredients to expand in the oven. This makes your baked goods extra fluffy.
To begin this recipe, add all the dry ingredients in a medium bowl and set aside. I used regular coca powder for this recipe. You can use dutch cocoa or any brand you prefer. After combining dry ingredients, cream butter and sugar together in a large bowl for about 3-4 minutes with a handheld mixer on medium-high speed.
After the butter has become a thick whipped texture with the sugar, add 1 large whole egg. Combine the egg well with the mixer. Next add in the egg whites and mix until well combined. After, add in the sour cream and vanilla and mix well. Next, add the dulce de leche for the cake. Even though the cake was a chocolate cake, I thought adding some dulce de leche to it gave it a different sweet flavor. It is not necessary but works well with the cake.
After all the wet ingredients have been combined, add in the dry ingredients slowly. I added the mixture three different times, each time folding the dry ingredients with a large mixing spoon so it is well combined with the wet ingredients. Repeat this process twice, or until all the dry ingredients has been added.
I baked the cake on a large 10 x 16 inch sheet pan. The idea of baking this on a sheet pan was that it would be easy to cut up and divide into the small cakes. The cakes would also be thin enough so they are not sliced long ways in half. If you have small cake tins you want to bake these in, you can also do that as well. Bake the cake at 350 F for about 15 minutes until cooked thoroughly.
Let the cake cool before you begin slicing it. With one large sheet cake, I was able to divide the cake into about 32 rectangles that were 5 x 16 inches. After slicing the rectangles, place them in the refrigerator to keep cool as you make your frosting.
To make the dulce de leche buttercream frosting, add butter to a large bowl and mix with a handheld mixer for about 3-4 minutes until it becomes a whipped texture. After the butter has been whipped, add one cup of powdered sugar. Combine the sugar with the butter using a handheld mixer until all the ingredient has been mixed in well. There should not be any powdered sugar visible.
After, you will add half of the can (7 oz) of dulce de leche into the powdered sugar and butter mixture. Mix with a handheld mixer until its combined well with the ingredients.
Next you will add in a second cup of powdered sugar and mix well with mixer as you did when you added in the first cup. When the sugar is well combined, add in the second half of the dulce de leche. Mix well with mixer. After, add in the third and final cup of powdered sugar and mix well. Finally, add in the vanilla extract and mix it in with all the ingredients.
Keep the buttercream cool or refrigerate when not using so it does not begin to melt or become runny. I learned this the hard way when I decided to decorate my cakes as I had the oven on. I suggest waiting a day and decorating the cakes when its cool in your kitchen. If you do end up having a runny icing, I suggest popping the buttercream in the microwave for 30 seconds and you can use it as a glaze to your cakes as I did. However, it is important to add a crumb coat of buttercream to the mini cakes before applying the final layer.
Overall these were a big hit. I personally think I should have made cupcakes since I am a better cupcake maker than a cake master. But the flavor is good and I highly recommend you all try this recipe with your family in friends.
Let me know how your Mini Dulce de Leche Chocolate Cakes turn out below!
Chocolate and Dulce de Leche never tasted so good! Try these sweet mini cakes at your next party!
Chocolate Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 2 3/4 tsp baking powder
- 1 tsp salt
- 1 1/2 cup (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 large egg, room temperature
- 3 egg whites, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tbsp dulce de leche
Dulce de Leche Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 14 oz (1 can) dulce de leche
- Sprinkles (optional)
Chocolate Cake Directions
- Preheat oven to 350 F.
- In a medium bowl, combine flour, coca powder, baking soda, baking powder, and salt. Mix well and set aside.
- In a large bowl mix softened butter and sugar for 4-5 minutes with handheld mixer until you get a fluffy, whipped texture.
- Then add one large whole egg. Mix well.
- Add the egg whites and combine the ingredients well.
- Add vanilla extract and sour cream. Mix well with mixture.
- Add in the dulce de leche and mix well with all wet ingredients.
- Next you will add one-third of the dry ingredients mixture to the wet ingredients. Mix well with a large mixing spoon until well combined.
- Add in another one-third of dry mixture into the batter. and mix well until combined. The batter should begin to thicken.
- Add in the last third of the dry ingredients and mix well. You should have a whipped textured batter.
- Add about 2-2 1/2 tablespoons of batter into each cupcake liner.
- Pour the batter onto a large baking cake sheet. I used a 10 x 16 inch pan. Spread the batter evenly across the baking sheet.
- Bake the cake for about 13-15 minutes or until cooked thoroughly.
- Let it cool before slicing.
- To slice the cakes, measure out portions of the cake that are 2 x 5 inch rectangles. You can make them larger if you’d like. I suggest using a ruler for this portion.
- Place the mini slices in the fridge while you prepare butter cream.
Dulce de Leche Buttercream Frosting Directions
- In a medium bowl, mix softened butter with handheld mixer for 3-4 minutes.
- Add one cup of powdered sugar. Mix well with butter.
- Add in 1/2 of dulce de leche (1/2 of the can). Combine well with butter and powdered sugar mixture.
- Add in another cup of powdered sugar. Mix well with handheld mixer.
- Add the second 1/2 of the dulce de leche mixture and mix well with ingredients.
- Add the last cup of powdered sugar. Combine well with ingredients.
- Add vanilla extract and mix well.
- Keep buttercream cool as you begin to frost the mini cakes.
Enjoy these mini delights! Keep cool when not serving.