My Mini Birthday Cake Recipe Yummy AND Cute

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta can provide a similar texture with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (175°C).

In a bowl, crack 1 egg and add 6 tablespoons of milk, whisking together quickly.

Add 8 tablespoons of sugar and 6 tablespoons of oil to the mixture, incorporating well.

In a separate bowl, combine 8 tablespoons of flour and 4 tablespoons of cocoa, mixing with a fork.

Add the dry ingredients to the wet mixture and continue mixing until combined.

Add 2 teaspoons of baking powder to the batter and mix well.

Spray mini baking tins with nonstick spray and dust with flour, shaking off the excess.

Pour the batter into the prepared mini baking tins.

Place the tins in the oven and bake for 25 minutes at 350°F (175°C).

Once baked, remove the cakes from the oven and allow them to cool slightly before removing from the tins.

Cut off the top of the cake to create a flat surface.

Place the cake on a cooling rack.

Heat ganache in the microwave on a low power setting until melted, being careful not to burn it.

Pour the ganache over the cake, allowing it to drip down the sides.

Let the ganache cool and set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens