Description
Mini chocolate cakes called “Love Bites” deliver romantic dessert perfection for Valentine’s Day. Delicate layers of rich chocolate and raspberry glaze create an irresistible treat you’ll adore sharing with someone special.
Ingredients
Scale
- 1 ½ cups / 360 ml all-purpose flour
- 1 cup / 200 g granulated sugar
- ½ cup / 113 g unsalted butter (softened)
- 2 large eggs
- 1 ½ tsps baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup / 120 ml milk (room temperature)
- Red or pink gel food coloring
- 1 cup / 227 g unsalted butter (softened)
- 3 cups / 360 g powdered sugar (sifted)
- 2–3 tbsps heavy cream or milk
- 1 tsp vanilla extract
- Food coloring (optional, pink or red)
- Sprinkles
- Heart-shaped candies
- Edible glitter
Instructions
- Oven Preparation: Heat oven to 350F (175C) and line a 9×13-inch pan with parchment paper, applying a light grease to prevent adhesion.
- Dry Ingredient Fusion: Whisk flour, baking powder, and salt in a medium bowl until completely integrated and lump-free.
- Butter Transformation: Using an electric mixer, cream butter and sugar until the mixture becomes ethereally light and voluminous, developing a cloud-like consistency.
- Liquid Integration: Blend eggs individually into the creamed mixture, thoroughly incorporating each one, then introduce vanilla extract to elevate the flavor complexity.
- Batter Composition: Gently fold dry ingredients into wet components, alternating with milk and maintaining a delicate mixing technique to preserve the batter’s airy structure.
- Color Infusion: Add red or pink gel food coloring, stirring meticulously to create a uniform, romantic Valentine’s Day-inspired hue.
- Baking Process: Pour batter into prepared pan, distributing evenly, and slide into preheated oven. Bake for 20-25 minutes, checking doneness with a toothpick that should emerge pristine and clean.
- Cooling and Finishing: Allow cake to cool completely within the pan, enabling structural stabilization and facilitating precise mini cake cutting.
Notes
- Ensure Even Mixing: Whisk dry ingredients thoroughly to prevent lumpy batter, which can create uneven texture in your mini cakes.
- Control Food Coloring: Add gel food coloring sparingly, stirring gently to achieve a consistent romantic pink or red tone without over-saturating the batter.
- Check Oven Temperature: Use an oven thermometer to verify exact 350F temperature, as variations can dramatically affect cake’s rise and texture.
- Cool Completely Before Cutting: Let cake cool entirely in pan to stabilize structure, making precise mini cake cutting easier and preventing crumbling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 40 mg