I wanted to make a cake with chocolate, coffee, and vanilla layers, but after I finished the batter I realized I had nowhere near enough to fill a cake pan. Instead, I used a muffin tin to make these mini layer cakes!

Tiramisu Mini Layer Cakes
Adapted from Eat Love Eat

1 c butter
1 c sugar
1 1/2 c flour
4 tsp baking powder
1/2 tsp baking soda
4 eggs
3 tbsp milk
1/2 tbsp vanilla
1 tbsp  espresso powder
1 tbsp cocoa powder

Coffee Syrup

2 tbsp espresso powder
1/2 c sugar
1/2 c water

Cream Cheese Frosting

8 oz cream cheese, room temperature
1 1/2 c powdered sugar
1 tsp vanilla
2 tbsp milk
1 tbsp cocoa powder

Make the cake

  1. Preheat the oven to 160°C fan/180°C/350°F. Grease a mini muffin tin.
  2. Cream the butter and sugar, then beat in the eggs, milk and vanilla, then fold in the flour and raising agents.
  3. Separate the batter into 3 portions – half and two quarters. Into the largest portion, carefully fold in the espresso powder. Into one of the smaller portions, fold in the cocoa powder. Leave the remaining smaller portion as it is.
  4. Bake off all the flavored cake batters, putting enough batter in each tin so it is 3/4 full.  Place in the oven and bake for 10 minutes or until a skewer inserted comes out clean. Repeat for each flavor.
  5. When the cake is still warm, cut off the tops so that it is flat. Brush on or dip into coffee syrup (below).

Make the coffee syrup

  1. Place the espresso powder, sugar and water into a saucepan. Bring to the boil and stir until the sugar has dissolved, Remove from the heat and cool.

Make the cream cheese frosting

  1. Mix the cream cheese, sugar, milk, and vanilla together until smooth and fluffy. Split the frosting into two bowls. In one bowl, add the 1 tbsp of cocoa powder and mix well.
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