Valentine’s Day is one of those days where you want to bake something for your sweetheart. And on How To Cake It (don't forget to subscribe!), that's all of you! These mini chocolate cakes are the perfect way to say I love you! Or at the very least, bake some for yourself because loving yourself is important too! 

Raspberry buttercream, chocolate buttercream and ganache.  But wait! There’s more! Each cake is topped with a pile of tasty treats.  Ferraro Rocher, Toblerone, After Eight, Turtles, marshmallow hearts, jellybean hearts,  candy kisses, almond nougat.  Listing all these goodies has made me tired.  Time to refuel with a mini Valentine’s Day cake!




**Are you falling for my special edition I <3 Cake tee? You're lucky in love because it's 20% OFF until February 15th! Boyfriends might come and go, but cute tees are forever. Shop it here

Baking Your Mini Cakes!

Ingredients & Tools You Will Need:

4 lb portion Yo’s Ultimate Chocolate Cake - find my recipe here

12 Tin Cans approximately 3 ¼ “ diameter, lined with parchment paper


Divide your chocolate cake batter among your prepared tin cans. My cans held 4oz of batter each.  Fill the cans just slightly higher than halfway.  Bake at 350º for 25 minutes or until a toothpick inserted in the centre comes out clean.  Allow your cakes to cool completely in their tins.

**Caking Tip:  In order to bake in tin cans they must be metal throughout.  Recently, a lot of tin cans used for canned food are lined with a plastic type coating.  You do not want to bake in a can that is white on the inside.  

I collected my cans years ago by eating a ton of water chestnuts. Which was easy because I love them!  Wash those cans thoroughly, and boil them in hot water or place them in a hot oven to get them super clean.  Make sure there are no sharp edges left from the can opener.  Press around the opening with the back of a wooden spoon to smooth it out.

Filling and Icing Your Mini Cakes!

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

4 oz Semi Sweet chocolate, I recommend 72% cocoa

1/2 cup fresh raspberries, washed and laid out to dry, plus a few extra for decorating

¼ recipe of Ganache (8 oz. whipping cream and 8 oz. semi sweet chocolate) - find my recipe here 

Simple Syrup - find my recipe here

Serrated Knife

Small Offset Spatula

Small Icing Spatula

Rubber Spatula


Level your cakes while they are still inside their tin cans.  Just cut along the top edge of the can to create one perfectly even layer.  Remove your cakes from their tins by gently running a small spatula around the edge.



You can make your buttercream and ganache a day ahead.  Set aside 2 cups of buttercream to make raspberry buttercream, and 2 cups to make chocolate buttercream.  

Simply mash the raspberries with a fork or the back of spoon.  Whisk them into your buttercream until it all comes together to create a lovely soft pink colour speckled with red.



For the chocolate buttercream, melt the 72% chocolate and let it cool.  Whisk it into your buttercream until combined. You can find a more detailed recipe here

Ganache is delicious and easy to make.  You can find my recipe here, but remember to use 8 oz. of chocolate and 8 oz. of whipping cream.

Make sure to shower all 12 mini chocolate cake layers with simple syrup.  Starting with four cakes, fill two cakes with raspberry buttercream, stack the second layer on top of both cakes.  Now crumb coat and chill.

Repeat this process making two more mini cakes filled and crumb coated with chocolate buttercream, and the final two with ganache.



Time to ice all of our mini chocolate cakes!  Ice each cake with the same icing it was crumb coated with.  Ice two cakes with raspberry buttercream, two with chocolate buttercream, and two with ganache.  


I iced my buttercream cakes smoothly, but I created a texture on my ganache cakes by moving my spatula back and forth as I iced around the cake.  What ever technique you choose, these cakes will be gobbled up!


Topping You Mini Cakes!

Ingredients & Tools You Will Need: 

**Caking Tip: These are toppings, treats, and fruit that I can find in my area and are flavours that I love, but feel free to get creative with it! Choose which ever toppings your heart, or your sweetheart, desires!



Raspberry Buttercream Cakes:

Fresh Raspberries


Chocolate Buds

Heart Shaped Chocolates

Strawberry Marshmallow Hearts

Valentine Candy Corn

Chocolate Buttercream Cakes:

Ferraro Rocher

Roasted Hazelnuts

Jellybean Hearts


Almond Nougat

Valentine Milk Chocolate Yummies

Pink Mini Lips


Ganache Cakes:

After Eights

X + O Jelly Candies

Red Candy Hearts



Homemade Caramel - find my recipe here

Red Jelly Bean Hearts

Himalayan Sea Salt


Have fun topping your mini cakes with goodies.  You can buy whatever treats your sweetheart’s sweet tooth desires.  Create different patterns and designs by chopping some of the chocolates or stacking them high.



I think this would also be a really fun way to celebrate Valentine’s Day with your kids. Older kids can join you creating these mini cakes from the start. Younger kids can help by piling on the goodies. Just make sure the goodies make it onto the cakes, not straight into their mouths. ; )