Mini Chocolate Pudding Birthday Cakes

Servings 5 small cakes



  1. Preheat oven to 350. In a small bowl, melt butter and coconut oil in microwave. Once melted, pour mixture into larger bowl. Stir in sugar, eggs and vanilla. Scrape sides of bowl and mix again. In a smaller bowl, mix all dry ingredients together. Alternate milk and dry ingredients until all is incorporated. Scrape sides of bowl and mix again briefly. Pour into greased 9x13 dish and smooth out. Bake 15-20 minutes or until toothpick comes out clean when inserted. Remove from oven and cool completely.
  2. For the frosting, stir butter, vanilla, cocoa and powdered sugar together. With machine on low, slowly stream in milk. Scrape sides of bowl and whip on high 1-2 minutes until it turns lighter in color.
  3. To assemble, cut out circles using cookie cutter or glass. {I was able to cut 3 3-inch circles and 6 1 1/2 inch circles}. Place circle of cake on waxed paper. Spread about 2 tablespoons of frosting over the top. Place a second circle of cake over top frosting. Top cake with plenty more frosting. Smooth the top and push the extra frosting down the sides, spreading as you go.
  4. Once cake is covered with frosting completely, smooth the sides and top, removing any extra frosting as needed. Top with desired decorations such as sprinkles or nuts.

Recipe Notes