Description
Cream-Filled Chocolate Dream Cakes are decadent mini chocolate cakes with a light, fluffy vanilla cream center and a luscious chocolate coating. Inspired by nostalgic snack cakes, these homemade treats offer a tender crumb and rich chocolate flavor—all from scratch, and even better than store-bought!
Ingredients
Scale
For the Cakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coconut oil or butter
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease or line a mini cake pan or cupcake tin to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl, beat the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Combine Wet & Dry Ingredients: Alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; don’t overmix.
- Bake the Cakes: Spoon batter into the prepared pan, filling each cup about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes completely on a wire rack.
- Prepare the Cream Filling: While cakes are cooling, make the filling. Beat the butter until creamy, then gradually add powdered sugar. Mix in vanilla extract and heavy cream; beat until the filling is light and fluffy.
- Fill the Cakes: Once the cakes are cool, carefully slice each in half horizontally. Pipe or spread cream filling onto the bottom half and top with the other half to sandwich.
- Make the Chocolate Coating: In a microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in 20-second bursts, stirring between each, until smooth and glossy.
- Coat the Cakes: Dip each filled cake into the melted chocolate or spoon the chocolate over the top to coat thoroughly. Place cakes on parchment paper.
- Set the Coating: Let the cakes rest until the chocolate coating is firm—this can be sped up by chilling them briefly in the refrigerator.
Notes
- Ensure cakes are completely cool before filling and coating to prevent melting the cream or glaze.
- Use piping bags for a neater cream layer, or simply spread with a knife for a rustic look.
- Substitute coconut oil with butter for a slightly different coating flavor.
- Cakes keep best in the refrigerator in an airtight container for up to 3 days.
- For a gluten-free version, substitute a gluten-free all-purpose flour blend.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 115mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg