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Mini Chocolate Cakes with Violet Buttercream Filling

Made in our My Kitchen Loose-Based Mini Sandwich Tin


for the Cakes

  • 200g butter, softened
  • 175g self raising flour
  • 2 tbsp cocoa powder
  • 175g caster sugar
  • 3 eggs
  • 15g instant coffee dissolved in 75ml hot water

for the filling

  • 50g butter, softened
  • 6 drops violet flavour
  • Wilton Violet Icing Colour
  • 175g icing sugar

to decorate

  • Icing sugar, to dust


  1. Preheat oven to 180°C/350°F and grease the tin.
  2. Put all the cake ingredients into a bowl mix until smooth.
  3. Divide the mixture evenly between the tins and smooth the tops. Bake for 20 minutes, until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for a few minutes and then turn out onto a wire rack to cool completely.
  4. Meanwhile make the buttercream by beating the butter and violet flavour together, then add the icing sugar and icing colour a little at a time until the desired shade is reached, and mix well.
  5. Cut each cake in half and sandwich back together with the buttercream. Sift icing sugar over the top, using a cake stencil to create a design if desired.

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