Mini Chocolate Cakewiches Recipe

Name: Mini Chocolate Cakewiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup reduced-fat cream cheese, at room temperature; 2 tablespoons confectioners' sugar; 1/2 cup nonfat plain Greek yogurt; 1/2 teaspoon vanilla extract; Vegetable oil cooking spray; 3/4 cup unbleached all-purpose flour; 1/4 cup unsweetened cocoa powder, plus more for dusting; 1/2 teaspoon baking soda; 1/2 cup granulated sugar; 3 tablespoons unsalted butter; 1 egg white; 1/2 cup skim milk, divided

Servings: persons

1/2 cup reduced-fat cream cheese, at room temperature
2 tablespoons confectioners' sugar
1/2 cup nonfat plain Greek yogurt
1/2 teaspoon vanilla extract
Vegetable oil cooking spray
3/4 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 teaspoon baking soda
1/2 cup granulated sugar
3 tablespoons unsalted butter
1 egg white
1/2 cup skim milk, divided

1
Beat cream cheese and confectioners' sugar in a bowl with an electric mixer on high until smooth. Add yogurt and vanilla; beat until well combined. Coat 3 baking sheets with cooking spray. Heat oven to 400u00b0F. Whisk flour, cocoa powder and baking soda in a second bowl. Beat sugar and butter with an electric mixer on high in a third bowl until combined; add egg white and beat until mixture is thick and pale yellow. Add half the flour mixture to sugar and butter mixture; beat until just combined. Add 1/4 cup milk; beat on low speed until combined. Repeat with remaining flour mixture and remaining 1/4 cup milk. Spoon batter into a large resealable bag; squeeze batter into a corner of the bag and clip 1/4 inch off corner to make a piping bag. Squeeze 16 lines of batter, 4 inches long and 1 inch apart, onto each baking sheet. Bake until centers spring back to the touch, 5 to 7 minutes. Cool on a wire rack. Spread half the cakes with cream cheese filling; top with a second cake to make sandwiches and dust with cocoa powder, if desired. Serve immediately, or store in the refrigerator for up to 3 days.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup reduced-fat cream cheese, at room temperature, 2 tablespoons confectioners' sugar, 1/2 cup nonfat plain Greek yogurt, 1/2 teaspoon vanilla extract, and more.

Yes, Mini Chocolate Cakewiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Chocolate Cakewiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions