Description
Learn how to make Pink Cookie Dough Mini Cakes with a soft pink cake base, egg-free cookie dough center, and glossy pink chocolate glaze. Perfect for parties, birthdays, and festive dessert tables.
Ingredients
Pink Cake Base
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup milk
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Pink gel food coloring
Cookie Dough Layer (Egg-Free)
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½ cup unsalted butter, softened
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½ cup brown sugar
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¼ cup granulated sugar
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2 tbsp milk
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1 tsp vanilla extract
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1 cup all-purpose flour (heat-treated)
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½ cup mini chocolate chips
Pink Chocolate Glaze
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1½ cups pink candy melts or pink chocolate chips
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2 tbsp heavy cream or coconut oil
Topping
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Pink chocolate chips or candy hearts
Instructions
Step 1: Bake the Pink Cake Bases
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Preheat oven to 350°F (175°C). Line a mini muffin pan with liners.
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Cream ½ cup butter and ¾ cup sugar until light and fluffy.
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Beat in eggs one at a time, then add 1 tsp vanilla extract.
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Mix flour, baking powder, and salt; add to the wet mixture alternately with ½ cup milk.
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Add pink gel food coloring gradually until desired color is achieved.
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Fill muffin wells ⅔ full.
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Bake for 12–15 minutes, or until a toothpick comes out clean.
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Allow cakes to cool completely.
Step 2: Make the Egg-Free Cookie Dough
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Beat ½ cup butter, ½ cup brown sugar, and ¼ cup granulated sugar until creamy.
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Mix in 2 tbsp milk and 1 tsp vanilla extract.
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Gradually add 1 cup heat-treated flour until a soft dough forms.
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Fold in ½ cup mini chocolate chips.
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Scoop dough into small rounded domes and chill 20–30 minutes until firm.
Step 3: Assemble the Mini Cakes
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Place a chilled cookie dough dome on each cooled cake base.
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Press gently to adhere.
Step 4: Add the Pink Chocolate Drip
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Melt 1½ cups pink candy melts with 2 tbsp cream or coconut oil until smooth.
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Spoon over each cake, letting it naturally drip down the sides.
Step 5: Decorate & Set
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Top each mini cake with pink chocolate chips or candy hearts.
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Chill for 15 minutes until the glaze sets.
Notes
Heat-treat flour for safe egg-free cookie dough: bake 1 cup flour at 350°F (175°C) for 5 minutes.
Room-temperature ingredients help achieve smooth batter and creamy cookie dough.
You can adjust pink color by adding more or less gel food coloring.
Chocolate glaze can be swapped with white, dark, or milk chocolate.
Make-ahead tip: Cakes and cookie dough can be prepared a day in advance; add glaze the same day.