Five years in this space and a lot has happened.

Mini Chocolate Cakes with Salted Caramel Buttercream

I’ve lived in Ottawa, Delémont, Montreal and Palermo.

I got Molly.

Mini Chocolate Cakes with Salted Caramel Buttercream

Mini Chocolate Cakes with Salted Caramel Buttercream

I moved in with my boyfriend, got engaged to that boyfriend and then married that boy.

Mini Chocolate Cakes with Salted Caramel Buttercream

I made a list of 30 things I want to do before I turned 30.

I ran my first marathon and then qualified for the Boston Marathon four years later.

Mini Chocolate Cakes with Salted Caramel Buttercream

I got my undergraduate degree in Biology and then went to college and graduated from that too.

I started my first “real job” yesterday..

Mini Chocolate Cakes with Salted Caramel Buttercream

I lost family members, but made some friends.

I tried a million new things.

Mini Chocolate Cakes with Salted Caramel Buttercream

A lot of things happened, and amongst all of it, this little place has always been here. And so, I want to celebrate it – celebrate having this blog, having this space, making new friends and getting excited about the future.

Mini Chocolate Cakes with Salted Caramel Buttercream

The star of this celebration is this cake. It’s just Paul and I, so I made a few mini chocolate cakes and saved the rest for another day. The chocolate cake itself is scrumptious, but I slathered some salted caramel buttercream on top, drizzled caramel on that, and sprinkled some sea salt over everything.

Mini Chocolate Cakes with Salted Caramel Buttercream

Enjoy! And thanks for hanging out with me for five whole years! xx

Mini Chocolate Cakes with Salted Caramel Buttercream

Cook Time: 25 minutes

Total Time: 3 hours

Yield: about 6 mini cakes


    For the cake:
  • 2 cups granulated sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cups dutch processed cocoa powder
  • 1/4 tsp espresso powder
  • 1 tsp fine sea salt
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 large eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 cup whole milk
  • 1 cup boiling water
  • For the salted caramel buttercream:
  • 2 tsp corn syrup
  • 4 tbsp water
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1 tsp fine sea salt
  • 1 tsp lemon juice
  • 2 sticks unsalted butter, softened
  • 4 cups powdered sugar
  • Large flaked sea salt


  1. Preheat the oven to 350ºF. Grease and flour a jelly-roll pan. Set aside.
  2. In a large bowl, combine the sugar, flour, cocoa powder, salt, baking powder and baking soda. Add the lightly beaten eggs, the canola oil and the milk and combine. Whisk in the boiling water. Your batter should now be fairly liquid.
  3. Pour batter into the prepared pan evenly, and place into the oven and bake for 25-30 minutes. Let cool in the pan for about 10 minutes and then transfer to a cooling rack.
  4. Place the corn syrup, water, and granulated sugar in a small saucepan and combine. Bring to a boil over medium heat. Do not stir the mixture while it's boiling. Continue to boil until it thickens and turns into a brown caramel colour. Remove from the heat carefully whisk in the cream, vanilla, salt, and lemon juice. If the caramel clumps, just place it back on the heat and stir until it becomes smooth. Set aside to cool completely.
  5. Once the caramel sauce is completely cool, combine the 2 sticks of softened butter, 4 cups powdered sugar, and 3/4 of the caramel together in a mixer and beat until a smooth.
  6. Once the cake has cooled completely, use a round cookie or biscuit cutter to stamp out rounds of the cake (see notes*). Spread each layer with frosting and build cakes up to as many layers as you'd like. I think 3-4 layers looks the best. Add a thin layer of frosting to the whole cake and chill the cake in the freezer for about 15 minutes.
  7. Take cakes out of the freezer and add a thicker layer of frosting to each one. Smooth the frosting around the cake with a spatula. Drizzle the left over caramel on top. Finish with some large flaked sea salt.


Recipe adapted from Flourishing Foodie

*If you'd like to only make a few mini cakes, just half the frosting recipe and stamp out only half the cake. The rest of the cake layers can be saved in the freezer for a later date.

These cakes can be stored in the freezer for up to a month. Just completely thaw, and bring to room temperature before eating.

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57 Responses to Mini Chocolate Cakes with Salted Caramel Buttercream

  1. Kathryn says:

    Congratulations on five years of blogging; it’s such a fantastic achievement! These cakes definitely look like the best way to celebrate too.

    • Tom @ Raise Your Garden says:

      Wow! 5 years and still blogging. My wife and I are hoping to stick it out that long. No truly, we love it too, it’s fun and better than watching re-runs of The Office (ok, nothing is better than that!). Great cupcakes, nice way to celebrate. Don’t think just one will be enough though.

  2. Congrats on all your accomplishments! These gorgeous mini cakes look like a wonderful way to celebrate your achievements. Here’s to many, many more successes!

  3. Meg says:

    Happy five years — and your many other accomplishments! These cakes are adorable and I’m sure they taste delicious. Love the sprinkling of sea salt!

  4. Congratulations, Katrina! On all of it! A beautiful cake to celebrate a beautiful life!

  5. Beautiful cakes, Katrina! Congratulations on 5 years 🙂

  6. Rachel says:

    Congrats on 5 years of blogging! I love these little mini cakes and that you added espresso powder to them. That’s one of my favorite ways to add a little oomph to my cakes.

  7. Karishma says:

    Congrats on five years! This cake looks so good. I am obsessed with everything caramel right now.

    You’ve accomplished so much in five years, here’s to many more years of that!

  8. Oh My! Swoon! These are adorable! Pinned! So happy for you on 5 years, congrats!

  9. Aw, congrats on such a wonderful blogging milestone. You’ve sure accomplished a lot in a such a little time! It’s so fun to imagine where the next 5 yrs will take you 😉

  10. Five years… Thinking back I have gone through all sorts of things too, but you never really notice how fast time flies or register all that has happened until you stop and think, finding yourself smiling 🙂 Five years is a long time blogging! Congratulations! I find it’s a great way of sharing recipes, using the blog as a recipe-journal, venting a little bit and sharing experiences, ideas, inspiration 🙂

    I hope you will continue blogging, and living life to the fullest 🙂 x

  11. Congratulations Katrina. You have a lot to celebrate! You had me at salted caramel with this cake. Yum Yum.

  12. Jess says:

    Congratulations! Here’s to many more years!

  13. What a decadent way to celebrate FIVE whole years! Congratulations on it all sweet heart!!

  14. Sues says:

    What an awesome five years!! Does a mini cake mean I can eat an entire one myself? These are beautiful!

  15. Congrats on 5 years! Those little mini cakes are so cute! I love them! And salted caramel buttercream? That sounds like the best idea ever! 🙂

  16. Happy five years! Your blog is so great. And these cakes look insanely delicious 🙂

  17. Marina Delio says:

    These are stunning. Congrats on 5 years! Your blog is looking as gorgeous as ever!

  18. These are beautiful! I just love mini cakes. And chocolate and salted caramel is my weakness!

  19. What an eventful five years! Congrats!

  20. 5 years, lady, woo! That’s a huge accomplishment. I hope this year brings you all the happiness that 2014 did, and more. xoxo (PS this cake –swoon!)

  21. Tara says:

    Happy 5 years, Katrina! It’s amazing how much can happen in 5 years. Cheers to many more years of wonderful recipes and life-changing experiences! xoxo

  22. Wow! You’ve accomplished so much in 5 years. Congrats! And I never knew you qualified for the Boston Marathon. Awesome!

  23. Dang girl! 5 years! Congratulations! So many wonderful experiences / trips / memories / cakes! (this one looks to-die-for!) you’ve shared! All the best to you in 2015! Here’s to 5 more years!

  24. This was such a nice post. Your 2014 sounded pretty eventful, and I hope 2015 is, as well! But in good ways!

    Also, this cake. HOLY YUM!

  25. Happy 5 years to you indeed! =) I think this chocolate cake + caramel buttercream is the most perfect way to celebrate! hooray!!

  26. Amanda says:

    These are absolutely adorable! Congrats on 5 years!!!

  27. You have had the MOST amazing five years! Ready to hang with you for the next five. 🙂

  28. Congrats on 5 years! Woot woot! SO much has happened. Looking forward to another 5 years of deliciousness. XO

  29. Wow 5 years! That’s totally amazing! Congrats on all your awesome accomplishments, girl!
    These gorgeous little cakes definitely look like the way to celebrate—they’re totally adorbs and I love that caramel buttercream!

  30. Five years?! Wow, congrats!! And started your first “real job” a couple of days ago?!! Another congrats!!! I love that, amidst all the exciting things and life changes that have happened to you, you’ve had this beautiful blog the whole time. . and love that this is a cheerful, celebratory post!! and there’s cake!! woot woot!! love the cake!! this one is perfect for V-day!!

    • katrina says:

      TOTALLY! I was thinking of saving it, but thought it made more sense to post it for its true bloggy birthday purpose. Who knows what Valentine’s Day will bring!

  31. That is the cutest pint-sized cake I have ever seen. Congrats on an eventful 5 years.

  32. Happy 5 Years to your blog! It’s my first time here but it looks great! It’s encouraging to hear you keeping going with blogging! Love this little cake idea! It’s perfect for a small celebration!

  33. Joanne says:

    Yay!! Happy five years!! I am so glad we met through this crazy blogging world. Definitely a highlight. Also, these cakes – WHOA. In love.

  34. You deserve a celebration with one of those fabulous looking cakes!

  35. Beautiful cake! And congratulations on reaching this milestone with your blog. Five years is worth celebrating. Cheers!

  36. Nanny says:

    So proud to have a grand daughter so committed to going forward in such a positive way in life. Blogging, studying, travelling and the icing on the cake ..marrying the most awesome man around. CONGRATULATIONS on five years of blogging . Wish we lived closer so we could try out all these delicious creations. <3

  37. Ohh happy 5, girl! And ohhhh how cute is this??!! I just have to yank that butter cream off the screen…. <33

  38. These look delicious! I love that you made many little cakes instead of a big one 🙂

  39. Alana says:

    Congrats on five years, lovely lady!! Those mini cakes look absolutely perfect. Wish I could give you a giant hug and high five!! xx

  40. Happy Cinco Blogoversary!

    Those mint mini cakes? I die.

  41. Wow, congrats on the five year mark! Sounds like you’ve got quite an eventful time behind you. And I had no idea you run AND you BQ’d. That’s amazing! I wish I could run again but my knee doesn’t quite allow me 🙁

    Also, salted caramel buttercream? I just went to food heaven. Such gorgeous little cakes!

  42. Happy blog-versery! Amazing how much life can change in a few years. A perfectly lovely cake to celebrate!

  43. June Burns says:

    OMG! They’re so cute! I love 🙂

  44. […] My favorite recipe that I made was my mini chocolate cakes with salted caramel buttercream… […]

  45. Love your site and can’t wait to try these mini chocolate cakes! You have wonderful postings and I like your spirit. I am a new blogger. You are inspirational, Good Luck in all you do

  46. […] 24. Mini Chocolate Cakes with Salted Caramel Buttercream […]

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