Mini Chocolate Cakewiches

Delicate chocolate sandwich cakes filled with a creamy mixture of reduced-fat cream cheese, Greek yogurt, and vanilla. These mini treats are perfect for dessert or special occasions.

16 servings

30 min

Published October 4, 2025

Ingredients

•½ cup reduced-fat cream cheese, at room temperature
•2 tablespoons confectioners sugar
•½ teaspoon vanilla extract
•1 spray Vegetable oil cooking spray
•¾ cup unbleached all-purpose flour
•¼ cup unsweetened cocoa powder, plus more for dusting
•½ teaspoon baking soda
•½ cup granulated sugar
•3 tablespoons unsalted butter
•1 whole egg white
•½ cup skim milk
•divided

Cooking Instructions

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 400°F. 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.
30 min

Ingredients

•½ cup reduced-fat cream cheese, at room temperature

•2 tablespoons confectioners sugar

•½ teaspoon vanilla extract

•1 spray Vegetable oil cooking spray

•¾ cup unbleached all-purpose flour

•¼ cup unsweetened cocoa powder, plus more for dusting

•½ teaspoon baking soda

•½ cup granulated sugar

•3 tablespoons unsalted butter

•1 whole egg white

•½ cup skim milk

•divided

Cooking Instructions

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 400°F. 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.

30 min