Celebrate any occasion with these perfectly sized Mini Cakes. Individual soft, fluffy cakes coated in a silky smooth buttercream.
If you want to celebrate a special occasion but don’t want to make a giant cake then look no further than these Mini Cakes. You do not have to be a professional baker to make these mini layer cakes that are full of delicious flavor. A soft fluffy vanilla cake coated in a homemade vanilla buttercream for the cutest little dessert anyone has ever seen.
For more cake recipes you have to check out my Crack Cake, French Apple Cake, and Mexican Chocolate Cake.
Table of Contents
Recipe Ingredients
Vanilla Extract – To give this cake recipe that classic vanilla flavoring.
Milk – Helps add moisture to the vanilla cake.
For a full list of ingredients and amounts see the recipe card below.
How to Make Mini Cakes
Step #1: Preheat your oven to 350 degrees Fahrenheit and generously grease a 13×18 inch baking pan and set aside.
Step #2: In a large bowl or stand mixer, beat the butter and sugar until fluffy.
Step #3: Next, add the pure vanilla extract and large eggs and mix together until smooth.
Step #4: In a separate medium bowl add the flour, baking powder, and salt and whisk together.
Step #5: Add the dry ingredients into the wet ingredients along with the milk and mix until combined.
Step #6: Pour the batter into your prepared baking sheet and bake in your oven for 18-20 minutes until a toothpick comes out clean. Remove the cake from the oven and allow it to cool completely.
Step #8: While the cake is cooling, make the frosting. Add all the frosting ingredients in a bowl and beat until fluffy. Add additional heavy cream or powdered sugar to reach your desired consistency.
Step #9: Once the cake has completely cooled, use a 3-inch round cutter to cut the cake into little rounds. You should be able to cut out 12-15 individual circles.
Step #10: Next create your mini cakes, take a circle of cake and top with some frosting, repeat until you have 3 layers of cake.
Step #11: Once you have your layers and vanilla buttercream frosting between each layer, coat the outside of the cake with frosting. Then transfer some of the frosting to a piping bag and pipe decorative stars around the top and bottom edges of the cake and sprinkle with rainbow jimmies.
Step #12: Finally, serve and enjoy!
FAQs
If you are looking for other options to decorate these mini cakes you can use edible flowers, holiday sprinkles, or even add color to the buttercream to brighten it up.
If you are wanting a meal to serve with this mini cakes recipe I would recommend my Chicken Pesto Pasta with Broccoli and Pan de Agua.
Storage Information
You can store leftovers of these mini cakes in an airtight container at room temperature for 1-2 days. For longer storage place in your refrigerator for up to 5 days.
You can freeze these cakes by wrapping them in plastic wrap, placing them in an airtight container and storing them in your freezer for up to 2 months.
Mini Cakes Recipe
Ingredients
For the Cake
- 1 cup butter - softened
- 1 3/4 cups granulated sugar
- 1 Tbsp vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1 cup whole milk
For the Buttercream Frosting
- 1 cup butter - softened
- 4 cups confectioner's sugar
- 1/3 cup heavy cream
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously grease a 13×18 inch baking pan and set aside.
- In a large bowl, beat the butter and sugar until fluffy.
- Next, add the vanilla and eggs and mix together until smooth.
- In a separate medium bowl add the flour, baking powder, and salt and whisk together.
- Add the dry ingredients into the wet ingredients along with the milk and mix until combined.
- Pour the batter into your prepared baking sheet and bake in your oven for 18-20 minutes until a toothpick comes out clean. Remove the cake from the oven and allow it to cool completely.
- While the cake is cooling, make the frosting. Add all the frosting ingredients in a bowl and beat until fluffy. Add additional heavy cream or powdered sugar to reach your desired consistency.
- Once the cake has completely cooled, use a 3-inch circle cutter to cut the cake into little rounds. You should be able to cut out 12-15 individual circles.
- Next create your mini cakes, take a circle of cake and top with some frosting, repeat until you have 3 layers of cake.
- Once you have your layers and frosting between each layer, coat the outside of the cake with frosting. Then transfer some of the frosting to a piping bag and pipe decorative stars around the top and bottom edges of the cake and sprinkle with rainbow jimmies.
- Finally, serve and enjoy!
VIDEO
NOTES
Nutrition
I made this for my daughter for her 10th birthday and she was obsessed with having her own birthday cake! I’m sure I’ve set myself up to make these every year now but it was a hit! Thank you for the recipe!
These individual cakes taste great and are so easy to decorate.