Mini Cakes Recipe
Celebrate any occasion with these perfectly sized Mini Cakes. Individual soft fluffy cakes coated in a silky smooth buttercream.
Servings: 4 mini cakes
Calories: 899kcal
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 13x18 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
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 fridge for up to 5 days.
You can freeze these cakes and store them in your freezer for up to 2 months.
Nutrition
Serving: 1mini cake | Calories: 899kcal | Carbohydrates: 151g | Protein: 10g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 230mg | Sodium: 706mg | Potassium: 166mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1878IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 3mg
