These Mini Layer Cakes are the cutest single-serving dessert. I’m sure you’re wondering how we made them. Well, in this tutorial, I share a super simple way to make them.
If you’re too busy to bake a cake, then you’ll find our easy shortcut works great.
Yes, I decided to make these cakes the easy way. Don’t get me wrong, I enjoy making cakes from scratch, but sometimes that’s not doable. So, here is a shortcut that will save you time without sacrificing taste.
But before we begin, let me mention that this post is part of a blog hop of my blogging friends. You can view their posts below.
Ok, back to the cakes!
Mini Layer Cakes
Another word for these single serving cakes is Petit Fours.
I remember high teas at a place in Seattle called, The Queen Mary. Each of us would get a three-tiered tray full of mini-layer cakes and small cucumber and cream cheese sandwiches.
Well, these small cakes have made a comeback, and they are popping up on Pinterest and social media.
Of course, my daughter first spied them over on Pinterest. She kept mentioning how she wanted me to make them, so I decided to give it a try. She is always sharing the latest trends with me, and she inspires me big time over here on the blog.
5 Different Ways to Make These Cakes
- Make them a naked cake with no frosting
- Make it a rustic cake with a thin layer of frosting
- Make the frosting smooth (like I did)
- Glaze the cakes
- Ombre the cake layers
A Shortcut to Making Mini-Cakes
Ok here is the skinny on how to make this an easier project.
I bought a yummy pound cake from our local grocery store. Let the bakery department do your work for you on this project.
The cake that I bought came in a loaf shape and I ended up cutting off the domed top. If you make your sheet cake it will be a flat cake.
Then I took some round biscuit cutters and cut out three round pieces. Yup, this is an easy cheat, and I didn’t want to make a homemade cake since I know that things will be yummy when I add my delicious buttercream frosting.
Make your mini cake either two or three layers, depending on how high you want to make your petit fours. I used a serrated knife and cut the pound cake horizontally. Try to make the layers the same thickness.
Once you cut out your cake layers then you’ll frost it with an amazing French Sabayon Butter Cream Frosting. This frosting is to die for, it is pure butter with sweetness.
It is heavenly!
Just for more recipes here is a lovely list:
Important Note About the Serving Size
Note that this recipe is for one cake. The frosting is the perfect amount for this single serving. So, if you need to make more, make sure to get a couple of pound cakes and increase the buttercream to however many cakes you want to make.
Easy Mini Cake Recipe
- 1 Store-Bought Pound Cake
Butter Cream Frosting
- 1½ eggs egg yolks
- ⅛ cups milk
- ½ cup granulated sugar
- ½ cup unsalted butter room temperature
Butter Cream Frosting
- Whisk the egg yolks in a medium-size saucepan.
- Add sugar and milk to the yolks.
- Place your saucepan over medium to low heat.
- Stir frequently with a rubber spatula. To test if the filling is done, there is a little trick. Take your finger and run it on the spatula, and the mixture should not run into the line.
- Take off the stove and let the filling cool. It should settle into two layers.
- Transfer the filling to a mixing bowl, and while it is cooling, mix the two layers. Then add in small chunks of the room temperature butter.
- The filling should thicken like buttercream. Keep mixing for 8-10 minutes. As the butter cools, it thickens.
- Place the first layer of the cake on a plate and frost the top of the cake.
- Add another layer on top of the first cake and top with frosting.
- Repeat if you are making a three-layer cake.
- Frost the sides of the mini-cake. If you want a smooth frosting, make sure to place the cake on a revolving cake stand and frost with a metal spatula.
- Cut the top rounded layer off the pound cake. Make sure to cut the top evenly.
- Next, cut as many horizontal layers as you want for your cakes. Make sure to cut them evenly.
- Use a round biscuit cutter and cut your cake rounds from the layers you just cut.
Frosting Cakes – A Few Tricks
If you want to make a smooth cake, I highly recommend you buy and use a metal cake turntable. I finally invested in this one, and I love how smooth the cake frosting came out.
Also, I placed my little cake layers in the freezer before frosting. That way, all the crumbs didn’t come off in the icing. Now, I always freeze my cakes.
And for a pretty topping, add this cute homemade edible pansy flower. The tutorial is over here, Wafer Paper Flower tutorial.
Happy Baking! Thanks for the visit to my mini layer cakes!
Oh yeah, check out these amazing recipes!
7 Delicious Individual Serving Recipes
Mini Raspberry Olive Oil Cake Recipe // My 100 Year Old Home
Mini Layer Cakes // Happy Happy Nester
Gluten Free Chocolate Cake // Twelve On Main
Individual Charcuterie Jars // Modern Glam
Mini Lavender Lemon Dutch Baby Pancakes // Most Lovely Things
How to Make Individual Charcuterie Boards // My Sweet Savannah
Bacon and Red Pepper Egg Bites // Tatertots & Jello