Looking for a show stopping dessert for your next party? We have the perfect option for you! Mini layer cakes! They are so easy to make, yet your guests will think you spent hours making them. They are a perfect addition to any dessert table whether it be for a wedding shower, baby shower, birthday or holiday party. Or place a mini cake at each placesetting to add a special sweet touch to your table setup.
These particular cakes are chocolate with peppermint buttercream (recipe below), but you can use any cake or frosting flavor/color you wish. The first thing you will need to do is bake your cakes. We recommend using a 9×13 baking pan since you don’t want really thick layers (after we leveled our cakes each tier was approximately 3/4″ thick). After your cake is cooled, level it and then use a round cookie cutter to cut out your cake circles. The cookie cutter we used was 2.75″ diameter.
To assemble the cakes you will need a piping bag fitted with a Wilton 1M tip and your desired frosting. Pipe a rosette on the first cake circle, stack the next layer of cake and repeat using a total of three cake layers per cake. We then decorated the top with Sprinkle Pop’s Hey Sugar mix. Store the cakes in an air tight container until you are ready to serve them. Since these are naked cakes we don’t recommend storing them in the frig since this will dry the cakes out really fast.
We hope you enjoyed this post. If you make your own mini layer cakes we would love to see them. Comment below or tag us on Instagram and Facebook. Happy baking!
Chocolate Sheet Cake
Ingredients
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup black coffee cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 350 degrees. Prepare two 9×13″ baking pans by spraying with cooking spray and lining the bottom with parchment.
- In the bowl of your stand mixer fitted with the whisk attachment, combine flour, sugar, cocoa, baking soda, baking powder, and salt and mix together.
- Add the eggs, coffee, buttermilk, oil, and vanilla and mix on medium speed for a couple minutes.
- Divide the batter between the two prepared pans. Bake for 20-25 minutes or until a tooth pick comes out with a few moist crumbs.
- Allow to cool for 15 minutes in the pans and then carefully flip the cakes over to remove from the pans and transfer to a wire rack to fully cool.
- Once the cakes are fully cool, level if needed and use a round cookie cutter to cut out your mini cake rounds.
Peppermint Buttercream
Ingredients
- 2 cups unsalted butter slightly cold
- 2 pound bag of powdered sugar
- 1 tsp peppermint extract
- 1/2 tsp salt
- 2 tbsp heavy whipping cream
Instructions
- In a stand mixer fitted with a paddle attachment, cream the butter. Start off at a low speed and then gradually increase until the butter is light in color and smooth. Use a rubber spatula to scrape the bowl as needed.
- Add the powdered sugar, one cup at a time, mixing at a low speed until fully incorporated before you add the next cup.
- Add the heavy cream, peppermint extract and salt and beat at a low speed for about 20 seconds. If you are coloring your buttercream you can add the gel coloring at this time. Increase the speed to high and beat for about 3-5 minutes until the mixture is perfectly smooth and fluffy. Stop the mixer once to scrape the bowl.
- Stir the buttercream by hand to remove any air bubbles.
How many mini cakes does this recipe make?
Hi Erin,
You’ll get about 8 mini cakes, but that depends on what size of cookie cutter you use. This process will leave cake scraps which can be used to make cake pops. If you want to avoid having any leftover cake scraps and to get the most out of your cake, cut your cake into small squares or rectangles instead of circles.
Happy Baking!