Mini Layered Cake Recipe – World Smallest Cakes: These tiny layer cakes are made from scratch and colored in a fun rainbow of pastels. Between each bright layer is a tasty homemade buttercream filling. To make them more fun, I put colorful candy eggs on top of each one. You could design these for any event and make them.
You could also skip making individual cakes and make one 6 or 8-inch three-layer cake instead if you need a bigger treat. I love how fun the tiny layer cakes are, and I think they would look great at an Easter or spring party.
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Mini Layered Cake Recipe – World Smallest Cakes
Ingredients
- 288 grams cake flour (2.5 cups)
- 400 grams granulated Sugar (2 cups)
- 10 grams baking Powder (2 tsp)
- 3 grams aalt (1/2 tsp)
- 227 grams unsalted butter (8 oz) softened
- 227 grams sour cream (1 cup) room temperature
- 4 Egg Yolks
- 10 ml Vanilla Extract (2 Tsp)
- 4 Egg Whites
- Red, Purple, Green Gel Food Coloring
- Candy Covered Eggs
Also See:
Brown Butter Carrot Cake Recipe – Step by Step Guide
Instructions
- Warm the microwave oven up to 300F. Baking spray (or grease and flour) three 6-inch pans.
For 30 seconds, use a mixing bowl with a paddle tool to mix all the dry ingredients together. - Put in half of the sour cream and the butter. For 30 seconds, mix on low to get the items wet.
- Change the speed to medium and mix for one and a half minutes. Clean the bowl.
- Add the vanilla, egg whites, and the rest of the sour cream. In three parts, add the yolk mixture. Mix for 20 seconds each time, and scrape the bowl between additions.
- Whip egg whites in a clean bowl until they form medium-firm peaks. Fold about a third of the meringue into the batter, and then add the rest of the meringue slowly.
- Make three bowls out of the batter. Each bowl needs drops of purple, green, and red color.
- You only need a few drops to get the soft colors you want.
- Put the pans on the baking sheet and fill them two thirds of the way to the top. Bake for 25 to 30 minutes. After 10 minutes, turn it over.
- Let it cool down after the middle is fully cooked.
- Cut out three circles with a 2-inch round cookie cutter. Then, cut each circle in half vertically.
- Use your size 20 tip to add layers of blue and yellow frosting to the icing after it has been made and colored.
- Put your three layers together, and then use a star tip to make five dollop shapes out of the white buttercream. Place a candy egg on top of each drop and enjoy!
Tips for Making Easter Mini Layer Cakes
I’ll start with a few tips for mini cakes, you can scroll to the bottom to go straight to the recipe.
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- Let your cakes cool down after baking before cutting them into smaller rounds.
- Do this three times with a 2-inch circle cookie cutter. After that, cut your circle in half across the middle. There will be more circles, so you can make more cakes, and the general height of each layer cake will go down.
- Using gel food coloring, mix desired colors and place icing into icing bags.
- Add dollops of icing on top of purple and green layers, then save white buttercream icing for the top.
- Once your is in place, assemble cake and garnish with festive candy eggs.
