Mini Layered Cake Recipe

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Who doesn’t love a slice of cake? Imagine biting into a perfectly moist, decadent mini layered cake, each layer bursting with flavor. It’s not just a treat for your taste buds but a delightful journey of textures and tastes. Today, I’m going to share with you a simple yet impressive recipe to create these miniature wonders right in your own kitchen. Get ready to indulge in a sweet adventure!

Ingredients You’ll Need

Let’s start by gathering the ingredients. For this mini layered cake recipe, you’ll need:


For the Cake Layers:

    • 1 ½ cups all-purpose flour
    • 1 cup granulated sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup unsalted butter, softened
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¾ cup buttermilk
    • For the Frosting:
      • 1 ½ cups powdered sugar
      • ½ cup unsalted butter, softened
      • 2-3 tablespoons heavy cream
      • 1 teaspoon vanilla extract
      • Optional Toppings:
        • Sprinkles, chocolate shavings, fresh berries, etc.

Step-by-Step Instructions

Now, let’s dive into the fun part – making these delightful mini layered cakes! Follow these simple steps:

Preheat the Oven and Prepare the Cake Pans
  • Preheat your oven to 350°F (175°C).
  • Grease and flour your mini cake pans or line them with parchment paper for easy removal.
 Mix the Dry Ingredients
  • In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
Prepare the Wet Ingredients
  • In another bowl, beat the softened butter until creamy.
  • Add the eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla extract.
Combine Wet and Dry Ingredients
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
 Bake the Cake Layers
  • Divide the batter evenly among the prepared cake pans.
  • Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting
  • In a mixing bowl, beat together the softened butter and powdered sugar until smooth.
  • Add the vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
 Assemble the Mini Layered Cakes
  • Once the cake layers are completely cooled, it’s time to assemble your mini layered cakes.
  • Place one cake layer on a serving plate and spread a layer of frosting on top.
  • Repeat with the remaining layers, stacking them on top of each other.
  • Finish with a generous layer of frosting on the top and sides of the cake.


Congratulations! You’ve just mastered the art of making mini layered cakes. Whether you’re celebrating a special occasion or simply satisfying your sweet cravings, these little treats are sure to impress. Experiment with different flavors and decorations to make them your own. Now, go ahead and indulge in a slice of happiness!

FAQs (Frequently Asked Questions)

  1. Can I use a different type of flour for this recipe?
    • While all-purpose flour works best for this recipe, you can experiment with alternative flours like cake flour or gluten-free flour blends.
  2. How long do these mini layered cakes stay fresh?
    • When stored in an airtight container in the refrigerator, these cakes will stay fresh for up to 3-4 days.
  3. Can I freeze these mini cakes?
    • Yes, you can freeze the assembled cakes (without decorations) for up to 1 month. Thaw them in the refrigerator overnight before serving.
  4. What if I don’t have buttermilk?
    • You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
  5. Can I double or triple this recipe to make more cakes?
    • Absolutely! Simply adjust the quantities of ingredients accordingly to make as many mini layered cakes as you need. Enjoy!


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