recipe

Mini Layered Cake Recipe

Himanshi
Himanshi
4 Min Read

Indulge in the delightful sweetness of a Mini Layered Cake – a treat that promises layers of flavor and a burst of joy in every bite.

Contents
IngredientsFor the Cake:For the Frosting:For Decoration:EquipmentInstructionsNutritional FactsHealth BenefitsFAQ’s1. Can I use a different size of cake pans for this recipe?2. Can I make the frosting ahead of time?3. Can I substitute butter with margarine?4. How long can I store the assembled cake?5. Can I freeze the cake layers?

Perfect for celebrations or simply satisfying your sweet tooth, this recipe brings together moist cake layers and creamy frosting in a miniature form, making it both adorable and delicious.

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

For Decoration:

  • Sprinkles, fresh fruit, or chocolate shavings

Equipment

  • Two 6-inch round cake pans
  • Electric mixer
  • Mixing bowls
  • Offset spatula
  • Cooling rack

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.

Prepare the cake batter by whisking together the flour, baking powder, and salt in a mixing bowl.

In another bowl, cream together the butter and sugar until light and fluffy using an electric mixer.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

Mix until just combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the frosting by beating together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.

Assemble the mini layered cake by spreading frosting between the cooled cake layers and on top of the cake.

Decorate as desired.

Nutritional Facts

Calories: Approximately 300 per serving

Total Fat: 15g

Saturated Fat: 9g

Cholesterol: 60mg

Sodium: 150mg

Total Carbohydrates: 40g

Dietary Fiber: 1g

Sugars: 28g

Protein: 3g

Health Benefits

Indulging in moderation, this Mini Layered Cake can bring moments of happiness and satisfaction.

While it’s a treat rich in sugar and fats, it’s also a source of joy and comfort.

Sharing such delightful treats can strengthen social bonds and promote a positive mood, which is essential for overall well-being.

FAQ’s

1. Can I use a different size of cake pans for this recipe?

Yes, you can use different sizes, but adjust the baking time accordingly.

2. Can I make the frosting ahead of time?

Absolutely! Store it in an airtight container in the refrigerator and bring it to room temperature before using.

3. Can I substitute butter with margarine?

While butter provides the best flavor, you can use margarine as a substitute, but it might alter the taste slightly.

4. How long can I store the assembled cake?

Store the cake in the refrigerator for up to 3 days, but it’s best enjoyed fresh.

5. Can I freeze the cake layers?

Yes, you can freeze the cooled cake layers wrapped tightly in plastic wrap for up to 3 months.

Thaw in the refrigerator before assembling.

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