Mini Vanilla Cakes
This soft and airy vanilla cake is the perfect dessert. So simple and elegant, topped with rich vanilla buttercream.
Ingredients
Cake
- 1 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 1/4 cup cornstarch
- 1 1/2 cup granulated sugar
- 1 cup unsalted butter
- 3 eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tbsp vanilla extract
Frosting
- 2 cups unsalted butter
- 6 cups powdered sugar
- 2 tsp vanilla extract
- 1/4 cup heavy whipping cream
Instructions
Cake
- Preheat the oven to 325 degrees
- In a standing mixer add the butter and sugar and mix until combined. Once combined, whip on high for 2 minutes, pausing to scrape down the sides of the mixing bowl every 30 seconds. The mixture should be lighter in color and texture when finished.
- Add the eggs, milk, sour cream and vanilla. Stir until combined.
- In a separate mixing bowl combine flour, baking powder, salt and cornstarch.
- Turn the standing mixer on low and slowly pour in the dry ingredients. Mix until the batter is all combined.
- Once combined, turn the mixer on medium speed for about 20 seconds until the batter is smooth.
- Pour the cake batter into two greased and parchment paper lined cookie sheets.
- Bake the cake for 20 minutes, remove and let cool in the pan.
- Once cooled, wrap the cookie sheets in tinfoil and place in the freezer for about 30 minutes to chill.
Frosting
- In a standing mixer add the butter and whip until it is softened
- Add the powdered sugar and mix until combined
- Add the cream and vanilla extract, whip the frosting for 2 full minutes until light and fluffy
- Frost the cake when it is chilled
Assemble
- Once the cake is chilled, use the small pastry rings to cut out cake circles
- When all the cake is cut, take the cake acetate paper and measure a circle the same size as the pastry ring. Tape the acetate together to make a mold the same width as the pastry ring.
- Scoop your frosting into a piping bag, snip the end of the piping bag off, you do not need a tip for this.
- Take the 4" cake round and smear frosting on top. Place the acetate form you just made on top of the cake round. Take 1 of the cake circles and press it in the form all the way down to the cake round so that it's glued on the frosting. Pipe a layer of frosting on top of the cake. Repeat twice until the cake is 3 layers tall.
- Place the mini cake with the acetate form in the freezer for about 30 minutes to firm up.
- Once chilled, remove from the freezer and cut off the acetate form.
Nutrition
Calories: 1052kcal Carbohydrates: 123g Protein: 5g Fat: 62g Saturated Fat: 38g Polyunsaturated Fat: 3g Monounsaturated Fat: 16g Trans Fat: 2g Cholesterol: 210mg Sodium: 398mg Potassium: 102mg Fiber: 1g Sugar: 102g Vitamin A: 1952IU Vitamin C: 0.1mg Calcium: 130mg Iron: 1mg