Mini Layer Cake
Mini Layer Cakes are the perfect blend of elegance and simplicity. This guide shows how to turn a sheet cake into adorable two-layer personal desserts with fluffy vanilla buttercream, ideal for birthdays, showers, or just-because moments. These minis offer big cake flavor in a small, stylish package.
Ingredients
For the Vanilla Sheet Cake
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup neutral oil (vegetable or canola)
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup whole milk, at room temperature
For the Fluffy Vanilla Buttercream
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar, sifted adjust to taste and texture
- 2 tbsp milk or heavy cream
- 1 1/2 tsp pure vanilla extract
- 1 pinch fine salt
Optional Decorations
- Fresh berries, edible flowers, sprinkles, chocolate shavings for topping
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line a 9×12-inch or 9×13-inch pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy, then beat in oil.
- Beat in eggs one at a time, then mix in vanilla.
- Add dry ingredients alternately with milk, mixing just until smooth.
- Spread batter in the pan, bake 22–27 minutes. Cool 10 minutes, then lift to cool completely. Chill for cleaner cutting.
- Step 2: Beat butter for frosting until creamy. Add sugar gradually with vanilla, salt, and milk. Whip until fluffy.
- Step 3: Use a 2–3 inch cutter to punch out 12 rounds. Don’t twist the cutter. Chill cake beforehand for best results.
- Step 4: Layer six rounds with buttercream. Add optional filling in the center before topping with second layer.
- Step 5: Decorate tops with swirls of frosting and your choice of berries, sprinkles, or other decor.
- Step 6: Serve at room temperature for best texture. Chill briefly before transporting.
Notes
For flavor twists, try adding zest, extracts, or fillings. Chill cake before cutting for clean edges. Pipe a buttercream dam to keep fillings inside. Store leftovers in the fridge for up to 3 days or freeze cake rounds up to 2 months.