Bay Bakes, again! A few weeks back I shared Bailey’s beautiful Chocolate Mini Layer Cakes. I was such a tease. Ha! I have planned to shared them the whole time. Promise! Just waiting till it got a little closer to Valentine’s Day. As I think this would make the perfect festive treat.
Since it is the month of all things chocolate + flowers.
Made from a simple sheet cake. Boxed…that’s our jam. Or homemade cake batter. Whatever you prefer. These mini cakes are crazy simple to put together.
The best part.
The Buttercream frosting recipe. Be careful…..it’s dangerous. And you will have leftovers. Which can be refrigerated for up to a month in an airtight container. If you can keep your hands out of it for 30 damn days!
Mini layer cakes can be customized for any occasion. Bay chose flowers this time. Dying the buttercream with food coloring for a pink theme. Topping the mini cakes with different types of candies or sprinkles. Fruit. Cupcake toppers. It’s totally up to you boo!
Not only are mini cakes super cute, but I LOVE the idea of creating individual desserts. Like a cupcake. Or cookie. No slicing and serving.
They look great on a dessert table. Or how about a place setting? Ohhh, I like that. Maybe a gift. Or a party favor?
Seriously, what’s not to love?
Depending on your sheet pan size, you should get about 6-8 mini layer cakes per batch. Bay doubled the reciper when she made these. Just something to think about 🙂
Chocolate Mini Layer Cakes
Here’s what you’ll need:
- 1 box Betty Crocker chocolate cake mix (including ingredients needed on the box)
- 1 cup butter, room temp
- 1 cup crisco vegetable shortening
- 2 pounds confectioners sugar
- 2 teaspoons vanilla extract
- 3 tablespoon milk
- 2.5 inch circle cookie cutter: Target
- gallon zip lock or piping bags
- fresh flowers
Here’s what you’ll do:
Preheat oven to 350 degrees. Prepare cake batter according to package directions. Spread batter into a prepared (greased) rimmed cookie sheet. Also called a jelly roll pan.
Bake for 12 to 15 minutes.
Allow to cool.
Using circle cookie cutter, cut out 15 – 18 cake rounds.
Combine butter + crisco in an electric mixer using a paddle attachment. About 2 minutes on medium speed, until smooth.
Add half of confectioners sugar and mix on low-speed. Scraping sides of the bowl with a spatula if needed.
Once smooth, add remaining confectioners sugar + vanilla + milk. Mix until frosting is fluffy.
Once ready to assemble….
Place buttercream frosting in a piping bag or a gallon sized zip lock. If using a zip lock bag, clip a 1/4 inch off the bottom corner of the bag.
Pipe buttercream on half of the cake rounds. Place one plain cake round on top of each frosted cake round. Making mini 2 layer cakes.
Pipe buttercream frosting on the top of each mini cake.
Snip flowers from the stems and place on top of each mini cake.
Sprinkles + candies + mini cookies + decorations all work great to style the mini cakes.
Remember, you can now print the recipe. Pin to your Pinterest board for safe keeping. If you decide to give it a shot, pretty please – tag me. Text me. I can’t wait to hear what you think!! 100% makes my day ♥