Mini Vanilla Cake Recipes

MINI VANILLA CAKE

Steps:

• Preheat the oven to 350, and spray a 6" round cake pan with 2" sides with cooking spray. Line the bottom of the pan with a round of parchment paper.
• In a medium-size bowl, beat together the butter and sugar with an electric mixer. Beat very well, about 1-2 minutes.
• Add the egg and vanilla, and beat until well-combined, about 15 seconds.
• In a small bowl, whisk together the flour, salt and baking soda. Add half of the this to the batter and beat for just a few seconds before stirring in half of the milk and vinegar. Continue beating. Add the remaining dry ingredients and beat, and then stir in the remaining milk.
• Scrape the batter into the prepared pan, smooth out the top, and bake on a small sheet pan for 37-39 minutes, until a cake tester comes out clean.
• Let the cake cool on a wire rack in the pan. Carefully remove it from the pan, pulling away the parchment paper once it has cooled.
• To make the buttercream, beat the butter in a medium-size bowl with an electric mixer until light and fluffy. Add the powdered sugar, vanilla and heavy cream, and beat until light and fluffy. If the mixture seems too stiff, add a splash more heavy cream.
• Use a little more than half of the buttercream to frost the cake. If you made the cake ahead of time and frozen it, it's best to apply a crumb coat of buttercream before applying a second layer.
• Place the remaining 1/4 of the buttercream in a piping bag fitted with a 1M tip, and pipe roses along the outside edge of the cake. To make a rose, pipe a spiral shape, starting inside of moving around the center.

MINI VANILLA CAKE RECIPE

Steps:

• Preheat oven to 350°F/175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray.
• This recipe can be made by hand with a whisk or with a hand mixer. I prefer making it with a whisk.
• In a large bowl, whisk together 1 cup flour, 1 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
• Add 1/4 cup of melted butter, 1/4 cup oil, and 1 egg into the dry ingredients and whisk until combined. The batter will be thick.
• Then mix in 1/2 cup buttermilk and 1 tsp vanilla extract until combined. Whisk the batter together for any additional 30 seconds to make sure everything is properly combined. This will also help lighten up the texture of the cake layers.
• If desired, add in gel food coloring. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl part way through.
• Divide batter evenly between the prepared cake pans.
• Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
• Place cake layers into the freezer for 20 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops of the layers, then set aside. If you're making these in advance, wrap and freeze them at this point.
• While the cake layers bake and cool, make the vanilla buttercream frosting.
• Beat 3/4 cup butter on a medium speed for 30 seconds with either a hand mixer or a stand mixer fit with a paddle attachment.
• Mix in 2 tsp vanilla extract or vanilla bean paste and 1/4 tsp salt on a low speed.
• Gradually mix in 3 cups of powdered sugar and 1 Tbsp + 1 tsp of heavy cream.
• Continue to mix on low speed for a few minutes, until the desired consistency is reached.
• If the frosting seems too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If you want to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it's evenly colored.
• Stack and frost cake layers on a small plate or cake stand using a dab of frosting to help stick the first cake layer in place.
• Add an even layer of buttercream between each cake layer with a large offset spatula.
• Add a thin coat of frosting around the cake, fully cover the cake layers.
• Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired! I used a Wilton 1M frosting tip to pipe some fun swirls on top of the cake and added some nonpareil sprinkles.

MINI CHEESECAKES WITH VANILLA WAFERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
• Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.