And birthday season continues! Today I want to share a mini birthday cake I made for my Auntie Judy. I brought this to our family's Memorial Day/Auntie's birthday cookout. After loads of grilled meats, veggies, salads and fresh corn on the cob, I knew a huge slab of cake wouldn't be on the top of everyone's dessert wish list...a nice bowl of fresh berries with cool whip was more like it! But, what is a birthday without a little cake?!
For this cake, I didn't want to make a full batch of batter and frosting and have tons of leftovers, so I researched some recipes and adapted a couple from Country Living for this 'small batch' project and the result was perfect.
The following recipe makes a two-layer 4" cake and enough frosting to generously cover the mini-cake. Both recipes follow steps that are different from what I typically do when baking, which made it fun. The frosting comes out super creamy and light- I love it! I didn't like the extra buttery flavor, so added in some vanilla and it was perfect. I filled this mini-cake with raspberry preserves and it was the perfect summer cake to pair with Grammy's berries and cool whip.
For the finishing decorative touch, I covered the whole cake in old school multi-color sprinkles before piping a "J" for Judy on top. I just love the whimsy of white frosting, bright sprinkles and birthday candles. Perfect!
Do you have any small-batch baking recipes? Let me know in the comments below!
Adapted from this Country Living Basic Vanilla Cake recipe
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/8 tsp kosher salt
- 1/2 stick unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/4 tsp. vanilla extract
- 1/4 cup skim milk
- Pre-heat oven to 400 degrees
- Spray two 4" cake pans with non-stick spray
- Mix flour, baking powder and salt in large mixing bowl
- Beat in the butter, one small spoonful at a time until the mixture looks like coarse sand
- Beat in the sugar, 1 tablespoon at a time, until the mixture looks like fine, damp sand (NOTE- make sure to scrape down the bowl a few times, especially the bottom.)
- Beat in the egg
- Beat in the vanilla and milk on medium-high, until just blended. Do not overmix!!
- Pour batter into prepared pans and bake for 30 minutes
- Cool for 5 minutes in the pan, then completely out of the pans.
- 1/4 c. melted unsalted butter
- 1/4 c. cold unsalted butter, cut into small pieces
- 1 3/4 c. confectioner's sugar
- 1/4 tsp. kosher salt
- 2 tablespoons milk
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- Beat the 1/4 c. melted butter with the confectioner's sugar, salt, milk, lemon juice and vanilla in a mixing bowl on medium-high.
- Beat in the 1/4 c. cold butter, one small piece at a time, mixing well after each piece.
- Use immediately, or chill. If you put this in the fridge and use it later, let it sit out for 5-10 minutes, then whip with a little extra milk or vanilla to make it 'fluffy' before using.