I love the idea of mini cakes because they’re so cute and festive and don’t require a cupcake pan. I’ve had my eye on these rainbow mini cakes on Molly Yeh’s blog. I decided to try my hand at a simpler, two-layer version (mostly because I was too lazy to go out to buy matcha powder for the green tea layer…next time).
I like a huge cake to frosting ratio (i.e. waaaaaay more cake than frosting because I don’t really like frosting, except for the carrot cake cream cheese variety) so I left my minis naked. But the frosting recipe definitely makes enough for you to frost the tops and sides if you so choose.
Mini Chocolate and Red Velvet Cakes
Make one portion each of the chocolate, red velvet, and buttercream recipes below. Freeze cake layers for at least one hour, or overnight. Use round biscuit cutters to cut out rounds (I used 2-inch and got about 20 mini cakes total). Frost and decorate as desired. Store at room temperature in an airtight container.
Magnolia Bakery Super Rich Chocolate Cake
- 1 cup plus 1 tablespoon granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 teaspoons salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 tablespoon vanilla
- Scant 1/2 cup boiling water
- Preheat convection oven to 350 degrees or conventional oven to 375 degrees. Whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
- Whisk together eggs, milk, oil and vanilla in a separate bowl. Whisk the egg mixture into the sugar-flour mixture by hand until combined. Whisk in boiling water just until combined. The batter will be watery.
- Pour batter into parchment lined 9″ x 13″ pan. Bake until a tester inserted into the center comes out clean, 22 to 25 minutes in a convection oven or 25 to 30 minutes in a conventional oven. Cool in pan 10 minutes; remove to a wire rack to cool completely.
Southern Red Velvet Cake
- 1 1/4 cups all-purpose flour
- 3/4 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon cocoa powder
- 3/4 cups vegetable oil
- 1/2 cup buttermilk, at room temperature
- 1 large egg, at room temperature
- 1/2 tablespoons red food coloring
- 1/2 teaspoon white distilled vinegar
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Line a 9″ x 13″ dish with parchment paper.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Pour batter into prepared cake pan. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 20 minutes.
- Remove the cake from the oven. Invert onto a plate and then re-invert onto a cooling rack, rounded-sides up. Let cool completely.
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups confectioners’ sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake