Mini 4-inch Vanilla Cake

mini vanilla cake

Who doesn’t love a mini cake? They’re perfect for smash cakes, birthdays, or — let’s face it — a Monday night when you want dessert but don’t want the temptation of a big, fat layer cake lurking in the fridge all week.

I’ve made quite a few mini cakes in the past. Normally I just bake an 8-inch layer and stamp out the layers using a round cookie cutter. This works really well, but it does leave you with a bit of cake scraps. Plus, I wanted to find a recipe that would perfectly fit my cute little 4 inch cake pans.

Turns out my go-to vanilla cake recipe, scaled down, worked like a charm with just the slightest bit of tweaking. One of the things I like about this particular recipe is that it bakes up fairly flat (thanks to the reverse-creaming mixing method, which produces a fine, dense crumb), a big plus when dealing with a small amount of cake (you don’t want to level off half the cake just to get a flat surface!). This cake is also sturdy, which makes assembly a lot easier (fluffier cakes are harder to layer, small-scale).

You can fill and frost this any way you want, but I opted for some strawberry jam and a super simple cream cheese frosting. This frosting is a nice, quick number that doesn’t require bringing any ingredients to room temperature. It wouldn’t be my first choice for doing fancy piping work, but it’s light and tasty and is easy to work with.

By the way, I made this particular cake to celebrate the fact that we’re having a GIRL!

mini vanilla cake sliced

Mini 4-inch vanilla cake

Makes 1 four-layer, four-inch cake | Serves 2-4


Mini Vanilla Cake
Adapted from Cake Paper Party

  • 50g all-purpose flour
  • 56g cake flour
  • 1/2 tsp baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 95g granulated sugar
  • 1 large egg, at room temperature
  • 100g sour cream, at room temperature
  • 1 tsp vanilla bean paste
  • 57g unsalted butter, very soft
  • 2 Tbsp neutral vegetable oil (I like canola or grapeseed)

Quick Cream Cheese Frosting
Adapted from The Fauxmartha

  • 1 c heavy cream, cold
  • 113g / 4 oz. cream cheese, cold
  • 63g / 1/2 c icing sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla extract

To Assemble

  • ~1/4 c strawberry preserves/jam (preferably on the thick side)
  • Simple syrup
  • Sprinkles, if desired


For the mini vanilla cake:

  1. Preheat oven to 350F. Line the bottoms of two 4-inch cake pans with parchment paper and grease and flour the pans.
  2. In a small bowl, whisk together egg, sour cream and vanilla bean paste. Set aside.
  3. Combine flours, baking powder, baking soda, salt and sugar in a medium bowl and mix on low 30 seconds to blend.
  4. Add butter and vegetable oil to flour mix and mix on low for 30 seconds to moisten dry ingredients. The mixture should look like wet sand.
  5. Add half of egg mixture and beat on medium-high for 1 minute. Add the remaining egg mixture and beat on low for 30 seconds more.
  6. Divide evenly between the prepared pans and smooth the tops with an offset palette knife. Bake for about 25-30 minutes until the cake is well done (the top should feel springy to the touch and a toothpick inserted into the center should come out clean). Cool 10-20 minutes in pan and then turn out to a cooling rack. Cool completely before frosting; wrap in two layers of plastic wrap and refrigerate/freeze if using more than a day later. (I definitely recommend chilling the cakes completely before assembling.)

For the quick cream cheese frosting:

  1. Combine the cold cream, icing sugar, cream of tartar, and vanilla in a bowl. Using an electric mixer, beat until the mixture reaches stiff peaks. Refrigerate until ready to use.
  2. In another bowl, beat the cream cheese until smooth and spreadable, about two minutes. Add the cream cheese to the whipped cream mixture and beat at medium speed until completely smooth. Use immediately.

To assemble:

  1. Level the cakes and cut each cake in half for a total of four layers. Use a dollop of frosting to stick the first layer on a 4-inch cake board. Brush with simple syrup. Pipe a frosting border around the edge and fill the center with about 1 Tbsp of jam. Repeat until you have used all the layers.
  2. Spread a thin layer of frosting over the top and sides and refrigerate the cake for about 15 minutes to set. Frost as desired*, and top with sprinkles!

*For the watercolor effect, I tinted two small portions of frosting (~1/2 cup) different shades of pink (using Americolor Dusty Rose), then randomly dolloped little bits all over the sides. I used an icing scraper to blend the colors and smooth the frosting out, and an offset palette knife to give the frosting a little bit of texture for a rustic finish.

mini vanilla cake from above

Red Velvet Cake with Cream Cheese Frosting and Sugared Cranberries

red velvet cake

I really enjoy making birthday cakes for my friends. Partially this is because yes, I do like making cakes but when it’s for someone you know you have a chance to think about what that person likes and dream up something special just for them.

This cake was made for a good friend who I’d been told was especially fond of red velvet cake. Truth be told I didn’t have a red velvet cake recipe I liked (most are too oily or taste like a weak chocolate cake…but red), but after scouring the interwebs for a bit I came upon this recipe. The author addressed all my red velvet concerns so I gave it a go.

After trying the cake, the birthday girl told me, “Wow, I actually really like this red velvet cake!” This surprised me because, well, I figured she always liked red velvet cake since it was her favorite. It turns out she thought red velvet cake was interesting because so many western people were fascinated with the flavor, and when she moved to Canada it was something she looked forward to trying. But she didn’t actually really like red velvet in particular. Except for this one!

Anyways, I loved this cake too and I’m not a huge red velvet person either; I thought the texture was perfect and it baked up beautifully. I dressed this simply with my go-to cream cheese frosting and some sugared cranberries, which has been my garnish of choice this season — they’re quick and easy, and they taste good too!

Finally, I got the news yesterday that my instagram account was included in Saveur’s list of 20 Favorite Food Instagrams of 2016! It was quite a surprise and I’m honestly shocked to see my name next to some insta-stars. I’ll admit, I was a bit of a latecomer to the insta-game (Snapchat in 2020, anyone?) but it’s become my favorite form of social media and the source of a lot of my kitchen inspiration. I’m happy to share a little of what I do there, the successes and the failures — and am grateful for the many talented people I’ve met along the way!

Now for some cake!

sugared cranberries

Red Velvet Cake with Cream Cheese Frosting and Sugared Cranberries

Makes 1 3-layer, 6 inch cake | Serves 8-12
Cake recipe adapted from Cake Paper Party


  • 85 g butter, room temperature
  • 58 g vegetable oil (I used grapeseed)
  • 200 g granulated sugar
  • 1 egg + 1 egg yolk (or 1.5 eggs — crack the second one, weigh it, and add half), room temperature
  • 85 g AP flour
  • 70 g cake flour
  • 1 T natural cocoa (not dutch process)
  • 3/4 t baking soda
  • 1/2 c buttermilk, room temperature
  • 60 g sour cream, room temperature
  • 1/2 T white vinegar
  • 1 t vanilla extract
  • 1 T red food coloring (preferably gel) or red velvet essence (I used essence)


  1. Preheat oven to 350 F. Grease and flour 3 6-inch pans.
  2. Beat butter, oil and sugar on medium-high speed for 3 minutes. Add eggs one at a time and beat until incorporated.
  3. Combine buttermilk, sour cream, vinegar and vanilla and whisk to blend.
    Sift together flours, baking soda, salt and cocoa. Add dry mixture to butter mixture and stir on low until just combined. Add half of buttermilk mixture and stir until it is just incorporated. Add remaining liquids and stir to combine.
  4. Gently stir in red food coloring and mix for about 30 seconds, scraping down once.
  5. Divide batter evenly among prepared pans and bake for about 20-25 minutes until a cake tester comes out clean and the top springs back when lightly pressed. Cool for at least 15 minutes in the pans before turning out onto a wire rack. Cool completely before frosting. (I recommend freezing the cakes, wrapped in plastic, until firm before assembly as this cake is quite tender.)

Cream Cheese Frosting


  • 225 g unsalted butter, softened
  • 270 g powdered sugar, sifted
  • 300 g cream cheese, COLD and cubed


  1. Beat butter until pale, about 2 minutes.
  2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
  3. Add cream cheese and beat until just smooth. Beat on low for a minute or two to get rid of any air bubbles. Best used immediately.

Sugared Cranberries


  • A couple large handfuls fresh cranberries
  • 1 egg white, beaten (I use pasteurized)
  • 1/2 c sugar, preferably caster (you can grind granulated sugar in a food processor, or just use granulated — caster will give you a more “snowy” effect)


  1. Spread out a piece of parchment paper big enough to hold all the cranberries in a single layer.
  2. Coat the cranberries with the egg white set them on the paper to soak up some of the excess liquid (if they’re too wet, the sugar will clump).
  3. Toss the cranberries in the sugar and set them back on the parchment to dry completely before using and / or eating!

To Assemble:

  1. Level your cakes (this is easiest to do when they’re completely cool; I like to stick them in the freezer for about 10-15 minutes right before assembly). Choose a layer for the bottom and put bottom-side down on a cake board.
  2. Spread about a 1/2 cup of icing evenly over the first layer. Repeat with the next two layers. Add a thin layer of icing over the entire cake. Refrigerate for 15-20 minutes to set the crumb coat.
  3. When the cake is chilled, add a second, thicker layer of icing over the entire cake. You can keep the sides smooth, or use an offset spatula / butter knife to create the swirl effect. Hole the spatula at a 45-degree angle to the cake while spinning your turntable, slowly, all the while slowly dragging your spatula to the top. Repeat on the top, starting from the outside and drawing your spatula in to the center.
  4. Decorate with sugared cranberries and a few sprigs of rosemary, if desired. Keep the cake refrigerated; bring to room temperature about an hour before serving.

red velvet cake 2