Mini Layer Cakes Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be cheaper than butter in some regions

Preheat the oven to 350°F (175°C).

Grease and flour mini cake pans.

In a bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and mix until combined.

In another bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Divide the batter evenly among the prepared pans.

Bake for 15-20 minutes, or until a toothpick inserted comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to wire racks.

Once cool, level the tops of the cakes if necessary.

Prepare buttercream frosting by whipping heavy cream and powdered sugar until stiff peaks form.

Layer the cakes with buttercream frosting in between each layer, stacking them carefully.

Decorate the top with rainbow sprinkles and additional frosting as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens