These little layer cakes not only look pretty, they’re also way easier to make than you might think. I baked two different cakes in low baking pans instead of cake tins. With a cookie cutter, I cut out little rounds from those flat cakes, spread some frosting on top and stacked them up.
It’s difficult to give exact instructions for the needed amounts, because that’s totally dependent on the size of your pans and cookie cutters. The same is true for the baking times: cakes need less time to bake than in a regular tin. They’re done when an inserted toothpick comes out clean.
Use your favorite cake recipe for these mini layer cakes. I used the recipe for zucchini cupcakes from Green Kitchen and my favorite carrot cake recipe from the Rose Bakery cookbook. I will give you the latter in this post.
But you can pretty much use every cake recipe you want: vanilla cake, chocolate cake, spice cake or a lemon cake. And of course you can vary with the frosting as well. I chose a cream cheese frosting, but chocolate, vanilla, lemon curd or mascarpone would taste great as well.
Naturally you could make these layer cakes in baking rings as well, but the method in this post has a very important advantage. Cutting out rounds automatically means leftover scraps of cake. And that’s always a good thing of course…!
« « Previous post
Mini layer cakes with cream cheese frosting
½ cup (110 grams) sugar
½ cup + 2 tablespoons (150 ml) cup sunflower oil
4-5 medium carrots, finely grated
1 cup (150 grams) all purpose flour, sifted
½ tsp ground cinnamon
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup (75 grams) chopped walnuts
For the frosting
¼ cup (60 grams) unsalted butter, softened
½ cup (125 grams) cream cheese
¼ (35 grams) powdered sugar
- Preheat the oven to 375F/180C.
- Butter a baking pan and line the base with baking paper. If you use a 11 x 14 inch (28 x 40 cm) pan, you can get at least 12 rounds of cake. A 11 x 7 inch (28 x 20 cm) pan will get you about six rounds (but you could halve those as well).
- Beat the eggs and sugar until light and fluffy.
- Add the oil and beat for a few more minutes.
- Stir in the carrots, flour, cinnamon, baking powder, bicarbonate of soda and salt. Fold in the walnuts.
- Pour the mixture into the pan and bake for about 15-20 minutes. Note: this is totally dependent of the size of your pans. The cake is ready when an inserted toothpick comes out clean.
- Cool the cake completely.
- Meanwhile, make the frosting by beating the butter, cream cheese and icing sugar. Store in the fridge until using.
- Cut out 6 to 12 little rounds from the cooled cake. Spread frosting on top and stack two or three layers up.