mini cake

This homemade Strawberry Cake is made with fresh and freeze dried strawberry for the extreme fresh strawberry flavor without any artificial flavor nor food coloring. It is also made in two 6” cake pans for a smaller size layer cake without a lot of left over.

Strawberry Cake

egg ((room temperature))

sugar ((135 g))

strawberry powder ((14 g, 1/2 oz))

all-purpose flour ((160 g))

kosher salt ((1 g))

baking powder ((4 g))

baking soda ((1 g))

strawberry ((113 g, 4 oz))

buttermilk ((74 g, room temperature))

vegetable oil ((50 g))

unsalted butter ((56 g, melted))

pure vanilla extract ((3 g))

oz cream cheese ((227 g, room temperature))

unsalted butter ((227 g, room temperature))

powder sugar ((100 g))

Add 1 oz of freeze dried strawberry to a food processor and process until a powder forms. Keep a kitchen towel draped over the food processor to prevent the powder puff up.

This should yield 1/2 cup. Use 1/4 cup for the cake batter and the remaining 1/4 cup for the strawberry cream cheese frosting.

Prepare the strawberry powder

Preheat oven to 350°F and butter two 6” cake pans, set aside.

In the same food processor used previously for the freeze dried strawberry, add the fresh strawberry and puree. Add strawberry puree in a small mixing bowl along with buttermilk, vegetable oil, melted butter, and vanilla extract. Beat together with a whisk until smooth and set aside.

Add egg and sugar to the stand mixer bowl and beat until light in color.

Add 1/4 cup of strawberry powder to a small mixing bowl along with flour, salt, baking powder and baking soda. Mix with a whisk to distribute evenly and add to the egg mixture. Mix until combined and creamy.

Add the liquid mixture set aside earlier to the stand mixer bowl and mix until combined. Use a spatula to scrape the side of the bowl and bottom to make sure the batter is well mixed.

Divide batter evenly into the prepared 6” cake pan, about 345 g of batter per pan.

Bake in the middle oven rack for 25 - 27 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool to the touch. Use a butter knife to loosen the side and flip the cakes out of the pans. Allow the cakes to cool right side up on a wire rack.

Make the cake batter

In the stand mixer bowl, add softened butter and cream cheese along with the pure vanilla extract, mix with the whisk attachment at medium low speed and gradually increase speed to medium high and beat until thoroughly combined.

Stop the mixer to add powder sugar and the remaining 1/4 cup of strawberry powder, mix at low speed to incorporate the powder mixture into the cream mixture, then gradually increase speed to medium high and beat until thoroughly combined and fluffy.

Make the frosting

When the cakes are completely cool, place 1 layer on a cake stand or plate. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate. This is to keep the frosting from smearing everywhere.

Add 1/2 cup of frosting on top of the first layer and even it out with an offset spatula. Add the second layer of cake on top.

Frost the side and top to your liking. If there is any left over frosting, add piping decoration on top. Carefully pull out the pieces of parchment paper underneath the cake.

Refrigerate until ready to serve.

Assemble the cake

This is the best Texas sheet cake recipe! An incredibly moist chocolate cake baked in a mini baking dish and topped with a warm chocolate topping. Easy to make and the perfect amount to serve one or two people.

Mini Texas Sheet Cake

all-purpose flour

sugar

baking soda

salt

butter

water

cocoa powder

milk

cinnamon

vanilla extract

pecans

Heat oven to 350°F (177°C). Lightly butter a 5x7-inch baking dish and set aside.

Stir together the flour, sugar, baking soda, and salt in a medium-sized mixing bowl. Set aside.

In a 1-quart saucepan, heat the butter, water, and cocoa powder over medium-low heat, stirring frequently until mixture comes to a light simmer and butter has completely melted. Remove from heat and pour over flour mixture in the bowl; stir until well mixed.

Stir in egg white, milk, cinnamon, and vanilla.

Pour into the baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

To make the cake:

Melt butter in a small 1-quart saucepan over low heat.

Add the cocoa powder and milk and stir until the mixture begins to simmer.

Once the mixture is simmering, remove from the heat and whisk in powdered sugar (a little at a time), vanilla, and cinnamon. Whisk constantly until the frosting is smooth.

Stir in the nuts.

Spoon the warm frosting over the top of the cake. Use a rubber spatula to smooth out and spread if needed. Allow the cake to cool, then slice and enjoy.

To make the frosting:

https://embed.mediavine.com/videos/hud4iucqey5h42cfddwu

Incredibly moist chocolate cake topped with a warm chocolate topping. Easy to make and the perfect amount to serve one or two people.

Mini vanilla cake for two people with vanilla buttercream roses.

Mini Vanilla Cake

unsalted butter, softened

apple cider vinegar*

(1 stick) unsalted butter,

heavy cream

Preheat the oven to 350, and spray a...

Preheat the oven to 350, and spray a 6" round cake pan with 2" sides with cooking spray. Line the bottom of the pan with a round of parchment paper.

In a medium-size bowl, beat together the butter...

In a medium-size bowl, beat together the butter and sugar with an electric mixer. Beat very well, about 1-2 minutes.

Add the egg and vanilla, and beat until...

Add the egg and vanilla, and beat until well-combined, about 15 seconds.

In a small bowl, whisk together the flour,...

In a small bowl, whisk together the flour, salt and baking soda. Add half of the this to the batter and beat for just a few seconds before stirring in half of the milk and vinegar. Continue beating. Add the remaining dry ingredients and beat, and then stir in the remaining milk.

Scrape the batter into the prepared pan, smooth...

Scrape the batter into the prepared pan, smooth out the top, and bake on a small sheet pan for 37-39 minutes, until a cake tester comes out clean.

Let the cake cool on a wire rack...

Let the cake cool on a wire rack in the pan. Carefully remove it from the pan, pulling away the parchment paper once it has cooled.

To make the buttercream, beat the butter in...

To make the buttercream, beat the butter in a medium-size bowl with an electric mixer until light and fluffy. Add the powdered sugar, vanilla and heavy cream, and beat until light and fluffy. If the mixture seems too stiff, add a splash more heavy cream.

Use a little more than half of the...

Use a little more than half of the buttercream to frost the cake. If you made the cake ahead of time and frozen it, it's best to apply a crumb coat of buttercream before applying a second layer.

Place the remaining 1/4 of the buttercream in...

Place the remaining 1/4 of the buttercream in a piping bag fitted with a 1M tip, and pipe roses along the outside edge of the cake. To make a rose, pipe a spiral shape, starting inside of moving around the center.

https://mediavine-res.cloudinary.com/video/upload/bxkkrtf9ppgiwofp5asi.mp4

Mini vanilla cake for two for celebrating anniversaries, date night, or just for fun.

Small Vanilla Cake

This Strawberry Pocky Cake is a playful and whimsical way to decorate a cake, consisting of layers of airy and fluffy chiffon cake filled with strawberry jam and whipped cream.

Strawberry Pocky Cake

eggs egg

tsp cream of tartar

g sugar

30 ml whole milk

ml vegetable oil

tsp vanilla extract

g cake flour (sifted)

whipping cream (cold,

Tbsp sugar

C simple syrup

C strawberry jam

packs (72) strawberry pocky sticks

strawberries

Preheat oven to 350°F/177°C.

Prepare 2 round 4" cake pans by lining the bottoms with parchment paper. (Note: You can use 3 round 4" cake pans if you want a taller cake, or use the remaining batter for cupcakes).

Separate the egg yolks from the egg whites (while cold), and place the egg yolks into a large bowl. Set aside.

Transfer the egg whites to a bowl of a stand mixer fitted with a wire whisk attachment.

Let the egg whites come to room temperature.

Begin whipping the egg whites on low speed, until foamy and bubbles appear.

Add in the cream of tartar and continue beating, until more bubbles appear.

Gradually pour in the remaining 25g granulated sugar and increase the speed.

Whip until the egg white meringue reaches soft peaks.

To the egg yolks, add in the milk, vegetable oil, 25g sugar, vanilla extract, and whisk until combined.

Sift in the cake flour and mix until incorporated (don't overmix).

Fold in about 1/3rd of the egg white meringue into the egg yolk cake batter to lighten the mixture.

Continue to fold the remaining egg white meringue mixture into the cake batter, until incorporated.

Divide batter evenly into the prepared pans.

Give the pans a tap to release any trapped air bubbles.

Bake at 350°F/177°C for 25-30 minutes, or until the tops are browned and springy to the touch.

Remove the cakes from the oven and let completely cool on a wire rack.

Make the cake:

Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.

Whip the cream with a whisk until it reaches stiff peaks.

Store whipped cream in the fridge until ready to assemble.

Make the whipped cream frosting:

Once cool, carefully remove the cake from the pans and trim off the top of the cakes.

Use a sharp, serrated knife to cut the cake in half (equatorially).

Place one cake layer onto a cake board.

Gently brush simple syrup over the cake layer.

Spread a thin layer of strawberry jam/preserves over the cream.

Add a dollop of whipped cream on the cake and spread it evenly with an offset spatula.

Add another cake layer and repeat the process.

If the cake layer is tall, place a dowel or skewer in the centre of the cake to stabilize before adding the final layer.

Cover the entire surface of the cake with whipped cream.

Smooth the cream with an offset spatula.

Stick the strawberry pocky sticks onto the cream, lining them up to cover the sides of the cake (entire circumference of the cake).

Add a few fresh strawberries to the top of the cake.

Tie a ribbon around the cake and place the cake in the fridge for 1 hour to set.

Assemble the pocky cake:

this recipe is amazing!! i love how it wasn’t too sweet and i didn’t have to reduce the sugar like i do for most cake recipes. i skipped the pocky to keep it simple but it was light, airy and delicious. will definitely make again :)

Such a cute cake and the crumb looks so light and fluffy!

What a fun idea! You know we always have our secret stash of pocky candy hidden under the broccoli in the refrigerator - because no one will ever look there. (smiling) Have a birthday celebration that I need to bake for. Thank you for this delicious strawberry idea.

What a fun idea!  This reminds me a bit of an Italian tiramisu cake where you use ladyfingers around the outside.  I remember when Pocky first became available here in the States.  Such a fun treat - and such a creative way to use them on this strawberry cake!

Top 4 mini cake recipes from across the web

The most viewed mini cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry Cake

Mini Texas Sheet Cake

Mini Vanilla Cake

Strawberry Pocky Cake

Top 4 mini cake recipes from across the web

The most viewed mini cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Cake

Mini Texas Sheet Cake

Mini Vanilla Cake

Strawberry Pocky Cake

The most viewed mini cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine