mini cakes

A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice

Lemon bakewell tarts

butter

lemon

icing sugar

plain flour

lemons

caster sugar

eggs

ground almond

lemon marmalade (see recipe below) or lemon curd

almond

Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.

On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.

Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.

To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.

Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 mins until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar.

Recipe video above. We make mini chocolate cakes because they&#39;re adorable, there&#39;s an excellent ratio of frosting to cake, and you get the whole thing to yourself! With 3 layers of chocolate cake smothered in fluffy chocolate buttercream frosting, these are the perfect special occasion dessert.No round cutter? Make square layer cakes instead!Makes 7 x 3 layer cakes that are 7cm / 2.8” wide.

Mini chocolate cakes

plain flour / all-purpose flour

cocoa (, sifted (unsweetened,

tsp baking powder

tsp baking soda / bi-carb ((Note 2))

white sugar

tsp cooking salt / kosher salt

egg (, at room temperature)

milk (, preferably full fat, at room temperature)

plain oil (,

tsp vanilla extract

water

coffee powder (, option (Note 3))

unsalted butter (, softened)

icing sugar / powdered sugar (, sifted)

cocoa powder (, unsweetened)

tbsp milk (, preferably full fat)

chocolate chocolate

rosemary

Preheat oven to 180°C / 350°F (160°C fan-forced).

Baking pan - Butter a 40 x 28.5 x 2.5cm cm tray (15.8 x 11.3 x 1&quot; - US standard jelly roll pan) then line with baking paper (parchment paper).

Whisk dry - Sift the flour, cocoa, baking powder and baking soda into a bowl. Add the sugar and salt, then whisk to combine.

Mix in wet - Add the egg, milk, oil and vanilla. Whisk to combine. Dissolve the coffee in the hot water, then add into the batter. Whisk to combine. The batter will be VERY thin!

Bake - Pour into the pan and bake for 13 minutes.

Cool for 10 minutes then use the paper overhang to lift the cake onto a rack and cool for 30 minutes (leave it on the paper). Then refrigerate uncovered for at least 1 hour before cutting rounds (cake is too soft when freshly baked).

Cake layers

Cutting rounds - Cover the sticky surface with paper. Then flip upside down onto a cutting board (ie sticky side down). (Note 4) Peel the paper off the base. Then press out 21 x 6cm / 2.4&quot; rounds (or other size or shape as you desire).

Pipe frosting - Place a piece of cake on a small piece of paper, using a dab of frosting to stop it from sliding. Pipe coils of frosting on the layers, using 3 rounds for each cake. Pipe frosting around the sides and on the top. (A cake turntable is handy if you&#39;ve got one but not essential.)

Smooth frosting - Smooth the frosting using a small offset spatula or knife, taking care to only touch the surface. Avoid touching the cake because it will dislodge crumbs that will end up in your frosting!

Decorate with piles of chocolate shards. I also used raspberries and rosemary for the photos in the post!

Assembling &amp; frosting:

Beat butter for 3 minutes on high until soft and fluffy. Add icing sugar in 3 lots. Beat it in, starting on low speed then increasing the speed (to avoid a snow storm). Once incorporated, add more icing sugar and repeat.

Beat 3 minutes - Once the icing sugar has all been added, added the cocoa powder, milk and vanilla. Beat again, starting on low speed then increasing the speed gradually. Once the cocoa is incorporated, beat on high for 3 minutes to make it really nice and fluffy.

Piping bags - Transfer to a piping bag for frosting. (This is the fastest and easiest way, trust me on this. Even a ziplock bag will work here).

Chocolate buttercream:

These Vegan Madeleines are soft and fluffy French mini cakes that are easy to make and so delicious! It’s the perfect treat to serve for dessert or as a simple snack but it also makes a lovely homemade gift idea for Valentine&#039;s or Mother’s Day!

Vegan Madeleines

all-purpose

sugar

salt

milk

tbsp canola or sunflower oil

lemon juice

Preheat the oven to 347°F (175°C) and lightly grease the molds of a madeleine pan with vegan butter or coconut oil.

Sift the flour into a bowl (*see notes). Add the sugar, salt, and baking powder and whisk together. In a separate bowl whisk together the non-dairy milk, oil, and lemon juice. Then stir it into the flour mixture until just combined.

Use a tablespoon to divide the batter into each mold of the greased pan (but do not make them completely full as they&#039;ll rise). Bake for about 12-15 minutes until they turn golden brown and a toothpick comes out clean.

Let them cool completely, then either sprinkle them with powdered sugar or prepare the pink glaze. For this, mix powdered sugar and cherry juice in a bowl until smooth. Then dip the tops of the madeleines in it. If you like, you can also dip them in melted chocolate and decorate them with chopped nuts, sprinkles, coconut, or chocolate shavings.

Enjoy!

*Note: Be sure to watch the recipe video + check out the step-by-step photos above!

While these were just O.K. for me, my husband really enjoyed them. They rose nicely and had a good texture, but they didn't have enough flavor for me. I even added the zest of a lemon. Maybe it's because I didn't use the glaze. But I think if I were to make them again, I'd up the vanilla or maybe try another extract. :)

Made them today (without the icing) and they were really good! Mu daughter is allergic to cow's milk and eggs so it's always nice to find an alternative to famous cake and biscuit recipes . I will keep the recipe :)

Just made these exactly to the recipe; the batter is nothing like the video; it’s thick and almost doughy so the madeleines are dense and don’t look anything like the pictures.

These came out amazing, was surprised out they had the perfect hump to say they were vegan. I added cardamom and mixed spice in the batter, decorated with chocolate and pistachios, they were so light and fluffy!!

Nutella Cake is sweet and scrumptious! This chocolate hazelnut cake will taste amazing with your favorite toppings and is so easy to make!

Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe)

Nutella (or other chocolate-hazelnut spread)

flour

baking powder

Preheat the oven to 350°F. and place 4 ungreased 8-ounce ramekins on a baking sheet.

Add all ingredients to a large mixing bowl. Using an electric hand mixer on high speed, mix ingredients to combine.

Evenly distribute the batter into the ramekins, about 5 tablespoons (½ cup plus 1 tablespoon) per ramekin.

Place the pan of mini cakes in the oven and bake for 20 to 25 minutes. The cakes will rise up and then fall, and the center will remain slightly gooey - this is expected.

Top with powdered sugar, whipped cream, ice cream, or fruit if desired.

Made these mini nutella cakes last night and they were a hit! I added a splash of vanilla extract for extra flavor, and they turned out amazing.

Oh my! These mini Nutella cakes are the epitome of heaven in a ramekin. So easy to whip up, and the taste? Divine!

I love small single serving little cakes. They're adorable and these ones taste incredible!

Easy and delicious miniature almond cakes topped with almond slices and a glaze. A mini version of the Norwegian almond cake using a brownie bar pan.

Mini Almond Cakes

almond flavoring

all-purpose flour

butter (1 stick butter), melted

tbsp butter

tbsp milk

tsp vanilla (or almond) flavoring

Combine the sugar, egg, almond, and milk in a medium-sized bowl. Beat well.

Add the flour and baking powder. Mix well.

Add the melted butter and make sure all ingredients are well blended.

Grease the dessert/brownie bar pan well. Scoop a little less than 1/4 cup of batter into each square.

Bake at 350°F for 20 minutes. The edges will be golden brown.

Cake

Add milk and vanilla (or almond) flavoring.

Mix in powdered sugar and mix well. It should be slightly runny, but you can add more milk or powdered sugar to get the desired consistency.

Drizzle frosting over the mini almond cakes.

Glaze

Top with slices of almonds and add to a fun serving tray.

Topping

Use this moist and fluffy vanilla sheet cake to make easy mini layer cakes!

Vanilla Mini Layer Cakes

tea baking powder

tea kosher salt

unsalted butter

tea pure vanilla extract

Preheat the oven to 350°F. Line a 9 X 12-inch baking pan with parchment paper and set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer, beat the butter and sugar together on medium speed until creamed together and fluffy. Next, add the oil and mix further until pale and aerated, another minute or two. Stop the mixer and scrape down the sides of the bowl.

With the mixer on medium-low, begin adding in the eggs, one at a time. Allow the eggs to absorb into the batter before adding the next. Add the vanilla extract and mix. Stop the mixer and scrape down the sides of the bowl. 

Add about half of the flour mixture and slowly mix until mostly combined. Add the milk, and turn the mixer to medium-low to combine. Add the remaining flour mixture and mix until incorporated. Stop the mixer. Give the batter a few stirs with a rubber spatula to finish mixing until smooth.

Pour the batter into the prepared pan. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack before removing from the pan.

Look really nice.  A little change from cupcakes &amp; big cakes x thank you

Sounds delicious!  Save the leftover cake pieces (freeze until you have enough from a second time making these mini cakes, if necessary), fold together some whipped cream, any flavor of pudding, then fold in the cake pieces: nice secondary dessert!

Super helpful. Everything I needed to know about mini cakes in one place!

So moist and yummy! This cake had the perfect texture, I made it as a surprise cake for my sister's birthday since she didn't like the one she had. She was very happy with it! This cake was amazing. Love the flavor of it and the consistency of it.

I just made these with my mom and they turned out gorgeous. Thank you so much!

Great mini cake recipe. Easy to follow. Easier to eat!

I had a tea party birthday for my 6 year old and these mini cakes were the perfect addition. They are absolutely adorable. And totally easy! Especially when planning a million other things for a party.

Amazingly simple and easy to follow. Thank you so much!

These were so fun to make and my friends were super impressed. Perfect for a small party and everyone gets their own cake!

Hi, 
Recipe is missing the amount of baking soda.

so cute i made with my daughters and they want to have a tea party now lol

These cute and tasty Chocolate Mini Cakes are made easy out of a simple sheet cake and delish fudge frosting.

Chocolate Mini Cakes Recipe

cocoa powder (Dutch processed)

tsp baking soda

tsp fine sea salt

avocado oil oil

buttermilk

cocoa powder

tbls milk

chocolate

Pre-heat oven to 350 degrees Fahrenheit. Grease and line a 1/4 sheet cake pan (9 x 13 inches or similar) with parchment and set aside

Whisk or sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Using a hand mixer or large bowl and whisk, mix together the sugar and oil until smooth until some of the sugar begins to dissolve, about 2 minutes.

Add the eggs and the vanilla. Mix until combined.

Add half of the flour mixture and switch to a rubber spatula to mix to combine. Continue mixing while streaming in the buttermilk. Mix until smooth. Add the remaining flour mixture and mix until combined.

Slowly stream in the hot water and mix until the batter is smooth.

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.

To Make the Chocolate Cake

Using an electric mixer (hand or stand mixer), cream the butter until soft and smooth.

Stop the mixer and add in the powdered sugar, cocoa, vanilla, and milk. Mix on low speed until incorporated then increase the speed.

Mix on medium until soft and silky, yet not runny, adding more milk as needed.  

Stop the mixer and scrape down the bowl. Add in the melted chocolate and mix until combined.

To Make the Fudge Frosting

Bake, cool, and trim the sheet cake. If it bake ups with a dome on top, feel free to shave it down with a serrated knife so that the top is even.

Cut round layers of cake with the cookie/biscuit cutter out of the sheet and set aside. Using a 2 to 3-inch round cutter, you should be able to cut out at least 12 rounds per ¼ sheet cake. Score the cake to make sure they all fit before pressing all the way down with the cutter.

Fill a piping bag fitted with a large star tip with frosting. Pipe frosting on all of the cake rounds. Take half and place them on top of the others to make mini 2-layer cakes.

Add sprinkles or decorate as desired.

To Assemble the Chocolate Mini Cakes

Perfect mini!  I made the vanilla ones for a birthday party and just had to test out the chocolate too. So good and easy to make!

Top 7 mini cakes recipes from across the web

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

Top Tags

Lemon bakewell tarts

Mini chocolate cakes

Vegan Madeleines

Mini Nutella Cake (Easy 4 Ingredien...

Mini Almond Cakes

Vanilla Mini Layer Cakes

Chocolate Mini Cakes Recipe

Top 7 mini cakes recipes from across the web

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

Top Tags

Lemon bakewell tarts

Mini chocolate cakes

Vegan Madeleines

Mini Nutella Cake (Easy 4 Ingredien...

Mini Almond Cakes

Vanilla Mini Layer Cakes

Chocolate Mini Cakes Recipe

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