It’s now officially spring and Easter is just around the corner. I’ve got a few spring/Easter-inspired desserts coming up over the next few days. First up are these multi-layer mini cakes. The cake itself is a tasty vanilla cake layered and topped with a smooth lemon buttercream. They’re really easy to make plus they look and taste great. Any leftover buttercream can be frozen for a month or two. Here’s the recipe:
Easter Mini Vanilla Cakes
3 Mini Cakes, approximately 3″ x 3″
- Vanilla Cake
- 125g butter, softened
- 300g sugar
- 2 eggs
- 330g flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla
- 1 batch of Lemon Swiss Meringue Buttercream.
Preheat oven to 350°. Sift together the flour, baking powder, baking soda and salt. Set aside. Beat the butter and granulated sugar in an electric mixer on low-medium speed until well combined. Add the eggs and beat until just mixed. Add the flour mixture and beat until just mixed. Mix in the vanilla.
Divide the batter into four bowls and add food colour sparingly to each bowl until you get the desired colours. Line a half sheet or two quarter sheets with parchment paper and pour the batter onto the pans in to sections. The batter is thick enough that it wont combine with the other colours. Spread the batter so the pan is evenly covered.
Bake for 12-15 minutes and remove from oven. Remove cakes from pans and let cool completely on a wire rack. This is what it will look like out of the oven.