Description
Delightful mini cakes perfect for celebrating love, topped with creamy pink buttercream.
Ingredients
Scale
- Vanilla Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup buttermilk
- Pink Buttercream
- 3/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1–2 tbsp milk or cream
- 1 tsp vanilla extract
- Pink gel food coloring
- Sprinkles or berries for topping
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch sheet pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing well until combined.
- Alternate adding the dry mix and buttermilk to the mixture until the batter is smooth.
- Pour the batter into the prepared pan and bake for 20–25 minutes, until lightly golden.
- Let the cake cool completely, then cut into hearts or circles using cookie cutters.
- To make the frosting, beat the softened butter until creamy.
- Add the powdered sugar, vanilla, and milk; whip until fluffy.
- Tint the frosting with pink food gel and mix until evenly colored.
- Layer and frost the mini cakes with the buttercream and decorate as desired.
Notes
Store in an airtight container. Can be made ahead of time and frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg