Mini Stacked White Cake

I just don’t bake a lot of cakes at home.  I excel at cupcakes and other desserts just not cakes.  Within the 3 1/2 years of starting A Zesty Bite I can count on one hand the cakes that I have made.  My goal this year is to become more comfortable in baking, decorating and stacking cakes.  I mean look at the leaning cake above.  I would like to make stackable cakes that are absolutely perfect when standing.  That can’t be too much to ask right?  I also don’t own a cake slicer that makes perfect cuts on the tops of cake.  (I need one though if I’m going to conquer a straightened cake this year.)

Mini Stacked White Cake

I decided this weekend that I was going to tackle a multi-tiered cake.  Now when I do cakes I like them simple with no fancy things added to them.  That is why I went with the plain white cake with almond icing for this cake.  I may have spruced it up a little with a little splash of Frangelico.

Mini Stacked White Cake

 

 ENJOY ~ Meagan

Print Recipe Save Recipe

Mini Stacked White Cake

Yield: 2 mini cakes

Ingredients:

For The Cake
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 1/2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 Tablespoons Frangelico liqueur
2 teaspoons clear vanilla
5 egg whites

For The Icing
1 cup unsalted butter, room temperature
1/4 teaspoon almond extract
1/4 cup heavy cream
3 2/3 cup powdered sugar

Directions:

For The Cake
Preheat oven to 350 degrees.

Whisk the butter and sugar in a mixing bowl.

In a small bowl combine flour, baking powder and salt. Add the dry ingredients to the sugar and butter. Pour in the milk, frangelico and vanilla. Beat until everything is well mixed.

In a bowl beat the egg whites with hand held mixer until a soft peak forms on top (approx. 3-4 minutes) Fold in the egg whites to the cake mixture.

Butter and flour three mini springform pans. Pour the batter into each pan only filling it halfway.

Bake for 25-30 minutes or until toothpick comes out clean. Let them cool for 5 minutes and then remove springform pan. Slice off the top and bottom part of the cake to ensure a smooth flat surface. Set aside for icing.

Grease the pans again and fill for the second batch. Repeat baking instructions.

For The Icing
Combine all of the ingredients into a bowl and beat with a hand held mixer. Spread a little bit of the icing to the top of each cake piece. Smooth with spatula or knife.

Place three cakes on top of each other and top with grated chocolate.

*Grated Chocolate: I used a milk chocolate baking bar and I went around the edges with a vegetable peeler. Place the chocolate pieces to the top of the cake.*

   

17 Responses to “Mini Stacked White Cake”

  1. 1
    steph@stephsbitebybite — February 3, 2014 at 7:37 am

    You know, i don’t do a lot of cakes either. i love to eat them, but there’s not a whole lot of baking going on. However, I think I could do this little mini!!

    Reply

  2. 2
    Ashley @ Spoonful of Flavor — February 3, 2014 at 7:42 am

    I thought you leaned the cake on purpose :) Gorgeous pics. Great job, Meagan!

    Reply

  3. 3
    Amy @Very Culinary — February 3, 2014 at 7:57 am

    I’ll take a slice. Or 3.

    Reply

  4. 4
    Erin | The Law STudent's Wife — February 3, 2014 at 8:41 am

    Good for you for taking on the triple layer! Also, I love mini cakes. SO cute and we manage to polish off the whole shebang while it’s still fresh. Also Frangelico. LOVE it. Can I have some in my coffee while eating this cake? :)

    Reply

  5. 5
    Lauren @ Climbing Grier Mountain — February 3, 2014 at 8:50 am

    OH MY WORD!!! This is stunning, Meagan!!

    Reply

  6. 6
    Kayle (The Cooking Actress) — February 3, 2014 at 9:09 am

    I’m the same way-I haven’t tackled a lot of cakes. I think yours is sooo pretty! I love it!

    Reply

  7. 7
    Stephanie @ Girl Versus Dough — February 3, 2014 at 9:49 am

    I am so with you on the cake thing — I’m absolute rubbish at stacking and decorating them well. But hey, at least they still taste delicious, right? This one has me enchanted already. :)

    Reply

  8. 8
    Jessica@stuckonsweet — February 3, 2014 at 8:42 pm

    Beautiful! It’s so light and fluffy!

    Reply

  9. 9
    Sues — February 3, 2014 at 10:11 pm

    Well, this is a beautiful cake!! And delicious, too, I’m sure!

    Reply

  10. 10
    Heather @ Sugar Dish Me — February 3, 2014 at 10:13 pm

    I did cheesecakes last week in those same little Wilton pans! I love them. Can’t get over how fluffy gorgeous this cake is!

    Reply

  11. 11
    Tieghan — February 3, 2014 at 11:10 pm

    I am a horrible cake decorator, but that never stops me from making them. They are too good! This is so pretty and sounds delicious!

    Reply

  12. 12
    Julianne @ Beyond Frosting — February 4, 2014 at 12:42 am

    I LOVE this mini cake! Mini cakes are tough because there isn’t a lot of cake to play with! My suggestion is to buy a cake leveler at Michaels for $10, and also buy a cheap turn table. I would be lost without them! My problem with cakes is getting the frosting to look smooth and amazing. And photographing them, so tough! #foodbloggerproblems

    Reply

  13. 13
    corey — February 4, 2014 at 5:01 am

    I soooo miss your cooking. We better see you guys this year.

    Reply

  14. 14
    dina — February 4, 2014 at 8:22 am

    it looks yummy!

    Reply

  15. 15
    Joel A. — February 4, 2014 at 9:51 am

    So cute… What a perfect treat!

    Reply

  16. 16
    RavieNomNoms — February 4, 2014 at 2:27 pm

    YUM!

    Reply

  17. 17
    Laurie {Simply Scratch} — February 4, 2014 at 6:15 pm

    This is totally my kind of cake! I think it look gorgeous Meagan!

    Reply

Leave a Comment