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

Mini Stacked White Cake


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


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.*

All images and text ©.

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17 comments on “Mini Stacked White Cake”

  1. 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!!

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

  3. 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? 🙂

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

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

  6. 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. 🙂

  7. Beautiful! It’s so light and fluffy!

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

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

  10. 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!

  11. 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

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

  13. So cute… What a perfect treat!

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

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