Who doesn't love birthday cake? This is a joy-inducing mini version of fluffy vanilla cake paired with luscious vanilla buttercream and as many sprinkles as you can pack on. It's guaranteed to light up smiles and brighten days. Not only on birthdays!
Remember my recent obsession with mini cakes? They’re the tiny answer to any cake desires: low commitment with a very high return of deliciousness. The other day we had a Strawberries & Cream Mini Cake, here’s another version: Mini (Un)-Birthday Cake. Fluffy vanilla cake with the most perfect small batch vanilla buttercream and as many sprinkles as your heart desires! It’s the perfect size for a little treat any day of the year.
This certainly didn’t last long in my house! My daughter declared it the second best cake in the world, the number one spot being occupied by the mammoth six layer technicolored rainbow surprise cake (you know, the one where the candy comes spilling out of the middle), that takes me about a day to make. So I will definitely take that compliment!
Why wait for a birthday? Treat yo’ self!
Makes six cake rounds
1 1/4 cups cake flour
3/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/3 cup whole milk
1/3 cup full fat greek yoghurt
Needed: 6-cavity silicone baking mould (each cavity 4 inches (10 cm) across)
Ingredients Small Batch Vanilla Buttercream
Makes about 1 cup
4 tablespoons (2oz) unsalted butter, softened but still cool
1 cup (120g) powdered sugar
1 teaspoon whole milk
1/4 teaspoon vanilla extract
Pinch of salt
1 1/2 - 2 cups colored sprinkles
Preheat oven to 350 F (180 C).
In a medium bowl, add flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add the milk, then the rest of the flour and the greek yoghurt.
Beat until just combined. Scrape down the sides of the bowl.
Spray the cavities of the silicone mold with baking spray. Fill 2/3 full.
Bake cakes in preheated oven for 12-14 minutes.
Let cool in the molds for 5 minutes. Level the cakes with a long, serrated knife while they’re still in the moulds.
Run a sharp knife around the edges of the mould, then carefully remove cakes and finish cooling on a wire rack.
Reserve three rounds for another cake. These will keep for a few days in an airtight container or you can freeze them.
While the cakes are cooling, prepare the buttercream frosting.
In a medium bowl, beat butter until light and fluffy, about a minute. Add powdered sugar, milk, vanilla extract, and salt. Beat on high until smooth and light. Fill the buttercream into a piping bag.
Fill the sprinkles into a shallow bowl.
Pipe a layer of buttercream onto the the first cake round and spread out evenly with a spatula or palette knife. Gently press the round, buttercream face down, into the sprinkles, pressing gently. Flip and place on a serving plate. Repeat with the second cake round. Then place the third round onto the second layer. Pipe a layer of frosting onto the top layer and spread evenly. Pipe the remaining buttercream in strips vertically around the cake and then spread out in an even layer all over. This definitely works best with a palette knife.
Scoop small handfuls of the sprinkles and press gently against the sides of the cake to completely cover it, top included. Serve immediately or refrigerate until serving.