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#3 INCH LAYERED WOODHEART FULL#
#3 INCH LAYERED WOODHEART FREE#

It breaks the process up and makes it more approachable. Make your cake layers in advance and freeze them. Making These Cake Layers in Advance and Storage Tips I do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my favorite vanilla cupcake recipe.It makes this mini cake so much easier to assemble and frost. Use a serrated knife to level your cake layers once they’re fully cooled.If your cake layers turn out less than perfect, please check out my cake troubleshooting guide.It makes it so much easier to stack and frost. Chill your cake layers in the freezer for about 20 minutes before assembling the cake.Tips for Making the Best Mini Vanilla Cake: This helps thicken the batter, and prevents your cake layers from having a gritty texture. Letting the batter sit before baking it gives the flour more time to absorb all that goodness.

#3 INCH LAYERED WOODHEART FREE#

Gluten free flour blends can have a hard time absorbing moisture and fats. The second step I recommend is letting your batter rest for about 30 minutes before baking your cake layers. Gluten Free Baking Tip #2: Let Your Batter Rest It helps the cake layers rise better as they bake, and gives the cake a more tender crumb. I know this goes against everything you’ve ever heard about baking, but over mixing your batter is key when making anything gluten free. This helps give your cake layers structure. The first step is to vigorously whisk your batter for a few minutes once it’s made. Gluten Free Baking Tip #1: Over-mix Your Batter In addition to swapping the flour, there are two additional steps you need to take when making this mini cake gluten free. I personally prefer King Arthur’s gluten free flour blend, and find that 1 cup of GF flour weighs about 120 grams. You can swap in your favorite gluten free flour blend cup for cup in this recipe! Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.You can also use vegan butter in its place (and omit the salt)! Just be sure to omit the salt that this frosting recipe calls for. Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter.Substitutions and Swaps – Vanilla Buttercream Canola or even sunflower oil would work great! Vegetable Oil – You can use any flavorless oil in this recipe.

#3 INCH LAYERED WOODHEART FULL#

Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.

1 Large Egg– If you have an egg allergy you can use a flaxseed egg or an egg replacer.

You can also use vegan butter in its place (and also omit the salt)! Just be sure to omit the salt that this cake recipe calls for.

Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe.

Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.

All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.

Or if you have food allergies or restrictions, I’ve got you covered.īelow are some swaps and substitutions that can be made in this cake recipe. This mini birthday cake uses quite a few ingredients and I know you might not have them all on hand.

Substitutions and Swaps – Mini Cake Layers They give this cake a nice pop of color that makes it perfect to celebrate any occasion. I figured a mini cake should have some mini sprinkles. I also topped my cake with some nonpareil sprinkles. Or if you’re after a more classic look, you can smooth with a bench scraper and add some buttercream swirls. The easiest style was a textured look with a small offset spatula or the back of a spoon.

I challenged myself to decorate this mini vanilla cake without a spinning cake stand! I wanted to see what styles and decorations are doable if you don’t have tons of baking tools on hand. I like to make cute little 4-inch cake layers, but I know that’s an odd pan size that not everyone has on hand. One batch of this mini cake recipe makes enough batter to make 3, 4-inch cake layers, or 2 6-inch cake layers. I wanted this recipe to be easy peasy, so that you have no excuse not to get busy in the kitchen if you’re bored! How Much Batter Does this Recipe Make? This recipe is based on my vanilla layer cake recipe, but has a few modifications that allow you to make it by hand! To avoid waste while still getting my baking fix, I decided to work on a mini vanilla cake recipe. I love making cakes, but it’s a lot harder to share them with my friends and family right now.