Easy Mini Cakes with Buttercream Frosting
Craving something sweet but don’t want a full cake? These easy individual mini cakes are the perfect small-batch dessert!
Prep Time 20 minutes mins
Course Dessert
Cuisine American
For the Cake
- 1 box yellow cake mix (plus ingredients listed on the box)
- 3 tablespoons unsalted butter for greasing cake tins
- All-purpose flour for dusting tins
For the Buttercream Frosting
- 1 cup 2 sticks unsalted butter, softened
- 3 2/3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 1 large drop red food coloring for a soft pink color
Preheat and Prepare Cake Tins
Mix and Bake the Cake
Prepare the yellow cake mix according to the package directions. Spoon the batter into the prepared cake tins, filling each about ¾ full.Bake according to the time recommended for cupcakes or until the tops are golden and a toothpick inserted in the center comes out clean.Remove from the oven and let cool in the tins for 10 minutes. Then transfer cakes to a wire rack to cool completely.
Make the Buttercream Frosting
In a medium bowl, beat the butter on high speed with a hand or stand mixer until light and fluffy, about 2 minutes. Gradually add the powdered sugar, mixing on low to combine, then increasing to high until fully incorporated. Add the vanilla and milk, and continue beating until the frosting is smooth and airy, about 3 minutes. Add the red food coloring and beat until evenly tinted, about 30 seconds.
Assemble the Mini Cakes
Once cakes are completely cool, slice each one in half horizontally.Pipe or spread a ½-inch thick layer of frosting on the bottom half. Place the top half back on and pipe a decorative swirl or rosette on top.If using a cake ring: Bake the cake batter in a 13x9-inch pan. Once baked and cooled, use the cake ring to punch out circular layers, then assemble as above.
Keyword easy mini cakes, mini cake, mini vanilla cake