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two tiered yellow cake with pink buttercream frosting swirled on top and middle

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!
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Prep Time 20 minutes
Servings: 6 approximately
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • 2x3-inch cake tins or a 2x3-inch cake ring

Method
 

Preheat and Prepare Cake Tins
  1. Preheat your oven according to the instructions on the cake mix box. Grease the 2x3-inch cake tins with butter and lightly dust with flour, tapping out any excess.
Mix and Bake the Cake
  1. 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
  1. 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
  1. 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.