I was happy to have an extra layer in case one didn’t come out super clean, but you can feel free to eat those extra layers yourself.
You want to cut out your circles pretty close together if done correctly, you should end up with enough to make about 7 and a half-ish cakes. Once the cakes have cooled, use a 2″ round cookie cutter ( I like this one!) to trim out cake circles. White cakes are prone to drying out, so bake only until a toothpick inserted comes out clean. This recipe is relies on whipped egg whites for its fluff, but you do need to take care not to overbake it. To make these mini layer cakes, we first bake up a fluffy vanilla cake in a rimmed half sheet pan. These mini layer cakes aren’t insanely easy to make, but with a smidge of patience you can totally do this. I finally tooled around with a sheet pan cake and found that the layers, when trimmed out with a cookie cutter and briefly frozen prior to frosting, are actually pretty decent to work with. I’ve hesitated because I really didn’t want to provide some set of instructions that required you to buy a ton of mini cake pans, cake rings, or other unnecessary equipment. I’ve been wanting to create a tutorial for simple mini layer cakes on this site for a while. No, this isn’t the most social time of our lives (given the worldwide circumstances), but I’ve never known a time where people need love a little more. With soft pastel colors and a pint-sized stature, these little vanilla cakes are a happy treat to share with others. If I’ve said it once, I’ve said it a thousand times: fancy pants desserts like these mini layer cakes are my favorite. What do Anna Kendrick, Bruno Mars, and my three kids have in common with today’s recipe? They’re tiny and straight-up ADORABLE.
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