If ever there was a cake that I could eat all by myself, this is it.
I mean, sure, my chocolate fudge cake was eaten in a span of 4 hours, but I had help on that one. And this cinnamon red hot apple mini cake that the world forgot about was taken down by one fork, mostly.
But this cake. This cake could have been all mine. If I didn’t have a husband who was supposed to be at the driving range until late, it could have happened. I somehow miscalculated, and thought he’d be home later than usual. I thought I would have more time alone with the sprinkles. Like lovers driven apart, we are.
When I posted my little guide to the 3 pans you need for small batch baking, my 6″ round cake pan was the most talked about. You guys love my mini cakes! That makes me so happy, friends! I love mini cakes, too! I mean, we all love cake, but we all don’t have 4 sticks of spare butter and 4 hours to make a normal 3-layer cake, ya know? Making mini cakes is a great way to get a little bite of cake in your day, everyday, with minimal effort!
Whenever I make a normal-sized cake, I have to set aside an entire afternoon to do it. My mini cakes, however, can be baked up during nap time! Even on days when a baby that normally takes two 2-hour naps a day is suddenly, randomly, and inexplicably taking 40-minute naps ONLY. I mean, I’m not bitter about it or anything, and that’s definitely not me googling all about 11-month sleep regression patterns. Ugh. Do you see that little finger swipe in the frosting in the upper left most piece of cake? The baby who stopped taking long naps did it.
I pulled this out of the oven just as baby was waking up. Do you think she was dreaming about cake? She’s never had cake…
I frosted it while she watched. Every time the camera beeped, she stared to watch the photo preview pop up. It was kinda cute.
She was being extra cute, and I kinda felt bad for not letting her have any cake.
But, she’s been on this earth just barely longer than she was in my belly. She has a whole lifetime to eat cake. I, however, only have so many years left, so I better eat this whole cake right now.
Please leave me be with my lover, k? Thanks, bye.
Yields 4 slices
10 minPrep Time
30 minCook Time
40 minTotal Time
- 4 tablespoons unsalted butter, softened
- 1/3 cup + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup + 1 tablespoon milk
- 2 1/2 tablespoons sprinkles
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk (or cream)
- 1 tablespoon sprinkles
- First, preheat the oven to 350. Spray a mini 6" cake pan that has 2" high sides with cooking spray. Line the bottom of the pan with parchment paper (trace it on a piece of parchment paper, cut it out, and fit it in).
- Next, beat together the butter and sugar with an electric mixer until light and fluffy, about 1-2 minutes.
- Add the vanilla and egg white and beat until well-mixed.
- Add the flour, baking powder, and salt and beat for just a few seconds to combine it, and then add all of the milk. Beat until smooth, but do not over mix.
- Stir in the sprinkles.
- Pour the cake batter into the prepared pan, and place it on a baking sheet. Bake for 30 minutes, or until a toothpick inserted comes out with only moist crumbs clinging to it.
- Let the cake cool slightly before gently tipping it onto a plate--it should come out easily. Peel the parchment paper off the top of the cake.
- Meanwhile, beat together all of the frosting ingredients, except the sprinkles. Stir in the sprinkles last.
- Frost the cake, slice and serve.