I made these mini cakes with my girls and they were delicious. I love spending time with my daughters in the kitchen. Baking or cooking with kids is such a great way to connect with each another, teach simple skills, build confidence and have fun as a family. Plus it is so much fun & delicious! Both of my daughters love to bake, just like their mama does. Growing up my mom used bake a lot. I loved spending time with my mom while we baked. Now that I have my own family, I continue to look for ways to preserve this baking tradition.
Makes about 35 mini cakes
Ingredients
2 cups all-purpose flour
2 sticks unsalted butter, softened
1 cup sugar
1 1/3 cup Sour cream
3 eggs,
1 1/2 tsp. vanilla extract
1Tbsp. white vinegar
1 1/2 tsp. baking soda
Frosting:
2 sticks unsalted butter, softened
1 can condensed milk
1 tsp. Rum (optional)
Direction:
Direction for the cake:
Preheat oven to 350. Lightly butter one 9 x 13 inch baking pan and line the bottom with a parchment or wax paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time; then mix in the sour cream and vanilla. In a small bowl, stir together the vinegar and baking soda. Add to the batter and mix well. Add flour and give the batter a good couple minutes beating to ensure that it is thoroughly mixed.
Pour the batter into a baking pan and smooth the top with a rubber spatula.
Bake for 30-35 minutes or until its golden- light brown. Let it cool completely.
Direction for the buttercream:
In a large bowl, on the medium speed of an electric mixer, cream the butter until light and fluffy, about 3 minutes. Slowly add condensed milk and rum beating for another 2 minutes.
Assembling the cakes:
Using 1-inch round cookie cutter or small glass, cut the circles out of the cooled cake.
Combine all the scraps from the sides and with your hands crumble them into fine crumbs; place them in bowl and set aside.
Using a sharp knife, slice each cake circle horizontally in half.
Get one layer cut side up, using butter knife spread some buttercream (about 1 teaspoon, depends on your circle).
Top with another layer, spread buttercream to frost the sides and top.
Press the cake crumbs into the frosting, patting it gently all over the sides and top.
Add chocolate curls to the top of the mini cakes. (I used a cherry and fresh mint).
Enjoy!!!
Aww these are too cute! Sound very delicious. Definitely want to give these a try. Thank you 🙂
Inessa these cakes look absolutely amazing and perfect!!! Can’t wait to try em 🙂
This is so cute…I’m making it for my daughters bday party.
Is it cooked condensed milk or rgular?>
Hi Alana, the condensed milk is not cooked. 😉
this is a great idea! how adorable is this!
Thanks Dina 🙂
hey Inessa can I make them into squares? Making theses rite now and don’t have a circle cookie cutter….
Yes any shape you want;)
My cream didn’t turn out the way it is on your picture? I did everything by direction but when adding condensed milk to the butter it made cream runny not stiff like yours:( Don’t know what to do:(
Sarah, I am not sure why you had that. You might over-beat your cream.
I tried this recipe twice and for some reason my cake is coming out mushy. I don’t know what I’m doing wrong. The toothpick comes out clean when I check To make sure it’s baked all the way. But when I start cutting it its not fluffy like a cake. It’s wet. What am I doing wrong?
Irina, it is a very moist soft cake. I am not sure what part you doing it wrong.