Description
Mini layered cakes baked in a flat pan, cut into individual-sized rounds, and frosted to perfection—ideal for gifting, picnics, or an adorable dessert presentation.
Ingredients
1 box prepared cake mix of choice, or your favorite cake recipe prepared but unbaked
Approximately 4 cups prepared buttercream frosting, plus extra for decorating
Instructions
- Prepare cake batter as directed by your recipe or box mix.
- Grease and line a large flat pan (10×15″, 12×17″, or 9×13″) with parchment paper.
- Pour batter evenly and bake at recommended temperature, checking for doneness around 8–12 minutes.
- Cool the cake completely before cutting.
- Use a 4″ cutter to cut out rounds. Lightly dust cutter if needed.
- Stack two or three rounds with frosting between each layer on a parchment base in your container.
- Apply a crumb coat and chill for 20–30 minutes.
- Frost with a final smooth buttercream layer using a spatula or scraper.
- Decorate with piped frosting, sprinkles, or fruit.
- Place cake into a lunchbox or to-go container. Optionally include a fork or decoration.
Notes
- Use chocolate, red velvet, or citrus cake bases for variety.
- Add jam or curd between layers for flavor contrast.
- Try cream cheese, whipped cream, or ganache as frosting alternatives.
- Top with fruit, flowers, or themed decorations.
- Store assembled cakes chilled for transport or gifting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 mini cake
- Calories: 460
- Sugar: 38g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
