Mini Twin Layer Cakes
These cakes are small beautiful and delicous! You can easily customize these! Good luck!
Equipment
- 4 bowls
- offset spatula
- Sheet cookie pan.
Ingredients
For the vanilla cake
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tbsp lemon zest
- 1 and 1/2 tsp pure vanilla extracts
- 2 and 1/2 tbsp Vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the raspberry jam filling:
- 1 cup raspberries
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
For the whipped cream
- 3 cups Heavy whipping cream cold
- 1/4 cup Powdered sugar
- 1 tsp pure vanilla extract
- 1/2 tbsp corn starch
For the chocolate cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 2 1/2 tbsp vegetable oil
- 1 cup all purpose flour
- 1 tsp baking powder
- 3 tbsp dutch-process cocoa powder heaping tbsp
- 3 tbsp whole milk, at room temperature or any type of milk
- blue, red and orange food coloring optional
- cookies (oreo) and sprinkles garnish
Instructions
For the vanilla cake:
- Preheat your oven to 350°F or 177°C. Grease and line your 9x13 sheet pan.
- Prep your dry ingredients: in a bowl combine your flour, salt and baking powder.
- Whip your eggs on high speed for about 5 minutes until thick and light in color. Add in your sugar, oil, zest and vanilla. Whip until just a bit more thick. Sift in your dry ingredients and mix just until combined. Make sure that there are no air pockets.
- Spread onto your sheet pan and bake for 10-12 minutes until a tooth pick comes out clean...
For the chocolate cake:
- Keep your oven preheated. Grease and line another sheet pan.
- Prep your dry ingredients: In a bowl combine your flour, baking powder, salt and cocoa powder.
- Whip your eggs on high speed for about 5 minutes until thick and light in color. Add in your sugar, oil, and vanilla. Whip until just a bit more thick. Sift in your dry ingredients and mix just until combined. Make sure that there are no air pockets. Add in your milk until it is the consistency of cake batter. 3 tbsp should be enough.
- Spread onto your sheet pan and bake for 10-12 minutes until a tooth pick comes out clean...
Prep:
- Let both of your cakes cool to room temperature.
- Using a 5 in cookie cutter cut out the cakes into circles and freeze while you mke the frosting.Please see the note.
For the whipped cream:
- Whip the whipped cream, sugar, vanilla, and corn strach until it is a spreadable consitency. Like frosting :) You can color your frosting if you woulkd like :)Please see the note
For the raspberry jam:
- Add our raspberries, lemon juice and sugar into a sauce pan and cook down until it is a spreadable consistency. Cool the jam.
To decorate both cakes:
- Set a layer onto a turntable and between each layer evenly spread on about 1/4 of a cup of frostin. For the vanilla cake add a thin layer of raspberry jam on the whipped cream. For both cake: give a thin outside coat of frosting to lock int he crumbs, the layer should be see through. Chill the cake in the freezer to set tht coat. Finally, cover both cakes with the rest of the frosting. Chill for an hour and enjoy!!
Notes
The size: You can also use a smaller cookie cutter or bowl to make the cakes. You may end up with a taller came or with more cakes.
Color: I used bright colors because I was making these tasty cakes for 2 little twins. You can use different colors. I used red, orange and blue.
Topping: Topped with sprinkles and Oreo cookies.
Jam: I recommend making the jam a day in advance, let it stay in the fridge. Please note that it does thicken more in the fridge. You can skip the jam to save time, however, it does add a lot of flavors you can also add more zest into the cake.
Thank you and enjoy!
-Numnum Sugar 😊