Mini Layered Almond Vanilla Cake

9 mini cakes
50 min

These mini layered vanilla cakes take the hassle out of baking and decorating a larger cake! These little treats are perfect for Valentine's day (coming right around the corner) or just enjoying with a cup of tea. Although I'm not the biggest fan of Valentine's day, I am the biggest fan of these cute little cakes. They are incredibly light and have incredible flavor, and with a hint of almond extract, there is a huge boost in its flavor. Plus, the addition of whipped cream and fresh strawberries contribute to its lightness and make for the cutest decor. This recipe takes minimal effort and is easy to whip up! Happy baking friends!

Mini Layered Almond Vanilla Cake
Recipe details
  • 9  mini cakes
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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  • 3 cups all purpose flour
  • 1 3/4 cup granulated sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp unsalted butter, room temperature
  • 2/3 cup vegetable oil
  • 1 cup sour cream
  • 1 cup + 2 tbsp whole milk
  • 2 eggs
  • 1 tsp madagascar vanilla paste (or 1 1/2 tsp vanilla extract)
  • 1 tsp almond bakery emulsion (or almond extract)
  • Whipped Cream
  • Strawberries

Preheat the oven to 375 degrees F. Line 1, 11x15 -inch baking pan, with parchment paper and grease with baking spray or vegetable oil.
In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), combine the all-purpose flour, sugar, baking powder, and salt.
Cut up the butter into small chunks and add into the dry ingredients. Mix on low speed until incorporated and looks like it is wet sand.
Add in the oil, sour cream, milk, egg, almond extract, and vanilla, and mix until fully combined.
Pour batter into pan. Bake for 30-35 minutes or until a tooth pick inserted comes out clean or with minimal crumbs. Allow to cool completely before cutting.
Using a round cookie cutter, cut circles in to the cake.
Take one round cake and add whipped cream to the top of it. Place another round cake on top and press lightly to stick them together. Add some whipped cream to the top of the second round cake and place a sliced strawberry on top. Repeat for the rest of the cut out round cakes.
  • With excess cake left from cutting, you can make cake pops or mini cake bites/truffles!
  • Depending on your oven, the cake may bake differently, check for doneness by noticing the set edges or when a toothpick comes out clean when inserted.
Sarah’s Kitchen
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