Small Layer Cake Recipe

March 22, 2023 Post a Comment

Blue Raspberry Mermaid Cake Layer Cake Parade from layercakeparade.com

Ingredients

This small layer cake recipe is the perfect dessert for any occasion. It’s simple and easy to make, yet it looks impressive and tastes delicious. To make this cake, you will need:

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup milk
2 tablespoons vegetable oil
½ cup chopped nuts, optional

Instructions

To begin, preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the sour cream, milk and vegetable oil. Add the wet ingredients to the butter-sugar mixture, beating until combined. Gradually add in the dry ingredients, mixing until just combined.
If desired, fold in the chopped nuts. Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Frost your cake with your favorite frosting.

Nutrition

This small layer cake recipe is loaded with flavor and nutrition. Each serving contains approximately:

290 calories
14 grams of fat
4 grams of saturated fat
35 grams of carbohydrates
2 grams of fiber
20 grams of sugar
5 grams of protein

This cake also provides a good source of calcium, iron, vitamin A and vitamin C.

Serving Suggestions

This small layer cake is a delicious dessert for any occasion. Serve it with a scoop of ice cream or fresh berries for a truly indulgent treat. It’s also great for birthdays, potlucks and other special occasions.
This cake can be stored in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Defrost before serving.

Tips and Tricks

For a lighter cake, substitute ½ cup of the all-purpose flour with cake flour. This will make the cake more tender and fluffy.
For an extra-moist cake, use buttermilk instead of the sour cream and milk.
For a richer flavor, use melted butter instead of softened butter.
For a nut-free version, leave out the chopped nuts.
For added texture and flavor, add in ½ cup of shredded coconut or ½ cup of mini chocolate chips.
If you don’t have a stand mixer, you can use a hand mixer.
For a gluten-free version, use a gluten-free all-purpose flour blend.

Variations

This small layer cake can be easily adapted to suit your tastes. Try adding ½ cup of cocoa powder for a chocolate version, use different types of nuts, or add in a teaspoon of ground cinnamon or nutmeg for extra flavor.
You can also use this recipe to make cupcakes. Simply line a cupcake tin with cupcake liners and fill each cup with 2 tablespoons of batter. Bake for 15 to 18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Conclusion

This small layer cake is the perfect dessert for any occasion. It’s simple and easy to make, yet it looks impressive and tastes delicious. With its rich flavor and moist texture, this cake is sure to be a hit at your next event.
Don’t forget to serve it with a scoop of ice cream or fresh berries for an extra special treat. Enjoy!