Mini Layer Cakes Recipe
Prep Time:
15 minutes
Cook Time:
18 minutes
Servings:
12 cakes
Ingredients
  • 1 1/3 cups white sugar
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/3 cup oil
  • 1 cup + 2 tablespoons milk, divided
  • 2 teaspoons pure almond extract, divided
  • ½ cup butter, softened
  • 5 to 6 cups powdered sugar
Directions
  1. Preheat the oven to 350 F.
  2. In a mixing bowl, add the white sugar, flour, baking powder, baking soda, and salt. Whisk until combined and smooth.
  3. With a hand mixer, mix in the eggs. Mix in the oil, and then mix in 1 cup milk. Mix in 1 teaspoon of the almond extract.
  4. Prepare a 9x13-inch cake pan by greasing it with cooking spray. Add a piece of parchment paper into the bottom of the pan to help prevent sticking.
  5. Pour the prepared batter into the pan. Top with rainbow sprinkles, if desired. Bake the cake for 18 to 20 minutes, until lightly golden brown and the top is fully set. Once baked, remove the cake from the oven and set it aside to cool.
  6. To make the frosting, beat the butter with a hand mixer until creamy. Add in 2 cups of powdered sugar and 2 tablespoons of milk. Continue mixing, and add in the remaining almond extract. Gradually add in the remaining powdered sugar until the frosting comes together. Turn the speed up on the mixer to whip the frosting until fluffy.
  7. Remove the cake from the cake pan and place it on a baking sheet or another flat surface. Transfer the cake to the freezer for 10 minutes before cutting.
  8. Use a cookie cutter or another circular object to cut circles out of the cake. Pipe frosting onto one circle, top it with another, and then finish the top with more frosting. Decorate with sprinkles as desired.