These adorable mini layer cakes are easier to make than they look. Use a small round cutter to cut out the layers from a sheet cake. Instead of frosting, which can be tricky to spread evenly over such a small cake, we used homemade whipped cream, which gives the exterior of the cake a nice smooth texture. Gently press small edible blooms into the top and sides of the cake before serving.

Mary Claire Britton


Credit: Photo: Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke

Recipe Summary test

45 mins
2 hrs 10 mins
Serves 15


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Prepare cake batter according to package directions, stirring pink candy sprinkles into batter. Pour batter into a greased and floured 13- x 9-inch baking pan. Bake until a wooden pick inserted in center comes out clean, 28 to 33 minutes. Cool cake in pan on a wire rack 10 minutes. Invert cake onto rack; cool completely, about 45 minutes.

  • Prepare the Sweetened Whipped Cream.

  • Cut out 15 mini cakes from cooled cake using a 2 1⁄2-inch round cutter. Slice each mini cake in half horizontally, making 2 layers per mini cake. Using a small offset spatula, spread Sweetened Whipped Cream on half of layers, and top with remaining layers. Cover tops and sides of cakes with whipped cream. Press edible flowers directly onto cakes.