• Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Makes 35 mini cakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake:
  • 1 cup butter, softened
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup classic white chocolate, melted and cooled
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup milk
  • Icing:
  • 3 cups icing sugar
  • 1 cup Crisco® All Vegetable Shortening
  • ½ cup classic white chocolate, melted and cooled
  • 6 tbsp milk
  • 1 tsp vanilla extract

Serving Size: 35 mini cakes


Serving Size: 35 mini cakes

  • Preheat oven to 350°F (180°C). Line a 12” x 18” (30 cm  x 46 cm) baking sheet with 1” (2.5 cm) sides with parchment paper.
  • Cake: Cream butter and sugar in a large bowl, using an electric mixer on medium-high speed, for 3 to 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and white chocolate. Beat until combined.
  • Combine dry ingredients in a separate large bowl. With mixer on low speed, alternately add dry ingredients and milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
  • Pour batter onto prepared sheet and spread evenly.
  • Cool on wire rack on sheet, 20 minutes.
  • Icing: Beat all ingredients for icing in a large bowl. Beat on low speed for 1 minute; continue beating on medium-high speed for 4 minutes. Icing will be very fluffy. Ice cakes and decorate.
  • Bake in preheated oven, 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean.
  • Cut cake into 2” (5 cm) squares or use any cookie cutters to cut mini cakes into shapes.


You made
that look

Don't forget to rate the recipe and browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Back to top