White Chocolate Mini Cakes | Recipes

White Chocolate Mini Cakes

(41) Ratings:
Prep Time:
Baking Time:
Makes:35 mini cakes
Freezing:excellent

These mini cakes are made for big celebrations! Decorate them with a little extra cheer for a perfect dessert for a special occasion.

Ingredients

Cake:

1 cup 250 mL butter, softened
1 ½ cups 375 mL granulated sugar
4 eggs
2 tsp 10 mL vanilla extract
1 cup 250 mL classic white chocolate, melted and cooled
3 cups 750 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
½ tsp 2 mL baking soda
¼ tsp 1 mL salt
1 cup 250 mL milk

Icing:

3 cups 750 mL icing sugar
1 cup 250 mL Crisco® All Vegetable Shortening
½ cup 125 mL classic white chocolate, melted and cooled
6 tbsp 90 mL milk
1 tsp 5 mL vanilla extract

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour batter onto prepared sheet and spread evenly.
  5. Bake in preheated oven, 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean.
  6. Cool on wire rack on sheet, 20 minutes.
  7. Cut cake into 2” (5 cm) squares or use any cookie cutters to cut mini cakes into shapes.
  8. 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.

Nutritional Information

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