• 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 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.


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