I tried your recipe and it came out so good! What would be the best vegan substitutes for the egg and the buttermilk? It helps the cake layers rise better as they bake, and gives the cake a more tender crumb. The cake layers were pretty good. The frosting will taste a tiny bit saltier, but it will still taste great. For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above. What piping tip is this? Buche de Noel is the French name for a Christmas cake shaped like a log. If so I’d recommend trying that instead! To ensure your frosting tastes just right, it’s best to use unsalted butter! This mini Christmas cakes recipe makes delicious little muffin-sized, brandy infused treats that are just perfect for sharing with friends and family.. Or, if you prefer a lighter fruit cake at Christmas, then these individual muffin-sized small Christmas cakes are just the thing.. Made with a simple all-in-one sponge cake mix they are so much quicker to make than a classic fruit cake too! There was one problem. Hope that helps, happy baking! This is the first time using your vanilla cake. Pour the melted butter, oil, and egg into the dry ingredients and whisk until combined. I made this recipe last night except i used pastry flour instead of AP flour and it was insanely fantastic. The buttercream locks in all the moisture, keeping the cake fresh and delicious! The texture is slightly different because the ratios are a tiny bit different in this smaller version. Cover with a clean cloth and leave to stand for at least 24 hours, turning every few hours for the fruit to plump up. Thx. I ordered it on amazon: https://amzn.to/2ShNH3h. I love baking, found your videos last night, and you have inspired me! You can! But my entire cake turns out WAAAYYY too sweet. I’ve been enjoying your posts on Instagram and anxiously awaiting the arrival of my small pans. I have never found a made from scratch vanilla cake I like until now. Still delicious, I’m about to make it again . You can reduce the amount of sugar a bit if the cake layers are too sweet for your taste, or you can try a less sweet frosting like my russian buttercream or my swiss meringue buttercream <3 Hope that helps for next time, happy baking!! Russian buttercream can be finicky, so only add SUPER cooked down beetroot juice, otherwise it can cause the frosting to break. I did it after melting and I feel this could be why it came out so greasy. Tried this recipe and my 3 4” cake tins overflowed with batter! Using 1 cup (120 grams) of King arthur’s gluten free flour should work great! I fully support saving your butter for the buttercream . I tell everyone about you if they’re looking for a new recipe. cake is browning too rapidly, cover the tin with a double layer of parchment paper Do you know what i could have done wrong? Is there a reason for this? Hope that helps, happy baking! Both times, the middle sunk significantly more in the two non-springform cake pans, so I’m not sure if its just an issue with the pans, but also I was wondering if you think I may be over-mixing or doing something wrong? Can you help? I don’t recommend letting russian buttercream sit out for more than a couple hours because it’s perishable. I wanted to see what styles and decorations are doable if you don’t have tons of baking tools on hand. 2. What can we substitute the heavy cream or heavy whipping cream with for the frosting? If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). I’m so confused how to avoid this next time since I have to make another one today. so today I tried this mini recipe , I was lazy bc I only have 2 daddio 4 inches so I just said I’ll make 8 cupcakes. I need to make 3 4 inch cakes for a bake sale and wanted to triple the batch. I want to make your moist chocolate cake in the mini form. I wanted to try the mini cake with almond flour and almond buttermilk milk (Almond milk turned to buttermilk with lemon) Would you recommend changing anything else for these substitutes? Whisk the eggs with the sugar, bourbon and vanilla. I used 2 6” pans instead of the 4” pans and it came out perfect! Thank you for this smaller version of your vanilla cake. I was wondering if you used 3, 4×2 or 4×3 inch cake pans. Here’s the link: https://amzn.to/2VAduXg. Just wasn’t sure if this would be too much for 4 inch pans? Do you have any suggestions, because I would love to keep using this recipe!! Best Christmas cake recipes: We've put together our best Christmas cake recipes of all time. Cost: The cake itself isn’t too pricey but buying all the decorative bits and pieces does add up. I just made this cake and it was so good. Brush a 25cm (10 inch) round cake tin or a 23cm (9 inch) square cake tin with melted Stork® and fully line with a double thickness of non-stick baking paper. I’m planning to go ahead with Russian BC as that seems easier than SM. I would live to try! Using 1/3 of a batch makes a pretty tall 4 inch layer cake (as you can see in my pictures). I was wondering if I could use oat milk instead of buttermilk? Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until … Warming the mince pies or baking from frozen. To ask a question, simply login or register. Bake the cake on the lower shelf of the oven, look at the table above for baking times, and don’t open the door to peek at it until at least 4 hours (3 hours if making the 6 in (15 cm) round cake) have passed. Ive listed my 2 issues below. Or if you want to make your own buttermilk, you can use whole milk plus a bit of vinegar or lemon juice! Aw you’re too sweet Shaina!! This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. This cake recipe is a butter cake, which uses a lot of sugar. Be sure to mix just until the ingredients are incorporated. The cake seems to have cooked, so I might have to hollow the center and add some surprise berries when I ice it in the morning. Slowly add in the powdered sugar, 1 cup at a time. Happy baking! I usually recommend people just use my cupcake recipe instead of turning my cake recipes into cupcakes for that reason. about delia's recipes. Is the texture of this cake the same for your larger scale vanilla cakes or do you think it turns out so fluffy because it’s a small batch recipe that you hand mix? If I make 6 layers of the 1.5 inch high I’ll end up with the same yield as yours by the sounds of it (you said above that 3 inch high works for this recipe). You can use full fat yogurt or sour cream in place of the buttermilk in this recipe. Should I use this recipe and double it? Inside the crumb is nice and moist but doesn’t make for easy release from the tin and it definitely doesn’t look like yours. Hope that helps, happy baking! I have a question though. At the top it says 350 for 18-19 mins and in the recipe it says 350 for 30-32 mins. I normally use caster sugar to bake so I think maybe that’s where I’m going wrong? Is there a way to keep the layers thick but convert this to chocolate? Do you have a question for Delia or Lindsey? Are you using it bc you want the cake to be gluten free? I am going to try again..going for no sink and a lighter crumb…. I only have 3 pans, so is it ok to leave the mix while the pans bake? I followed the recipe perfectly but when baked the sugar seems to crystallize on the surface of the cake and it makes it shiny / tacky. I’d suggest using sour cream or full fat yogurt in place of it next time, and hopefully you’ll enjoy the taste more! 4 of the cupcakes caved- I’m guessing under cooked. I challenged myself to decorate this mini vanilla cake without a spinning cake stand! Any pointers? That’s a great fix! Thank you so much for sharing . 52 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Celebrate Christmas with a rich, moist fruitcake, or perhaps a modern sponge-based creation. The cake was super easy to make and I loved that it was all in 1 bowl and with a whisk. A cupcake recipe for 12-15 cupcakes makes a 3-layer 6″ cake! I actually have a version of this recipe that uses those exact proportions to make 3, 6-inch cake layers , Here’s the link to make it easier for the future: https://chelsweets.com/2019/05/02/6-inch-cake-recipe/. Lower the oven temperature to 300ºF (150ºC). Mary’s Christmas cake tips. Also please tag me @chelsweets, and use the #chelsweets on social media so that I can see your amazing creations! i only have cane sugar in hand can i use that instead of granulated? Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log. You’re definitely the first person I know who has ever done that with one of my recipes! Your little cake looks like your larger version: mine looks very heavy and the batter, once the butter/oil/sour cream are added, make such a thick batter that it all gets caught in the whisk. We've got all the recipes … But the cupcakes were so extra moist it was quite delicious. (Not sure if that will work, I only have oat milk right now ?) Preheat the oven to 150 degrees C. I was wondering how much cocoa powder i should substitute in place of powdered sugar to make a chocolate frosting? Generally always use the creaming method but your cakes look amazing so wanted to try this way while in quarantine! You can use cake flour in place of the AP flour in this recipe cup for cup. While I love making this mini vanilla cake recipe exactly like the recipe calls for below, I know that some of you might want to make substitutions or not have all these ingredients on hand. Ah so sorry! Super excited to try my first cake in the 4 inch pan. Thank you! I think the modifications may have changed the texture. Ita done it with the vanilla and chocolate for this recipe. <3. I have never tried baking a cake with just almond flour, usually I use a gluten free flour blend instead! Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. I think I answered this in a different comment <3. Hope that helps, happy baking! Planning on trying this today, thank you for the smaller sized cake recipe. So I thought I’d test it with this recipe. I would still add in the vanilla for flavor, and sadly there isn’t really another liquid you can cut back on in the recipe unless you chose to add less sweetened condensed milk. I’d recommend just using my regular vanilla layer cake recipe, which does exactly that! I was just wondering if I needed this buttercream for two dozen cupcakes could I just double the recipe? I really liked the recipe.. This was the first real cake I ever made from scratch and decorated with a turntable, and it actually turned out really good! Please help! Hi The 8” version, do i have to use the egg whites…. Hi Chel, i have tried this receipe and my can sink from the middle i don’t know what have gone wrong. if you think that’s the case, take them out of the oven a minute or two earlier next time. Source: Theodora Fitzgibbon. So is it okay if I use it and then slice the cake into two? Enjoy the food and the preparations with your household. Gluten free flour blends can have a hard time absorbing moisture and fats. I bought the fat daddio ones you mentioned, and it worked much better! Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable. Love all your recipes!! I personally prefer King Arthur’s gluten free flour blend, and find that 1 cup of GF flour weighs about 120 grams. Will this cake taste good with Russian buttercream? Hope that helps, happy baking! This recipe looks amazing, I would love to try it. Use the tin as a template to cut out 2 circles of greasproof paper and add them to the bottom of the … I figured a mini cake should have some mini sprinkles. If I used any more batter the end cake would be super tall and hard to frost! Hope that helps, happy baking! I had the same issue (sunk in the middle). Also…..huge hug to you for your absolute accurate gram measurements you give us. I’m thinking about making my own birthday cake since it looks like we’re still going to be in quarantine! Hi there, I baked this cake today and it turned out dreadful. And how to make this cake a bit more fluffy? Maybe I did something wrong…whisking was a little difficult and most of the ingredients got caught in the whisk. They give this cake a nice pop of color that makes it perfect to celebrate any occasion. I’d recommend using 1/4 cup of baking cocoa in place of 1/4 cup of the flour in this recipe. I have followed each and every step shown in the receipe.very disappointed as i was making it for my son’s 2nd birthday as we are not cake lovers so i was making tiny one. Would you recommend one over the other between Swiss meringue and Russian buttercream? i just made the cake but mine turned out tasting much like cornbread. My boyfriend doesn’t normally eat sweets, but he enjoyed a decent slice of this recipe. Hope that helps, happy baking! Degree of Difficulty: 3/5 if not decorating; 4/5 – 5/5 (depending on how intricate the design) if working with fondant. Hi!! I mean super stellar. Also, I would like my cake to be less sweet. What have I done wrong? It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. The batter will be thick. I made this today for my daughters birthday. . However it feels like the layers are super thin compared to when I make it just vanilla per the recipe. Please leave a rating, and let me know your thoughts by sharing a comment . Maybe take it out sooner? It’s hard to find butter and I’d rather keep that for the buttercream!! Chill in the … Thank you!!! Thanks, Chelsea! Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … Thanks Eden! That’s awesome to hear though, I’m glad you guys like it! Thanks! However, if you only have salted butter on hand you can use it. I have a mix of pans in my kitchen and cakes have turned out dry so I’m working to adjust. Planning to make this today, so appreciate any feedback you could give. Im very excited to do this recipe, but cannot figure out what pans to use. I’m making this cake for people who don’t like too much sweetness, so do you think this is a good option? Gluten Free Rice Krispie Peanut Butter Cookies, https://chelsweets.com/2019/05/02/6-inch-cake-recipe/. I love how easy and tasty this cake is, but I’ve made it twice and both times the middles have sunk. Place the currants, sultanas, candied peel and cherries into a small pan. To incorporate fresh lemons, I’d add fresh lemon zest to both the cake batter and frosting, along with 1 or 2 tsp of lemon extract (to taste). Thanks for sharing your recipes!!! Hope that helps, happy baking! I know this goes against everything you’ve ever heard about baking, but over mixing your batter is key when making anything gluten free. I’m trying to take this same idea and do a mini cake with a different flavor for a smash cake Thanks! I just got 4 inch pans and I have been trying to figure out how to adapt some of my favorite recipes! Just inspired me to buy a few 4” pans because I love this size! Continue to mix on low speed for a few minutes, until the desired consistency is reached. Instructions. This recipe is based on my vanilla layer cake recipe, but has a few modifications that allow you to make it by hand! I know it will be less sweet, but i’m hoping the texture is not affected too much. That’s wonderful to hear Crystal!! Thank you for the tips and the recipes!!! This mini vanilla cake recipe is made in one bowl & is incredibly moist! Thanks a lot! I think this amount of batter makes the right size / height of mini cake <3. I love testing out new recipes and decorating techniques, and share everything I learn along the way. They should could out of the cake layers with a efw moist crumbs once they’re ready. I’d recommend adding 1/4 cup of sprinkles to the cake batter, and then extra between the cake layers as you assemble the cake Hope that helps, and happy birthday!! I’d recommend either trying a different type of buttermilk, or using whole milk or sour cream in place of the buttermilk. I want to let you know, it turns out very good! Hey there! Sweet! Thanks! If you don’t have vegetable oil on hand, you can use any flavorless oil in its place! Just wanted to say how much I appreciate how thorough your directions are! That makes sense, so each of your colorful layers will be 1 inch tall after being baked! Is it the buttermilk? Just made this but used sour cream instead and it was delicious ! It was delicious but different. Will this affect the result of my cake? ??? In addition to swapping the flour, there are two additional steps you need to take when making this mini cake gluten free. Letting the batter sit before baking it gives the flour more time to absorb all that goodness. Great question Megan! You can omit the vanilla if you want, but I usually add both vanilla and lemon extract. So moist, yet sturdy and oh so tasty!! I’d recommend using GF flour and almond milk if possible (and if you want the cake to be GF). Preheat the oven to 140ºC/275ºF/Gas Mark 1. Hi! To avoid waste and continue to get my baking fix, I decided to work on a mini vanilla cake recipe. Hi! The cake was fluffy, moist and flavorful! Food doesn’t have to be complicated to be delicious. I’m thinking of making a two layer 4inch cake with this recipe how should i change the amount of I got to use? place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest. Could you please help me figure out what went wrong? One batch of this mini cake recipe makes enough batter to make 3, 4-inch cake layers, or 2 6-inch cake layers. That’s great to hear! Is there anything that could prevent them from browning too much? Cover tightly, and store at room temperature. Yup, all my cake pans are 2″ tall! Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans. I used vegan butter and macadamia nut milk to make the cake and the frosting dairy free, and it was so delicious! For my birthday, I got some baking/cake decorating supplies, so I decided to make this cake. Add a thin coat of frosting around the cake, fully cover the cake layers. Then decorate as desired. 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