Description
Delightful mini cake layers perfect for birthdays and special occasions, adorned with vibrant colors and charming designs.
Ingredients
- 1/3 cup powdered sugar
- 1/2 cup flour
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 2 tablespoons oil
- 2 tablespoons butter
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Ovalette
- 1/2 teaspoon salt
- 500 g sugar (for frosting)
- 150 g vegetable shortening
- 150 g unsalted butter
- 1/2 teaspoon salt (for frosting)
- Optional: powdered sugar, buttercream frosting, sprinkles, food coloring, cake pops, or crumbs for decoration
Instructions
- Preheat your oven to 350°F.
- Grease a rectangular baking pan with butter or margarine, lining the bottom with parchment paper.
- In a large cup, mix flour, baking powder, and salt.
- Beat eggs on medium speed for 30 seconds, adding a small amount of powdered sugar and increasing speed to high for 8 minutes.
- In a separate bowl, mix eggs, remaining sugar, Ovalette, and vanilla, folding in the sifted flour and cocoa powder.
- Melt butter and mix with milk and oil.
- Pour batter into the pan and bake for 30 minutes; check for doneness with a toothpick.
- Let layers cool, then refrigerate.
- Mix frosting ingredients until firm, then refrigerate.
- Use cookie cutters to cut the cakes, stack with buttercream, and frost the top and sides. Decorate as desired.
Notes
For best taste, serve at room temperature. Store leftovers in the refrigerator or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean