Mini Vanilla Cakes

Desserts | October 23, 2015 | By

Mini Vanilla Cakes

Today is the day — my birthday! This year, I’m feeling pretty blessed so I decided to do something a little different, and give rather than receive. Yes, that’s right. I baked my own cake (or cakes).

I follow quite a few bakers on Instagram and really dig the “unfinished” cake look, so for my birthday, I decided to emulate it with two of the cakes. I used a mascarpone whipped cream frosting in place of butter cream because: 1) I think the cake is sweet enough that buttercream is overkill and 2) mascarpone whipped cream is decadently rich without being overwhelming. Then, I covered the last cake with a simple chocolate ganache frosting to add some variety and chocolate to the mix. Lastly, I topped them all with fresh berries because, hey, everything is always in season in California and you can’t go wrong with raspberries.

I hope you enjoy! Now I’m off for a day of relaxation.

Cheers!

Mini Vanilla Cakes

Mini Vanilla Cakes
Yields 3
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Vanilla Cakes
  1. 1 2/3 Cups Flour
  2. 1/2 Tsp Baking Powder
  3. 1/4 Tsp Baking Soda
  4. 1/2 Tsp Salt
  5. 1 Cup Sugar
  6. 1/2 Cup Butter, melted
  7. 2 Egg Whites
  8. 1/4 Cup Greek Yogurt
  9. 3/4 Cup Milk
  10. 2 Tsp Vanilla Extract
Mascarpone Whipped Cream
  1. 2 1/2 Cups Heavy Cream
  2. 6 Oz Mascarpone
  3. 2 Tbsp Sugar
  4. Dark Chocolate Ganache
  5. 2.5 Oz Dark Chocolate, melted
  6. 1/2 Cup Heavy Cream
Instructions
  1. Mix dry ingredients (flour, baking powder, baking soda and salt) together. In another microwave-safe bowl, melt the butter. Add the sugar to the butter and mix until combined. Once cool enough, add egg whites, yogurt, milk and vanilla extract to the sugar mixture. Then, slowly mix in the dry ingredients until it's fully mixed. Grease all three 4" springform pans and add equal parts of batter to all three springform pan. Bake 350 degrees for 35 minutes or until an inserted toothpick comes out clean.
  2. While the cakes cool, make the frostings. Beat the heavy cream until it forms a stiff whip. Add sugar and mascarpone, and top the cake with the whip.
  3. For the ganache, melt the dark chocolate in the microwave at thirty second bursts, taking the chocolate out after each burst to mix. Once melted, add in the heavy cream and frost your cake while the frosting is still glossy.
Adapted from Sally's Baking Addiction
à la main http://alamain.net/
Mini Vanilla Cakes

Mini Vanilla Cakes

Mini Vanilla Cakes

Mini Vanilla Cakes

Mini Vanilla Cakes

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