I've made mini cakes before, but this one is by far my favorite!
The batter fit the pans perfectly, no spill over or extra mini muffins. Just two little 5-inch cakes topped with a zesty buttercream.
I decided to shake up this Easter classic by topping it with an essence of orange frosting instead of the typical cream cheese frosting. I can be weird about cream cheese frosting, sometimes I like it, but sometimes I don't.
But I absolutely love this orange alternative, it lightens the flavor profile and makes for a very springy cake.
I can't wait to experiment with this recipe to create other mini cakes!
Aren't they just adorable?
I think mini foods are way more fun to eat! And they're perfect for those of us who are having smaller get togethers and don't need a huge layer cake. YAAAAY.
If you do not have 5-inch round pans, the recipe should work in a 9x5 loaf pan. When I test this recipe in a loaf pan, I'll update with the baking times! Until then, I would begin checking it around 15 minutes, and bake until a toothpick comes out clean. You can turn it into a layer cake by cutting the loaf in half and stacking the halves.