Mini Stacked White Cake

You can never have too many hor d'oeuvre recipes, so give Mini Stacked White Cake a try. For 62 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 351 calories, 3g of protein, and 16g of fat each. This recipe from A Zesty Bite requires heavy cream, baking powder, cake flour, and powdered sugar. 67 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an improvable spoonacular score of 8%. Double Stacked Crab Cake Sandwiches with Avocado and Bacon, The Whiteout Cake: White Layer Cake with White Chocolate Frosting, and Mini White Pizzas are very similar to this recipe.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

For The CakePreheat oven to 350 degrees.Whisk the butter and sugar in a mixing bowl. In a small bowl combine flour, baking powder and salt. Add the dry ingredients to the sugar and butter. Pour in the milk, frangelico and vanilla. Beat until everything is well mixed.In a bowl beat the egg whites with hand held mixer until a soft peak forms on top (approx. 3-4 minutes) Fold in the egg whites to the cake mixture.Butter and flour three mini springform pans. Pour the batter into each pan only filling it halfway. Bake for 25-30 minutes or until toothpick comes out clean. Let them cool for 5 minutes and then remove springform pan. Slice off the top and bottom part of the cake to ensure a smooth flat surface. Set aside for icing.Grease the pans again and fill for the second batch. Repeat baking instructions.For The IcingCombine all of the ingredients into a bowl and beat with a hand held mixer. Spread a little bit of the icing to the top of each cake piece. Smooth with spatula or knife. Place three cakes on top of each other and top with grated chocolate.*Grated Chocolate: I used a milk chocolate baking bar and I went around the edges with a vegetable peeler. Place the chocolate pieces to the top of the cake.*

 

Step by step:

1. For The Cake

2. Preheat oven to 350 degrees.

3. Whisk the butter and sugar in a mixing bowl. In a small bowl combine flour, baking powder and salt.

4. Add the dry ingredients to the sugar and butter.

5. Pour in the milk, frangelico and vanilla. Beat until everything is well mixed.In a bowl beat the egg whites with hand held mixer until a soft peak forms on top (approx. 3-4 minutes) Fold in the egg whites to the cake mixture.Butter and flour three mini springform pans.

6. Pour the batter into each pan only filling it halfway.

7. Bake for 25-30 minutes or until toothpick comes out clean.

8. Let them cool for 5 minutes and then remove springform pan. Slice off the top and bottom part of the cake to ensure a smooth flat surface. Set aside for icing.Grease the pans again and fill for the second batch. Repeat baking instructions.For The Icing

9. Combine all of the ingredients into a bowl and beat with a hand held mixer.

10. Spread a little bit of the icing to the top of each cake piece. Smooth with spatula or knife.

11. Place three cakes on top of each other and top with grated chocolate.*Grated Chocolate: I used a milk chocolate baking bar and I went around the edges with a vegetable peeler.

12. Place the chocolate pieces to the top of the cake.*

Nutrition Information:

covered percent of daily need