Mini Cakes With Sour Cherry Vanilla Bean Frosting

Mini Cakes with Sour Cherry Vanilla Bean Frosting

Here in Minnesota we’ve been piled high with snow, while spending weeks bundled in layers, hibernating from the extreme cold. But the last two days brought a little bit of warmth; just enough to melt a couple of inches of snow and give everyone in our state spring fever. I decided a celebration was in order, in the form of mini cakes. Pale pink sour cherry frosting reminded me of warm summer days, and my kids and I enjoyed each and every bite. Tomorrow, when the snow comes again, we’ll savor the last little cake and dream of spring.

Mini Cakes with Sour Cherry Vanilla Bean Frosting

You can try any cake recipe you like; I used this recipe for yellow cupcakes. I simply doubled the recipe, then poured it into a half sheet pan. I baked the cake at 350 degrees for 15–20 minutes, until a toothpick inserted into the center came out clean. (You can also bake the batter in rounds if you do not have a half sheet pan, just note that your cake layers will be thicker; you will have to cut the rounds in half, or just keep it as one thick layer.)

Ingredients: Sour Cherry Vanilla Bean Frosting
Adapted from the Smitten Kitchen Cookbook

Again, you can use any frosting you want here; I wanted something pink for a spring feel. I used frozen cherries, and let them thaw before puréeing them. Raspberries can be substituted for the cherries. This frosting is on the fluffier/softer side, so it’s not ideal for piping.

  • 1 cup sour cherries
  • 16 ounces (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 vanilla bean, seeds scraped
  • Good pinch of fine salt

In a food processor or blender, purée the cherries until very smooth. Put the purée through a fine mesh strainer and discard the skins. You should have a scant ½ cup of purée. Set aside. Beat the butter until light and fluffy, about 3 minutes. Add the vanilla, vanilla bean seeds, and a pinch of salt, and beat until combined. Add the powdered sugar 1 cup at time, scraping down the sides and beating well after each addition. Add a 1/4 cup of the cherry purée, and mix well. Add a bit more if you’d like a darker color. (I thought 1/3 cup was a great amount.) Beat until combined and the frosting is fluffy.

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After baking the cake, use a large biscuit cutter to stamp out the rounds, which will be your cake layers.

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Frost the layers, and place one layer on top of another, making a mini cake. (I used 3 layers per cake.)

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Frost the outside of the cake, and decorate with sprinkles!

Mini Cakes with Sour Cherry Vanilla Bean Frosting

Enjoy!

  • Courtney

    Using cookie cutters with a sheet cake is genius! I always bake mine in tin cans and then have to meticulously slice them. But they’re always lop-sided. This seems nearly fool proof!!

  • annette

    Amazing process

  • Esther & Grace

    Adorable!

  • Sarah Kieffer

    Thank you!

  • Sarah Kieffer

    Thanks Molly! xo

  • Sarah Kieffer

    I read about making large cakes this way, for even layers. It works so well with minis, too!

  • Sarah Kieffer

    Thank you Abby!

  • Sarah Kieffer

    Thank you Courtney! And yes, much easier than tin cans!

  • http://www.cococakecupcakes.blogspot.ca/ Coco Cake Land

    sarah these are so lovely! loving the sound of the flavour too – i always love seeing those little hands inyour photogaphs! :)

  • rupert

    how many mini cakes did you get out of the sheet pan?