Print Recipe

Patriotic Mini Cake

Servings: 6 cakes


For the Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 2 large eggs
  • 2/3 cup sugar
  • 1 tsp vanilla
  • ½ cup canola oil
  • 2/3 cup milk
  • ¼ tsp blue gel food coloring
  • Circular cookie cutter about 3 inches in diameter

To Decorate

  • 1 stick butter softened
  • 2 cups icing sugar
  • 1 tbsp cocoa powder
  • 2-3 tbsp milk
  • 1 tsp red gel food coloring
  • 4-6 oz. white fondant
  • Mini star-shaped cookie cutter


To Make the Cake

  • Preheat oven to 350 degrees F.
  • Line a rectangular baking sheet with parchment paper and set aside.
  • In a small bowl, sift together flour, baking powder, and salt.
  • In a larger bowl, whisk together eggs and sugar. Add vanilla and canola oil and whisk until completely combined.
  • In thirds, slowly add dry ingredients into a large bowl of wet ingredients, alternating with the milk.
  • Once the batter is formed, add blue gel food coloring and mix until completely tinted.
  • Pour batter onto a lined baking sheet and even it out with a spatula.
  • Bake for about 15-20 minutes.
  • Allow to cool and once cooled, cut out 12 circles using your cookie cutter.

To Decorate your Cakes

  • Make the buttercream by beating together butter, icing sugar, milk and cocoa powder with an electric mixer. Start on low speed and gradually increase to high.
  • Once buttercream starts to take form (creamy and forms semi-stiff peaks), add red food coloring. Mix until tinted.
  • Scoop your red buttercream into a piping bag and frost 6 of your circular mini cakes. Add an unfrosted circular mini cake on top.
  • Frost the top of each layered cake.
  • Roll out your white fondant so that it’s about ¼ of an inch thick.
  • Use your star-shaped cookie cutter to cut out approx. 18 stars.
  • Decorate the top of each cake with 3 fondant stars.
  • Serve and enjoy!