Viral dot cakes at home using an 8-inch square brownie pan. Use a single layer cake cut it into individual circles to make Mini Lemon Cakes.Then, stack them, frost them, and decorate however you like!
Mini cakes appear fancier than they are. I’ve also discovered that they’re more likely to be eaten at a party than a giant slice of cake. I have tested this theory many times!
People will happily grab a personal-sized cake (or brownie or cookie) but will hesitate when asked if they would like someone to serve them a slice of cake from a large layer cake. So, enter mini cakes!
I created an easier way to make mini cakes! First, I bake a single layer lemon cake in a square pan, and then use my biggest biscuit cutter to cut out four 4″ rounds of cake.
I have a recipe to make a chocolate version, too, if you like: Mini Chocolate Layer Cakes.
This cake recipe is a bit strange, because it doesn’t contain butter, eggs or dairy! If you’re familiar with ‘wacky cake,’ the vinegar-based Depression-era cake, you will recognize this cake. However, I included butter and cream cheese in the frosting. If you wish to keep it truly vegan, you may swap it for a simple lemon juice powdered sugar glaze.
Ingredients
- Flour. For this single layer lemon cake, we need 1 1/2 cups, plus an additional 3 tablespoons of flour.
- Sugar. One cup of granulated sugar.
- Baking Soda. One teaspoon of baking soda.
- Salt. One-half teaspoon of fine sea salt.
- Lemon. We will be using the zest and juice from one large lemon. Add all of the zest you can scrape off to the cake batter, plus two teaspoons of fresh lemon juice. You will need an additional 2 tablespoons of juice if you’re making the cream cheese frosting.
- Vinegar. One teaspoon of white vinegar. This sounds strange, but it provides the lift for the cake since it doesn’t contain eggs.
- Vanilla. One teaspoon vanilla extract.
- Lemon Extract. It’s optional, but one teaspoon of lemon extract is so delicious here.
- Oil. Five tablespoons of a neutral oil, such as canola or grapeseed oil.
- Water. One cup of cool (not cold) water.
For the frosting:
- Cream Cheese. Three ounces of cream cheese, softened to room temperature.
- Butter. Four tablespoons of unsalted butter, also softened to room temperature.
- Lemon Juice. Two tablespoons of lemon juice.
- Powdered Sugar. Two and a half cups of powdered sugar.
- Optional decorations: I like to garnish with coconut flakes, fresh raspberries, and candied lemon slices.
How to Make Mini Lemon Cakes
- Preheat the oven to 350-degrees F, and spray an 8-inch square pan lightly with cooking spray.
2. In a bowl, whisk together the flour, sugar, baking soda, salt, and lemon zest.
3. In a separate bowl, whisk together the vinegar, vanilla, lemon extract and juice, oil and water.
4. Combine the wet and dry ingredients, stirring very well.
5. Pour the batter into the pan, and bake for 30-33 minutes.
6. Let the cake cool completely on a wire rack before attempting to cut out circles using a 4-inch round biscuit cutter.
7. Combine the cream cheese, butter, lemon juice, and powdered sugar in a bowl, and beat with an electric mixer until light and fluffy.
8. Decorate each cake with the frosting however you like. Garnish with coconut, lemon slices, and raspberries, if desired.
You will have enough leftover frosting to smash with the cake scraps from the pan and make cake pops! Yay!
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
- 1 1/2 cups + 3 tablespoons flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest from 1 large lemon
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 teaspoons fresh lemon juice
- 5 tablespoons neutral-flavored oil (canola, vegetable, etc.)
- 1 cup water
- 3 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons fresh lemon juice
- 2 1/2 cups powdered sugar
- 1/2 cup toasted coconut shreds
Instructions
- Preheat the oven to 350, and grease an 8″ square baking pan.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and lemon zest.
- In a separate small bowl, whisk together the vinegar, vanilla, lemon extract and juice, oil and water.
- Make a well in the center of the dry ingredients, and stir the wet inside. Stir very well. Pour the batter into the prepared pan, and bake for 30-33 minutes, using a toothpick in the center to test for doneness. Let cool completely.
- Combine all frosting ingredients (except the coconut) in a deep bowl, and beat with an electric mixer until light and fluffy.
- Using a 4″ round cutter, cut 4 circles out of the cake. Frost each individually, and decorate with coconut.
- For the leftover cake corners: combine with leftover frosting and roll into balls to form cake truffles.
Notes
*Cake recipe adapted from here.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 876Total Fat: 39gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 52mgSodium: 683mgCarbohydrates: 133gFiber: 2gSugar: 123gProtein: 3g