I picked up this mini layer cake pan set recently. The price was too good to pass up (for $16.95, I was willing to take a gamble), plus I liked how the layers were on the smaller size. For one, it makes cake-decorating much more manageable — and two, who really wants to eat cake for days?
Cake preparation was easy. I used Duncan Hines Moist Red Velvet cake mix, which I cannot rave enough about. Their recipe is really on point — consistently moist and delicious. I always cheat and use this box cake mix, and my guests never know! Part of my secret is using a homemade frosting recipe. I’ve been making Sprinkle’s cream cheese recipe for years. It’s the same rich and delicious recipe that Sprinkles is famously known for. Their cupcakes are devine!
Preparation was easy. I simply prepared the cake mix according to the box and nearly filled each pan with batter. A great thing about this set is that it was designed in mind for use with one box of cake mix. I popped the pans in the oven — they neatly fit on the same rack in a standard oven — and the cakes were done in about 10-15 minutes. I allowed the pans to cool, and then used a sharp knife to cut the tops off to create level layers for the cake. Using an icing spatula, I spread the frosting evenly across each layer and assembled the cake.
I really love these pans! I can’t wait to try out the ombré effect with white cake mix, but this red velvet version is rich and perfect for Valentine’s Day! Try it along with my cream cheese frosting recipe this Friday for a sexy dessert for two!
- 1 box of Duncan Hines cake mix
- 3/4 cup salted butter, softened (if using unsalted, add 1/8 tsp salt)
- 12 oz cream cheese, cold (I recommend using Philadelphia brand in this recipe)
- 1 tsp vanilla extract
- 5 1/4 cups powdered sugar
Preheat oven and prepare according to box directions. Spray each pan with non-stick cooking spray (I like Bake Klene). Nearly fill each pan with batter. Arrange on the same oven rack. Bake for approximately 10-15 minutes. These bake quickly! Remove pans from oven and allow to cool.
In a large mixing bowl, using an electric mixer, whip together butter and cream cheese until pale and fluffy (about 1-2 minutes on high speed. Mix in vanilla extract. Add powdered sugar and beat until fluffy and smooth (about 2 minutes on high).
Once cool, carefully remove cakes from pans and arrange on a large work surface. Using a large sharp knife, cut across each cake, creating a level surface. Frost the top of each cake slice, and stack layers on top of one another. Finish with icing the rest of the cake around the sides and top.