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Layered Citrus Mini Cakes

By Molly Yeh
Created January 10, 2017
Move over cupcake, there’s a new mini dessert that’s set to steal the show.
layered citrus mini cakes

If I were a cupcake in 2014, I’d be nervous. Mini cakes, it seems, are everywhere and they’re stealing cupcakes’ thunder.

layered citrus mini cakes

And with good reason: mini cakes make it possible to have multiple layers (i.e. flavors), you can decorate them like miniature versions of your favorite layer cakes and they’re super fun to make. (Not just because you can eat all of the scraps while you’re decorating!)

layered citrus mini cakes

I really can’t imagine a better way to spend an afternoon than by making cute little cakes, and with spring here, we’re bound to have a couple of rained-in weekends. So embrace the season in all of its citrus glory, and spend an afternoon stacking some mini cakes!

Layered Citrus Mini Cakes

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Ingredients

  • Cake Layers
    • 2boxes Betty Crocker™ Super Moist™ White Cake Mix or 2 boxes (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
    • Water, oil and egg whites (or water, butter, gluten-free vanilla and eggs)
    • 1 1/2teaspoons grated lemon peel
    • 2tablespoons lemon juice
    • 1 1/2teaspoons grated lime peel
    • 2tablespoons lime juice
    • 1 1/2teaspoons grated grapefruit peel
    • 2tablespoons grapefruit juice
    • Red, green, and yellow food color (gel or liquid)
  • Glaze
    • 2cups powdered sugar
    • 7teaspoons milk
  • Filling
    • 1/2cup purchased or homemade lemon curd
  • Garnish
    • Citrus slices or wedges

Directions

  • 1Heat oven to 350°F. Line 3 (13x9-inch) pans with foil so that it hangs over sides; spray foil with cooking spray.
  • 2Make cake batter as directed, using ingredients called for on boxes. Divide batter evenly among 3 bowls (for white cake mix, this will be about 3 1/4 cups of batter per bowl; for gluten free mix, this will be about 2 1/3 cups of batter per bowl).
  • 3In first bowl, stir in lemon peel and juice; add a few drops yellow food color, stirring until well blended. In second bowl, stir in lime peel and juice with a few drops each of yellow and green food color, stirring until well blended. In third bowl, stir in grapefruit peel and juice with a few drops each of yellow and red food color.
  • 4Pour each batter into separate pan; use spatula to spread evenly.
  • 5Bake 25 to 27 minutes (for white cake) or 20 to 25 minutes (for gluten free cake) or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Use foil to lift cakes from pans; wrap cakes in plastic wrap. Freeze for at least 1 hour or overnight.
  • 6In medium bowl, stir together powdered sugar and milk. For a thinner consistency, add more milk 1/2 teaspoon at a time.
  • 7To assemble cakes, using 2- to 3-inch round cutter, cut out rounds from each cake. Stack rounds on top of one an-other with a thin layer of lemon curd between them. Top each with glaze; garnish each with slice of citrus.

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