Happy Valentine’s Day! I’m going to walk you through making these beautiful mini cakes that are perfect for a Valentine’s Day dessert. The great thing about these cakes is how customizable they are. You can finish them off with a simple drizzle of glaze or you can go all out and embellish them with Valentine’s Day decorations.
Admittedly, I’m not big fan of going out for Valentine’s Day. I much prefer to make dinner and dessert at home. So I usually roll up my sleeves and go big. And as odd as it may sound, I plan dessert first and dinner falls in place around it. This year, I’m making these mini cakes that can go in several directions for flavor. I gave this version a citrus flavored profile, but the recipe itself is open to a multitude of swaps.
To start things off, preheat your oven to 350 degrees F and lightly butter and flour your KitchenAid® Professional-Grade Nonstick Angel Food Cake Pan. In a large bowl, sift together the flour, salt, baking powder and baking soda; whisk in the lemon zest and set aside.
Fit a KichenAid® Stand Mixer with the flat beater attachment and cream the butter on medium high for 1 minute. With the Stand Mixer still running, gradually add in sugar and beat until well combined. Turn the Stand Mixer to low and add the eggs in, one at a time, followed by the vanilla. With the Stand Mixer off, add flour and sour cream in three parts, beating each addition on medium for 15 seconds before adding the next one.
Now here’s the trick to making a tender crumb cake: don’t over mix. In fact, if in doubt, it’s better to under mix than over mix in most cases when it comes to cakes. This cake is no exception so make sure you keep an eye on the batter.
Divide the batter among the 9 wells and bake the cakes at 350 degrees F until cakes spring back when gently pressed and toothpick is free of wet crumbs when inserted in the center; about 20-25 minutes. Transfer to a wire rack to cool completely before glazing.
Once the cakes are cooled you can finish them to your liking. These cakes go great with anything from a simple glaze drizzle to some buttercream frosting. And if you’re feeling adventurous, go crazy and really pile on the add-ons like you see here.
If you want to customize these cakes, here are a few options to make these mini cakes your own:
– Vanilla bean flavor: Add vanilla seeds from two vanilla bean pods and increase vanilla extract to 1 tablespoon.
– Orange & almond flavor: Replace the vanilla extract with almond extract and add zest of one orange.
– Earl grey: Sift two tablespoons of finely ground earl grey tea leaves into flour.
Whatever you decide, this is a great base recipe that can go in a lot of different directions based on flavor preferences. And if you make this your own, be sure to share your take on this Mini Valentine’s Day Cakes recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Mini Valentine’s Day Cakes
Makes 9 cakes
2 3/4 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons lemon zest
10 tablespoons unsalted butter, softened
1 1/2 cups sugar
1 large egg
2 large egg whites
1 1/2 teaspoons vanilla extract
1 cup sour cream
For lemon glaze
1 1/2 cups powdered sugar, sifted
2-3 tablespoons milk
2-3 tablespoons lemon juice
Heat oven to 350 degrees F. Lightly butter and flour a KitchenAid® Professional-Grade Nonstick Angel Food Cake Pan.
In a large bowl, sift together the flour, salt, baking powder and baking soda; whisk in the lemon zest and set aside.
Fit a KichenAid® Stand Mixer with the flat beater attachment and cream the butter on medium high for 1 minute. With the Stand Mixer still running, gradually add in sugar and beat until well combined.
Turn the Stand Mixer to low and add in eggs, one at a time, beating until fully combined before adding the next one. Turn off the Stand Mixer and scrape down the sides as needed. Then, add the vanilla extract and beat until combined.
With the Stand Mixer off, add flour and sour cream in three parts. Beat each addition on medium for 15 seconds. Scrape down the sides before each addition.
Once you’ve added everything to the batter, divide the batter among the 9 wells in the Angel Food Cake Pan. Bake at 350 degrees F until the cakes spring back when gently pressed and cake tester is free of wet crumbs when inserted in the center; about 20-25 minutes. Start checking for doneness at 18 minutes. Remove from the oven and transfer to a wire rack to cool completely before glazing.
For lemon glaze
Combine and whisk together sugar, 2 tablespoons milk and 2 tablespoons lemon juice. Add in remaining tablespoon of milk or lemon juice as needed to achieve a pouring consistency. Pour glaze onto cakes.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*