Feel free to pop the layers on a clean baking sheet lined with parchment paper and freeze briefly while you make the frosting.
You should be able to get about 23 circles out of the sheet cake which will make 7 cakes plus 2 extra layers for backup.
Once cool, use a 2” round biscuit or cookie cutter to trim out circles of cake. Set aside to cool completely- you can expedite this process by popping it in the freezer after cooling on the counter for a bit. Be careful to not overbake! The top will be golden and set when the cake is done. Smooth the batter into your prepared pan and bake until a toothpick inserted comes out clean, about 19-20 minutes. Use a rubber spatula to gently fold in the egg whites being careful not to overwork the batter. Stir to combine and then add the remaining half of the dry ingredients followed by the remaining half of the milk. Stir on low to almost combine and then add half of the milk and the vanilla. Combine 3 cups of the flour, baking powder, and salt and add half of this mixture to the butter mixture. In the same stand mixer bowl you whipped the egg whites in, cream the butter and sugar for 2 minutes.Set aside in another bowl while you continue prepping the cake. In the clean bowl of a stand mixer or a large mixing bowl, beat the egg whites on medium-high speed until stiff peaks form.
No, this isn’t the most social time of our lives (given the worldwide circumstances), but I’ve never known a time where people need love a little more. With soft pastel colors and a pint-sized stature, these little vanilla cakes are a happy treat to share with others. If I’ve said it once, I’ve said it a thousand times: fancy pants desserts like these mini layer cakes are my favorite. What do Anna Kendrick, Bruno Mars, and my three kids have in common with today’s recipe? They’re tiny and straight-up ADORABLE.