4 Inch Cake Pans Recipes

MINI VANILLA CAKE RECIPE

Steps:

• Preheat oven to 350°F/175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray.
• This recipe can be made by hand with a whisk or with a hand mixer. I prefer making it with a whisk.
• In a large bowl, whisk together 1 cup flour, 1 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
• Add 1/4 cup of melted butter, 1/4 cup oil, and 1 egg into the dry ingredients and whisk until combined. The batter will be thick.
• Then mix in 1/2 cup buttermilk and 1 tsp vanilla extract until combined. Whisk the batter together for any additional 30 seconds to make sure everything is properly combined. This will also help lighten up the texture of the cake layers.
• If desired, add in gel food coloring. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl part way through.
• Divide batter evenly between the prepared cake pans.
• Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
• Place cake layers into the freezer for 20 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops of the layers, then set aside. If you're making these in advance, wrap and freeze them at this point.
• While the cake layers bake and cool, make the vanilla buttercream frosting.
• Beat 3/4 cup butter on a medium speed for 30 seconds with either a hand mixer or a stand mixer fit with a paddle attachment.
• Mix in 2 tsp vanilla extract or vanilla bean paste and 1/4 tsp salt on a low speed.
• Gradually mix in 3 cups of powdered sugar and 1 Tbsp + 1 tsp of heavy cream.
• Continue to mix on low speed for a few minutes, until the desired consistency is reached.
• If the frosting seems too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If you want to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it's evenly colored.
• Stack and frost cake layers on a small plate or cake stand using a dab of frosting to help stick the first cake layer in place.
• Add an even layer of buttercream between each cake layer with a large offset spatula.
• Add a thin coat of frosting around the cake, fully cover the cake layers.
• Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired! I used a Wilton 1M frosting tip to pipe some fun swirls on top of the cake and added some nonpareil sprinkles.

FOUR-LAYER BIRTHDAY CAKE

Steps:

• Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter four 9-inch-round pans and line the bottoms with parchment paper. Combine the granulated sugar and vegetable oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla and beat on high speed until the batter is light and fluffy, about 2 minutes.
• Sift the flour, baking soda and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes. Tint with gel food coloring (see below).
• Divide the batter among the prepared pans and bake, 2 pans at a time, until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 15 minutes in the pans, then invert onto racks to cool completely.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes. Beat in the milk, a little at a time, until the frosting is spreadable.
• Assemble the cake: Spread about 1 1/2 cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings (see below).
• How to Color the Batter:
• Use gel food coloring for cakes: You don't need to add as much, and the colors are brighter.
• Solid: Tint the batter 1 color; divide among 4 pans.
• Striped: Divide the batter between 2 bowls; tint each one a different color. Divide each color between 2 pans.
• Ombre: Divide the batter among 4 bowls; tint in varying shades of the same color. Pour into 4 pans.
• Rainbow: Divide the batter among 4 bowls; tint each one a different color. Pour into 4 pans.
• The Toppings:
• Mini Marshmallows: You'll need about one 10 1/2-ounce bag. For a multicolored look, use fruit-flavored mini marshmallows.
• Chocolate Rocks: You'll need about 3 cups. Find them at specialty candy stores, or order online.
• Ombre Coconut: Divide one 7-ounce bag coconut among 3 resealable plastic bags. Add an increasing number of drops of the same food coloring to each bag and shake.
• Nonpareils: Use rainbow or single-color nonpareils; you'll need about 3/4 cup. Set your cake on a cake plate in the sink or on a large rimmed baking sheet to catch loose nonpareils.

MINI (4-INCH) CHOCOLATE CAKE RECIPE - (3.9/5)

Steps:

• 1. Preheat oven to 350º F. Spray a 4" x 2" round cake pan with baking spray. In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. 2. Whisk together water, oil, vinegar, and vanilla in a cup. Add to dry ingredients and whisk just until combined. 3. Bake 18 - 20 minutes or until a tester comes out clean. Allow to cool completely before frosting. (I frosted the cake with cream cheese icing.)

4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
• Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
• Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
• Add peanuts if desired.
• Bake at 350°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional 20 minutes.
• Chill, uncovered, overnight.
• Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
• Cool to lukewarm, then pour over cheesecake.
• Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
• Chill till topping firms up.