Mini Kit Kat Cakes. These mini vanilla cakes are moist and fluffy, with a delicious strawberry jam filling and a rich chocolate ganache frosting. Perfect for a small gathering or a party, they’re sure to be a hit with everyone!
Prep time: 30mins | Cook time: 20mins | Yield: about 10 mini cakes
Step-by-Step Video Recipe:
Written Recipe:
Mini Kit Kat Cakes
Yield:
About 10 mini cakes
Prep Time:
30 minutes
Cook Time:
20 minutes
These mini vanilla cakes are moist and fluffy, with a delicious strawberry jam filling and a rich chocolate ganache frosting. Perfect for a small gathering or a party, they're sure to be a hit with everyone!
Ingredients
For the Cake:
- 3/4 cup (90g) All-purpose flour
- 1 1/2 tsp (6g) Baking powder
- A pinch of salt
- 3 Large eggs at room temperature (separate whites and yolks)
- 1/2 cup (100g) Granulated sugar
- 1 tsp (5g) Vanilla extract
- 2 Tbsp (28g) Vegetable oil
For the Filling:
- About 1/3 cup (100g) Strawberry jam
For the Chocolate Ganache:
- 100g (about 2/3 cup) Semi-Sweet chocolate (about 50% cocoa solids)
- 120g (1/2 cup) Heavy cream (bring to room temperature)
- 2 Tbsp (28g) Unsalted butter, chopped into small pieces
Instructions
For the Cake:
- Start by greasing a 10-inch (25cm) square cake pan with butter. Line it with parchment paper and then grease the paper with butter as well. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Sift the flour, baking powder, and salt in a medium bowl. Stir to combine and set it aside.
- Next, beat the egg whites on medium speed, gradually adding the sugar in three or four additions. Continue beating until soft peaks form.
- Then add the yolks one at a time, beating until well combined.
- Reduce the mixer to low speed and add the vanilla and vegetable oil while beating. Mix just for a few seconds to combine.
- Sprinkle the dry ingredients over the mixture in two or three additions, folding gently and taking care not to deflate the whipped eggs too much.
- Spread the batter into the prepared pan, smooth the top, and bake for about 15-20 minutes.
- Allow the cake to cool at room temperature.
For the Filling:
- Remove the parchment paper, cut the edges, and slice the cake in half, resulting in two equal rectangles.
- Spread strawberry jam over one cake layer and place the second layer on top.
- Set it aside while making the chocolate ganache.
For the Chocolate Ganache:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth.
- You can refrigerate the ganache for a few minutes if necessary, but don’t let it get too thick, or it will be hard to spread.
- Cut the cake into small cubes, measuring each using three Kit Kat fingers. Then, with the help of a small spatula, cover each cake with the ganache, place Kit Kat chocolates around the cakes, and garnish with a fresh strawberry on top.
- If you’re making the cakes in advance, make sure to add the strawberries on top just before serving.
