Mini Strawberry Layer Cake

This mama had a big day yesterday. Can’t believe I turned 35 already! So I decided to bake a cake to celebrate the occasion and to calm myself down. Hope you enjoy my Mini Strawberry Layer Cake as much as we did.

The Mini Strawberry Layer Cake was made of two 4″ cake pans, I made one vanilla cake and one chocolate cake. They are both very simple to make and only take a couple of minutes to mix up.

Ok, let’s get started with the recipe tutorial, and I hope you give it a try yourself.

Mini Strawberry Layer Cake

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There is no right or wrong when mixing up the batter for this Mini Strawberry Layer Cake, the only thing you want to make sure not to skip if sifting the flour and the cocoa powder into the mix.

Start by combining one egg, milk, sugar and oil. Mix until everything is well combined!

Click to zoom

Sift the flour, cocoa powder, baking powder and salt into the mix. Mix until the batter is creamy.

Spray two 4″ cake pans with oil or butter and one tsp. of flour. Distribute the flour throughout the pan and discharge any leftovers.

This recipe fills only one 4″ cake pan, but because I wanted to make a mixed layer cake, I made another batter but substituted the cocoa powder with additional flour and added vanilla extract.

Click to zoom

Once the cakes were baked and cooled, I cut the top off and split them in half.



While the cakes cool down, start making the strawberry buttercream frosting, I had some leftover strawberry jam that I used for this cake, but there is nothing wrong with using store bought strawberry jam.

But before I added the strawberry jam to the buttercream frosting I scooped some out to use for my crumb layer.


Place a cake circle on a lazy susan and spread a little bit of frosting on top, so your cake won’t slide off.

Cover the first layer with strawberry buttercream around the edge and fill the center with strawberry jam. Add another layer of cake and repeat.

Mini Strawberry Layer Cake DIY Handmade Recipe Cake Ideas

Once I had all layers stacked up, I covered the cake in Buttercream frosting. And used an icing smoother to spread everything out evenly.

To make the next layer of buttercream frosting stick better and crumb free, place the cake for 10 minutes in the freezer.

After the final buttercream frosting was applied I decorated the cake with faux silk ranunculus.

Mini Strawberry Layer Cake DIY Handmade Recipe Cake Ideas



Mini Strawberry Layer Cake Recipe


Mini Strawberry Layer Cake
Recipe Type: Dessert
Author: Bettina Johnson
Prep time:
Cook time:
Total time:
Serves: 4pieces
  • Chocolate cake
  • 5 tbsp. flour
  • 3 tbsp. cocoa powder
  • 3 tbsp. milk
  • 3 tbsp. oil (canola, vegetable or olive oil)
  • 4 tbsp. sugar
  • 1 egg
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Vanilla Cake
  • 8 tbsp. flour
  • 3 tbsp. milk
  • 3 tbsp. oil (canola, vegetable or olive oil)
  • 4 tbsp. sugar
  • 1 egg
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • Buttercream frosting
  • 2 sticks unsalted butter (room temp.)
  • 2 cups powder sugar
  • 1 tbsp. milk
  • 1 tsp. vanilla extract
  • 10 tbsp. strawberry jam
  1. Preheat oven to 350˚F.
  2. In a medium bowl combine the egg, milk, sugar and oil. Mix until ingredients are well incorporated.
  3. Sift flour, cocoa powder, baking powder and salt into the wet ingredients. Blend the mixture until smooth.
  4. Make the second batch but substitute the cocoa powder with extra flour and add the vanilla extract.
  5. Spray both cake pans with oil or butter and cover with flour. Pour both cake batters into the pans.
  6. Bake at 350F for 25minutes or until the toothpick test comes out clear.
Make the Buttercream frosting
  1. Whip butter for about 1 minute until nice and smooth
  2. Gradually add in your icing sugar in batches (I usually add about 1/2 cup each time). Beat on low until the icing sugar has been absorbed. Then beat on medium speed for 1 minute before adding in your next batch of icing sugar. Repeat this process until all the icing sugar has been incorporated.
  3. Add in your milk one tablespoon at a time and beat on medium to high speed for 1 – 2 minutes.
  4. For my cake, I scooped out one cup full of frosting.
  5. To the remaining frosting, I added 2-3 tbsp. strawberry jam and mixed everything for 1 minute.
Layer the cake
  1. Once both cakes are baked, leave them out to cool for 10 minutes. After 10minutes, open the cake pans and let the cakes cool completely.
  2. Remove the cakes from the cake pan, and cut off the top part. Take off the cake pan bottom and slice the cakes in half.
  3. Apply strawberry frosting to the outer edge of the first cake layer, and fill it in with strawberry jam.
  4. Repeat this step until all cake layers are stacked.
  5. Cover the cake with a layer of buttercream frosting and smooth it out with an icing smoother.
  6. Let the cake set for 10 minutes in a freezer before applying the main buttercream.
  7. Decorate the cake to your desire and enjoy!
  8. You can keep the cake in the fridge up to 2 days.

 // PIN IT //

Mini Strawberry Layer Cake DIY Handmade Recipe Cake Ideas

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