Mini-Round Birthday Cakes

I turned twenty-one this week and below is the recipe for the cake that I made myself. I have included both the dairy and dairy-free versions of this recipe. As flour is used, this recipe is not gluten-free, though I would suspect gluten-free flour can be used. I just have not tried it and so am unsure of the results. As long as no nuts are used, this recipe is nut-free.

The original recipe is from an old cookbook that I found in my grandmother’s basement. I made a few changes, but it is still along the lines of what I refer to as a “granny-recipe.” It has far fewer than most modern recipes. The cake itself is called a 1-2-3-4 Cake because the first four ingredients and the main ingredients are in those quantities. The result is much like that of a yellow cake.

I first made a version of this for my sister’s birthday over the summer when I discovered that my grandmother “lost” her rounds. Because the cake is cooked on a cookie sheet, it cooks far faster than most cakes.

Mini-Round Birthday Cakes

Ingredients:

Cake

• 1 cup of butter
• 2 cups of sugar
• 4 eggs
• 3 cups of all-purpose flour
• 2 teaspoons of baking powder
• ¼ teaspoon of salt
• 1 cup of milk
• 2 teaspoons of vanilla extract
• ½ cup of rainbow sprinkles

Icing

• 1 cups of confectioners’ sugar
• 1 teaspoon of vanilla extract
• water as needed
• food coloring as desired

Dairy-Free Mini-Round Birthday Cakes

Ingredients:

Cake

• 1 cup of margarine
• 2 cups of sugar
• 4 eggs
• 3 cups of all-purpose flour
• 2 teaspoons of baking powder
• ¼ teaspoon of salt
• 1 cup of water and 1 tablespoon of margarine
• 2 teaspoons of vanilla extract
• ½ cup of rainbow sprinkles

Icing

• 1 cups of confectioners’ sugar
• 1 teaspoon of vanilla extract
• water as needed
• food coloring as desired

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cream (mix together quickly) the butter/margarine and sugar. Only add 1/4 cup of sugar at a time to cream it properly. It is easier if the butter is slightly melted before you start, but do not melt it fully.
3. Add the eggs one at a time.
4. Stir in the milk/butter and water and vanilla extract.
5. Mix in the baking powder and salt.
6. Add two cups of flour ½ cup at a time mixing until it is fully incorporated before adding the next ingredient.
7. Fold (mix together very gently) in the sprinkles.
8. Add the remaining cup of flour.
9. Line cookie sheets with parchment paper.
10. Pour the batter evenly on the cookie sheets making sure that it does not go over the sides.
11. Bake the cakes for approximately 20 minutes. To ensure that the cake is fully cooked insert a knife near the center, if it comes out clean, the cake is done, if not cook for longer. You can also press lightly on the cake near the top and if it springs back, the cake is done. More inexperienced bakers should rely on the first method.
12. Allow the cakes to cool completely. Leave them for at least an hour or the next steps will be unsuccessful.
13. Once the cakes are cool, use a plastic cup, glass jar, or something else which is circular with a thin rim.
14. Cut as many circles as you can. Save the scraps.
15. Whip the icing. Add food coloring to achieve the color you desire.
16. Ice each circle of cake.
17. Add sprinkles to half of them.
18. Stack the pieces of cake into mini-double-layer cakes with the half covered in sprinkles on top.
19. Leave the cakes to set for at least an hour.
20. Serve.
21. For the extra cake scraps, mix them in a bowl with the remaining icing. Put the bowl in the fridge to chill. You can also leave them without icing. They make a great mini-dessert.

Recipe Notes:

• Butter and margarine can be used practically interchangeably in most older recipes as is the case here.
• Old cookbooks are filled with recipe conversions for when you run out of an ingredient. One of the oldest substitutions for milk is to use a combination of butter and water. This ensures that the recipe still has the correct fat content.
• If you are able to sift the flour, it is always advisable to do so, but it is not required for this recipe.
• If you would not make icing, you can use store bought.
• Do not put too much icing on each cake as the layers will slide apart if there is too much.
• Do not leave too much time between icing the cakes and stacking the cakes as they will not stack as well as time goes on.
• I hope that you enjoy this recipe and please let me know if you have any questions.

-Rachel Giaccio
Class of 2023