Tiny Yellow Cake with Strawberry Jam and Chocolate Ganache

This tiny yellow cake with strawberry jam and chocolate ganache frosting is about the cutest cake ever. 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I'm a big fan of tiny desserts. First, there are only two of us so I have to give away a lot of the baked desserts I make. Not that it's a problem. I have lots of willing taste testers.

Second, I'm pretty bad at cake frosting and decorating. At least with tiny cakes, you have a little bit of control... sort of. The ganache frosting hardens up pretty fast, so work quickly.

I actually made this tiny yellow cake as a gift for a dear friend, so I can't show you a "crumb shot," but, trust me, there is an actual cake in there.

How Do You Make Tiny Cakes?

First, you will need four inch cake pans. I bought these seven years ago when I made these gingerbread baby cakes. I have no regrets about buying the pans. I've made many tiny cakes with my grandsons using these pans, including this white chocolate birthday cake.

It's so fun baking with my grand babies (now teenagers) and sending them home with a tiny cake! I have memories sewing (yes, I can sew!) with my grandmother that I'll never forget. Baking with these boys reminds me of those days.

I used ingredients from three of our sponsors in this cake. I used whole milk Nancy's Yogurt in the cake and ganache. Nancy's Yogurt is probiotic and Nancy’s is believed to be the first yogurt in the United States to use probiotic L. acidophilus, all the way back in 1970.

In addition, yogurt is a great substitution for sour cream or buttermilk in most recipes.

Second, I sprinkled some Barlean's Flax, Chia, Coconut Energy Blend over the strawberry preserves in between the cake layers. I figured the seeds would mix well with the seedy strawberry preserves. Clearly, this cake is pretty much health food.

Third, I topped this cake with an Easter mix of sprinkles from Sprinkle Pop. Their mixes are fabulous. I love the different sizes of sprinkles (plus the occasional bunny!).

You can make the cake layers in advance, wrap them in plastic wrap, and freeze them for up to 30 days, until you are ready to frost the cake.

This cake is great for a romantic dinner for two. It's also awesome for birthday surprises. I love presenting these little tiny cakes to my family and friends on their birthdays or special occasions.

Pans Required for the Tiny Yellow Cake:

• 2 four inch cake pans
• 1 quarter sheet pan or half sheet pan

The batter for this cake will seem kind of thick for cake batter. Don't worry, it will come out great and your cake will rise. 

Because this cake was a gift, I only tasted the cake tops that I shaved off to level the layers. I also tasted lots of spoonfuls of the ganache. Rest assured, what I tasted was delicious. 

Sunday #SpringSweetsWeek Recipes

• Blood Orange Margarita Cheesecake by Hezzi-D's Books and Cooks
• Carrot Cake by Books ‘n Cooks
• Chocolate Popcorn Peeps Treats by Cindy's Recipes and Writings
• Moist Pineapple Snack Cake by A Kitchen Hoor's Adventures
• Pesche Dolci by Culinary Adventures with Camilla
• Tiny Yellow Cake with Strawberry Jam and Chocolate Ganache by Karen’s Kitchen Stories

cake, ganache, chocolate

cake, dessert,

American

Yield: 2 servingsAuthor: Karen Kerr

Tiny Yellow Cake with Strawberry Jam and Chocolate Ganache

ingredients

For the Yellow Cake

• 1/2 cup all-purpose flour, sifted
• 3 tablespoons full-fat yogurt 
• 1/8 teaspoon baking soda
• Yolk of one large egg
• 1/2 teaspoon unsalted butter, melted and cooled
• 1/3 cup granulated sugar
• 1/4 teaspoon salt

For the Yogurt Chocolate Ganache

• 8 ounces good quality milk chocolate, finely chopped
• 3 ounces good quality bittersweet or semisweet chocolate, finely chopped 
• 1/4 cup plus 3 tablespoons full-fat yogurt
• 1/2 teaspoon vanilla extract
• Pinch of salt

To Assemble the Cake

• 2 tablespoons strawberry jam
• 2 teaspoons flax seed, chia seed, and coconut blend (optional)
• Sprinkles for topping the cake

instructions

To Make the Cake

1. Heat the oven to 350 degrees F and spray two four inch cake pans with spray oil. Line the bottoms with parchment paper and spray the parchment with with spray oil. 
2. Whisk together the yogurt and baking soda in a small bowl. Whisk in the egg yolk, vanilla, and butter. 
3. In a medium bowl, whisk together the flour, sugar, and salt. Add the yogurt mixture and stir until combined. 
4. Divide the dough evenly between the two prepared pans. 
5. Place the cake pans on a quarter or half sheet pan and place them in the oven. Bake for 25 minutes. 
6. Transfer the cake pans to a wire rack and let cool for 15 minutes. 
7. Turn the cakes out onto the wire rack, remove the parchment, and cool completely. 
8. When the cakes have cooled, slice off the domed tops. 
9. Wrap the cakes with plastic wrap and store in the refrigerator for up to two days, or in the freezer for up to a month. 

To Make the Ganache

1. Place the chocolate in a microwave safe bowl. Microwave the chocolate at 50% power in 1 minute bursts, stirring in between, until the chocolate is completely melted and smooth. 
2. Let cool a bit and then stir in the yogurt, vanilla, and salt. 
3. Let sit until thick enough to frost the cake. 

To Assemble the Cake

1. Spread some of the ganache on one of the cake layers. Top with the strawberry jam and sprinkle with the optional seed mixture. 
2. Place the second layer on top of the first layer and frost the cake. 
3. Add sprinkles! 

https://www.karenskitchenstories.com/2019/03/tiny-yellow-cake-with-strawberry-jam.html

Karen's Kitchen Stories

Created using The Recipes Generator

Recipes adapted from Small Batch Baking and Small Batch Baking for Chocolate Lovers

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