Striped Mini Smash Cake

Dairy Free
Striped Mini Smash Cake
120 min.
20
166kcal

Suggestions


Indulge your sweet tooth with this delightful Striped Mini Smash Cake, a perfect dessert for any celebration! This charming cake is not only visually appealing with its vibrant orange hues, but it’s also dairy-free, making it a fantastic option for those with dietary restrictions. Whether you're hosting a birthday party, a baby shower, or simply want to treat yourself and your loved ones, this cake is sure to impress.

With a preparation time of just 120 minutes, you can whip up this scrumptious dessert without spending all day in the kitchen. The combination of fluffy cake and creamy frosting creates a delightful texture that melts in your mouth. Plus, the added touch of coarse decorating sugar gives it a festive sparkle that will catch everyone's eye.

This recipe yields 20 servings, making it ideal for gatherings, and at only 166 calories per serving, you can enjoy a slice (or two!) without the guilt. The process of creating this mini smash cake is not only fun but also allows for creativity, especially when it comes to decorating. So gather your friends and family, and let’s get baking! Your taste buds will thank you for this deliciously sweet experience.

Ingredients

  • box cake mix yellow your favorite (or flavor)
  • 12 oz fluffy frosting white
  • serving orange food coloring 
  • serving coarse salt 

Equipment

  • bowl
  • baking paper
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth.
  3. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  4. Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  5. Stir frosting and food color together to desired light orange color. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake.
  6. Place one round cake cut side up on plate.
  7. Spread cut side with colored frosting. Top with remaining round cake, cut side down.
  8. Frost side and top of cake with colored frosting. Stir together 2 tablespoons light orange frosting and additional orange food color to deep orange color. Spoon frosting into decorating bag fitted with small round tip; set aside.
  9. Cut 1/4-inch strips waxed or cooking parchment paper 4 inches long. Arrange paper strips on top of cake spaced about 1/4 inch apart. Top cake with decorating sugar. Press sugar gently into cake. Gently remove paper strips, and smooth frosting if needed. Pipe deep orange frosting dots along base of cake. Use remaining frosting to frost cupcakes.

Nutrition Facts

Calories166kcal
Protein2.3%
Fat18.78%
Carbs78.92%

Properties

Glycemic Index
2.15
Glycemic Load
4.97
Inflammation Score
-1
Nutrition Score
2.2439130596493%

Nutrients percent of daily need

Calories:166.23kcal
8.31%
Fat:3.47g
5.34%
Saturated Fat:0.92g
5.77%
Carbohydrates:32.85g
10.95%
Net Carbohydrates:32.54g
11.83%
Sugar:21.92g
24.36%
Cholesterol:0mg
0%
Sodium:229.18mg
9.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.96g
1.91%
Phosphorus:83.2mg
8.32%
Vitamin B2:0.11mg
6.53%
Calcium:55.06mg
5.51%
Folate:18.94µg
4.73%
Vitamin B1:0.06mg
4.09%
Vitamin E:0.5mg
3.32%
Vitamin B3:0.64mg
3.18%
Iron:0.56mg
3.14%
Vitamin K:2.96µg
2.82%
Manganese:0.05mg
2.47%
Fiber:0.31g
1.24%
Selenium:0.79µg
1.13%
Vitamin B5:0.1mg
1.03%