Gluten free mini party cakes

Gluten free mini party cakes

For many years, I had the absolute joy of being a part of my niece, and nephew’s birthday parties. Each year, my sister-in-law, Kate would invite me over to assist her in the kitchen to get the food prepped beforehand and also to then be on hand to help out, once the party was in full flow. 

Kate always laid on a great party spread for the children to enjoy. And after the savoury bits and bobs had been cleared away, it was time for the sweet things to be brought out. The highlight always being the mini party cakes that Kate had rustled up.  

I’d previously slipped in a suggestion about making these mini party cakes within my Victoria sponge cake recipe but felt it was about time they had their own dedicated spot on my site. These cakes evoke such happy memories for me, and I hope by sharing how easily you can pop them together you are inspired to make them for the little ones in your life. 

Ingredients (makes about 80-85 cakes)

For the mini sponge cakes
175g (6oz) softened butter (I use Lurpak full- fat spreadable)
175g (6oz) caster sugar
175g (6oz) gluten free self-raising flour or mix (add a level teaspoon of gluten free baking powder if using mix and ¼ teaspoon of xanthan gum if the flour doesn’t already contain it)
3 large eggs
1 teaspoon *vanilla extract 

For the buttercream 
175g (6oz) sifted icing sugar
75g (3oz) softened butter
1 teaspoon *vanilla extract
1-2 tablespoons milk

To decorate
Gluten free sprinkles (I used a selection from Tesco)
75g (3oz) *white chocolate (I used Dr Oekers white chocolate chunks)
75g (3oz) *milk chocolate (I used Cadburys buttons) 
Icing sugar to dust over the cakes
Anything else you fancy

Ingredients for gluten free mini party cakes


Preheat the oven to 190C/375F/Gas 5/170C Fan.

Fill either flat baking trays with petit four cases or if you actually have petit four baking tins they’re perfect!

Petit four cases lined up on a baking tray

To make the mini sponge cakes: Add the butter, sugar, gluten free flour, eggs and vanilla extract to a large mixing bowl and with an electric mixer whisk until the mixture becomes pale and creamy. 

Mixture for gluten free mini party cakes

Spoon just short of a teaspoon into each paper case and keep going until all the mixture has been used up. 

Petit four cases filled with gluten free sponge mixture

Slide the trays into the oven and bake for 9-10 minutes until the cakes are firm but springy to touch. 

Gluten free mini sponge cakes in paper cases

Remove the trays from the oven and allow the cakes to completely cool. 

Whist the cakes are cooling you can get on with making the buttercream: In a large bowl, beat the softened butter with an electric whisk and then gradually add the icing sugar and stir in each addition before turning the electric mixture back on again. Add the vanilla extract and beat until nice and smooth and then add 1 tablespoon of milk. Turn the mixer back on and give the buttercream a really good whisk. If you are happy with the texture, great! If you’d like the buttercream to be a touch softer, add a drop more milk and whisk again until you achieve a light airy texture. 

Freshly whipped buttercream in a large mixing bowl

Melt the chocolate by placing it in a heatproof bowl and setting it over a pan of simmering water. Once the chocolate has melted, using a dry tea towel carefully remove the bowl from the pan. Watch out for the steam!

Cake decorating ideas:

  • Butterfly cakes: Cut a circle out of the top of the cakes, fill the centre of the cake with a little buttercream, then cut the sponge disk in half and gently press the two halves into the buttercream to form wings. Dust the finished fairy cakes with icing sugar.
  • Spread or pipe buttercream onto the buns and scatter over some sprinkles or anything that grabs you.
  • Spoon melted chocolate over the top of the cakes and finish with a scattering of sprinkles or top with other tasty treats. 
  • Glace icing is another option of what you may like top the cakes with.
Selection of gluten free mini cakes

Recipe notes:

The cakes filled with buttercream would need to be stored in a cool place. You can pop them in the fridge but take them out about ½hr before you want to eat them to enjoy them at their very best. 

These mini cakes can be made dairy free simply sub all the dairy containing products for dairy free alternatives.

It’s entirely up to you how you choose to decorate the cakes. The only thing to mention, which I’m sure you will already be aware of, is many sprinkles either contain gluten or have a ‘may contain’ warning. So do have a really good check when picking out the finishing touches for these cakes.

I’ve loved sharing this recipe for mini party cakes with you. Thanks for checking it out and hope you whip up a batch really soon.

Happy partying!
Liz x

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.

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