Easiest Petit Fours

Delicate, bite-sized, and beautifully iced, petit fours are a classic French-inspired treat perfect for elegant gatherings, afternoon teas, or special occasions. This easy step-by-step recipe helps you achieve bakery-style results at home, with tender cake layers, flavorful fillings, and a smooth icing that sets to a flawless finish.

Why You’ll Love This Recipe

Petit fours may look intricate, but this recipe simplifies the process without compromising on elegance or flavor. You’ll love this recipe because:

• It uses simple ingredients found in most kitchens.
• You can customize the fillings to your taste (lemon, raspberry, or anything you like).
• The icing creates a smooth, professional finish.
• The cakes can be made ahead and stored.
• It’s an impressive treat for holidays, weddings, baby showers, and tea parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• ⅔ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¼ cup whole milk

For the Fillings:

• 1 batch lemon curd (or 1 cup of your preferred filling)
• 1 batch raspberry cake filling (or 1 cup of your preferred filling)

For the Icing:

• 15 tablespoons unsalted butter, cut into pieces
• 1 ½ tablespoons heavy cream
• 6 tablespoons light corn syrup
• ⅛ heaping teaspoon salt
• 1 ½ teaspoons vanilla extract
• 4 ¾ cup powdered sugar
• Gel food coloring (optional)

Directions

1. If preparing homemade lemon curd or raspberry filling, make these first and set aside.
2. Preheat oven to 350°F (175°C). Grease and flour two 10×15” jelly roll pans or spray with baking spray.
3. In a large bowl, beat butter, cream cheese, and granulated sugar until creamy and light.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract and scrape the bowl as needed to ensure thorough mixing.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. With mixer on low, alternate adding flour mixture and milk to the wet ingredients until fully combined.
8. Divide batter evenly between prepared pans and smooth out. Bake 12–13 minutes (for one pan at a time) or 15 minutes (if baking both).
9. Let cakes cool completely. Cut each cake into three strips, about 5” wide.
10. On a clean surface, layer one strip with lemon curd, one with raspberry filling, and leave one plain. Stack them with the plain layer on top.
11. Gently press the stacked layers. Cut into 1 ½” squares using a knife or cookie cutter.
12. Place cut cakes on a wax-paper-lined tray, cover with plastic wrap, and freeze while preparing the icing.

Icing Instructions:

13. In a double boiler setup, combine butter, cream, and corn syrup over simmering water. Stir until melted.
14. Stir in salt and vanilla. Gradually whisk in powdered sugar until smooth.
15. Test icing consistency—it should drizzle off the spoon and hold briefly before melting into the bowl.
16. Add food coloring if desired.
17. Remove petit fours from the freezer. Place one on a fork over the bowl and spoon icing over it until covered.
18. Let excess icing drip off, then return the petit four to the tray. Repeat for remaining cakes.
19. Let icing set completely at room temperature or refrigerate until firm. Decorate with royal icing if desired.

Servings and timing

• Servings: 32 petit fours
• Prep time: 1 hour 30 minutes
• Cook time: 15 minutes
• Assembly & icing: 30 minutes
• Total time: Approximately 2 hours 15 minutes

Variations

• Flavor Substitutions: Use strawberry jam, chocolate ganache, or Nutella for the filling.
• Cake Flavors: Add almond extract or citrus zest to the cake batter for extra depth.
• Icing Styles: Color the icing pastel shades for themed events.
• Toppings: Decorate with royal icing flowers, edible gold leaf, or sprinkles for a custom finish.
• Shape Options: Cut into rounds, hearts, or triangles instead of squares.

storage/reheating

Store petit fours in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the iced petit fours (separated by wax paper) for up to 2 months. Thaw in the refrigerator overnight. Petit fours are best served chilled or at room temperature. Reheating is not recommended, as it may damage the icing.

FAQs

How far in advance can I make petit fours?

You can make them up to 3 days in advance and store them in the fridge. They also freeze well for up to 2 months.

Can I use a boxed cake mix?

Yes, although a homemade sponge or butter cake provides better texture for petit fours.

Do I need to use a jelly roll pan?

A jelly roll pan is ideal for even, thin cake layers, but a large baking sheet with similar dimensions can work in a pinch.

How do I ensure clean cuts when portioning?

Freeze the layered cake slightly before cutting to get neater, more precise cuts.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend. Make sure all other ingredients (like fillings) are also gluten-free.

What kind of food coloring should I use?

Gel food coloring is best—it’s concentrated and won’t alter the consistency of the icing.

Why does my icing look too thick or thin?

Adjust the icing with a bit more cream if too thick, or more sugar if too thin, until it drizzles properly.

Can I make mini petit fours?

Yes, cut smaller squares (e.g., 1 inch) for daintier servings, perfect for tea parties or large events.

How do I decorate petit fours further?

Use royal icing, tiny fondant decorations, or even piped chocolate for intricate detailing.

What fillings go best with this recipe?

Lemon curd, raspberry filling, buttercream, fruit preserves, and chocolate ganache all pair beautifully with the sponge cake and sweet icing.

Conclusion

This petit fours recipe offers an elegant dessert that’s surprisingly achievable with simple techniques and ingredients. Whether you’re celebrating a special occasion or just want a refined treat, these bite-sized delights are sure to impress your guests and satisfy your sweet tooth.

Easiest Petit Fours

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These delicate Petit Fours are bite-sized, elegant cakes layered with luscious fillings like lemon curd and raspberry, then coated in a silky, glossy icing. Perfect for tea parties, holidays, or special occasions, this simple step-by-step guide ensures professional-looking results even for beginners. Keywords: petit fours, mini cakes, easy tea party desserts, layered bite-sized cake

• Author: Mari
• Prep Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 32 petit fours 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 
  

  Cake:

  
  

  
  

  • ⅔ cup unsalted butter (softened)

  
  

  • 4 oz cream cheese (softened)

  
  

  • 1 ½ cups granulated sugar

  
  

  • 4 large eggs (room temperature)

  
  

  • 2 tsp vanilla extract

  
  

  • 2 cups all-purpose flour

  
  

  • ½ tsp salt

  
  

  • 1 tsp baking powder

  
  

  • ¼ cup whole milk

  
  

  
  

  Fillings:

  
  

  
  

  • 1 cup lemon curd (or preferred filling)

  
  

  • 1 cup raspberry cake filling (or preferred filling)

  
  

  
  

  Icing:

  
  

  
  

  • 15 Tbsp unsalted butter (cut into pieces)

  
  

  • 1 ½ Tbsp heavy cream

  
  

  • 6 Tbsp light corn syrup

  
  

  • ⅛ heaping tsp salt

  
  

  • 1 ½ tsp vanilla extract

  
  

  • 4 ¾ cup powdered sugar

  
  

  • Gel food coloring (optional)

  
  

  
  

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Instructions

1. 1. Prep

   • Prepare lemon and raspberry fillings ahead of time.

   • Preheat oven to 350°F (175°C). Grease two 10×15″ jelly roll pans.

   2. Make the Cake

   • Cream butter, cream cheese, and sugar until fluffy.

   • Add eggs one at a time, beating after each.

   • Mix in vanilla.

   • In a separate bowl, whisk flour, salt, and baking powder.

   • Alternately add flour and milk to the batter.

   • Divide into pans, smooth evenly, and bake 12–15 mins.

   • Cool completely.

   3. Assemble Layers

   • Cut each cake into 3 equal strips (~5” wide).

   • Spread fillings on two thirds: lemon on one, raspberry on another. Stack with plain layer on top.

   • Press gently to secure, then cut into 1½” squares using a knife or cutter.

   • Freeze cut pieces for 15–30 mins.

   4. Make the Icing

   • Heat water in a saucepan. In a heatproof bowl over it, melt butter, corn syrup, and cream.

   • Stir in salt and vanilla.

   • Gradually whisk in powdered sugar until smooth.

   • Adjust consistency as needed. Tint with food coloring if desired.

   5. Ice the Petit Fours

   • Place cakes on a fork over the icing bowl and spoon icing to cover each one fully.

   • Let icing set at room temp or chill.

   • Decorate with royal icing if desired.

Notes

• Using two jelly roll pans helps create even layers without needing to slice a thicker cake.

• Freezing the cut cakes helps the icing set neatly.

• Royal icing or piped decorations can add elegance for weddings or parties.

Nutrition

• Serving Size: 1 petit four
• Calories: 185 kcal
• Sugar: 17 g
• Sodium: 80 mg
• Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 15 mg