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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

Ingredients

Scale

  • 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)

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

Find it online: https://yumfoodusa.com/easiest-petit-fours/