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image of a mini brown sugar caramel drip cake made with 4-inch cake layers
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4.94 from 15 ratings

Mini Brown Sugar Cake

This mini brown sugar cake recipe makes an adorable 4-inch layer cake that is absolutely delicious and perfect for a small celebration.
Prep Time15 minutes
Cook Time27 minutes
Additional Time30 minutes
Total Time1 hour 12 minutes
Course: Cakes
Cuisine: American
Servings: 4
Calories: 575kcal
Author: Chelsey White

Ingredients

Mini Domino® Brown Sugar Cake Layers

  • 1 cup all-purpose flour 130 grams
  • 1 tsp baking powder 4 grams
  • 1/4 tsp fine salt 1 gram
  • 1 cup packed dark brown sugar 200 grams
  • 1/4 cup unsalted butter, room temperature 56 grams - 1/2 stick
  • 1/2 cup full-fat sour cream, room temperature 115 grams
  • 1 large egg + 1 egg white, room temperature 86 grams
  • 2 Tbsp vegetable or canola oil 28 grams
  • 1 tsp vanilla extract or vanilla bean paste 4 grams

Brown Sugar Caramel

  • 1/2 cup packed light brown sugar 100 grams
  • 2 Tbsp unsalted butter 28 grams
  • 3 Tbsp heavy whipping cream, room temperature 45 grams

Caramel Buttercream Frosting

  • 3/4 cup unsalted butter, room temperature 169 grams - 1 1/2 sticks
  • 2 Tbsp brown sugar caramel, cooled 40 grams - recipe above
  • 1 tsp vanilla extract or vanilla bean paste 4 grams
  • 1/4 tsp fine salt 1 grams
  • 3 cups powdered sugar 375 grams
  • 1 Tbsp heavy whipping cream, room temperature or whipping cream, room temperature (15 grams)

Caramelized Sugar Shards

Instructions

Mini Brown Sugar Cake Layers

  • Preheat oven to 350°F / 175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray.
  • Sift 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt in a large bowl. Add in 1 cup dark brown sugar and stir to combine.
  • Mix 1/4 cup unsalted butter into the dry ingredients with an electric mixer on a low speed until the mixture looks like sand and no chunks of butter remain.
  • Add in 1/2 cup sour cream and 1 large egg plus 1 egg white. Mix on a low speed until combined.
  • Add 2 Tbsp oil and 1 tsp vanilla extract and mix until just combined. The batter should look smooth.
  • Divide batter evenly between the prepared cake pans.
  • Bake for 27-30 minutes or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
  • Once the layers have fully cooled, carefully flip the pans to remove the cake layers.
  • Use a serrated knife to level the tops of the layers, then set the cake layers aside.
  • If you're making these cake layers in advance, wrap and freeze them. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 15 minutes before you plan to frost the cake.

Brown Sugar Caramel

  • While the cake layers bake and cool, make the brown sugar caramel. This caramel can be made several days in advance!
  • Place a heavy-bottomed pot over a medium heat.
  • Add 1/2 cup light brown sugar into the pot in 3 additions, waiting after each addition for the brown sugar to fully melted. Keep a close eye on the pot as the sugar melts. Stir frequently to prevent the brown sugar from burning.
  • Once all the brown sugar is melted, add in 2 Tbsp of unsalted butter in two additions.
  • After the butter is incorporated into the brown sugar, mix in 3 Tbsp of heavy cream slowly.
  • Stir until smooth, then set aside to cool. If making this in advance store it in the fridge in an airtight container once it has cooled to room temperature.

Caramel Buttercream Frosting

  • Next make the caramel buttercream frosting.
  • Beat 3/4 cup butter on a medium speed for 30 seconds with a paddle attachment or electric hand mixer until smooth.
  • Mix in 1/4 cup of brown sugar caramel (made using the recipe above), 1 tsp vanilla extract and 1/4 tsp salt on a low speed.
  • Slowly mix in 3 cups of powdered sugar on a low speed. Halfway through adding the powdered sugar, add 1 Tbsp of heavy cream to make the frosting easier to mix.
  • Continue to mix on low speed for a couple of minutes, until the desired consistency is reached. 
  • If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). Cover with plastic wrap to prevent crusting and set aside.

Caramelized Sugar Shards

  • Place a sheet of parchment paper on top of a heat proof surface.
  • Add 2 Tbsp of water and 3/4 cup of granulated sugar into a medium-sized pot. Heat on medium-low without stirring (it causes crystallization and makes the sugar stick to the side of the pot)! Let the mixture sit until the sugar starts to dissolve.
  • As the sugar dissolves, increase the heat to medium-high until the sugar becomes an amber / golden brown color.
  • Pour the mixture onto the sheet of parchment paper in a thin and even layer. Let it cool, then use a sharp knife to cut it into small shards. The caramelized sugar will be very hard once it's set, so be careful as you cut it!
  • Set the shards aside until it's time to decorate the cake! If made in advance, store in a Ziploc bag at room temperature. Do NOT store it in the fridge!! The fridge will cause the shards to soften and melt together.

Assembling this Mini Brown Sugar Cake:

  • Stack and frost cake layers on a small plate or cake board using a dab of frosting to help stick the first cake layer to the board.
  • Add an even layer of caramel buttercream between each cake layer with a small offset spatula.
  • Add a thin coat of frosting around the cake that fully covers the cake layers.
  • Smooth the frosting using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  • Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  • Heat the brown sugar caramel in the microwave in 5 second intervals until it has a thick fluid consistency, then use a spoon or plastic bottle to add drips around to the chilled cake.
  • Use the remaining buttercream to pipe swirls on top of the cake with an open star piping tip. Top the cake with caramelized sugar shards and enjoy!

Video

Notes

You can make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
You can also make the frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Nutrition

Serving: 1 | Calories: 575kcal | Carbohydrates: 81g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Cholesterol: 89mg | Sodium: 264mg | Fiber: 1g | Sugar: 68g