Scrumptious Petit Fours recipe makes a perfect dessert for any celebration. Light & fluffy cake layered with jam & frosting & coated with more frosting! A favorite cake recipe that really shows it’s something special. Serve these Spring Petit Fours. They are definitely the cutest little dessert and everyone will be amazed that they are homemade!
Petit Fours Recipe
Growing up my mom decorated cakes for friends, family and coworkers on the side. She did a phenomenal job and people were always in awe when they would find out that the amazing cake they were enjoying was homemade.
Her cakes were over the top, always a little labor intensive but never disappointed when it came to flavor. One of the most requested things she would make, petit fours.
You know, those gorgeous little bites of cake that are either heavily decorated or adorned ever so elegantly with a simple flower or sprinkle. They are a staple at special occasions and always make me smile.
I was always lucky enough to get the extras or pieces that didn’t turn out just perfectly. I was always there to help her out with that. She made them for my first baby shower and they were so gorgeous.
But honestly, I had not had one since I moved away. So I figured it was high time I pull out her bag of tricks and make some myself.
I started with her basic vanilla cake recipe, only I used a larger cake pan to make sure I ended up with a cake that resembled a slightly taller sheet cake. Then after it cools it’s time to split the cake lengthwise.
My mom had all sorts of fancy gadgets to do this, however the method she always went back to was what I still use today. She would take a long piece of un-waxed dental floss, hold it horizontally and glide it through the center of the cake.
How to make Petit Fours
Just start at the end farthest from you and pull the floss through the cake towards you like you are rowing a boat. It’s really easy and something you probably already have in your house.
Now, unless I start these earlier in the day, I have found that it’s easier to bake, split and fill on one day, then come back the next day to coat and decorate after they have had a chance to freeze overnight. That makes the whole process seem to go a little faster for me. It can be a little time consuming to make these, but definitely worth it.
Petit Fours Recipe
- 2 sticks unsalted butter - room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups granulated sugar
- 4 eggs - room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup water
- 3/4 cup heavy cream
- 1/2 cup jam - flavor of choice
- 2 sticks salted butter - softened
- 8 cups 1- 2 pound bag confectioners sugar (no sifting)
- 2 teaspoons vanilla extract
- 1/3 cup milk
- 1-2 drops food color of choice
- sprinkles of choice
- Preheat the oven to 350 degrees F.
- Line the bottom of a 10 x 15 pan with parchment paper, set aside
- Whisk 3 cups flour, baking powder and salt in a bowl until combined
- Beat butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy
- Reduce speed to medium and beat in the eggs, one at a time, scraping down the bowl as needed
- Beat in vanilla extract
- In a separate bowl, combine water and cream
- Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth
- Transfer to pan
- Bake until the cake is lightly golden on top and the center spring back when pressed - about 25 to 30 minutes
- Transfer to wire rack to cool completely
- Cream softened butter in stand mixer with whip attachment until smooth.
- Blend in vanilla.
- Add 1/2 the confectioners sugar and most of the milk - stir slowly until moist- then whip until well combined.
- Add remaining confectioners sugar and milk.
- Beat on med-high about 3-4 minutes scraping sides of the bowl occasionally
- Add food color if desired
- Texture will become very smooth.
- Flip the cake out onto a work surface on another piece of parchment paper
- Split your cake using a blade cake leveler, knife or my favorite method- dragging a piece of dental floss through the cake lengthwise
- Separate the layers by sliding another piece of parchment paper in-between the layers you created and then lifting the top layer off
- Spread on your jam in a thin, even layer
- Top jam with a thin layer of frosting
- Carefully place top layer back on - you now have a cake sandwich
- Cover and place in the freezer for several hours, you want it to be quite firm
- Once frozen, cut into squares
- Place on a wire rack over a baking sheet to catch the extra frosting
- Place several scoops of frosting in a small bowl and heat in microwave for about 30 seconds or until the frosting has liquefied
- Spoon frosting over frozen cake pieces until fully coated
- Add sprinkles
- Refrigerate until ready to serve
- You can use homemade or store bought jam
- To save time, you can also use the same assembly methods with cake made from a box mix and ready-made frosting
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
These petit fours are the perfect dessert for all your spring & summer festivities!
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