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Mini Vanilla Caramel Cakes with White Chocolate Ganache Frosting

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Hungry Happenings
Updated Sep 19, 2024
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White cakes flavored with vanilla caramel latte creamer with luscious white chocolate ganache frosting and a drizzle of caramel sauce.

More About This Recipe

  • These individual desserts are not only super cute, but they also pack a punch of incredible vanilla caramel and white chocolate flavor into each bite. Cupcakes are certainly fun but these small cakes in mini mason jars decorated with a ribbon and a tiny spoon make cupcakes look boring in comparison. These individual desserts are not only super cute, but they also pack a punch of incredible vanilla caramel and white chocolate flavor into each bite. They are pretty enough to serve at an elegant party, but are simple enough to make that they are perfect to serve to your family for dessert tonight. You start by whipping up a Betty Crocker™ White Cake Mix, using some Vanilla Caramel Creamer in place of a portion of the water. The creamer really enhances the flavor of the cake. Your whole house will smell like caramel as the cakes bake. It's so amazing that your neighbors might just break down the door to get a whiff. Before you get those cakes in the oven, however, I suggest you make your white chocolate ganache so that it has time to firm up, so that once your cakes are cooled, you wont have to wait for too long before frosting and digging into one of the delectable treats.

Mini Vanilla Caramel Cakes with White Chocolate Ganache Frosting

  • Prep Time 30 min
  • Total 3 hr 0 min
  • Servings 14
  • Ingredients 10
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Ingredients

White Chocolate Ganache Frosting

  • 18 oz white chocolate, finely chopped
  • 1/4 cup vanilla-caramel liquid creamer
  • 1/2 cup heavy whipping cream

Cakes

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1/4 cup vanilla-caramel liquid creamer
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs

Caramel Topping

  • 1 1/2 tablespoons caramel sauce
  • 60-75 caramel bits

Instructions

  • Step 
    1
    Pour chopped white chocolate, 1/4 cup creamer, and heavy whipping cream into a microwave-safe bowl.
  • Step 
    2
    Heat on High for 1 minute. Remove and fold 10 times. Let sit for 3 minutes, then fold 10 more times.
  • Step 
    3
    Return to microwave and heat for 30 seconds. Let bowl sit in microwave for 3 minutes. Remove and stir slowly until melted. (If needed, heat for 10-second increments, stirring after each, until melted).
  • Step 
    4
    Press a piece of plastic wrap over the surface of the white chocolate ganache and allow it to cool at room temperature for 3 hours.
  • Step 
    5
    Preheat oven to 350° F. Spray 14 mini Mason jars with baking spray. Bring a pot of water to a boil.
  • Step 
    6
    Place the cake mix, creamer, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on Low speed for 30 seconds, then increase to Medium speed and beat 2 minutes longer.
  • Step 
    7
    Divide batter evenly among the 14 mini Mason jars.
  • Step 
    8
    Set jars on a baking sheet. Place on center rack in oven then carefully pour boiling water into pan, filling it about 3/4- inch high. Do not spill water into jars.
  • Step 
    9
    Bake until cakes are golden brown and spring back when pressed lightly, 20-24 minutes.
  • Step 
    10
    Remove jars from water and set on a cooling rack. Allow cakes to cool completely.
  • Step 
    11
    Cut the domed tops off each cake. Peel plastic wrap off the white chocolate ganache.
  • Step 
    12
    Beat ganache with an electric mixer for 10-15 seconds, just until it becomes fluffy.

Nutrition

No nutrition information available for this recipe
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