Apricot Cakes for Two

These cute apricotĀ cakes for two are perfect for anniversaries or Valentine’s Day, and they are super easy to make. Use round cookie cutters to cut the cake to the right size and thenĀ frostlike you do any other layered cake. Use the leftover cake to makeparfaits or other recipes. Try making these cakes with chocolate cake and chocolate frosting for something different.


  • 1 16-ounce package pound cake mix
  • 1/2 cup water
  • 1/4 cup apricot brandy, raspberry liqueur, apricot nectar, or raspberry juice blend
  • 2 eggs
  • 1 recipe Apricot Butter Frosting
  • Edible flower petals or whole edible flowers (optional)


  1. Preheat oven to 350 degrees F. Grease and lightly flour a 15x10x1-inch baking pan. Set aside.
  2. In a large mixing bowl combine cake mix, water, brandy or nectar, and eggs. Beat with an electric mixer on low speed for 30 seconds; beat on medium speed for 3 minutes. Spread batter in the prepared pan. Bake about 15 minutes or until a toothpick inserted near center comes out clean. Remove pan to wire rack and cool for 10 minutes. Remove cake from pan and cool completely. Transfer cake to large cutting board.
  3. Using a 2- to 2 1/2-inch round cutter, cut cake into 12 rounds. (Cut remaining cake scraps into cubes and serve with fruit, ice cream, or yogurt.) For each cake, spread 1 tablespoon of the frosting on top of one cake round. Top with a second cake round. Spread a thin coating of frosting* on the sides of the cake to seal in any crumbs. Let cakes stand, uncovered, 1 hour or until crumb coat is set.
  4. To frost cake, carefully pick up each cake and add a thicker coating of frosting around the sides. Place cake on serving plate and frost top. Top each cake with edible flower petals or whole edible flowers, if desired. Makes 6 cakes (2 servings per cake).
  5. Apricot Butter Frosting: In a very large mixing bowl beat 3/4 cup softened butter until smooth. Gradually add 2 cups sifted powdered sugar, beating well. Slowly beat in 1/3 cup apricot nectar or raspberry juice blend. Gradually beat in 7 cups sifted powdered sugar. Beat in enough additional apricot nectar to reach spreading consistency. Tint frosting a pale peach or pink color.
  6. *Test Kitchen Tip: For the thin coating of frosting, transfer 3/4 cup of the prepared frosting to a small bowl. Stir in enough apricot nectar or raspberry juice blend (about 1 tablespoon) to make frosting of glazing consistency.
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Posted by on Jan 7 2016 Filed under Biscuits & Cookies, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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