Warm, simple, and perfect for Mother’s Day or a cozy treat, these mini MOM cakes are quick to make and adorable to decorate. How to Make Mini MOM Cakes + Video shows an easy sheet-pan method that uses two boxed mixes and simple piping — great for bakers of any skill. Try them with the best fluffy pancakes for a celebratory brunch.
Why You’ll Love This How to Make Mini MOM Cakes + Video
- Fast prep using boxed cake mix and one sheet pan.
- Kid-friendly decorating — let kids add edible flowers and sprinkles.
- Makes a lot of mini cakes for parties or meal prep.
- Keeps well in an airtight container for easy leftovers.
- Pretty and festive presentation with minimal effort.
Ingredients Needed
- Cake base
- 2 boxed cake mix (use vanilla or your favorite flavor)
- Frosting & decorations
- 16 ounces vanilla frosting
- Sprinkles (optional)
- 15 edible flowers
- Equipment
- One 18" sheet pan with 1" sides
- 3" cookie cutters (M and O shapes)
- Cooling rack, piping bag
Step-by-Step Instructions
- Follow the directions on the back of the cake box and prepare the batter; you’ll use two cake boxes to make this recipe.
- Pour the cake batter into one 18" sheet pan with 1" sides and spread it so it fills the pan evenly.
- Bake for about 20 minutes (timing may vary by oven); bake until a toothpick comes out clean.
- Let the cake cool in the pan briefly, then transfer to a cooling rack to finish cooling.
- Use 3" cookie cutters to cut out M and O shapes to create MOM; you can stack for a layered look or keep them single-layer for ease.
- Place the cut shapes on a cooling rack or serving tray.
- Pipe on vanilla frosting and add edible flowers and sprinkles to decorate.
Serving Suggestions How to Make Mini MOM Cakes + Video
- Serve with fresh berries and a dusting of powdered sugar.
- Pair with a light tea or a sparkling lemon drink for brunch.
- Arrange on a tiered tray for a party centerpiece.
- Offer a small scoop of vanilla ice cream on the side.
- Garnish each cake with a whole edible flower for an elegant finish.
Tips for Success How to Make Mini MOM Cakes + Video
- Check doneness early — sheet cakes can overbake quickly; start testing at 18 minutes.
- Cool fully before cutting to keep shapes clean and prevent crumbling.
- Use a serrated knife to level uneven areas before cutting shapes if needed.
- Pipe frosting from a chilled bag for neater decorations.
- Store in an airtight container in the fridge for up to 3 days.
In the mood for a savory brunch side? Try pairing these with a batch of bangin breakfast potatoes to balance sweet and savory.
Variations
Here are a few easy ways to change it up:
- Swap the vanilla boxed mix for chocolate or lemon for a different flavor profile.
- Use dairy-free frosting to make the cakes vegan-friendly.
- Add lemon zest to the frosting for a bright, tangy twist.
Follow us on Pinterest for more cozy ideas.
Mini MOM Cakes
Warm, simple, and perfect for Mother’s Day, these mini MOM cakes are quick to make with a fun decorating process ideal for all ages.
Ingredients
Cake base
- 2 boxes boxed cake mix (use vanilla or your favorite flavor)
Frosting & decorations
- 16 ounces vanilla frosting
- sprinkles (optional)
- 15 edible flowers
Instructions
Preparation
- Follow the directions on the back of the cake box and prepare the batter; you’ll use two cake boxes to make this recipe.
- Pour the cake batter into one 18" sheet pan with 1" sides and spread it so it fills the pan evenly.
- Bake for about 20 minutes (timing may vary by oven); bake until a toothpick comes out clean.
- Let the cake cool in the pan briefly, then transfer to a cooling rack to finish cooling.
Cutting and Decorating
- Use 3" cookie cutters to cut out M and O shapes to create MOM; you can stack for a layered look or keep them single-layer for ease.
- Place the cut shapes on a cooling rack or serving tray.
- Pipe on vanilla frosting and add edible flowers and sprinkles to decorate.
Notes
Check doneness early — sheet cakes can overbake quickly; start testing at 18 minutes. Cool fully before cutting to keep shapes clean and prevent crumbling. Use a serrated knife to level uneven areas if needed. Pipe frosting from a chilled bag for neater decorations. Store in an airtight container in the fridge for up to 3 days.