Mini Three Layer Pound Cakes

• Soften unsalted butter for at least 30 mins
• Bring to room temperature eggs for at least 30 mins

Nutrition values are AI-estimated based on ingredients.

• 115 g butter
• 185 g sugar
• 3 eggs
• 6 g or 1 1/2 tsp vanilla extract
• 122 g greek yogurt
• 205 g cake flour
• 1 g baking soda
• 1 g salt
• 8 g matcha powder
• 8 g strawberry powder
• Milk, optional

1. 1Cream the butter and sugar together in a stand mixer with a paddle attachment until light and fluffy.
2. 2Add three eggs one by one to the butter mixture, mixing well after each addition until fully incorporated.
3. 3Pour in vanilla extract, followed by two large spoonfuls of Greek yogurt, and thoroughly combine the wet ingredients in the mixer.
4. 4Sift cake flour, salt, and baking soda together directly over the wet batter.
5. 5Gently fold the dry ingredients into the wet batter using a spatula until just combined, forming a thick, pale yellow batter.
6. 6Divide the batter into three portions: transfer one portion (212 g) to a small bowl, measure another portion (191 g), and keep the remaining batter in the main bowl.
7. 7Add 8 g matcha powder to one of the smaller batter portions and whisk vigorously until it turns vibrant green and is fully blended.
8. 8Add 8 g strawberry powder to the other small batter portion and whisk until it achieves a pink hue.
9. 9Prepare mini loaf pans, greased and floured.
10. 10Spoon the green matcha batter first into the bottom of the pans, followed by the plain yellow batter in the middle, and finally the pink strawberry batter on top.
11. 11Gently smooth the top layer with a knife to ensure an even surface.
12. 12Bake the cakes until golden-brown and slightly domed.
13. 13Use a knife to gently loosen the edges of the baked cakes from the pans.
14. 14Carefully invert and remove the warm cakes from their pans.
15. 15Slice a cake to reveal its beautiful three layers and serve on a plate.

These instructions are our analysis of the original video. Watch on YouTube →