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+ servings
mini patriotic cakes on a white plate with vanilla glaze and sprinkles
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5 from 11 votes

Patriotic Mini Cakes

Make star-shaped Patriotic Mini Cakes for your 4th of July and Memorial Day parties. They are especially fun for kids to help make and decorate. Instructions are included for the oven, air fryer, and pressure cooker. So whether you're home, travelling, or living it up in your camper, you'll be able to make these quick and easy mini cakes!
Prep Time10 mins
Cook Time5 mins
Cooling Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: 4th of July dessert, memorial day barbecue, patriotic dessert recipes, summer dessert recipes
Servings: 30 mini cakes
Calories: 110kcal
Author: Kristina

Equipment

  • silicone star molds

Ingredients

  • 1 box of white cake mix + ingredients in instructions
  • red food coloring
  • blue food coloring
  • patriotic sprinkles
  • 4 tablespoon melted butter
  • 2 cups powdered sugar
  • 3 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl make the cake mix according to the package instructions. Remove 1 cup of batter to a bowl and add blue food coloring, stirring and adding more until it reaches your desired shade of blue. Remove 1 more cup to a separate bowl and repeat the above steps with the red food coloring.
  • Pour different color batters into the molds, filling half way. Follow the below instructions for your chosen cooking method.
  • Air Fryer: Set to air fry on 350 degrees F for 5 minutes.Check with a toothpick and if done, remove with tongs. If not done, continue cooking in 1 minute increments.
    Instant Pot: Add the correct amount of water for your size pot to the inner pot. Insert a trivet and place filled molds on trivet. Cover with foil. Close and seal the lid. Set to pressure cook on high for 10 minutes. Quickly release the pressure and remove molds using tongs.
    Oven: Preheat the oven to 350 degrees. Arrange molds on a baking sheet and cook for 10 minutes. Use a toothpick to check for doneness. If not done, continue cooking in 2 minute increments.
  • Make the glaze. While cakes cool, melt the butter in a large bowl until very hot. Add the powdered sugar 1 cup at a time, mixing until combined. Add milk and the vanilla extract. mix until smooth.
  • Pop the cakes out of the molds and transfer to a plate. Drizzle glaze over the cakes and top with sprinkles immediately, before glaze hardens. Serve immediately or keep cakes in the fridge for up to 3 days.

Notes

Store in an airtight container in the fridge for up to 3 days. 
Make sure to use mini molds that resemble bundt pans with holes in the center for the quickest cooking time. These types of holders cook the mini cakes quicker than traditional muffin cups.

Nutrition

Serving: 1mini cake | Calories: 110kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 134mg | Potassium: 13mg | Fiber: 1g | Sugar: 15g | Vitamin A: 49IU | Calcium: 40mg | Iron: 1mg