Panini press layer cake
Who knew that panini press sitting in my pantry could make a little bitty cake? Just look at this tiny layer cake – absolutely adorable and just right for two to share. Claudia and I made this just as we were saying goodbye to summer vacation and getting ready to head back to school. It always makes us sad, so we needed a treat to make the transition back to school a little sweeter.
There was a lot of fun factor with this cake too. Our only other panini dessert attempt ended in disaster, so this was more like an experiment than anything. Happily for us, it worked and we got to enjoy the results.
Recipe: Panini Press Layer Cake
2 Tbsp. granulated sugar
2 Tbsp. melted butter
1 tsp. vanilla extract
1/4 c. all-purpose flour
1/4 heaping tsp. baking powder
pinch of salt
1 1/2 Tbsp. milk
Preheat the panini grill to 350°F or medium-high. Spray two 6-ounce ramekins with baking spray.
In a small bowl, whisk the egg and sugar together until they are combined. Stir in the vanilla and melted butter. Mix in the flour, baking powder and salt until the batter is combined and smooth. Stir in the milk. Divide the batter equally between the two ramekins, ideally filling each about halfway. Set the ramekins on the panini grill and close the lid so that the upper grates make contact with the upper edges of the ramekins. Bake the cakes until they are set and spring back when touched in the center, about 17 to 19 minutes. Allow them to cool for 5 minutes in the ramekins, then invert them onto a rack to cool completely. Assemble the layers and frost.