This recipe transforms traditional cake batter into soft, handheld sandwich treats with a creamy filling.
1. The Cake Batter (The “Buns”)
2 cups All-purpose flour.
1/2 cup Softened butter (using butter instead of oil helps the shape hold better).
1 cup Granulated sugar.
1 Large egg.
1/2 cup Whole milk.
1 tsp Baking powder.
1 tsp Vanilla extract.
2. The Creamy Filling
1 cup Powdered sugar (icing sugar).
1/2 cup Softened butter.
1 tsp Vanilla extract (or 1 tbsp cocoa powder for a chocolate filling).
3. Instructions
Prepare the Batter:
Cream the softened butter and sugar together until light and fluffy.
Add the egg and vanilla, and beat well.
Combine: Gradually add the flour and baking powder, alternating with the milk. The batter should be thicker than a regular cake mix—almost like a soft dough.
Scoop & Shape:
Use a small spoon or ice cream scoop to drop round circles of batter onto a baking sheet lined with parchment paper. Leave space between them as they will spread.
Bake: Bake at 180°C (350°F) for 10–12 minutes. They should be firm to the touch but not too brown. Let them cool completely.
Assemble the Sandwich: Whisk the filling ingredients until smooth.
Spread a generous tablespoon of cream on the flat side of one cake, then press another cake on top to create the sandwich.