A platter of petit fours—small cake squares dipped in pastel icing and decorated with simple sprinkles and drizzle.
Petit fours are the cutest little party cakes. You get tender cake squares, a sweet filling layer, and a smooth icing shell that makes them look bakery-fancy. This petit fours recipe is perfect for showers, tea parties, and special celebrations—without needing complicated tools.
Introduction
The standout trick is using a firm, chilled cake before cutting. Cold cake makes clean squares that dip neatly. Then you pour or spoon icing over the top for that classic smooth finish.
These are always a “wow” dessert. People think they’re hard, but you can absolutely do this at home with a few simple steps.
Why You’ll Love This Petit Fours
- Elegant and cute: Perfect for showers and tea parties.
- Bakery-style finish: Smooth icing makes them look fancy.
- Make-ahead friendly: Chill, cut, dip—easy to plan ahead.
- Customizable flavors: Vanilla, lemon, strawberry, and more.
- Great for dessert tables: Small bites mean everyone grabs one.
Ingredients for the Best Petit Fours
Image: Ingredients on a counter including baked sheet cake, jam, buttercream, powdered sugar, milk, vanilla, and sprinkles.
Cake + Filling
- Vanilla sheet cake (1 baked 9×13-inch): Use homemade or a simple boxed mix for a shortcut.
- Jam (1/2 cup): Strawberry or raspberry are great; lemon curd works too.
- Buttercream (1/2 cup): Helps layers stick; swap with more jam.
Icing
- Powdered sugar (4 cups): Smooth, sweet shell.
- Milk (1/2 cup, plus more as needed): Thins icing to a pourable texture.
- Vanilla extract (2 tsp): Flavor.
- Light corn syrup (2 Tbsp, optional): Helps icing set smooth and shiny.
- Pinch of salt: Balances sweetness.
- Food coloring (optional): Pastel colors for parties.
Decorations
- Sprinkles, drizzle, or melted chocolate: Keep it simple and cute.
Petit Fours Recipe Step-by-Step
Image: Four panel collage showing cake layered with jam, chilled and cut, icing poured on rack, and finished petit fours.
- 1. Layer the cake.
Slice the cake to make two layers. Spread jam and a thin layer of buttercream, then stack.
- 2. Chill until firm.
Wrap and chill 1–2 hours so it cuts cleanly.
- 3. Cut neat squares.
Trim edges, then cut into 1 1/2-inch squares. Keep cold while you prep icing.
- 4. Make the icing.
Whisk powdered sugar, milk, vanilla, optional corn syrup, and salt until smooth and pourable.
- 5. Ice the cakes.
Place squares on a rack over a tray. Spoon icing over each piece until coated. Let set 20–30 minutes.
- 6. Decorate.
Add sprinkles or a drizzle before the icing fully sets.
Tips for Perfect Petit Fours
- Chill first: Cold cake = clean cuts.
- Work in batches: Keep extra squares chilled while you dip.
- Smooth icing: Sift powdered sugar for fewer lumps.
- Fix thick icing: Add a splash of milk until it flows.
Variations & Substitutions
- Lemon: Use lemon cake and lemon curd.
- Chocolate: Use chocolate cake with vanilla icing.
- Shortcut: Use a store-bought sheet cake and homemade icing.
Make-Ahead & Storing
- Fridge: Store covered 3 days.
- Freeze: Freeze un-iced cake squares up to 2 months. Thaw, then ice.
- Best texture: Let sit at room temperature 15 minutes before serving.
Serving Suggestions & Pairings
- Tea party dessert tray
- Brunch dessert table
- Pair with coffee or iced tea
Reader Review
These looked like they came from a bakery! The icing set beautifully and the cake stayed soft.
If you make this Petit Fours, I’d love it if you leave a rating and a comment. And share it with someone who’d enjoy it! How would you customize your Petit Fours?