Petit Fours are dainty French cakes perfect for serving at bridal showers, tea parties, or anytime! My carefully tested recipe is the BEST and easiest way to make these sweet treats at home. Recipe includes a how-to video!
Precise and Pretty Petit Fours, Made Easy
Petit Fours (translates to “little oven” in French) are quintessential tea party and bridal shower treats. While they have a reputation for being fussy and difficult, I’ve developed my recipe to be as simple as possible. We’ll use a sturdy, but soft, cream cheese version of my favorite pound cake (it’s actually a bit closer to my well-loved bundt cake) to create beautifully stacked, melt-in-your-mouth cakes filled and coated in an amazing, albeit non-traditional, icing you’ll love.
Typically, petit fours have a poured fondant or a white chocolate coating, but I found these to be either too sweet, too difficult to use, or simply not very tasty.
I instead dedicated quite a bit of time to developing my own solution and instead use what is essentially a melted buttercream frosting. It drapes the petit fours smoothly and evenly, dries firm, colors well, and, most importantly, tastes excellent! It took me many attempts to get it right, but I am so happy with the final result, and I know you will be too ❤
What You Need
I prefer to make two separate cakes not only because it produces perfectly level, thin cakes, because also because it gives us the options to make two flavors of petit fours! Today I’m making just one flavor.
Here’s an overview of what you need:
- Softened cream cheese. Adding this to our pound cake gives it a beautifully plush (but still sturdy!) and crumb. Please don’t use the tub-style cream cheese!
- Milk. I recommend whole milk, and it’s best if it’s room-temperature.
- Fillings. I used fresh lemon curd and homemade raspberry cake filling for fresh, summery petit fours; however, you can use just about any sturdy filling. You’ll need about two cups total (so if you’re going for two different flavors, one cup of each).
- Corn syrup. This is not the same as high fructose corn syrup. Adding this to our icing gives it a sleek, firm finish that you can easily pick up once cooled.
SAM’S TIP: The cakes will most likely still look very pale (see above) even once they’re finished baking. Don’t over-bake or the layers will be dry!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Petit Fours
- Bake the cakes as instructed, let them cool, and them cut into thirds.
- Working with the first cake, spread two of the slices with a thin layer of filling (or fillings!).
- Stack the layers and top with the final plain cake layer.
- Cut the cake into 1½” squares and place onto a wax paper-lined baking sheet
- Repeat with the other cake, then cover with plastic and freeze while you prepare the icing.
SAM’S TIP: Before cutting into the cakes, gently but firmly press your hands over the surface to squeeze out any extra filling so that your layers don’t slide! You can cut the petit fours into shapes with a large knife or with small cookie cutters. I used a 1 ½″ square cookie cutter for uniform cakes (see above).
- Combine the butter, heavy cream, and light corn syrup in a double boiler until melted.
- Stir in the vanilla, then gradually add the powdered sugar and stir until the frosting reaches the proper consistency.
- Coat the frozen cakes with icing and let them firm up before decorating with additional icing or enjoying.
SAM’S TIP: You can make this icing in the microwave or on a double boiler. I highly recommend a double boiler for best results; it keeps the icing fluid and allows you to easily adjust the consistency as needed. If you use the microwave, you will frequently have to reheat your icing to keep the proper consistency.
After the icing dries completely, you can decorate your petit fours using my royal icing recipe, as I did here. I modeled the decorations here after my funfetti cake and used several small open star tips to decorate. This is completely optional, but don’t they look pretty!?
Frequently Asked Questions
Petit fours should be stored in an airtight container. They will keep at room temperature for two days or refrigerated for up to a week. They may also be frozen for two to three months.
While I love the combination I’m using today, you can certainly get creative with your petit four fillings. Here are a few other great options:
Salted caramel sauce (cool before using!)
Chocolate ganache (cool to a thicker, spreadable consistency before using!)
Nutella
Peanut butter frosting
Cream cheese frosting
Yes. I recommend a gel food coloring; a little goes a long way, and it doesn’t flavor the icing like many liquid dyes do.
While my recipe is more simple than most, I still recommend you watch the video in the recipe card before beginning.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Petit Fours (easy step-by-step recipe!)
Ingredients
FILLINGS
- 1 batch lemon curd (click the link for the recipe) or 1 cup of your preferred filling
- 1 batch raspberry cake filling (click the link for the recipe) or 1 cup of your preferred filling
CAKE
- ⅔ cup (150 g) unsalted butter softened
- 4 oz (113 g) cream cheese softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 2 cups (250 g) all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup (60 ml) whole milk
PETIT FOUR ICING
- 15 Tablespoons (221 g) unsalted butter cut into pieces
- 1 ½ Tablespoons (22 ml) heavy cream
- 6 Tablespoons (88 ml) light corn syrup
- ⅛ heaping teaspoon salt
- 1 ½ teaspoons vanilla extract
- 4 ¾ cup (600 g) powdered sugar
- Gel food coloring optional, only if desired
Recommended Equipment
Instructions
- I strongly recommend you read through the post and watch the video before beginning. It will help you, especially when it comes to icing the petit fours as flawlessly as possible!
- If making fillings listed from scratch, prepare these in advance of beginning the recipe.1 batch lemon curd, 1 batch raspberry cake filling
CAKE
- Preheat oven to 350F (175C) and grease and flour or spray with baking spray two 10×15” jelly roll pans (if you only have one, you can bake one cake at a time, just let the pan cool completely before washing it and re-using).
- Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until creamy, well-combined and lightened in color.⅔ cup (150 g) unsalted butter, 4 oz (113 g) cream cheese, 1 ½ cups (300 g) granulated sugar
- Add eggs, one at a time, stirring wella after each addition (about 10 seconds on medium speed after each egg).4 large eggs
- Stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished mixing. Be sure to scrape the sides and bottom of the bowl periodically to make sure all ingredients are well-combined.2 teaspoons vanilla extract
- In a separate bowl, whisk together flour, baking powder, and salt.2 cups (250 g) all purpose flour, ½ teaspoon salt, 1 teaspoon baking powder
- With mixer on low-speed, alternate adding flour and milk to the butter mixture until ingredients are completely combined (scrape sides and bottom of the bowl as needed).¼ cup (60 ml) whole milk
- Divide batter evenly into prepared jelly roll pans and spread so the layers are even and smooth. Transfer to 350F (175C) oven to bake for 12-13 minutes (if baking one layer at a time) or 15 minutes (if baking both at the same time) or until baked through and cake springs back when lightly touched. Cake may still appear very pale even when baked completely through, don’t over-bake or it will be dry.
- Allow cakes to cool completely then, working with one cake at a time, cut first cake into three even pieces, each just under 5” wide.
- Transfer each piece to a clean surface. Evenly spread lemon curd or filling of choice on one third and raspberry cake filling or filling of choice on another. Leave the last third plain, this will be your top layer,
- Stack the cake thirds with the plain layer on top and gently press down all over wit your palms to gently squeeze out any excess filling. Using a 1 ½” round or square cookie cutter (or use a sharp knife to cut into even 1 ½” squares) firmly press down to cut out square and transfer to a wax paper lined baking sheet. Repeat until you have cut out as many cakes as possible. Set aside and repeat with remaining cake.
- Cover petit four cakes with plastic wrap and place in the freezer while you prepare icing.
ICING
- Heat about 2-3” of water over medium-low heat in a medium-sized saucepan and bring to a simmer. In a medium or large heat-proof bowl that fits snuggly over your saucepan without touching the water, combine butter, heavy cream and light corn syrup. Stir frequently over simmering water until melted.15 Tablespoons (221 g) unsalted butter, 1 ½ Tablespoons (22 ml) heavy cream, 6 Tablespoons (88 ml) light corn syrup
- Add salt and vanilla extract, then gradually add sugar until combined and mixture is smooth. Test the consistency of the icing by lifting your spoon out of it. If it drizzles smoothly back into the bowl and holds its shape for a second before dissolving into the bowl of icing, it’s perfect. If it’s too stiff, add a splash more cream as needed. Stir in any food coloring here, if desired.1 ½ teaspoons vanilla extract, 4 ¾ cup (600 g) powdered sugar, Gel food coloring, ⅛ heaping teaspoon salt
- Remove petit fours from the freezer and place on on a large fork over the bowl of icing (so that any drips fall back in the bowl to be re-used). Using a spoon, spoon icing over the petit four until it is completely covered. Use your first petit four as a gauge for testing how smoothly the icing covers and adjust as needed. Return cakes to the baking sheet, and repeat with remaining cakes until all are covered.
- Allow to cool completely for icing to harden before enjoying (this can be done at room temperature or in the refrigerator). If desired, after cooling completely decorate with royal icing.
Notes
Video Note
After making the recipe as shown in the video a few times I decided to scale up the frosting by 50%. The recipe written here is the same as shown, just scaled up to give you more to play with.Storing
Petit Fours will keep stored in an airtight container at room temperature for 2 days, refrigerated for up to a week, or frozen for 2-3 months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Dawn Taylor
I love making these petit fours. No matter how I frost/glaze them, they always get stuck to the rack. I am careful when I try to pry them off, but usually, it damages the clean bottom. Any thoughts?
Sam
I’m so glad you enjoy them so much, Dawn! Are you placing them on wax paper? That should help them come off pretty easily. You could also try a spatula to slide under there. I hope that helps. 🙂
Pam
I am excited to try making these! On the icing recipe, you say in the video 9 tablespoons of butter but in the written one it says 15 tablespoons. CPan you clarify which it is?
Sam
Hi Pam! I updated the frosting ingredients after filming. The written amount is correct. 🙂
Paul
Rather than using a fork under the petit fours when coating, I inserted a sandwich pick into each petit four prior to freezing, which made it easy to coat the bottoms simply by dipping into the icing. I then used a spoon to drizzle the icing over the top and sides, per instructions. It’s important not to remove all the petit fours from the freezer at the same time, otherwise they would warm up too much and slide off the pick when coating. After the icing hardened off I removed the picks and covered the tiny hole with decorations. I could also have just used a dab of leftover icing. I use the same sandwich pick method for coating truffles.
Dee
Love!!! I was wondering if you’ve make them gluten free?
Sam
Hi Dee! I haven’t tried making them gluten free so I can’t say for sure how it would work.
Carolyn Tatarian
Can you store the icing in the refrigerator if you don’t get all of the petit fours frosted in one session?
Sam
Hi Carolyn! It will set up and would likely need to be remelted. I’m not sure how that would work though. If you do try it, I would love to know how it goes. 🙂
Laura
This is an excellent recipe! Thank you for posting. I used a white chocolate drizzle for the icing and it turned out lovely also.
Miriam Rose Blanar
I’m planning on making these next weekend, but all I have are 12×17 pans. could those work?
Sam
Hi Miriam! You wouldn’t have enough batter for 2 12 x 17 pans. You would have to increase the recipe by about 66% to get two pans that are filled properly. That being said, you could make one tray of 12 x 17 and have less petit fours in the end. You will want to make sure to not overfill the pan. I’m not sure on a bake time.
Miriam Rose Blanar
Thank you so much for your quick answer! I will be getting the right pan to make these because it will be for at a concert someone is having. Thanks again! I can’t wait to make these!
Donna
Hi Sam. So I’m doing my first batch and was wondering if there is frosting left over can I incorporate it into my next batch of frosting instead of wasting it? I was thinking make the new batch and then add what I saved in the refrigerator (if any) to the new batch of warm frosting. Thanks for your advice!
Sam
Hi Donna! I haven’t tried it, but I think that would work fine. 🙂
Rebekah
I am excited to try these.
Could the cake be baked in mini muffin tins? If so, what would you recommend for the baking time.
Sam
Hi Rebekah! I haven’t tried it so I can’t say for sure how it would work or what the bake time would be. If you do try it, I would love to know how it goes. 🙂
Rebekah
I made these using a mini muffin tin- sprayed with Bakers Joy- baked them for 10 min- cooled and then dipped in the glaze. I did use almond flavoring 1 1/4 tsp- and they were fantastic!! Everyone loved them.
Lori Imboden
I just made a batch and they are delicious. One question: my frosting/glaze came our more off-white than white. Any suggestions?
Sam
I’m so glad you enjoyed them so much, Lori! The glaze won’t be pure white due to the butter in the frosting. So if your butter was a bit more yellow that color will come through in the final product. I hope that helps! 🙂
Joanie
I made petit fours awhile ago and lost the recipe. So looking forward to using yours. Thank you for sharing!
Casey @ Sugar Spun Run
We hope you love them, Joanie!
Adria
Hi Sam! I’m wondering how to make this recipe chocolate cake instead of vanilla cake. How do I do that?
Emily @ Sugar Spun Run
Hi Adria! We haven’t experimented with making a chocolate version of this recipe just yet.
Gabrielle Yoder
Is there anything you could recommend instead of corn syrup? Maybe invert sugar? I can easily make that myself and avoid corn syrup. I’m not sure of the properties of the corn syrup in this recipe so if you could let me know here it might be easier for me to figure that out if you don’t know. I appreciate your recipes! I was looking for a way to avoid buying store bought poured fondant for these and I’m glad you at least have a homemade pourable recipe. It looks like it should set up nice and firm as well. Am I correct in that?
Sam
Hi Gabrielle! I’m so glad you’ve been enjoying the recipes! Yes the corn syrup helps it set up nice and firm. If you leave it out the frosting won’t flow as nicely for coverage and doesn’t set up quite as nicely. Can you use glucose syrup instead? I’m not sure that invert sugar would work. I’m not sure if it makes a difference to you but I do like to mention that corn syrup is not the same thing as high fructose corn syrup (I discuss this in the blog post/link to a resource on that). I’m sorry I can’t be more helpful about this!
Jennifer
I did this recipe and they turned out really great! Have you ever made the cake chocolate? Would simply adding some cocoa to the white batter work? I told my family we are never buying petit Fours at a bakery again!
Sam
Hi Jennifer! I haven’t done it so I can’t say for sure how to do it exactly. 🙁
Rhonda
Hello, thank you for this video and recipes for Petit fours. It looks like it’s really good. I planted use your icing recipe with the cocoa variation. I have to prepare these almost a week before the event. So my question is if I store them in the freezer or the refrigerator will they have a nice touchable surface for our guests or will they be sticky?
Sam
Hi Rhonda! A week in advance would need freezing, but I’m not really sure why they would become sticky.
Barb Reed
Hi Sam,
I haven’t tried the recipe yet but I LOVE how you insert the ingredients into each direction section! No more flipping back and forth?
Sam
I hope you love the petit fours, Barb! 🙂