Pretty petit fours with smooth icing and tiny toppings, perfect for parties and celebrations.
These Petit Fours are tiny, elegant cakes that feel like a bakery treat. You get soft cake, a thin layer of jam, and a smooth sweet icing that sets beautifully. They’re perfect for showers, holidays, and anytime you want a fancy dessert without making a huge cake.
Little Fancy Cakes That Are Totally Doable at Home
Petit fours look like a lot, but you can absolutely make them at home. The key is working in simple steps: bake or use a plain sheet cake, chill it, cut it neatly, then pour icing over the top.
The standout trick is chilling the cake squares before icing. Cold cake is easier to coat, and the icing sets faster, which makes everything look cleaner. If your icing seems too thick, add a tiny splash of milk until it flows smoothly.
These are a total showstopper on a dessert table, and people always ask where you bought them.
Why You’ll Love This Petit Fours
- Elegant and party-ready: They look like a bakery dessert.
- Great for celebrations: Perfect for showers, holidays, and birthdays.
- Make-ahead friendly: Chill, cut, and coat when you’re ready.
- Easy to decorate: Sprinkles, berries, or simple drizzle.
- Portion-perfect: Small bites that feel fancy but not heavy.
- Custom flavors: Change the jam, icing, or toppings.
Ingredients for Petit Fours
Cake and filling
- Plain sheet cake: Use a simple vanilla sheet cake you bake ahead; a sturdy cake cuts the cleanest.
- Jam: Adds flavor and helps layers stick; raspberry or apricot are great.
- Lemon zest optional: Brightens the sweetness and tastes fresh.
Icing
- Confectioners sugar: The base for smooth icing; sift for the best texture.
- Unsalted butter: Adds richness and helps the icing set.
- Milk: Thins the icing to a pourable consistency; add slowly.
- Vanilla extract: Classic flavor; almond extract also works if you like it.
Decorations
- Fresh berries: Tiny berries look pretty and taste fresh.
- Sprinkles: Easy and fun for parties.
- Melted chocolate drizzle optional: Adds contrast and a bakery look.
How to Make Petit Fours
- 1. Bake and cool the cake. Bake a plain sheet cake in a 9×13-inch pan at 350°F until a toothpick comes out clean, about 25–30 minutes. Cool completely, then chill for 1 hour for easier cutting.
- 2. Trim and cut. Trim off browned edges for clean sides. Cut into neat squares, about 1 and 1/4 inches each. A ruler helps if you want perfect lines.
- 3. Add jam. If you want layered petit fours, slice squares in half horizontally and spread a thin layer of jam. Press back together gently.
- 4. Chill again. Place squares on a parchment-lined tray and chill 30 minutes. Cold cake is easier to ice and less crumbly.
- 5. Make the icing. Whisk confectioners sugar, melted butter, vanilla, and milk until smooth. You want it thick but pourable, like warm honey. If it looks too thick, add 1 teaspoon milk at a time.
- 6. Ice the cakes. Place cake squares on a rack over parchment. Spoon or pour icing over each square, letting it drip down the sides. If the icing starts to thicken, whisk again.
- 7. Set and decorate. Let icing set 20–30 minutes. Add berries or sprinkles while the top is still slightly tacky.
- 8. Serve. Arrange on a platter and serve at room temperature for the softest cake texture.
Tips for Perfect Petit Fours
- Chill the cake before cutting: Cold cake makes neat squares.
- Use a sharp knife: Wipe the knife between cuts for clean edges.
- Keep jam thin: Too much filling makes sliding layers.
- Aim for the right icing flow: If it doesn’t drip, thin it slightly with milk.
- Work in batches: Ice a few at a time so you can decorate before it fully sets.
- Use parchment under the rack: It catches drips and makes cleanup easy.
Variations & Substitutions
- Different jam: Try apricot, strawberry, or blackberry.
- Citrus twist: Add lemon zest to icing for a brighter flavor.
- Chocolate top: Drizzle melted chocolate over set icing.
- Colorful icing: Add a tiny bit of food coloring for pastel petit fours.
- Coconut: Sprinkle shredded coconut on top while icing is tacky.
- Shortcut cake: Use a sturdy store-bought sheet cake, then cut and ice.
- Mini hearts: Use a small cookie cutter for cute shapes.
Make-Ahead & Freezing
- Make ahead: Bake the cake up to 2 days ahead and keep wrapped at room temperature.
- Assemble: Ice the petit fours up to 1 day ahead and store covered in the fridge.
- Serve: Bring to room temperature for 20–30 minutes before serving.
- Freezing: Freeze un-iced cake squares for up to 1 month. Thaw, then ice and decorate.
Serving Suggestions
- Perfect for baby showers, weddings, and holiday trays.
- Serve with fruit and cookies on a dessert board.
- Pair with coffee or tea for an elegant treat.
- Make a mix of colors for a party look.
- Great when you want a fancy dessert without slicing cake.
Reader Review
These Petit Fours looked like they came from a bakery. The icing set nicely and the jam layer made them taste extra special. I’m making them again for a shower.
Petit Fours Recipe Card
Prep Time: 45 minutes
Cook Time: 25–30 minutes
Total Time: about 2 hours 30 minutes
Yield: about 36 petit fours
Category: Dessert
Method: Baking
Cuisine: French-inspired
Diet: Vegetarian
If you make these Petit Fours, leave a rating and a comment. Would you decorate yours with sprinkles, berries, or a chocolate drizzle?