Sheet Pan Petit Fours

Petit fours are special-occasion mini fancy cakes that can be eaten in one bite. Bakery shop versions can take hours to construct, but you can make these with our basic sheet pan cake! It is wide enough to punch out multiple rounds using a cookie cutter and thin enough for filling and stacking.
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 40 petit fours
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Ingredients

Cake:

Nonstick baking spray, for the baking sheet

4 large eggs, cold (see Cook's Note) 

1 cup sugar  

1 teaspoon baking powder 

1 teaspoon kosher salt  

1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature  

1 tablespoon pure vanilla extract  

1 1/2 cups all-purpose flour, sifted (see Cook's Note)  

Ganache:

10 ounces white chocolate, finely chopped

1/2 cup heavy cream 

Gel food color, in desired color  

Sprinkles, in desired color  

Directions

Special equipment:
a 1 1/2-inch round cookie cutter and a pastry bag fitted with a medium round tip
  1. For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
  2. Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly using the spatula, using broad, gentle strokes to keep the batter airy.  
  3. Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.   
  4. Punch out about 80 mini cakes using a 1 1/2-inch-diameter round cookie cutter. (Store the scraps in an airtight container and enjoy as a snack.)  
  5. For the ganache: Bring the cream to a simmer in a small saucepan over medium heat. Place the white chocolate in the bowl of a stand mixer and pour the hot cream over it. Stir until the chocolate is melted and smooth using a heatproof rubber spatula. Mix in enough food coloring until the desired color is achieved. Place the bowl in the refrigerator until cooled, about 20 minutes. Return to the stand mixer fitted with a whisk attachment and whip on medium-high speed until light and fluffy, about 3 minutes. 
  6. Put the ganache in a pastry bag fitted with a medium round tip. Pipe 1 heaping teaspoon of ganache onto half the cake rounds. Top each with the remaining cake rounds. Pipe the top of each cake with 1 heaping teaspoon of ganache, then top with a pinch of sprinkles.  
  7. Serve immediately or store in an airtight container up to 1 day.   

Cook’s Note

The eggs should be very cold; preferably keep them in the refrigerator until they are ready to be whisked. Cold eggs help minimize the risk of over-whipping and ensure that the cake is airy yet stable. Make sure to beat the egg mixture the full 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and gives it structure. When measuring flour, we spoon it into a dry measurement cup and level off excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.