Cake in a Cup

5 from 1 vote

Cake in a Cup is a dessert made with cake sponge, strawberry compote, and Cream Cheese Cream.

Prep Time45

Cook Time15

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Calories: 817kcal

Preheat oven to 350°F (175 °C). Line the baking sheet with parchment paper.
In the bowl of a stand mixer with a whisk attachment, add eggs at room temperature and white granulated sugar. Whip on medium speed for 5-7 minutes.
Meanwhile, sift together all-purpose flour and baking powder. Add flour mixture to the whipped eggs.
Add warm milk and vegetable oil. Whisk on low for a few seconds until all is combined.
Transfer the batter to a prepared baking sheet and level it up with the spatula.
Bake at 350°F (175 °C) for 12-14 minutes or until a toothpick inserted into the cake comes out clean.
Place on a wire rack to cool completely.

Wash the strawberries and dry them with a paper towel. Remove stems and leaves, then cut in half or quarters.
In the medium saucepan, add strawberries, sugar, and lemon juice. Cook over medium heat for 5-10 minutes. Stir strawberries as they cook and break down with the spatula if you want smaller pieces.
Dissolve the cornstarch and water in the small cup and pour it into the strawberries. Wait until boils, stirring frequently.
Remove from the heat and allow to cool. The compote will get thicker. Refrigerate until use.

In the bowl of a stand mixer with a paddle attachment, mix cold cream cheese and mix until it is smooth.
Add powdered sugar and mix again.
Change the pedal attachment to the whisk attachment and add cold, heavy whipping cream.
Whip for a few seconds. Do not over-whip! Refrigerate until use.

Using a round cookie cutter, cut a cake sponge.
In the paper cup, add a layer of cream and then place the cake sponge. After that, add a layer of strawberry compote. Repeat with other layers until you fill the cup.
When you fill the cup, make sure the last layer is cream. You can decorate each cake differently or the same.
Place the cover that comes with the cup on top and refrigerate.

Use a cookie cutter or knife to cut the cake sponge.

You can use different cat sponges with the same cream.