Recipe

Easy Petit Fours

Tender vanilla thin sheet cake with a thin jam layer, cut into neat little squares and finished with a glossy poured icing.

By Matt Campbell

•

4.8

A platter of small glazed petit fours with smooth pastel icing and a few topped with berries on a neutral kitchen table in soft natural light

Jump to Recipe

Petit fours are the kind of dessert that make people straighten up a little when they walk into the room. Tiny, glossy, and suspiciously elegant. The good news is they are not complicated, they are just organized. Think: a simple thin sheet cake, a thin layer of jam for brightness, then a poured icing that sets into that classic bakery shell.

This version keeps the ingredient list friendly and the steps clear. You do not need specialty molds or a pastry degree. You just need a sharp knife, a little patience while things chill, and permission to be slightly imperfect. The glaze forgives a lot and the sprinkles help with the rest.

Butter, sugar, eggs, flour, jam, powdered sugar, vanilla, milk, and a small bowl of sprinkles arranged on a bright kitchen counter

Why It Works

Clean cuts: Baking a thin sheet cake and chilling it gives you crisp edges instead of crumbs everywhere.
Bright flavor without fuss: A thin jam layer adds punch and keeps the cake tasting lively.
That classic finish: The poured icing sets smooth and shiny, like the bakery ones, but with pantry staples.
Make-ahead friendly: Bake and chill the cake in advance, then glaze the next day when you are ready to serve.

Pairs Well With

Storage Tips

Room temperature: Store petit fours in a single layer in an airtight container for up to 2 days. If your kitchen is warm, refrigerate instead so the glaze stays neat.

Refrigerator: Keep chilled for up to 5 days. Let them sit at room temperature for 20 to 30 minutes before serving for the best cake texture.

Freezer (best for unglazed cake): Freeze the baked sheet cake (wrapped well) for up to 2 months. Thaw overnight in the fridge, then cut, fill, and glaze. You can freeze fully glazed petit fours, but the icing can get tacky as it thaws.

Petit fours arranged in a single layer inside a clear airtight container lined with parchment on a kitchen counter

Common Questions

What exactly are petit fours?

Classic petit fours are small bite-sized cakes, usually layered with jam or buttercream, then coated in a smooth poured fondant style icing. They are meant to be elegant, small, and easy to eat in two or three bites.

Do I have to use poured fondant?

No. Traditional poured fondant is its own thing, but a thick powdered sugar glaze gets you very close in look and feel, with ingredients you can grab anywhere. It sets, it shines, and it tastes like vanilla frosting’s glossy cousin.

My 9x13 cake seems thin. Is that okay?

Yes. This recipe is designed as a thin sheet cake on purpose so you can stack two rectangles with jam in between and get that tidy petit four look without trying to split a thicker cake.

If you want a thicker cake layer, you can bake the batter in an 8x8 or 9x9 pan instead. Bake time will be longer, so use the doneness cues (springy center and a clean toothpick).

Why did my glaze turn see-through or soak in?

That usually means it was too warm or too thin, or the cake was not chilled. Chill the cut cake squares well and make the glaze thick enough that it ribbons off a spoon and holds its shape for a second before disappearing.

How do you get neat squares?

Chill the cake, use a long serrated knife, and wipe the blade between cuts. Also, trim the outer edges first. They are delicious, but they are not your best “presentation” pieces.

What is the smoothest way to glaze petit fours?

You have two good options:

Spoon-and-sweep: Spoon glaze over the top and use the spoon to nudge it to the edges. Great if you are working slowly and do not want crumbs in the bowl.
Dip method: Hold a chilled square and dip the top straight down into the glaze, lift, let excess drip, then set on the rack. This can give a super smooth top quickly.

If the glaze starts setting in the bowl, warm it for 5 to 10 seconds in the microwave and whisk, or whisk in 1 teaspoon milk at a time to loosen.

Can I make these for a party the day before?

Yes. In fact, they are easier that way. Bake and chill the cake the day before, then cut, fill, and glaze the next day. Once glazed, give them at least 1 hour to set before stacking or transporting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan (or quarter sheet pan)
Parchment paper
Mixing bowls
Hand mixer or stand mixer
Fine-mesh sieve (optional, for lump-free powdered sugar)
Offset spatula or butter knife
Long serrated knife
Wire rack
Rimmed baking sheet (to catch glaze drips)

The first time I made petit fours at home, I thought they would be a delicate little nightmare. Turns out the secret is just treating them like a tiny construction project. Bake a simple cake. Chill it. Stack it with something bright. Then pour on the magic shell. The vibe is fancy, but the process is basically me in my kitchen muttering, “Okay, we are doing arts and crafts today,” and honestly I am into it.

Easy Petit Fours

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 3 hours 5 minutes

Servings About 24 petit fours

Ingredients

Vanilla sheet cake

1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 1/2 cups (180 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp fine salt
1/2 cup (120 ml) whole milk, room temperature

Filling

1/2 cup (about 160 g) seedless raspberry or apricot jam

Poured glaze

3 1/2 cups (420 g) powdered sugar, sifted if lumpy
1/4 cup (60 ml) whole milk, plus more as needed
2 tbsp light corn syrup (optional, for extra shine)
1 1/2 tsp vanilla extract
Pinch of salt
Gel food coloring (optional)

Optional toppings

Sprinkles
Freeze-dried raspberry crumbs
Small berries or thin citrus peel (add right before serving)

Instructions

1) Bake the cake

Heat oven to 350°F. Line a 9x13-inch pan with parchment, leaving a little overhang for lifting.
Cream butter and sugar with a mixer until light and fluffy, about 2 to 3 minutes.
Beat in eggs one at a time, then mix in vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients in two additions, alternating with milk, mixing just until smooth.
Spread batter evenly in the pan. This is a thin sheet cake.
Bake 12 to 16 minutes, until the center springs back and a toothpick comes out clean. (Depending on your pan and oven, it may take closer to 14 to 18 minutes, so trust the cues.)
Cool in the pan for 10 minutes, then lift out using parchment and cool completely on a rack.

A golden vanilla sheet cake cooling in a parchment-lined baking pan on a kitchen counter

2) Chill, trim, and fill

Wrap the cooled cake and chill for 30 to 45 minutes. This makes cutting cleaner and keeps the cake from tearing.
Trim off the browned edges to create neat sides.
Cut the cake crosswise into two 6 1/2 x 9-inch rectangles. This is the easy, no-stress way to get a clean “layered” look with a thin sheet cake.
Warm jam for 10 seconds in the microwave so it spreads easily, then spread a thin, even layer over one rectangle.
Top with the second rectangle. Press gently. Chill again for 20 to 30 minutes so it firms up.
Cut into 1 1/2-inch squares. Wipe your knife between cuts for sharp edges.

Chilled jam-layered cake being cut into small squares on a cutting board with a long serrated knife

3) Glaze the petit fours

Set a wire rack over a rimmed baking sheet (this catches drips). Place cake squares on the rack, leaving a little space between them.
In a bowl, whisk powdered sugar, milk, corn syrup (if using), vanilla, and salt until smooth. The glaze should be thick but pourable, like warm honey. Add milk 1 teaspoon at a time if needed.
If coloring, stir in a tiny amount of gel food coloring.
Choose your glazing method:
- Spoon-and-sweep: Spoon glaze over each square until coated, then nudge it to the edges with the spoon.
- Dip the tops: Dip the top of each chilled square straight down into the glaze, lift, let the excess drip, then set back on the rack.
If the glaze starts thickening while you work, microwave it for 5 to 10 seconds and whisk, or whisk in 1 teaspoon milk at a time.
Let set at room temperature for 45 to 60 minutes before moving.

Small cake squares being coated with vanilla glaze on a wire rack set over a baking sheet in a home kitchen

4) Decorate and serve

Top with sprinkles or freeze-dried fruit while the glaze is still slightly tacky.
Serve at room temp so the cake is soft and fragrant.

Finished petit fours with smooth icing arranged on a simple dessert stand on a dining table with neutral linens

Nutrition information is estimated.

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Easy Petit Fours

Why It Works

Pairs Well With

Recommended

Vanilla Buttercream Frosting

Powdered Sugar Frosting

Homemade Vanilla Cake

Vanilla Sheet Cake with Fudge Frosting

Storage Tips

Common Questions

What exactly are petit fours?

Do I have to use poured fondant?

My 9x13 cake seems thin. Is that okay?

Why did my glaze turn see-through or soak in?

How do you get neat squares?

What is the smoothest way to glaze petit fours?

Can I make these for a party the day before?

Easy Petit Fours

Ingredients

Vanilla sheet cake

Filling

Poured glaze

Optional toppings

Instructions

1) Bake the cake

2) Chill, trim, and fill

3) Glaze the petit fours

4) Decorate and serve