Petit Fours Recipe With Cake Mix: Elegant Bite-Sized Treats

Creating elegant petit fours at home is simpler than you think with this reliable method. I developed this approach to deliver professional results without the complexity of traditional recipes.

The foundation is a moist cake mix base baked in a sheet pan, then transformed into bite-sized treats. The key is precision in cutting and coating for a polished finish.

Each piece gets enrobed in a smooth layer of icing or chocolate, creating that signature petit four appearance. The process is streamlined but yields impressive results.

What emerges are delicate, beautifully decorated mini cakes that look as good as they taste. Perfect for special occasions or gift-giving, these treats prove that elegant desserts don’t require complicated techniques.

Ingredients for Petit Fours Recipe with Cake Mix

A box of cake mix plus a few extras creates these elegant bite-sized treats.

The cake mix is your shortcut—Betty Crocker or Duncan Hines both work great (the yellow or white mixes give the cleanest look). Room temperature eggs and softened butter make all the difference for a smooth, lump-free icing. I grab mine from Kroger or Walmart—no specialty store needed. For the chocolate coating, Ghirardelli or Guittard have the best melt for a glossy finish.

No dark chocolate? Semi-sweet works too (just add a touch more sugar if you like it sweeter). Coconut oil can be swapped for shortening at the same amount. Milk alternatives like almond or oat work in the icing, but whole milk gives the richest result. Skip the food coloring if you prefer—these look just as pretty in natural white or chocolate.

Baked cake stays fresh wrapped at room temp for 2 days. The icing can be made 1 day ahead and stored in the fridge—just rewhip before using. Petit fours keep in an airtight container for 5 days, or freeze for up to 3 months.

Step-by-Step Instructions for Petit Fours With Cake Mix

Here’s the method that turns boxed mix into elegant bite-sized desserts with minimal effort.

Step 1: Prepare and Bake the Cake Base

Preheat your oven to 350°F. In a large bowl, combine the 15.25 oz Yellow Cake Mix, 3 whole Large Eggs, 0.75 cup Vegetable Oil, 1 cup Water, and 2 tsp Vanilla Extract.

Mix on medium speed for 2 minutes until smooth and free of lumps. I’ve found that using room temperature eggs creates a more uniform batter. Pour the batter into a greased 9×13-inch baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 2: Cool and Crumble the Cake

Let the cake cool completely in the pan on a wire rack for at least 1 hour. This prevents crumbling when you handle it. Once cooled, transfer the cake to a large work surface.

Using your hands or a fork, crumble the cake into fine, even crumbs. You want the texture to be uniform—no large chunks. The finer the crumbs, the smoother your petit fours will be. I find that working in batches helps maintain consistency.

Step 3: Form the Petit Fours Balls

Add 2 tbsp of the coconut oil to the cake crumbs and mix gently with your hands until the mixture holds together when pressed. The coconut oil adds moisture without making the mixture too sticky.

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. You should get about 40-45 balls from this recipe. Chill the balls in the refrigerator for 30 minutes to firm up before coating.

Step 4: Prepare the Chocolate Coating

In a microwave-safe bowl, combine the 2 cups Dark Chocolate and remaining coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.

Let the chocolate cool slightly for 5 minutes—it should still be pourable but not hot. This prevents the chocolate from melting your petit fours when you dip them. Stir in the 0.5 tsp Food Coloring if you want colored chocolate.

Step 5: Coat and Decorate the Petit Fours

Dip each chilled cake ball into the melted chocolate using a fork, allowing any excess to drip off. Place the coated balls back on the parchment-lined sheet.

While the chocolate is still wet, drizzle with a simple icing made from the 4 cups Powdered Sugar, 0.5 cup Unsalted Butter, 3 tbsp Milk, 1 tsp Vanilla Extract, and 0.25 tsp Salt. Let the chocolate set completely at room temperature for 1 hour before serving.

Make-Ahead Tips for Leftovers

Bake Ahead Strategy

The cake base can be baked up to 2 days in advance. Wrap the cooled cake tightly in plastic wrap and store at room temperature. This actually improves the texture for crumbling. 💡

Prep the Icing

Mix the powdered sugar icing up to 1 day ahead and refrigerate in an airtight container. Before using, rewhip with a mixer for 2-3 minutes to restore its smooth, spreadable consistency.

Form and Freeze

After rolling the cake balls, freeze them on a parchment-lined tray for 1 hour, then transfer to a freezer bag. They’ll keep for 1 month—thaw in the fridge for 30 minutes before coating.

Chocolate Coating

Melt and tint the chocolate mixture up to 2 days ahead. Store in a sealed container at room temperature. Reheat gently in 15-second microwave bursts, stirring between each, until smooth.

Final Assembly

Coat and decorate the petit fours up to 3 days before serving. Store in a single layer in an airtight container at room temperature. Add decorative drizzles just before serving for freshest appearance.

Long-Term Storage

Fully decorated petit fours freeze beautifully for 3 months. Layer between parchment paper in an airtight container. Thaw overnight in the fridge before bringing to room temperature. ✨

Frequently Asked Questions