Mini Cakes Recipe

Introduction

These mini cakes are delightful bite-sized treats perfect for any occasion. Soft, fluffy, and easy to make, they’re great served plain or topped with your favorite glaze or fresh fruit.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease mini cake pans or a muffin tin to prevent sticking.
2. Step 2: In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, then add the vanilla extract and mix well.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry mix, mixing until just combined and smooth.
6. Step 6: Fill each mini cake pan or muffin cup about ¾ full with the batter.
7. Step 7: Bake in the preheated oven for 12 to 15 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean.
8. Step 8: Let the mini cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: Serve as is or top with glaze, whipped cream, or fresh fruit for an extra special touch.

Tips & Variations

• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• Try adding a handful of chocolate chips or fresh berries inside the batter before baking.
• If you don’t have mini pans, standard muffin tins work just as well—adjust baking time accordingly.
• Use buttermilk instead of regular milk for a richer flavor and moister texture.

Storage

Store cooled mini cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. To reheat, warm gently in the microwave for 10-15 seconds or let come to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend of equal amount, and ensure your baking powder is gluten-free as well.

What’s the best way to check if the mini cakes are done?

Insert a toothpick into the center of a cake; if it comes out clean or with a few dry crumbs, the cakes are ready. If it’s wet with batter, continue baking a few more minutes.

Mini Cakes Recipe

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★★★★★

4.9 from 91 reviews

Delight in these tender and fluffy Mini Cakes, perfectly portioned for individual servings. Lightly sweetened and baked to a golden finish, these mini cakes are ideal for any occasion and can be topped with glaze, whipped cream, or fresh fruit for an added burst of flavor.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Optional Toppings

• Glaze
• Whipped cream
• Fresh fruit

Instructions

1. Preheat and Prepare Pans: Set your oven to 350°F (175°C) and grease mini cake pans or a muffin tin thoroughly to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes fluffy and light in color.
3. Add Eggs and Vanilla: Crack in the eggs one at a time and add the vanilla extract, mixing well after each addition to ensure a smooth blend.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture alternately with the milk to the butter mixture, starting and ending with the dry ingredients, mixing gently until just combined to form a smooth batter.
6. Fill Pans and Bake: Spoon the batter into the prepared pans, filling each about ¾ full to allow room for rising. Bake in the preheated oven for 12 to 15 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Add your favorite glaze, whipped cream, or fresh fruit on top. Serve immediately for best flavor and texture.

Notes

• Do not overmix the batter to keep the cakes light and tender.
• Ensure butter is softened to room temperature for easy creaming.
• If you do not have mini cake pans, use a muffin tin as an alternative.
• Enhance flavor with a splash of your favorite extract, such as almond or lemon, in place of vanilla.
• Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: mini cakes, small cakes, individual cakes, easy dessert, baked mini cakes, party desserts