Mini Cakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/mini-cakes-recipe/
