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mini cake recipe

Mini Cake Recipe

Prep 30 minutes
Cook 20 minutes
Total 1 hour 20 minutes
With soft, tender layers and delightful frosting! So cute, so customizable. Perfectly sized individual cakes for any celebration!
5 stars (1 ratings)
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Ingredients
  

For the Cake:

  • 1½ cups all-purpose flour (sifted for best texture)
  • 1 cup granulated sugar
  • ½ cup unsalted butter , softened
  • 2 large eggs , room temperature
  • ½ cup whole milk
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • . Zest of one lemon (optional for brightness)

For the Frosting:

  • 1 cup unsalted butter , softened
  • 3 cups powdered sugar , sifted
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • . Pinch of salt

Substitution Options:

  • . Gluten-free flour blend can replace all-purpose flour (add ¼ teaspoon xanthan gum)
  • . Coconut sugar can substitute for granulated sugar (though color will be darker)
  • . Plant-based butter and milk alternatives work well for dairy-free versions
  • . Similar to our Italian Cream Cake Recipe , you can incorporate nuts for added texture

Instructions

  • Step 1: Prepare Your Batter
    Preheat your oven to 350°F (175°C) and prepare your mini cake pans by greasing thoroughly and dusting with flour. In a large bowl, cream together the softened butter and sugar until light and fluffy – about 3 minutes with an electric mixer. The mixture should be pale yellow and have increased in volume.
    Add eggs one at a time, beating well after each addition. Incorporate the vanilla extract and lemon zest. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients (this prevents overmixing and ensures a tender crumb).
    Pro Tip: For extra-moist cakes, measure your flour by spooning it into measuring cups rather than scooping directly from the container, which can compact the flour and result in dry cakes.
    Step 2: Bake to Perfection
    Distribute the batter evenly among your mini cake molds, filling each about 2/3 full to allow room for rising. Tap the pans gently on the counter to remove air bubbles. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
    The mini cakes should be slightly golden on top and spring back when touched lightly. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
    Pro Tip: Rotate your pans halfway through baking for even browning, but do this quickly to maintain oven temperature.
    Step 3: Prepare Your Frosting
    While the cakes cool, prepare your frosting. Beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, one cup at a time, beating well between additions. Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed for 3-4 minutes until light and fluffy.
    The frosting should hold soft peaks and spread easily. If too thick, add additional cream, one teaspoon at a time. If too thin, add more powdered sugar until you reach the desired consistency.
    Pro Tip: Temperature matters! Butter that's too cold will create lumps, while butter that's too warm will make the frosting runny. Aim for cool room temperature.
    Step 4: Decorate and Serve
    Once the mini cakes are completely cooled, place a dollop of frosting on each cake and spread evenly using an offset spatula. For a more professional finish, place frosting in a piping bag fitted with your chosen tip and pipe decorative patterns on top.
    Finish with sprinkles, fresh berries, edible flowers, or a light dusting of powdered sugar to enhance the presentation. Allow the frosting to set for about 15 minutes before serving.
    Pro Tip: For a clean finish, freeze the cakes for 15 minutes before frosting – this prevents crumbs from mixing into your frosting.
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