Name: Mini Cakes recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 ¼ Cups All-Purpose Flour: Provides structure for a tender crumb. Sift for best results.; 2 Teaspoons Baking Powder: Ensures the cakes rise light and fluffy.; ½ Teaspoon Kosher Salt: Enhances sweetness and balances flavors.; ½ Cup Unsalted Butter: Adds richness and moisture; use at room temperature.; 1 ½ Cups Granulated Sugar: Sweetens and aerates the batter for a soft texture.; ¼ Cup Canola or Vegetable Oil: Keeps the cakes moist and tender.; 3 Large Eggs: Binds ingredients and adds structure.; 2 Teaspoons Pure Vanilla Extract: Infuses the cakes with warm, aromatic flavor.; 1 Cup Milk: Adds moisture and creaminess; use at room temperature.

Mini Cakes recipe

Print Recipe

Explore the charm of mini cakes with creative flavors and decorations. Perfect for any occasion, these bite-sized treats are versatile and easy to customize.

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 8
Category: Dessert
Method: Oven Baked
Cuisine: American

Ingredients

2 ¼ Cups All-Purpose Flour: Provides structure for a tender crumb. Sift for best results.

2 Teaspoons Baking Powder: Ensures the cakes rise light and fluffy.

½ Teaspoon Kosher Salt: Enhances sweetness and balances flavors.

½ Cup Unsalted Butter: Adds richness and moisture; use at room temperature.

1 ½ Cups Granulated Sugar: Sweetens and aerates the batter for a soft texture.

¼ Cup Canola or Vegetable Oil: Keeps the cakes moist and tender.

3 Large Eggs: Binds ingredients and adds structure.

2 Teaspoons Pure Vanilla Extract: Infuses the cakes with warm, aromatic flavor.

1 Cup Milk: Adds moisture and creaminess; use at room temperature.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 9 X 12-inch baking pan with parchment paper to prevent sticking and ensure easy removal after baking.

2. Mix the Dry Ingredients

In a spacious mixing bowl, combine the flour, baking powder, and salt using a whisk. This ensures even distribution of the dry ingredients for a smooth, well-risen cake.

Bowl of flour being whisked with a metal whisk.

3. Cream the Butter and Sugar

With an electric mixer, cream the softened butter and sugar together until the mixture is light and airy. Add oil and mix for another minute until pale and aerated. Scrape down the bowl to ensure everything is fully mixed.

Creamed butter and sugar in a stand mixer bowl, with oil and baking tools nearby.

4. Incorporate the Eggs and Vanilla

Incorporate the eggs one by one, ensuring each is fully blended before adding the next. Then, mix in vanilla extract. Scrape down the sides of the bowl to make sure the ingredients are well combined.

5. Add the Flour and Milk

Pour in half of the flour blend and stir on a low setting. Then, slowly add the milk and mix until smooth. Finally, add the remaining flour mixture and combine until just incorporated. Stir with a spatula to finish mixing.

6. Bake the Cake

Transfer the batter into the prepared pan and level the surface. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean and dry. Allow the cake to cool in the pan for 10 minutes, then move it to a wire rack to cool completely.

Round mini cake layers placed on a baking tray with edible flowers nearby.

Nutrition

Serving Size: 6
Calories: 250 kcal
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Find it online: https://yummycookin.com/mini-cakes/