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Mini Cake Recipe
This Mini Cake Recipe is the perfect way to create individual, bite-sized treats that are both cute and delicious. Whether you’re hosting a party, planning for a special occasion, or simply craving something sweet, these mini cakes are sure to impress. They are soft, moist, and full of flavor. The recipe can be adapted for a variety of flavors, including vanilla, chocolate, or lemon, and is topped with a luscious buttercream frosting, making them irresistible. Perfect for birthdays, anniversaries, or tea parties, these mini cakes will bring a touch of elegance to any event.
PREP TIME FOR: Mini Cake Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 mini cakes
Calories: 280 kcal per mini cake
Course: Dessert
Cuisine: American
Ingredients: Mini Cake Recipe
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Optional: 2 tablespoons cocoa powder (for chocolate variation)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions: Mini Cake Recipe
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a mini cake pan or use lined cupcake molds if you don’t have one.
- Prepare the Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, and continue to beat until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Stir just until combined.
- For a chocolate variation, mix in 2 tablespoons of cocoa powder at this stage.
- Bake the Cakes:
- Pour the batter into the prepared mini cake pans or cupcake molds, filling each mold about 2/3 full to allow room for the cakes to rise.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and continue to mix on low speed. Add the milk and vanilla extract, and beat on high until the frosting is light and fluffy.
- If you want to add color, divide the frosting into separate bowls and mix in food coloring as desired.
- Assemble and Decorate:
- Once the cakes are completely cool, frost each mini cake using an offset spatula or piping bag. You can get creative with your designs, using sprinkles, edible glitter, or fruit toppings to decorate the mini cakes.
- Optional: Add layers to your mini cakes by slicing each cake horizontally and adding frosting or filling between the layers.
Frequently Asked Questions (FAQs): Mini Cake Recipe
1. Can I make these mini cakes ahead of time?
Yes! You can bake the mini cakes ahead of time and store them in an airtight container at room temperature for up to 2 days. Frost them the day you plan to serve them for the best presentation.
2. Can I freeze mini cakes?
Absolutely! These mini cakes can be frozen without frosting for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe bag. Thaw them at room temperature before frosting and serving.
3. Can I use this recipe for different cake flavors?
Definitely! This mini cake recipe is highly adaptable. You can add lemon zest, almond extract, or a spoonful of espresso powder for different flavors. For a fruity variation, try adding finely chopped strawberries or blueberries to the batter.
4. Can I make these gluten-free?
Yes, you can easily make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose contains xanthan gum for the right texture.
5. How do I ensure the cakes are moist?
Be careful not to overmix the batter, as overmixing can lead to dense cakes. Also, be sure to not overbake the mini cakes; check them a few minutes before the suggested bake time to ensure they don’t dry out.
Notes:
- Cake Toppers: For special occasions, add themed cake toppers to give your mini cakes a festive look.
- Different Frosting Flavors: The frosting can be flavored with different extracts like almond, lemon, or coconut. You can also experiment with cream cheese frosting or chocolate ganache for a richer topping.
- Vegan Option: Replace the butter with a vegan alternative and use a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the egg to make these mini cakes vegan-friendly.
- Mini Layered Cakes: For a more impressive presentation, slice the mini cakes in half and layer them with frosting or jam. This adds a nice height and a burst of extra flavor.
- Add a Filling: You can fill the mini cakes with fruit preserves, lemon curd, or even Nutella for a surprise inside.
Conclusion:
These Mini Cakes are an adorable and delicious treat that can be customized in countless ways. Whether you’re baking them for a party, a special event, or just as a fun dessert, they are sure to be a hit. This easy-to-follow recipe ensures soft and moist mini cakes every time, and with the ability to play around with flavors and decorations, you can truly make these mini cakes your own. From the classic vanilla version to chocolate, lemon, or even fruity variations, the possibilities are endless.
These cakes are not only aesthetically pleasing but also a fantastic way to control portion sizes while still indulging in a delightful dessert. Whether you’re a seasoned baker or a beginner, this mini cake recipe is straightforward and rewarding to make.
For even more fun, get creative with the frosting and toppings. You can easily match the cakes to any event theme or holiday by adding food coloring or edible decorations. Serve them with tea or coffee for an elegant tea party, or simply enjoy them as a bite-sized snack!
Mini Cake Recipe
Ingredients
- For the Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Optional: 2 tablespoons cocoa powder for chocolate variation
- For the Frosting:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Food coloring optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a mini cake pan or use lined cupcake molds if you don’t have one.
- Prepare the Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, and continue to beat until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Stir just until combined.
- For a chocolate variation, mix in 2 tablespoons of cocoa powder at this stage.
- Bake the Cakes:
- Pour the batter into the prepared mini cake pans or cupcake molds, filling each mold about 2/3 full to allow room for the cakes to rise.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and continue to mix on low speed. Add the milk and vanilla extract, and beat on high until the frosting is light and fluffy.
- If you want to add color, divide the frosting into separate bowls and mix in food coloring as desired.
- Assemble and Decorate:
- Once the cakes are completely cool, frost each mini cake using an offset spatula or piping bag. You can get creative with your designs, using sprinkles, edible glitter, or fruit toppings to decorate the mini cakes.
- Optional: Add layers to your mini cakes by slicing each cake horizontally and adding frosting or filling between the layers.
Notes
Different Frosting Flavors: The frosting can be flavored with different extracts like almond, lemon, or coconut. You can also experiment with cream cheese frosting or chocolate ganache for a richer topping.
