Mini Cake

Mini cakes are small, individual-sized treats that bring comfort and sweetness to any moment. They’re perfect for cozy evenings, quick desserts after dinner, or sharing with family without baking a whole cake. I often whip up these mini cakes when I want something warm and homemade without too much effort. Light, soft, and easy to make, this recipe fits perfectly into busy weeknights or cold, quiet nights at home.

a high quality well lit image of a mini

Why You Will Love This Recipe

This mini cake recipe is a delight because it’s simple, flexible, and satisfies sweet cravings without a lot of fuss. The soft, tender texture melts in your mouth, and it can be made in minutes using common ingredients. It’s weeknight-friendly, freezer-friendly, and leftovers keep well for snacking later. You can easily tweak flavors, add your favorite mix-ins, or double the batch for family gatherings. Cozy, easy, and practical, this recipe is the kind you’ll want to save on Pinterest and revisit again and again.

a high quality well lit image of a mini 1

Ingredients

Tip: Use fresh, room-temperature eggs for the best texture.

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
all the ingredients of mini cake recipe

Instructions

Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a muffin tin or mini cake molds and lightly dust with flour. Gather all ingredients and measure carefully to keep the process smooth and stress-free.

Step 2: Main Cooking Process
In a bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. The mixture should feel airy and smooth with a sweet, creamy aroma.

Step 3: Combining Ingredients
Whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir until just combined, keeping the batter soft and slightly lumpy for a tender cake.

Step 4: Finishing & Final Simmer
Spoon the batter into prepared molds, filling each about two-thirds full. Bake 15–20 minutes or until a toothpick comes out clean. Let them cool slightly before removing from molds to keep shape intact.

Why This Recipe Works for Busy Days

Mini cakes are quick to make, require minimal cleanup, and are easy to portion. You can prep batter ahead and bake when needed, making it ideal for busy weeknights or last-minute dessert. They store well for a day or two, so you can enjoy them without daily baking stress.

Tips & Tricks

  • Butter Temperature: Using softened butter ensures your mini cakes stay soft. Avoid melting it completely, which can make the texture dense.
  • Mixing Batter: Do not overmix once you add flour; overmixing can make cakes tough. Stir gently until ingredients are just incorporated.
  • Measuring Flour: Spoon and level flour into your measuring cup instead of scooping directly to avoid heavy, dry cakes.
  • Cooling Cakes: Let mini cakes cool in the pan 5 minutes before removing; rushing can break them apart.

Variations

  • Meaty Version: Add a teaspoon of cocoa powder and a pinch of coffee for a deeper flavor if serving alongside a savory main, balancing the sweetness with richness.
  • Vegetarian Option: Use plant-based milk and butter alternatives. The texture stays soft, and the flavor remains light, making it suitable for any diet.
  • Ingredient Swap: Replace half the flour with almond flour for a nutty twist. The mini cakes remain tender while adding subtle flavor and texture.
  • Flavor or Herb Boost: Mix in a teaspoon of lemon zest or cinnamon. This lifts the flavor and aroma, creating a cozy, seasonal mini cake perfect for cold evenings.

Serving Suggestions

  • Classic Plate: Serve warm with a dusting of powdered sugar and a cup of tea or coffee for a simple, homey treat.
  • Fruit Pairing: Top with fresh berries or a spoonful of fruit compote to add color and natural sweetness.
  • Creamy Touch: Add a dollop of whipped cream or yogurt for extra creaminess and a smooth texture contrast.
  • Festive Style: Drizzle with a light glaze or melted chocolate for birthdays, small gatherings, or cozy dessert nights.

Storage Instructions

  • Fridge Storage: Store cooled mini cakes in an airtight container for up to 2 days. Keeps them moist without drying out.
  • Reheating: Warm gently in the microwave for 10–15 seconds or in a low oven to bring back a freshly baked texture.
  • Freezing: Wrap individually and freeze up to 1 month. Thaw at room temperature before serving, maintaining softness.
  • Make-ahead Tips: Prepare batter ahead and keep in the fridge for a few hours. Bake directly from chilled batter when ready.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Rest Time: 5 minutes
  • Total Time: 30–35 minutes

Nutrition Information (Approximate)

Calories: 180–220 per mini cake
Protein: 3–4g
Key nutrients: Calcium, small amounts of iron
Values are estimates and may vary depending on ingredient brands and portions.

FAQs

Yes, you can prepare the batter in advance and bake when needed.

Likely from overmixing the batter or using cold butter. Keep ingredients room temperature.

Yes, almond, oat, or soy milk work well.

Check baking time and avoid overbaking; mini cakes cook quickly.

Best eaten within 2 days if refrigerated.

Conclusion

Mini cakes are a simple, comforting treat that can fit into any busy day or quiet evening. This recipe is easy to tweak with your favorite flavors, mix-ins, or toppings, making each batch a little different. They’re soft, quick, and satisfying—perfect to bake, share, and enjoy. Keep this mini cake recipe handy for cozy nights or when you need a sweet pick-me-up.

Mini Cake
Print

Mini Cake

Recipe by Edan SalamonCourse: Cake Recipes
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

220

kcal

Soft, individual-sized cakes that are quick to bake and perfect for cozy evenings or quick desserts.

Ingredients

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • ¼ tsp salt

  • ½ cup milk

Directions

  • Preheat oven to 350°F (175°C). Grease muffin tin or mini cake molds. Gather ingredients.
  • Cream butter and sugar until fluffy. Beat in eggs one at a time, add vanilla.
  • Mix flour, baking powder, and salt. Alternate adding dry ingredients and milk to batter until combined.
  • Spoon into molds, fill two-thirds full. Bake 15–20 minutes until toothpick clean. Cool slightly before removing.

Related Posts