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Easy Mini Cake Recipe: Soft, Fluffy Cakes for Any Celebration

Easy Mini Cake Recipe

These soft vanilla mini cakes are baked in a muffin pan, layered with fluffy buttercream, and finished with berries or sprinkles. The recipe makes six individual cakes and is easy enough for a beginner baker.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Mini Cakes
  • 1 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Fine salt
  • 1/4 cup Unsalted butter, softened
  • 1 each Large egg
  • 1 teaspoon Pure vanilla extract
  • 1/2 cup Whole milk
Vanilla Buttercream
  • 1/2 cup Unsalted butter, softened
  • 2 cups Powdered sugar
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoons Heavy cream or milk
Decoration
  • 1/2 cup Fresh berries, sprinkles, or edible flowers

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease six wells of a standard muffin pan and line the bottoms with small parchment rounds if desired.
  2. Whisk the flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, beat the softened butter, egg, and vanilla until smooth, then stir in the milk.
  3. Add the wet mixture to the dry ingredients and stir just until no dry streaks remain. Divide the batter among six prepared wells, filling each about two-thirds full.
  4. Bake for 16 to 18 minutes, or until the tops spring back lightly when pressed and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer the cakes to a rack to cool completely.
  5. Beat the butter for 2 minutes until pale and creamy. Add the powdered sugar gradually, then beat in the vanilla and cream until the frosting is smooth and fluffy.
  6. Trim any domed tops from the cooled cakes and slice each cake horizontally into two layers. Pipe or spread frosting between the layers, around the sides, and over the tops.
  7. Decorate with berries, sprinkles, or edible flowers. Chill the mini cakes for 20 minutes before serving so the frosting sets neatly.

Notes

Use room-temperature ingredients for a smooth batter and tender crumb. Store covered in the refrigerator for up to 3 days, and let the cakes sit at room temperature for 20 to 30 minutes before serving.