Why Make This Recipe
Mini cakes are perfect for parties, celebrations, or a simple treat at home. Their cute size and customizable designs make them a fun and delightful option. By mastering these bento-inspired mini cakes, you can impress your friends and family with your baking skills in 2025!
How to Make Mini Cakes 4-Inch
Ingredients
- 60 g unsalted butter (softened)
- 70 g granulated sugar
- 1 large egg (room temperature)
- ½ tsp vanilla extract
- 70 g all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- 2 Tbsp whole milk
Directions
- Preheat your oven to 350°F (175°C).
- Grease and line two 4-inch cake pans.
- In a bowl, cream the softened butter and granulated sugar together for about 2-3 minutes until the mixture is pale and fluffy.
- Beat in the egg and vanilla extract until everything is fully combined.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt.
- Fold the dry ingredients into the wet batter. Gradually add the whole milk and mix until just combined.
- Divide the batter evenly between the two prepared pans.
- Bake in the preheated oven for 18-20 minutes, or until a skewer inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting.
How to Serve Mini Cakes 4-Inch
These mini cakes are adorable on their own, but you can decorate them to match any theme. Use frosting, sprinkles, or fruits to top them. You can stack them for a fuller presentation or arrange them side by side on a platter. They make lovely treats for birthday parties, picnics, or even as treats for yourself!
How to Store Mini Cakes 4-Inch
If you have leftover mini cakes, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap, then place them in a freezer bag. They will stay fresh for up to 3 months. When you’re ready to eat them, let them thaw at room temperature.
Tips to Make Mini Cakes 4-Inch
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix until just combined for fluffier cakes.
- Experiment with different flavors by adding cocoa powder for chocolate cakes or zest for citrus flavor.
- Use food coloring to brighten up your frosting or cake batter for a fun touch.
Variation
You can make chocolate mini cakes by replacing some of the flour with cocoa powder. Additionally, using different extracts, like almond or peppermint, can create unique flavors.
FAQs
Q: Can I double the recipe to make more cakes?
A: Yes, simply double the ingredients and use additional pans or bake in batches.
Q: How can I make these cakes gluten-free?
A: You can substitute all-purpose flour with a gluten-free blend to make them gluten-free.
Q: Can I decorate the cakes ahead of time?
A: Yes, you can frost and decorate the mini cakes a day in advance. Just keep them in the refrigerator until serving for the freshest taste.
Mini Cakes 4-Inch
Ingredients
Cake Batter Ingredients
- 60 g unsalted butter (softened) Ensure butter is softened for better mixing.
- 70 g granulated sugar
- 1 large egg (room temperature) Bring to room temperature for better mixing.
- ½ tsp vanilla extract
- 70 g all-purpose flour Can be substituted with gluten-free blend.
- ½ tsp baking powder
- Pinch salt
- 2 Tbsp whole milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and line two 4-inch cake pans.
- In a bowl, cream the softened butter and granulated sugar together for about 2-3 minutes until the mixture is pale and fluffy.
- Beat in the egg and vanilla extract until everything is fully combined.
- In another bowl, whisk together the flour, baking powder, and a pinch of salt.
- Fold the dry ingredients into the wet batter. Gradually add the whole milk and mix until just combined.
- Divide the batter evenly between the two prepared pans.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a skewer inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting.