Mini Cakes 4-Inch
Delight in these adorable bento-inspired mini cakes, perfect for any celebration or treat. Their customizable designs make them fun to bake and serve.
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.
Notes
These mini cakes can be decorated to match any theme with frosting, sprinkles, or fruits. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.