Mini Cakes Recipe

homemade mini cakes with buttercream frosting and sprinkles on white counter

These mini cakes are perfectly portioned, moist, and customizable for any celebration. Easy to bake, decorate, and serve, they bring bakery-quality charm to your dessert table in just 30 minutes.

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Course: Dessert, Party Treats

Cuisine: American, European

Prep Time: 15

Cook Time: 20

Cooling Time: 30

Total Time: 1 5

Servings: mini cakes

Calories: 220kcal

Cost: $6–8

Equipment

Mini cake pan or muffin tin
Stand mixer or hand mixer
Wire cooling rack
Offset spatula
Piping bag with tips

Ingredients

Basic Cake Batter

2 cups all-purpose flour
1.5 cups granulated sugar
½ cup unsalted butter softened
3 large eggs room temperature
1 cup whole milk
2 teaspoon vanilla extract
2 teaspoon baking powder
½ teaspoon salt

Optional Flavor Variations

2 tablespoon cocoa powder for chocolate mini cakes
zest of 2 lemons for lemon mini cakes
1 teaspoon almond extract for vanilla almond variation
¼ cup strawberries diced, for strawberry mini cakes

Buttercream Frosting

½ cup unsalted butter softened
2 cups powdered sugar
2–3 tablespoon milk or cream
1 teaspoon vanilla extract
food coloring optional

Instructions

Preheat oven to 350°F (175°C), grease mini cake pans, and line with paper liners if desired.
Cream butter and sugar, add eggs one at a time, then mix in vanilla. Combine dry ingredients separately, then add alternately with milk. Mix just until combined.
Fill pans ¾ full with batter. Bake for 18–22 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Prepare buttercream frosting, frost the cooled cakes, and decorate with sprinkles, fruit, or desired toppings.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition