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Mini Cake

Delightful two-tiered mini cakes, perfect for parties or an elegant treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1/2 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup granulated sugar
Wet Ingredients
  • 2 tbsp unsalted butter (melted)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 4-inch cake pans.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk together the melted butter, egg, vanilla extract, and milk.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
  5. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Decoration
  1. Frost and decorate as desired with sprinkles, fresh fruits, or edible glitter.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or refrigerate to maintain freshness. Allow to come to room temperature before serving.