Mini Soft Cake

Mini soft cakes are the perfect blend of fluffiness and indulgence, offering all the appeal of traditional cakes in a bite-sized, individual portion. These tiny treats are ideal for parties, snacking, or when you’re craving something sweet but don’t want a large dessert. Made with simple ingredients, these cakes are tender, moist, and versatile, allowing you to adapt the recipe with different flavors, fillings, and toppings.

Whether you’re hosting a tea party, preparing a snack for kids, or planning a dessert platter, mini soft cakes deliver sophistication in a small, delightful package. In this recipe, we’ll guide you step-by-step to create soft, airy mini cakes that will melt in your mouth and keep everyone coming back for more!

Why You’ll Love This Recipe

• Perfect Portion Size: Individually sized cakes make for convenient and mess-free servings.
• Incredibly Soft Texture: Light, fluffy, and moist, these cakes are a delight to bite into.
• Customizable: Add flavors, fillings, or frostings to match your preferences.
• Kid-Friendly: The mini size is perfect for little hands, making them a hit with children.
• Easy and Versatile: Minimal effort, maximum flavor. Perfect for every occasion!

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 12–15 minutes
• Total time: 35 minutes
• Yield: 12 mini cakes
• Serving Size: 1 mini cake

Nutritional Information (per serving)

• Calories: 190
• Carbohydrates: 22g
• Protein: 3g
• Fat: 10g
• Fiber: 0.5g
• Sugar: 15g

Ingredients

For the cake batter:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk, at room temperature

Optional toppings and fillings:

• Powdered sugar, for dusting
• Chocolate ganache, for topping
• Whipped cream
• Fresh fruit, like strawberries or raspberries
• Fruit jam, for filling

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini cake molds with butter or nonstick spray. You can also line the molds with parchment paper circles for easy release.

Step 2: Mix the Dry Ingredients

2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

3. In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2–3 minutes. This step incorporates air into the batter, ensuring a soft and tender texture.

Step 4: Add Eggs and Vanilla

4. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

5. Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix, as this can make the cakes dense.

Step 6: Fill the Molds

6. Spoon the batter evenly into the prepared muffin tin or mini cake molds, filling each cavity about two-thirds full. Smooth the tops with a spoon or spatula for an even rise.

Step 7: Bake the Mini Cakes

7. Bake in the preheated oven for 12–15 minutes, or until a toothpick inserted into the center of a cake comes out clean. Be careful not to overbake, as this can dry out the cakes.

Step 8: Cool and Decorate

8. Allow the mini cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar, drizzle with chocolate ganache, or top with whipped cream and fresh fruit as desired.

Step 9: Serve

9. Serve the mini cakes immediately, or store them for later. They pair wonderfully with tea, coffee, or milk!

Ingredient Background

• Butter: Provides moisture and richness, resulting in a tender crumb. Use unsalted butter to control the saltiness of the batter.
• Eggs: Help bind the ingredients and give the cakes their structure while contributing to their soft texture.
• Vanilla Extract: Enhances the flavor of the cakes and pairs well with a variety of toppings.
• Milk: Adds moisture and creates a smoother batter for a fluffier cake. Whole milk is recommended for the best texture.
• Baking Powder and Baking Soda: Work together to leaven the cakes, giving them their rise and lightness.

Technique Tips

• Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth batter and even baking.
• Measure Accurately: Use measuring cups for dry ingredients and a liquid measuring cup for the milk to ensure the correct ratios.
• Don’t Overmix: Mix the batter until just combined to avoid developing too much gluten, which can make the cakes tough.
• Uniform Filling: Use a cookie scoop or measuring spoon to evenly distribute the batter for consistent baking.

Alternative Presentation Ideas

• Layered Mini Cakes: Slice the mini cakes in half horizontally and add a layer of whipped cream, fruit, or frosting between the layers.
• Cupcake Style: Pipe buttercream or cream cheese frosting on top of each mini cake for a cupcake-inspired dessert.
• Bundt Minis: Use mini bundt cake molds for a fancier presentation and drizzle with glaze or icing.
• Savory Twist: Skip the sugar and vanilla to create savory mini cakes flavored with herbs, cheese, or spices.

Additional Tips for Success

• Grease the Pan Well: This ensures the cakes release easily without sticking.
• Cool Completely Before Decorating: Adding toppings while the cakes are warm can cause them to melt or slide off.
• Test for Doneness: Insert a toothpick or skewer into the center of a cake to check if it comes out clean. This ensures the cakes are fully baked.

Recipe Variations

• Chocolate Mini Cakes: Replace 1/4 cup of flour with cocoa powder and add chocolate chips to the batter.
• Lemon Mini Cakes: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice for a bright, citrusy flavor.
• Coconut Mini Cakes: Stir in shredded coconut and a teaspoon of coconut extract for a tropical twist.
• Nutty Mini Cakes: Fold in chopped nuts like pecans or walnuts for added crunch.

Freezing and Storage

• Refrigeration: Store mini cakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freezing: Freeze cooled cakes in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before decorating or serving.
• Reheating: Warm plain mini cakes in the microwave for 10–15 seconds to restore their soft texture.

Healthier Twist Ideas

• Reduce Sugar: Use 1/3 cup of sugar or a natural sweetener like honey or maple syrup.
• Whole-Grain Option: Replace half of the all-purpose flour with whole wheat flour for added fiber.
• Use Low-Fat Milk: Swap whole milk with low-fat or plant-based milk like almond or oat milk.
• Skip the Frosting: Dust the cakes with powdered sugar instead of adding heavy toppings to keep them lighter.

Serving Suggestions for Events

• Afternoon Tea: Serve with a selection of teas, scones, and finger sandwiches for an elegant spread.
• Birthday Parties: Decorate the mini cakes with colorful sprinkles or edible glitter for a festive look.
• Holiday Platters: Include these cakes alongside cookies, brownies, and other treats for a dessert platter.
• Baby Showers: Tint the batter or frosting with pastel colors for a themed dessert.

Special Equipment

• Muffin Tin or Mini Cake Molds: For baking uniform, individual cakes.
• Hand or Stand Mixer: For creaming the butter and sugar.
• Piping Bag (Optional): For adding decorative toppings like frosting or ganache.
• Wire Rack: For cooling the cakes evenly after baking.

Frequently Asked Questions

1. Can I make these cakes without a mixer?

Yes! You can mix the batter by hand with a whisk or spoon, though it may take a bit more effort to cream the butter and sugar properly.

2. Can I make these cakes gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.

3. How can I make the cakes fluffier?

Make sure to cream the butter and sugar thoroughly and avoid overmixing the batter. Using room-temperature ingredients also helps achieve a fluffy texture.

4. Can I bake these cakes in a larger pan?

Yes! You can bake the batter in an 8×8-inch pan or a loaf pan. Adjust the baking time to 25–30 minutes and check for doneness.

5. What’s the best way to decorate these cakes?

Dust with powdered sugar, drizzle with glaze, pipe frosting, or top with fruit and whipped cream for endless options.

6. Can I use oil instead of butter?

Yes, but the texture may be slightly different. Use 1/3 cup of vegetable oil or coconut oil in place of the butter.

7. Are these cakes freezer-friendly?

Yes! Freeze the cakes plain, then add toppings after thawing for the best results.

8. How do I prevent the cakes from drying out?

Avoid overbaking, and store the cakes in an airtight container to maintain their moisture.

Conclusion

Mini soft cakes are the perfect little indulgence for any occasion. Their tender texture, buttery flavor, and endless customization options make them a must-try dessert. Whether you’re hosting a gathering, prepping for a special event, or just treating yourself, these cakes deliver on both taste and presentation. Make a batch today and enjoy a bite-sized treat that’s big on flavor!

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