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!