Homemade Little Butter Cakes

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Homemade Little Butter Cakes are charming, bite-sized treats that embody the essence of comfort baking. Soft, moist, and lightly golden, these cakes are perfect for tea-time, small gatherings, or simply as a sweet indulgence during the day. Their petite size makes them versatile—ideal for serving individually, packing into lunchboxes, or presenting beautifully on a tray for guests.

The recipe is simple yet rewarding, relying on basic pantry staples like flour, sugar, eggs, and butter. The magic lies in the balance of ingredients and the careful mixing that creates a tender crumb. Each cake is rich with buttery flavor, subtly sweet, and can be enjoyed plain or dressed up with a dusting of powdered sugar, a drizzle of glaze, or a sprinkle of nuts.

INGREDIENTS:

  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ cup butter (softened)
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Optional: powdered sugar or glaze for topping

INSTRUCTION:

  1. Prepare the oven and pans: Preheat the oven to 350°F (175°C). Grease a mini cake pan or muffin tin, or line with paper cups.
  2. Cream butter and sugar: In a mixing bowl, beat softened butter and sugar until light and fluffy. This step incorporates air, ensuring the cakes are soft and tender.
  3. Add eggs: Crack in the eggs one at a time, beating well after each addition. This keeps the batter smooth and stable.
  4. Mix dry ingredients: In a separate bowl, combine flour, baking powder, and salt. Whisk to blend evenly.
  5. Combine wet and dry: Gradually add the dry mixture to the butter-sugar-egg blend, alternating with milk. Stir gently until just combined. Avoid overmixing to preserve the light texture.
  6. Add flavoring: Stir in vanilla extract for a subtle, aromatic sweetness.
  7. Fill the molds: Spoon the batter into the prepared mini cake molds, filling each about two-thirds full to allow room for rising.
  8. Bake the cakes: Place in the oven and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and serve: Remove from the oven and let cool for 5 minutes before transferring to a wire rack. Dust with powdered sugar or drizzle with glaze if desired.

SERVINGS:

This recipe yields 12–15 little cakes, depending on the size of your molds.

NOTE:

  • Flavor balance: Vanilla adds subtle sweetness, while butter provides richness. Adjust sugar slightly if you prefer a sweeter cake.
  • Texture tip: Creaming butter and sugar thoroughly is essential for a fluffy crumb. Take time with this step.
  • Storage: Keep cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
  • Presentation: Serve on a decorative tray or stack neatly on a plate. Their small size makes them visually appealing and easy to share.
  • Mindful preparation: Avoid overmixing once flour is added. Gentle folding preserves the airy texture.
  • Serving ritual: Pair with tea, coffee, or warm milk for a comforting experience.

Final Thoughts

Homemade Little Butter Cakes are proof that small treats can deliver big satisfaction. With just a handful of ingredients and a simple process, you create cakes that are soft, flavorful, and versatile. Their petite size makes them perfect for sharing, gifting, or enjoying as a personal indulgence.

This recipe is about more than baking—it’s about celebrating the joy of homemade creations. Each little cake carries warmth, comfort, and care, reminding us that even the simplest recipes can bring delight. Whether served at a gathering, enjoyed with family, or savored alone, these cakes are a timeless treat that never loses their charm.

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