Mini Butter Cakes are delightful little bites of comfort—moist, rich, and perfectly portioned for a satisfying treat without overindulgence. With a buttery flavor that melts on the tongue and a tender, fluffy texture, they’re ideal for tea time, special occasions, or gifting. Made with just a handful of ingredients, this cake gets its luxurious character from the perfect ratio of butter to sugar and eggs.
These single-serving cakes also serve as a beautiful base for customization: top them with fruit compote, drizzle with chocolate glaze, or fill them with jam for an extra surprise. Whether you enjoy them plain or adorned, they never fail to impress. Their simplicity is elegant, and their taste—pure bliss. Baking them in small molds or cupcake tins ensures uniform texture and a gorgeous golden finish, with no fuss and no need for layering or frosting.
Perfectly paired with a warm cup of chai or freshly brewed coffee, these cakes elevate any moment into a celebration of flavor and warmth.
🧺 INGREDIENTS:
- 100 grams unsalted butter, softened
- 100 grams granulated sugar (~½ cup)
- 2 large eggs, room temperature
- 100 grams all-purpose flour (~¾ cup)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: lemon zest, almond extract, chopped nuts, or chocolate chips
👨🍳 INSTRUCTIONS:
- Preheat the Oven Set your oven to 350°F (175°C). Prepare mini cake molds or a muffin tin by greasing them lightly or lining with cupcake papers.
- Cream the Butter and Sugar In a medium mixing bowl, beat the softened butter and sugar together until light and fluffy—this step creates air pockets that contribute to the cake’s soft texture. Beat for 3–5 minutes.
- Add Eggs and Vanilla Crack the eggs in, one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until the batter is smooth and cohesive.
- Sift the Dry Ingredients In a separate bowl, whisk together flour, baking powder, and salt. Sifting helps eliminate lumps and evenly distributes leavening agents.
- Combine Gently Fold the dry mixture into the wet ingredients using a spatula. Mix just until incorporated—avoid overmixing, which can toughen the cake.
- Portion into Molds Spoon the batter evenly into your prepared molds, filling each about ¾ full to allow room for rise.
- Bake with Precision Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Adjust timing slightly based on mold size.
- Cool & Serve Let the cakes cool in the pan for 5 minutes, then remove and place on a wire rack. Serve warm, at room temperature, or dusted with powdered sugar.
🪄 Variations & Serving Suggestions:
- Add citrus zest for brightness or a pinch of cardamom for warmth.
- Serve with fruit preserves, whipped cream, or lemon curd.
- Use as a base for mini layer cakes by slicing in half and filling with buttercream.
- For added richness, drizzle with sweetened condensed milk or caramel sauce.