Mini Butter Cake recipe

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tsp vanilla extract
• ¼ cup (60ml) whole milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin or mini loaf pans.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
6. Spoon the batter evenly into your prepared mini pans (about ¾ full).
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Optional: Dust with powdered sugar or glaze with a lemon or vanilla icing!

Let me know if you want a variation—like lemon, almond, or chocolate swirl!