Mini Butter Cake recipe

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp vanilla extract
• ¼ cup whole milk (optional, for slightly lighter texture)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a mini cake pan or line with paper liners.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture. Mix until just combined. If the batter feels too thick, stir in the milk.
7. Divide the batter evenly into the prepared mini cake molds, filling each about 2/3 full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let 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 simple butter glaze for an extra touch.

Would you like a glaze recipe or variations (like lemon or chocolate)?