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Mini Vanilla Cake

A delightful mini vanilla cake with a light, airy sponge and sweet vanilla aroma, perfect for sharing and impressing guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened Bring to room temperature for better mixing.
  • 2 large eggs Room temperature is preferred.
  • 2 teaspoons vanilla extract
  • ½ cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a mini cake pan or two small ramekins.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
  3. In another bowl, cream the softened butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
  6. Pour the batter into your prepared pan(s), filling them about 2/3 full to allow for rising.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve with vanilla ice cream, whipped cream, or fresh fruits. Top with chocolate or caramel for an added twist. Store leftovers in an airtight container for up to three days or freeze for up to three months.