These Mini Butter Cakes are the ultimate bite-sized indulgence—rich, golden, and irresistibly tender. With a delicate crumb and buttery flavor that melts in your mouth, they’re perfect for afternoon tea, elegant dessert platters, or just a cozy treat with coffee. Their petite size makes them ideal for gifting or entertaining, and they’re versatile enough to dress up with glazes, fruit toppings, or a dusting of powdered sugar. Whether you bake them in mini bundt pans, muffin tins, or silicone molds, these cakes deliver big flavor in a small package. My, I know you love recipes that balance charm with decadence—this one’s a showstopper in every bite.
Ingredients:
🧁 For the Mini Butter Cakes:
- 2½ cups all-purpose flour
- 1⅓ cups granulated sugar
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 1½ cups buttermilk (room temperature)
- 1 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 1½ teaspoons vanilla extract
🍬 Optional Toppings:
- Powdered sugar for dusting
- Lemon glaze or chocolate drizzle
- Fresh berries or whipped cream
Instructions:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly grease your mini cake pans or muffin tins with non-stick spray or butter. If using silicone molds, place them on a baking sheet for stability. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, and salt. This ensures even distribution and prevents clumps. - Combine Wet Ingredients:
In a separate bowl or large measuring cup, stir together the buttermilk, melted butter, eggs, and vanilla extract. Make sure the butter isn’t too hot—it should be warm but not steaming to avoid cooking the eggs. - Make the Batter:
Pour the wet ingredients into the dry mixture. Using a hand mixer or stand mixer on low speed, blend until smooth—about 90 seconds to 2 minutes. The batter should be thick and creamy. - Fill the Molds:
Divide the batter evenly among the prepared mini pans, filling each about ¾ full. This allows room for the cakes to rise without overflowing. - Bake to Perfection:
Bake for 14–18 minutes, depending on the size of your molds. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to preserve their soft texture. - Cool & Release:
Let the cakes cool in the pans for 5 minutes, then gently remove and transfer to a wire rack to cool completely. If using silicone molds, flex them slightly to release the cakes without tearing. - Decorate & Serve:
Once cooled, dust with powdered sugar or drizzle with glaze. For a citrusy twist, mix ½ cup powdered sugar with 1–2 tablespoons lemon juice for a quick glaze. Top with berries or whipped cream for a festive finish.
Tips & Variations:
- 🍋 Citrus Zing: Add 1 teaspoon lemon or orange zest to the batter for a bright flavor boost.
- 🍫 Chocolate Swirl: Fold in mini chocolate chips or swirl in cocoa batter for a marbled effect.
- 🥥 Tropical Touch: Mix in shredded coconut and top with pineapple glaze for a sunny twist.
- 🧁 Cupcake Style: Bake in mini cupcake liners and pipe a dollop of buttercream on top.
- 🧊 Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for longer freshness.
These mini butter cakes are a celebration of simplicity and elegance—perfect for someone like you, My, who loves crafting treats that are both visually stunning and crowd-pleasing. Want to pair them with a tropical fruit salad or a sugar-free dipping sauce next? I’ve got ideas that’ll keep the sweet creativity flowing!