Mini Cake Recipe: A Culinary Adventure in Bite-Size Delights

Classic Chocolate Mini Cake

Ingredients:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F.
Grease and flour mini cake molds.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, oil, egg, and vanilla extract.
Add wet ingredients to dry ingredients and mix until well combined.
Pour batter into molds, filling each halfway.
Bake for 12-14 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack before removing from molds.

Lemon Raspberry Mini Cake

Ingredients:

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup fresh raspberries

Steps:

Preheat oven to 350°F.
Grease and flour mini cake molds.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, melted butter, egg, vanilla extract, and lemon zest.
Add wet ingredients to dry ingredients and mix until well combined.
Gently fold in raspberries.
Pour batter into molds, filling each halfway.
Bake for 12-14 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack before removing from molds.

Matcha Mini Cake with White Chocolate Ganache

Ingredients:

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
1 tablespoon matcha powder
1/2 cup white chocolate chips
1/4 cup heavy cream

Steps:

Preheat oven to 350°F.
Grease and flour mini cake molds.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and matcha powder.
In a separate bowl, whisk together milk, melted butter, egg, and vanilla extract.
Add wet ingredients to dry ingredients and mix until well combined.
Pour batter into molds, filling each halfway.
Bake for 12-14 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack before removing from molds.
In a small saucepan, heat heavy cream until it just boils.
Remove from heat and stir in white chocolate chips until fully melted and smooth.
Drizzle ganache over cooled mini cakes.

Caramel Pecan Mini Cake

Ingredients:

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
1/2 cup caramel sauce
1/2 cup chopped pecans

Steps:

Preheat oven to 350°F.
Grease and flour mini cake molds.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, melted butter, egg, and vanilla extract.
Add wet ingredients to dry ingredients and mix until well combined.
Gently fold in chopped pecans.
Pour batter into molds, filling each halfway.
Add a spoonful of caramel sauce on top of the batter in each mold.
Cover with additional batter until molds are three-quarters full.
Bake for 12-14 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack before removing from molds.

Conclusion

Whether you’re in the mood for something classic, fruity, or experimental, mini cakes are the perfect canvas for showcasing your creativity in the kitchen. By following these simple recipes, you can create bite-size delights that are both beautiful to look at and delicious to taste.