Mini Cakes with Buttercream Frosting
What if you could have beautifully decorated cakes any day you want? With these mini cakes, there’s no need to wait for a special occasion to enjoy a small taste of sweet fun. Serve single cakes with rich buttercream frosting, or stack them into miniature tiered cakes. Either way, these mini cakes are a fun way to celebrate big (and small) moments.
Level
IntermediatePrep Time
20 minutesCook Time
20-25 minutesServes
7Cook it With Our
Ingredients
Batter
- 1 ½ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup butter, room temperature
- ½ cup (74 grams) sugar
- 2 eggs, plus one yolk
- 2 teaspoons vanilla extract
- ¾ cup (57 grams) buttermilk
Buttercream Frosting
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 teaspoons milk, or more as needed
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Make the batter. Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar using a hand mixer until light and fluffy, about 5 minutes.
- Beat in eggs and additional yolk with the vanilla extract.
- Add the dry mixture in alternatively with buttermilk and continue to beat, about 1 minute.
- Divide batter into prepared mini cake pan wells. Smooth the top and bake for 20-25 minutes.
- While mini cakes bake, make the buttercream frosting. Cream butter in a mixing bowl fitted with the paddle attachment. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla extract and salt.
- Add milk a little at a time until the frosting reaches preferred consistency. Set aside until ready to use.
- Remove cakes from the oven and place on a wire rack for 5 minutes before turning out. Place on a wire rack and cool completely before frosting to your heart’s desire.
