Blender Butter Milk Cake

Soft, Fluffy & Moist Mini Cakes Straight from the Blender

This buttery milk sponge cake is an absolute gem. Made in the blender, it’s quick, rich in flavor, and bakes into perfectly fluffy rounds—ideal for tea-time treats, birthdays, or base layers for frosted mini cakes. Whether you’re a beginner or pro, this is a fail-proof recipe with a bakery-quality finish.

Want more quick cake ideas? Try this smooth No-Bake Creamy Cheesecake or a Professional 3-Ingredient Sponge Cake from Tinsuf.com—simple, reliable, and delicious.

 Ingredients

• 5 large eggs

• 65 g unsalted butter, softened

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• 450 ml whole milk, room temperature

• 306 g white granulated sugar

• 150 ml neutral oil (like sunflower or canola)

• 1 tablespoon vanilla extract

• 350 g all-purpose flour

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• 70 g cornstarch

• 15 g baking powder

 Directions

 Blend Wet Ingredients

In a blender, combine:

• Eggs

• Butter

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• Milk

• Sugar

• Oil

• Vanilla

Blend for 3 minutes until smooth and foamy. Set aside.

 Mix Dry Ingredients

In a large mixing bowl:

• Sift in the flour, cornstarch, and baking powder.

• Mix with a whisk to evenly distribute the leavening agents.

 Combine Batter

Pour the blended mixture into the dry ingredients. Gently fold with a whisk or spatula until no lumps remain and the batter is fully incorporated.

 Prepare the Pans

Grease or line 8 mini round pans (10 cm) with parchment paper at the base. Divide the batter evenly.

 Bake

Preheat oven to 180°C (356°F). Bake for 25 minutes or until a toothpick inserted comes out clean and the tops are golden.

 Cool & Serve

Allow cakes to cool for 10 minutes in the pan. Then carefully run a thin spatula around the edges and unmold onto a wire rack. Serve warm or let cool fully for frosting.

 Time & Yield

• Prep Time: 10 minutes

• Blend Time: 3 minutes

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• Bake Time: 25 minutes

• Cooling Time: 15 minutes

• Total Time: ~50 minutes

• Yields: 8 mini cakes (10 cm each)

 Tips & Variations

 Pro Tips:

• Ensure all ingredients are at room temperature for a smooth batter.

• Avoid overmixing once the dry ingredients are added—this keeps the cakes soft.

• Use quality vanilla for depth of flavor.

 Variations:

• Swap 50g of flour with cocoa powder for a chocolate twist.

• Add orange zest or lemon zest for a citrus version.

• Top with whipped cream, berries, or a simple glaze.

 Tools You’ll Need

• Blender

• Mixing bowl

• Whisk/spatula

• 8 mini cake pans (10 cm)

• Baking tray

• Oven & cooling rack

 Discover More

Explore more sweet ideas from Tinsuf.com:

• Lemon Cream Cheese Dump Cake

• Strawberry Banana Pudding Dessert

• Professional Sponge Cake

Final Thoughts

This butter milk blender cake is a kitchen essential—easy enough for weeknights, impressive enough for company. Whether you’re baking for fun or prepping layered desserts, this recipe gives you reliable, delicious results every time.