Mini Butter Cake , This cake was delicious !

This mini butter cake is soft, moist, and full of buttery goodness. It’s the perfect treat to serve with tea, coffee, or as a light dessert after a hearty meal. Whether you’re baking for one or two, this small-batch cake delivers maximum flavor with minimal effort!

Looking for more single-pan recipes? Check out the Easy 6-Inch Cakes Collection on Tinsuf for bite-sized baking inspiration.

Ingredients

• 100g unsalted butter (softened)

• 100g granulated sugar (approx. ½ cup)

• 2 eggs

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• ½ tsp vanilla essence

• 1 cup plain flour (120g)

• ½ tsp baking powder

Instructions

1. Prepare the Oven & Pan:

• Preheat oven to 180°C (356°F).

• Lightly grease a 6-inch round cake pan or line with parchment paper.

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2. Cream Butter & Sugar:

• In a large mixing bowl, cream together the softened butter and sugar until smooth and fluffy. This adds air for a soft crumb.

3. Add Eggs & Vanilla:

• Beat in the eggs, one at a time, mixing thoroughly after each addition.

• Stir in the vanilla essence until the mixture is light and creamy.

4. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour and baking powder.

• Gradually fold the dry mixture into the wet batter until just combined—avoid overmixing.

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5. Bake to Perfection:

• Pour the batter into the prepared cake pan and smooth the top.

• Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve:

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

• Slice and serve as a tea cake, with a dusting of powdered sugar if desired.

Time & Serving

• Prep time: 10 minutes

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• Bake time: 20–25 minutes

• Cooling time: 15 minutes

• Yield: One 6-inch mini cake (4–6 servings)

Baker’s Tips

• For extra moisture, add 1 tbsp of milk or sour cream to the batter.

• You can flavor it further with lemon zest, almond essence, or a touch of nutmeg.

Variations

• Add chocolate chips or a fruit swirl for a custom twist.

• Turn it into cupcakes by dividing batter into 6 muffin tins (adjust baking time to 15–18 minutes).

FAQs

Can I double the recipe?
Yes! Double all the ingredients and use an 8-inch round pan. Adjust baking time to 30–35 minutes.

How should I store it?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Discover more single-serving cake magic at Tinsuf.com’s Quick Bakes and treat yourself to a perfectly portioned delight every time.

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