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Mini Vanilla Cake

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 People

Ingredients

For the cake

  • 1 extra large egg
  • 1/3 cup (85ml) whole milk
  • 1/2 tsp vanilla extract
  • 1 cup (100g) cake flour
  • 1/2 cup (100g) cane sugar
  • 1 tsp (5g) baking powder
  • 1/4 tsp sea salt
  • 1/4 cup (60g) unsalted butter, room temperature
  • simple syrup for brushing
  • optional: sprinkles

For the frosting

  • 1/4 cup plus 3 tbsp (100g) unsalted butter room temperature
  • 3/4 cup (75g) powdered sugar, sifted
  • 1 tsp (5g) vanilla extract

Instructions

Make the cake

  1. Preheat oven to 350°F (177°C).
  2. In a large mixing bowl, whisk together the eggs, milk, and the vanilla extract.
  3. In another large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Add the butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.
  5. While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter and mix for 30 seconds.
  6. When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.
  7. Spray the inside of an 8” x 4” loaf pan with nonstick cooking spray.
  8. Pour the batter inside and smooth out the top.
  9. Bake the cake in the middle of the oven for 40 to 45 minutes or until the cake is golden brown and a toothpick runs clean when probed into the middle of the cake.
  10. Brush a thin layer of simple syrup or honey over the cake and allow the cake to cool completely before serving or frosting.

Make the frosting and decorate the cake

  1. In a clean mixing bowl, blend together the butter, powdered sugar, and vanilla extract. Blend on high speed for 5 minutes or until the frosting is white in color and fluffy.

  2. Once the cake has cooled completely, smooth the frosting onto the cake with a spatula.
  3. Top the cake with your favorite sprinkles.