These adorable Mini Vanilla Cakes are light, fluffy, buttery, and bursting with classic vanilla flavor. Their golden tops and soft crumb make them perfect for breakfast, afternoon tea, birthdays, baby showers, or whenever you’re craving a simple homemade treat.
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Total Time: 40 minutes
Servings: 12 mini cakes
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120g) sour cream or plain Greek yogurt
- ½ cup (120ml) whole milk
- 2 tablespoons vegetable oil (optional, for extra moisture)
Step 1: Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 12-cavity mini loaf or mini cake pan, or line with paper liners if preferred.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl:
- Beat the softened butter until smooth.
- Add the sugar and beat for 3–4 minutes until light and fluffy.
This creates a soft, tender cake texture.
Step 4: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition.
Stir in:
- Vanilla extract
- Vegetable oil (if using)
Step 5: Add the Wet and Dry Ingredients
Alternate adding the flour mixture and the milk to the batter:
- Add one-third of the flour mixture.
- Add half the milk.
- Repeat.
- Fold in the sour cream last.
Mix only until everything is combined. Avoid overmixing.
Step 6: Fill the Pan
Divide the batter evenly among the prepared cavities.
Fill each cavity about ⅔ to ¾ full to allow room for rising.
Step 7: Bake
Bake for 20–25 minutes, or until:
- The tops are golden brown.
- A toothpick inserted into the center comes out clean.
Avoid overbaking to keep the cakes moist.
Step 8: Cool
Let the cakes cool in the pan for 5–10 minutes.
Transfer them to a wire rack to cool completely.
