Ingredients

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Directions

Whisk until smooth, then drizzle over the cooled cakes for a sweet bakery-style finish.

Optional Toppings

• Powdered sugar
• Fresh berries
• Whipped cream
• Lemon zest
• Chocolate drizzle
• Colorful sprinkles
• Toasted almonds or chopped pistachios

Storage

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze for up to 3 months. Thaw at room temperature before serving.

Tips for Perfect Mini Vanilla Cakes

• Use room-temperature butter, eggs, and milk for a smooth batter.
• Don’t overmix after adding the flour to keep the cakes soft.
• Fill each cavity evenly so the cakes bake uniformly.
• Check for doneness a few minutes early, as mini cakes bake faster than full-size cakes.
• For extra flavor, add 1 teaspoon of lemon zest or almond extract to the batter.

These Mini Vanilla Cakes are simple, elegant, and irresistibly soft. Their delicate vanilla flavor and moist texture make them a crowd-pleasing dessert that’s perfect for any occasion.