Description
These delightful mini cakes offer a personal-sized indulgence with a signature tender crumb and rich buttery flavor. By using a clever sheet-pan method, you can easily create perfectly portioned treats that are as fun to decorate as they are to eat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F and line a 9×12-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and kosher salt.
- Using an electric mixer, cream the softened butter and sugar on medium speed for 3–4 minutes until pale and fluffy, then beat in the oil for another minute.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in half of the flour mixture on low speed, followed by the milk, and finally the remaining flour until just incorporated.
- Spread the batter into the prepared pan and bake for 25–28 minutes, or until a toothpick comes out clean.
- Let the cake cool completely on a wire rack before using a 3-4 inch round cutter to stamp out individual mini cake layers.
Notes
For the cleanest edges possible, place the cooled sheet cake in the freezer for about 20 minutes before using your round cutter. This firms up the crumb and prevents tearing, ensuring your mini cakes have professional, smooth sides for decorating.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American