Servings: 12 people
Calories: 230kcal
Cost: $15
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Muffin Tin or Cake Pan
- Parchment Paper
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin or cake pan lightly with butter or nonstick spray.
- In a large mixing bowl, cream the butter and sugar together until fluffy (about 2–3 minutes with a hand mixer).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, alternating with the milk. Mix until smooth but don’t overbeat.
- Pour the batter into your prepared pans. For mini cakes, fill each muffin cup about two-thirds full.
- Bake for 18–20 minutes for mini cakes or 25–30 minutes for a larger cake. Check doneness with a toothpick; it should come out clean.
- Let the cakes cool completely before frosting.
Notes
This basic vanilla cake recipe can be customized by adding flavors such as almond extract, cocoa powder for chocolate cakes, or fruit purees for berry flavors. For healthier options, consider using whole grain flour or reducing sugar content. Decorate with frosting, fresh fruits, or edible decorations to match the occasion. Mini cakes can be stored at room temperature for a couple of days or refrigerated for a week. They also freeze well for up to three months—just ensure they are wrapped well!
Nutrition
Calories: 230kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 10IU | Calcium: 5mg | Iron: 5mg
Tried this recipe?Let us know how it was!