Ingredients
- Cake flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter, room temperature
- Large eggs
- Vanilla extract
- Milk (whole or buttermilk)
- Your choice of berries (strawberries or raspberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your mini cake pans.
- Cream together butter and sugar until light and fluffy, around 4-5 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Whisk together the dry ingredients—flour, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the butter mixture, alternating with milk. Start and end with the flour mixture.
- Fold in your chosen berries, making sure they’re evenly distributed throughout the batter.
- Pour the batter into your prepared pans and smooth out the tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
- Prepare your favorite frosting while they cool. Cream cheese frosting pairs beautifully with this cake.
- Assemble your mini cakes by frosting the tops and sides and adding decor.
Notes
For gluten-free, use a gluten-free flour blend. For vegan, substitute eggs with applesauce or silken tofu, and use plant-based milk and butter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian