Valentine's Day Mini Cake
Delightful mini cakes that are moist, easy to make, and perfect for sharing on Valentine’s Day.
Ingredients
Main ingredients
- 1.5 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- 1 cup sugar Coconut sugar or stevia can be used as alternatives.
- 0.5 cups unsalted butter, softened Can substitute with coconut oil for dairy-free option.
- 2 large eggs Can replace with flaxseed meal or applesauce for vegan version.
- 0.5 cups milk Use nut or oat milk for dairy-free version.
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 0.25 tsp salt
Frosting and decorations
- to taste Frosting (your choice) Buttercream, cream cheese, or ganache recommended.
- to taste Sprinkles or decorations (optional)
Instructions
Preparation
- Gather all the ingredients needed for your Valentine’s Day Mini Cake.
- Preheat your oven to 350°F (175°C).
- Lightly grease and flour your mini cake pans.
Mixing
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (3-5 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Do not over-mix.
Baking
- Pour the batter into the prepared mini cake pans, filling each about two-thirds full.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Decorating
- Frost the cooled cakes with your choice of frosting and add sprinkles or decorations as desired.
Notes
Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week. Freezing is possible for up to three months.