Mini Butter Cakes – Soft, Moist & Buttery Delight
Looking for a simple yet indulgent treat to pair with your afternoon tea or serve at a cozy gathering? These Mini Butter Cakes are the perfect answer. Moist, tender, and packed with rich buttery flavor, these little gems are made with basic pantry ingredients and just the right amount of love. The key to their soft and melt-in-your-mouth texture lies in temperature control and gentle mixing—nothing complicated, just classic baking at its best.
Why You’ll Love This Recipe:
- Buttery and fragrant with a soft, tender crumb
- Perfectly portioned for individual servings or gift-giving
- Stays moist when wrapped and served the next day
- Easy to make with simple steps and classic ingredients
Ingredients:
- 150g unsalted butter, softened
- 120g icing sugar
- 1.5g salt
- 120g eggs (about 3 small eggs, 50g each)
- 150g cake flour
- 4g baking powder
- 45ml heavy cream
- 4g vanilla extract (optional)
- 8g softened butter (for piping on top)
- Zest of 1 lemon (for added freshness)
Instructions:
- Preheat the Oven:
Preheat your oven to 165°C (330°F). Grease your mini cake molds with softened butter and set them aside. - Prepare the Eggs:
Place the eggs (in their shells) in warm water at 70–80°C for about 20 minutes. This helps create a smoother batter and better emulsion. - Cream the Butter and Sugar:
In a mixing bowl, lightly cream 150g softened unsalted butter with a spatula. Add the icing sugar and salt, and beat with a hand whisk on medium speed until the mixture is light, fluffy, and pale in color. - Add the Eggs:
Break the warmed eggs into a bowl and beat well. Gradually add the eggs to the creamed butter, a little at a time, beating well after each addition. Continue mixing until the mixture is smooth, light, and silky. - Incorporate Dry Ingredients:
Sift together the cake flour and baking powder. Add to the butter mixture in two additions, gently folding with a spatula until just combined each time. - Add Flavor and Moisture:
Fold in the vanilla extract, cream, and lemon zest. Mix gently until the batter is smooth and well blended. - Bake:
Divide the batter evenly into your prepared mini cake molds. Pipe a small dot of softened butter on top of each cake. Bake in the bottom rack of the oven at 165°C (330°F) for 50–55 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Rest:
Once baked, immediately unmold the cakes and allow them to cool completely. Wrap each cake in plastic wrap and let rest at room temperature overnight for maximum moisture and flavor.
Serving Suggestions:
These mini butter cakes are delightful on their own but pair beautifully with:
- A hot cup of black tea or coffee
- Fresh berries or a fruit compote
- A dusting of powdered sugar or a drizzle of lemon glaze
Storage:
Store wrapped cakes at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze in airtight containers for up to 2 months.
Tip: Letting the cakes rest overnight wrapped in plastic ensures they become even more moist and flavorful by the next day.