About This Recipe
This recipe produces simple, classic individual cakes. Often referred to as small butter cakes or petits fours, these little cakes are made from a basic creamed batter, resulting in a tender, fine crumb suitable for a single serving or small gatherings. The method is foundational to baking.
Why You’ll Love This Recipe
The recipe requires standard pantry ingredients and straightforward mixing techniques. It yields consistently reliable results. The small portions are convenient and reduce the need for slicing. The cakes serve as a versatile base for various toppings and glazes.
Ingredients
- 1 ½ cups (188g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk, at room temperature
Step by Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a standard 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. Mix in the vanilla extract.
- Reduce the mixer speed to low. Add approximately one-third of the dry flour mixture to the butter mixture, mixing until just combined. Follow with half of the milk, mixing until combined. Repeat with another third of flour, the remaining milk, and finally the last third of flour. Mix only until no large dry streaks remain; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
FAQ
Q: Can I use a different pan?
A: Yes. This batter can be baked in a greased 8-inch square or round pan for approximately 25-30 minutes, then cut into small squares.
Q: Can I add mix-ins?
A: Yes. Up to 1 cup of additions like chocolate chips, sprinkles, or lemon zest can be folded into the batter at the final stage before portioning.
Q: Why is room temperature for ingredients important?
A: Room-temperature ingredients emulsify more easily, creating a smoother, more homogeneous batter that bakes evenly.
You Must Know
Properly measuring the flour by spooning it into the measuring cup and leveling it off is crucial for accuracy. Overmixing the batter after adding the flour will develop gluten, leading to a dense, tough crumb. The cakes are done when the tops spring back lightly when touched.
Storage Tips
Completely cooled cakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual cakes tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature.