Description

These tender and moist mini cakes are crafted from a simple sheet cake base, offering a versatile canvas for any occasion. With a perfect balance of butter and oil, they stay soft for days and can be easily cut into charming custom shapes.

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
¼ cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
1 cup milk

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Instructions

Preheat your oven to 350°F (175°C) and line a 9×12-inch baking pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, and kosher salt.
Using an electric mixer, cream the softened butter and sugar on medium speed until fluffy, then mix in the oil until pale and aerated.
Add the eggs one at a time, followed by the vanilla extract, scraping down the bowl as needed.
Alternately mix in the dry ingredients and the milk, starting and ending with the flour mixture, until just combined.
Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack, then lift the cake out using the parchment and cut into desired shapes using a cookie cutter or knife.

Notes

For the best results, ensure your butter and eggs are at room temperature before starting to create a smoother emulsion in the batter. If you prefer a more decorative look, a simple glaze made of powdered sugar and a splash of milk can be drizzled over the cakes once they are fully cooled and cut.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American