Description

These charming vanilla mini cakes offer a perfectly tender crumb by blending rich butter with moisturizing vegetable oil. Baked as a quick sheet cake and stamped into individual rounds, they are easy to assemble and ideal for any celebratory dessert spread.

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup canola or vegetable oil
3 large eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature

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Instructions

Preheat your oven to 350°F and line a 9×12-inch baking pan with parchment paper, leaving a slight overhang on the sides.
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Using an electric mixer, beat the butter and sugar on medium speed until fluffy, then add the oil and beat for another minute until pale and aerated.
Add the eggs one at a time on medium-low speed, followed by the vanilla extract, scraping down the sides of the bowl as needed.
Mix in half of the flour mixture, then pour in the milk, and finally add the remaining flour, stirring until just incorporated.
Pour the batter into the prepared pan, smooth the top, and bake for 25 to 28 minutes or until a toothpick comes out clean.
Let the cake cool completely on a wire rack, then use a 2-3 inch round cookie cutter to stamp out the mini cakes.

Notes

For the cleanest edges, ensure the cake is completely cold or even slightly frozen before using the cookie cutter. If you don’t have a round cutter, a glass jar or even a sharp knife to cut squares will work just as well. You can repurpose the remaining cake scraps into a delicious trifle or mix them with a little frosting to make homemade cake pops.

Prep Time: 15 mins
Cook Time: 28 mins
Category: Dessert
Method: Baking
Cuisine: American