These Christmas mini cakes are small, soft, and easy to decorate, which makes them a great holiday treat. The crumb is light and tender with a gentle vanilla flavor, and a sweet buttercream finish brings the festive look. They are simple enough for a busy week of baking and cute enough to set out on a dessert platter.
Ingredients
- 3 large eggs — Eggs give the batter its lift and structure. Let them sit at room temperature for about 20 minutes so they whip up more easily.
- 150 g sugar — This sweetens the batter and helps the eggs whip to a light, fluffy texture.
- 1 tsp vanilla extract — Use pure vanilla extract for the best flavor, since it carries through the whole cake.
- 120 ml milk — Whole milk gives the crumb a soft, moist texture. Room-temperature milk mixes into the batter more smoothly.
- 100 ml vegetable oil — Oil keeps the mini cakes moist for days, even after they cool. Use a neutral oil so the vanilla stays front and center.
- 200 g all-purpose flour — Measure the flour by weight if you can. Too much flour is the most common reason mini cakes turn out dry.
- 7 g baking powder — Baking powder is the leavening that makes the cakes rise and stay tender. Check that it is fresh, since old baking powder can fall flat.
- 250 g unsalted butter — Butter forms the base of the buttercream. Let it soften to cool room temperature so it beats up light and creamy.
- 400 g powdered sugar — This sweetens and thickens the buttercream. Sift it first to avoid lumps in the frosting.
- Red, green, white fondant, as needed — Use fondant to cut out festive shapes and accents for the tops. Knead it briefly until it is soft and pliable.
- Edible pearls, as needed — These add a little sparkle and texture to the decorations.
- Christmas sprinkles, as needed — Sprinkles add color and a cheerful holiday look to the frosted tops.
How To Make Christmas Mini Cakes Recipe
- Preheat and beat the base. Preheat the oven to 170 C and grease your mini cake pans. Beat the eggs, sugar, and vanilla extract until the mixture is light, pale, and fluffy, which usually takes a few minutes with an electric mixer. Pro Tip: Beating until the mixture is pale and thick gives the cakes their airy crumb.
- Add the liquids and dry ingredients. Add the milk and vegetable oil and mix until combined. Gradually mix in the all-purpose flour and baking powder. Stop mixing as soon as no dry flour shows, so the cakes stay tender.
- Divide and bake. Divide the batter evenly between the cake pans, filling each about two-thirds full so the cakes have room to rise. Bake for 20 to 25 minutes at 170 C, until the tops spring back when lightly pressed and a toothpick comes out clean. Pro Tip: Start checking at 20 minutes, since mini cakes can finish quickly.
- Cool completely. Let the cakes cool in the pans for about 5 minutes, then turn them out onto a wire rack. Let them cool completely before frosting, or the buttercream will melt and slide off. Make the buttercream and frost. Beat the softened unsalted butter until creamy, then add the powdered sugar a little at a time and beat until smooth and fluffy. Cover the cooled cakes with the buttercream, spreading it smoothly over the tops and sides. Pro Tip: Add the powdered sugar slowly so the buttercream stays smooth instead of gritty. Decorate with Christmas designs. Roll out the red, green, and white fondant and cut out festive shapes, then press them onto the frosted cakes. Finish with edible pearls and Christmas sprinkles, and let the decorations set for a few minutes before serving.
What To Expect While They Bake
The batter should look thick, pale, and smooth after you beat the eggs and sugar, and it will loosen slightly once the milk and oil go in. Near the end of baking, the tops should be golden and domed, with a gentle spring when touched. A slight dip in the center right after you take them out is normal as they settle.
The buttercream should look soft and spreadable, not runny. If it looks a little loose, chill it for 10 minutes and beat again before spreading.
Where This Recipe Can Go Wrong
Overmixing the flour. Beating the batter too long after adding the flour develops gluten and makes the cakes tough. Mix only until no dry flour shows.
Frosting warm cakes. Warm cakes melt the buttercream and cause it to slide. Let the cakes cool completely on a rack before you spread anything on them.
Why This Recipe Works
Beating the eggs and sugar first builds air into the batter, which is what gives these mini cakes their light texture. The oil keeps the crumb moist, so the cakes stay soft even after a day or two. The buttercream adds richness and a smooth, sweet finish that pairs well with the mild vanilla cake.
Easy Ways To Switch It Up
- Almond flavor: Swap half of the vanilla extract for almond extract for a slightly nutty, bakery-style flavor. Use less almond extract, since it is stronger than vanilla.
- Chocolate buttercream: Beat unsweetened cocoa powder into the buttercream for a chocolate finish. Start small and add more to taste.
Serving Suggestions
Arrange the mini cakes on a holiday platter with fresh berries or a dusting of powdered sugar for a festive look. They also pair nicely with a mug of hot cocoa or coffee at a holiday gathering.
Storage And Make-Ahead
Store the decorated mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, and bring them to room temperature before serving so the buttercream softens. Make-Ahead Tip: Bake the cakes up to 2 days ahead, wrap them well, and store at room temperature, then frost and decorate on the day you serve them.
To freeze, wrap the unfrosted cooled cakes tightly and freeze for up to 2 months. Thaw them wrapped at room temperature before frosting.
Frequently Asked Questions
Can you make these mini cakes ahead of time?
Yes, you can bake them up to 2 days ahead and store them wrapped at room temperature. Frost and decorate them closer to serving time for the freshest look.
Why are my mini cakes dry?
Dry mini cakes usually come from too much flour or overbaking. Measure the flour carefully and check them at the earliest point in the baking time.
Can I skip the fondant decorations?
Yes, you can skip the fondant and just use the buttercream, edible pearls, and sprinkles for a simpler finish. The cakes will still look festive.
Can I freeze the frosted mini cakes?
It is better to freeze the cakes before frosting, since buttercream can crack or change texture after thawing. Wrap the unfrosted cakes well and freeze for up to 2 months.
Want more holiday baking ideas? Follow Hailee Recipes on Pinterest for more seasonal favorites.
Christmas Mini Cakes Recipe
Ingredients
Method
- Preheat the oven to 170 C and grease the mini cake pans; beat the eggs, sugar, and vanilla extract until light, pale, and fluffy.
- Add the milk and vegetable oil and mix until combined; gradually mix in the all-purpose flour and baking powder until no dry flour shows.
- Divide the batter evenly between the cake pans, filling each about two-thirds full; bake for 20 to 25 minutes at 170 C until the tops spring back and a toothpick comes out clean.
- Cool the cakes in the pans for about 5 minutes, then turn them onto a wire rack and cool completely. Beat the softened unsalted butter until creamy, then add the powdered sugar gradually and beat until smooth and fluffy; spread the buttercream over the cooled cakes. Roll out the red, green, and white fondant, cut festive shapes, press them onto the frosted cakes, then finish with edible pearls and Christmas sprinkles and let set for a few minutes before serving.
