11 Mini Cake Recipes for Small Gatherings

You're going to make a lot of mini cakes this year, and it's going to be so much fun. You'll start with simple recipes like Vanilla Bean and Chocolate Ganache, which are easy to make and always yummy. These recipes are perfect for beginners and will make your friends and family happy.

But then you'll want to try something new and exciting, like a unique flavor combination that will impress your friends and make them say "wow". You can experiment with different flavors and ingredients to create your own special mini cake recipes. This is your chance to be creative and make something truly special, so get ready to bake and have fun!

1. Vanilla Bean Mini Cakes

Delicate vanilla bean mini cakes with a moist and fluffy texture.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/2 teaspoon vanilla bean paste

Instructions

1. Preheat the oven to 350°F (180°C) and line a mini cake pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Beat in vanilla extract and vanilla bean paste.
7. Divide the batter evenly among the mini cake liners.
8. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
9. Allow the cakes to cool completely in the pan before serving.

2. Chocolate Ganache Mini Cakes

Rich, moist mini cakes smothered in decadent chocolate ganache.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream

Instructions

1. Preheat the oven to 350°F (180°C) and line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool completely in the pan.
9. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
10. Remove the cream from the heat and pour over the chocolate chips in a heatproof bowl.
11. Let it sit for 2 minutes, then stir until the ganache is smooth.
12. Drizzle the ganache over the cooled mini cakes.

3. Red Velvet Mini Cakes

Moist and flavorful red velvet mini cakes perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions

1. Preheat the oven to 350°F (180°C) and line a mini cake pan with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Add red food coloring and vanilla extract, and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
7. Beat just until combined, being careful not to overmix.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the mini cakes to cool completely in the pan before frosting and decorating.

4. Lemon Lavender Mini Cakes

Lemon Lavender Mini Cakes are sweet and tangy desserts.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1 cup whole milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a mini cake pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon juice and lavender buds.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
7. Beat just until combined.
8. Divide the batter evenly among the mini cake liners.
9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool completely in the pan before serving.

5. Carrot Cake Mini Cakes

Moist and flavorful carrot cake in bite-sized form.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups grated carrots
• 1 teaspoon vanilla extract
• Chopped walnuts or pecans for garnish

Instructions

1. Preheat the oven to 350°F (180°C) and line a mini cake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Stir in the grated carrots and chopped nuts, if using.
7. Divide the batter evenly among the mini cake pan cups.
8. Bake for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
9. Allow the cakes to cool completely in the pan before frosting and decorating.

6. S'mores Mini Cakes

Delicious mini cakes filled with chocolate and marshmallow goodness.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallow creme
• Graham cracker crumbs, for garnish

Instructions

1. Preheat the oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together the butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments.
6. Fold the melted chocolate into the cake batter until well combined.
7. Divide the batter evenly among the mini muffin cups.
8. Bake for 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
9. Allow the cakes to cool completely in the pan.
10. Top each cake with a dollop of marshmallow creme and garnish with graham cracker crumbs.

7. Espresso Mini Cakes

Moist espresso mini cakes filled with rich coffee flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and line a mini cake pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, espresso powder, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly among the mini cake pan.
6. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

8. Raspberry Mini Cakes

Tender raspberry mini cakes filled with sweet and tart flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions

1. Preheat the oven to 375°F (190°C) and line a mini cake pan with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together the butter, egg, milk, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly among the mini cake liners.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool completely in the pan before serving.

9. Pumpkin Spice Mini Cakes

Moist pumpkin spice mini cakes filled with warm autumn flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C) and line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together butter, pumpkin puree, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the mini muffin cups.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
7. Allow the cakes to cool completely in the pan before serving.

10. Amaretto Mini Cakes

Moist almond-flavored mini cakes infused with Amaretto liqueur.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon pure almond extract
• 2 tablespoons Amaretto liqueur
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 325°F (165°C). Line a mini cake pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add the milk, eggs, almond extract, and Amaretto liqueur, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, beating until smooth.
6. Divide the batter evenly among the mini cake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow the cakes to cool completely in the pan.
9. Dust the mini cakes with confectioners' sugar before serving.

11. Cinnamon Swirl Mini Cakes

Delicious cinnamon swirl mini cakes filled with sweet and spicy flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat oven to 375°F (190°C) and grease a 12-cup mini cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together butter, milk, eggs, cinnamon, and nutmeg.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared mini cake pan.
6. Mix 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl.
7. Sprinkle the cinnamon sugar mixture over the batter in the pan.
8. Use a knife or spatula to create a swirl design on top of the batter.
9. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the mini cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Conclusion

You'll be the "host with the most" when you whip up these adorable mini cakes. They're the "icing on the cake" for any small gathering, offering a "taste of heaven" in every bite. Your guests will be "sweet" on these bite-sized treats, and you'll be the "cream of the crop" when it comes to entertaining.