Mini Sponge Cake
Indulge in these fluffy mini sponge cakes, perfect for celebrations or a sweet snack. Light, airy, and customizable, each bite is pure bliss.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 mini sponge cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 large eggs
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini cupcake pan.
- In a medium bowl, whisk together flour, baking powder, and sugar until well combined.
- In another bowl, mix melted butter, eggs, milk, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Spoon the batter into the greased mini cupcake pan, filling each compartment two-thirds full.
- Bake for 12-15 minutes until golden brown; check with a toothpick—if it comes out clean, they’re done!
- Let cool for five minutes in the pan before transferring to wire racks.
Nutrition
- Serving Size: 1 cake (30g)
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added flavor, substitute vanilla extract with almond extract or citrus zest. Experiment with toppings such as fresh fruit or whipped cream for a delightful finish.
Find it online: https://cookingwithruth.com/mini-sponge-cake/