Description

Create perfectly structured mini cakes using a professional sheet-pan method and a unique hybrid fat formula. This recipe combines butter and oil for a moist, stable crumb that is ideal for cutting into precise shapes without crumbling.

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened (65–67°F)
1 ½ cups granulated sugar
¼ cup neutral oil (canola or vegetable)
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature

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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 medium bowl, whisk together the flour, baking powder, and salt for 30 seconds to ensure even distribution.
Cream the softened butter and granulated sugar in a large bowl for 3 to 4 minutes until pale and fluffy, then beat in the oil for another minute.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Set the mixer to low speed and add half the dry ingredients, followed by the milk, and finally the remaining dry ingredients, mixing only until just combined.
Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until the internal temperature reaches 205°F.
Allow the cake to cool completely on a wire rack before using metal rings to cut out your mini cake rounds.

Notes

To ensure the best results, always use a kitchen scale for flour measurements to avoid a dense texture. If you find the cake rounds sticking to your cutters, dip the metal ring in warm water between each cut to create a cleaner edge. For the most stable assembly, chill your cake rounds for at least 30 minutes before frosting.

Prep Time: 20 mins
Cook Time: 28 mins
Category: Dessert
Method: Baking
Cuisine: American