Prep Time: 10 minutes
Bake Time: 25-30 minutes
Makes: 1 4″ round, 2-layered cake
Vanilla, buttery goodness in a mini cake pan. But here’s the deal! You have to decide what kind of cake person you are….a little cake decision tree, if you will!
|I like my cakes…|
|Thick/Dense||Light/Airy||Seriously? Let Them Eat Cake!|
|Use Softened (Room Temperature) Butter||Use Melted Butter||Well, then have I got a
cake for you!
|Use Buttermilk||Use Whole or
Use whatever you
1/3 cup + 2 tablespoons cake flour
1/4 cup sugar
2 tablespoons buttermilk or milk (see chart above)
2 tablespoons butter (see chart above)
1 tablespoon sour cream
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Now some recipes will call for you to cream the butter and sugar and separate the dry and wet ingredients. I’ve got one bowl here, people! So, for me, it’s as easy as 1-2-3! I didn’t call my website The Comfy Kitchen for nothing…
1. Throw all ingredients in a medium mixing bowl.
2. Whisk until smooth and creamy and then divide the batter evenly amongst two, 4″ round mini cake pans
3. Bake at 350º for 25-30 minutes or until a cake tester tests clean.
Set aside to cool. Enjoy!