Mini Holiday Butter Cakes with Festive Swirls
Small, buttery mini cakes decorated with colourful festive swirls — ideal for holiday gatherings or as small gifts.
Equipment
- Mini cake pans or muffin tin
- Mixing bowls
Ingrédients
Cake base
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk (or buttermilk)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 175 °C (≈350 °F). Grease mini-cake pans or line a muffin tin with liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together flour, baking powder and salt. Then alternately add flour mixture and milk to the batter (beginning and ending with flour), mixing just until combined.
- Divide the batter among the mini pans (about ⅔ full). Bake for about 20-25 minutes — until a toothpick inserted in the center comes out clean and the cakes are golden.
- Let the cakes cool in the pan a few minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Once cooled, top each mini cake with buttercream (colored/red-green/white) and use a piping tip or spatula to swirl — creating a festive look. Optionally add sprinkles, edible glitter or small decorations for holiday charm.