Nothing says “Christmas joy” quite like homemade cakes, and these Easy Mini Vanilla Christmas Cakes are the perfect bite-sized version of a festive classic. Soft, buttery, and delicately flavored with vanilla, these mini cakes make beautiful gifts, dessert table highlights, or afternoon treats with a hot cup of tea. Unlike traditional fruitcakes or heavy Christmas desserts, this recipe focuses on light texture and pure vanilla flavor — perfect for anyone who enjoys a classic holiday sweetness without hours in the kitchen.
These mini cakes bake quickly, decorate easily, and can be customized endlessly — from simple powdered sugar dusting to elegant icing drizzles or festive toppings like berries and gold sprinkles. With minimal effort and maximum charm, this recipe delivers delicious results that look bakery-perfect but are made entirely from scratch in your own kitchen.
Ingredients
This recipe yields 10–12 mini cakes (depending on mold size). You can use a muffin tin, mini bundt molds, or small loaf pans.
For the Cake Batter:
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract (or ½ tsp vanilla bean paste for richer flavor)
- ½ cup (120 ml) whole milk, room temperature
- ¼ cup (60 ml) sour cream or plain yogurt (for moisture)
Optional for Flavor Variation:
- ½ tsp almond extract (adds depth)
- 1 tsp orange zest (for holiday brightness)
For the Simple Vanilla Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
For Decoration (Optional):
- Edible gold dust or glitter
- Fresh cranberries, raspberries, or pomegranate seeds
- Sprigs of rosemary or mint
- Holiday sprinkles or sugar pearls
Instructions
Step 1: Prepare Your Equipment
Preheat your oven to 350°F (175°C). Grease your mini cake molds or muffin tin with butter or non-stick spray. For easier release, dust lightly with flour or use parchment paper circles at the bottom of each cavity.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt until evenly combined. This ensures even rising and prevents clumping when added to the wet ingredients.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed for 2–3 minutes. The mixture should look pale and fluffy. This step incorporates air, which gives the cakes a tender crumb.
Step 4: Add the Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in vanilla extract (and almond extract if using). Scrape down the sides of the bowl as needed to ensure a smooth batter.
Step 5: Combine Wet and Dry Mixtures
Lower the mixer speed and alternate adding the flour mixture and milk + sour cream, beginning and ending with the dry ingredients. Mix until just combined — overmixing can make the cakes dense.
The batter should be smooth and creamy but not runny.
Step 6: Fill the Molds
Using a spoon or scoop, fill each mold about ¾ full to allow room for rising. Smooth the tops gently with the back of a spoon.
Step 7: Bake the Mini Cakes
Place the tray in the preheated oven and bake for 15–20 minutes, depending on the size of your molds. The cakes are done when they turn golden and a toothpick inserted in the center comes out clean.
Step 8: Cool Completely
Let the cakes rest in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before glazing. If you glaze while warm, it will melt instead of setting nicely.
Step 9: Prepare the Vanilla Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the thickness — add more milk for a thinner drizzle or more sugar for a thicker coating.
Step 10: Decorate and Serve
Drizzle the glaze over each mini cake. Garnish with festive touches like sprigs of rosemary (for a Christmas tree look), sugared cranberries, or edible glitter. Let the glaze set for at least 10–15 minutes before serving or packaging.
Conservation and Storage
These mini vanilla cakes store beautifully, making them a perfect make-ahead dessert.
At Room Temperature:
Keep the cakes in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking if glazed.
In the Refrigerator:
For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing:
Unfrosted cakes freeze very well. Wrap each in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature for a few hours before glazing.
Reheating (Optional):
To revive their softness, warm the cakes for 10–15 seconds in the microwave before serving. Avoid heating if glazed, as the icing may melt.
Variations
One of the joys of this recipe is how adaptable it is. You can easily turn these into different flavors or festive themes.
1. Lemon or Orange Mini Cakes
Replace the vanilla with 1 tsp citrus zest and 1 tbsp juice for a refreshing twist. Perfect for holiday brunches.
2. Chocolate Swirl Cakes
Divide the batter in half and mix 2 tbsp cocoa powder into one portion. Alternate spoonfuls of vanilla and chocolate batter in each mold for a marbled effect.
3. Festive Sprinkle Cakes
Fold 2 tbsp red and green sprinkles into the batter before baking for a fun, Christmas-themed surprise inside.
4. Coconut Vanilla Cakes
Add ¼ cup shredded coconut to the batter and glaze with coconut milk icing for a tropical yet festive version.
5. Boozy Vanilla Mini Cakes
Add 1 tbsp rum or brandy for an adult twist. This version pairs beautifully with caramel or vanilla glaze.
6. Gluten-Free Option
Substitute the flour with a 1:1 gluten-free baking blend and ensure other ingredients (like baking powder) are gluten-free certified.
7. Dairy-Free Version
Use vegan butter or coconut oil, plant-based milk, and dairy-free yogurt to make a vegan-friendly batch.
Serving Suggestions
These mini vanilla Christmas cakes are not only delicious but visually stunning on any holiday spread.
1. Dessert Table Highlight
Arrange them on a tiered cake stand, drizzled with glaze and sprinkled with edible glitter or powdered sugar for a snowy effect.
2. Edible Gifts
Wrap individual cakes in cellophane bags tied with red and gold ribbons. Add a little gift tag for a personal touch.
3. Brunch or Tea Party Treats
Serve alongside hot chocolate, spiced tea, or coffee for a comforting and elegant snack.
4. Party Favors
Package the mini cakes in small boxes as take-home gifts for guests after Christmas dinner.
5. Festive Centerpiece
Stack the mini cakes in a pyramid shape on a cake stand, garnish with cranberries and rosemary sprigs, and dust with powdered sugar to resemble a Christmas tree.
Tips for Perfecting the Mini Cakes
- Use Room Temperature Ingredients: Butter, eggs, and milk at room temperature mix better and ensure a smooth, fluffy batter.
- Don’t Overmix: Stop mixing once the flour disappears to keep the cakes soft.
- Measure Precisely: Too much flour can make the cakes dry — spoon and level your flour instead of scooping.
- Check Early: Mini cakes bake fast. Start checking at 15 minutes to prevent overbaking.
- Cool Completely Before Glazing: This ensures the glaze sets properly and doesn’t soak into the cake.
- Add a Pinch of Salt to Glaze: It balances sweetness and enhances the vanilla flavor.
- Use Quality Vanilla: Real vanilla extract or vanilla bean paste makes a noticeable difference in taste.
Conclusion
These Easy Mini Vanilla Christmas Cakes capture the warmth and simplicity of homemade baking in the most delightful way. Their soft crumb, rich vanilla aroma, and customizable decorations make them perfect for every holiday occasion — from casual family dinners to elegant Christmas parties.
They’re quick to make, beautiful to present, and endlessly versatile. Whether you decorate them with festive glaze and sprinkles, serve them plain with tea, or wrap them as edible gifts, these little cakes will spread cheer in every bite.
Elegant, simple, and irresistibly tender — these mini vanilla cakes prove that holiday baking doesn’t have to be complicated to feel magical.
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Easy Mini Vanilla Christmas Cakes (Quick Recipe)
- Total Time: 35 minutes
- Yield: 10–12 mini cakes 1x
- Diet: Vegetarian
Description
Soft, buttery, and perfectly sweet, these Easy Mini Vanilla Christmas Cakes are the ultimate bite-sized festive treat. Lightly flavored with pure vanilla and topped with a simple glaze, these cakes are easy to make, beautifully presentable, and endlessly customizable. Whether served at a holiday brunch, packed as edible gifts, or displayed on your Christmas dessert table, these mini cakes deliver classic holiday charm in every bite.
Ingredients
For the Cake Batter:
1 ½ cups (190 g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract (or ½ tsp vanilla bean paste)
½ cup (120 ml) whole milk, room temperature
¼ cup (60 ml) sour cream or plain yogurt
Optional for Extra Flavor:
½ tsp almond extract
1 tsp orange zest
For the Vanilla Glaze:
1 cup (120 g) powdered sugar, sifted
2–3 tbsp milk or cream
½ tsp vanilla extract
For Decoration (Optional):
Edible glitter or gold dust
Fresh cranberries or raspberries
Rosemary sprigs or mint leaves
Festive sprinkles
Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a mini bundt pan or muffin tin with butter or spray, then lightly dust with flour.
Step 2: Combine Dry Ingredients
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Step 3: Cream Butter and Sugar
Beat butter and sugar together for 2–3 minutes until light and fluffy. This step ensures a soft texture.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well. Stir in vanilla extract (and almond extract if using).
Step 5: Mix Wet and Dry Ingredients
Alternate adding the dry mix and milk + sour cream, starting and ending with the dry mix. Mix until just combined.
Step 6: Fill the Molds
Spoon the batter into each cavity, filling about ¾ full. Smooth the tops.
Step 7: Bake
Bake for 15–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
Step 8: Cool Completely
Let rest for 5 minutes, then remove from the pan. Transfer to a wire rack to cool fully before glazing.
Step 9: Make the Glaze
Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency as desired.
Step 10: Decorate
Drizzle glaze over cooled cakes. Add festive toppings such as cranberries, sprinkles, or edible glitter.
Notes
Use room-temperature ingredients for even mixing.
Avoid overmixing to keep the crumb soft.
Test early — mini cakes bake quickly.
Cool completely before glazing so it sets properly.
Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western / Christmas
Nutrition
- Serving Size: 1 mini cake (approx. 80 g)
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: mini vanilla christmas cakes, easy holiday desserts, vanilla mini cakes, festive christmas baking, quick christmas cake recipe
