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