Description
These Vanilla Mini Cakes are light, fluffy, and infused with a rich vanilla flavor, perfect for any occasion. Made with a tender vanilla sponge base and topped with smooth, silky Chantilly cream, these cakes are baked to perfection and cut into delicate mini servings, ideal for sharing or a delightful personal treat.
Ingredients
Vanilla Cake
- 270 grams all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 56 grams salted butter (room temperature)
- 120 mL canola oil (or any neutral oil)
- 300 grams granulated sugar
- 3 large eggs (room temperature)
- 170 grams sour cream (room temperature)
- 1 Tbsp vanilla extract
- 180 mL milk (room temperature)
Chantilly Cream
- 30 grams powdered sugar
- 240 mL heavy whipping cream (cold)
- tiny pinch of fine sea salt
- 1 tsp vanilla bean paste (or vanilla extract)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (177°C) convection. Grease and line an 11×15″ (or similar size) sheet pan with baking spray and parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and evenly distributed.
- Cream butter and sugar: In a large bowl, place the room temperature salted butter and granulated sugar. Using an electric mixer fitted with a whisk attachment, beat them for 1 minute until light and fluffy.
- Add oil: Pour in the canola oil and continue beating at full speed for another minute to incorporate it completely into the mixture.
- Incorporate eggs: Add the eggs one at a time, beating on medium speed after each addition until fully incorporated to ensure an even texture.
- Add sour cream and vanilla: Mix in the sour cream and vanilla extract by beating just until combined; avoid over-mixing to maintain cake tenderness.
- Combine wet and dry ingredients: Add half of the dry ingredient mixture to the wet ingredients on low mixer speed. Pour in the milk gradually, then add the remaining dry ingredients, continuing to mix gently to form a smooth batter.
- Bake the cake: Spread the batter evenly in the prepared sheet pan. Bake for approximately 20 minutes or until the cake pulls away slightly from the pan edges and springs back when pressed in the center.
- Cool and cut: Allow the cake to cool completely in the pan before cutting into mini circles for serving.
- Prepare Chantilly cream: Sift powdered sugar and a tiny pinch of fine sea salt into a stand mixer bowl or large mixing bowl. Add cold heavy whipping cream and vanilla bean paste on top.
- Whip cream initial: Beat the mixture at medium-low speed for 1-2 minutes until it starts to thicken.
- Whip cream to stiff peaks: Increase mixer speed to medium-high and continue beating for another 1-2 minutes until stiff peaks form. Be cautious not to overbeat.
- Finish Chantilly cream: Use a rubber spatula to scrape down the sides of the bowl and gently fold the cream a few times to ensure a smooth, silky texture.
Notes
- Ensure all refrigerated ingredients are at room temperature to achieve better batter consistency.
- Use parchment paper and baking spray for easy cake release and cleanup.
- Do not overbeat the Chantilly cream to prevent it from turning into butter.
- The cake can be made a day ahead and stored wrapped tightly to maintain freshness.
- For a stronger vanilla flavor, vanilla bean paste is preferred over extract in the Chantilly cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
