New This Month

Miniature Yellow Butter Cakes


These baked classics are even sweeter in small versions, topped with a decadent chocolate glaze.

  • Yield: Makes 2 1/2 cups batter, enough for about 12 small cakes (about 2 1/2 inches in diameter)

Source: Martha Stewart Living, October 2009


  • 3/4 cup all-purpose flour, plus more for pan
  • 3/4 cup cake flour (not self-rising)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, room temperature, plus more for pan
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons whole milk
  • Chocolate Glaze for Miniature Yellow Butter Cakes


  1. Preheat oven to 350 degrees. Butter a cast-iron pan, and dust with all-purpose flour, tapping out excess. Sift together flours, baking powder, and salt in a medium bowl.

  2. Beat butter and sugar with a mixer on medium speed, scraping down sides of bowl as needed, until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, and add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture, mixing well after each addition.

  3. Fill pan halfway, and bake until golden around edges (time will vary depending on size of pan). Remove from oven, and let cool in pan for 15 minutes. Transfer cakes from pan to a wire rack. Let cool. Coat each with glaze just before serving.

Cook's Notes

Cakes can be wrapped in plastic and stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to a month.

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