4 Inch Cake Recipe: Bite-Sized Delight

4 Inch Cake Recipe: Bite-Sized Delight

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Ampalaya with Alamang Recipe Palitaw recipe, Filipino food dessert
Ampalaya with Alamang Recipe Palitaw recipe, Filipino food dessert from www.pinterest.com

Whoever said bigger is better clearly hasn’t tried our 4 inch cake recipe! These mini cakes are perfect for satisfying your sweet tooth without overindulging. Plus, they’re easy to make and customize to your liking. So, let’s get baking!

Recipe 1: Classic Vanilla Cake

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 4 inch cake pan.
  2. In a small bowl, whisk together the flour, baking powder, and baking soda.
  3. In a larger bowl, cream together the sugar and butter until light and fluffy.
  4. Add in the egg and vanilla extract, mixing until well combined.
  5. Gradually stir in the dry ingredients, alternating with the milk, until a smooth batter forms.
  6. Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 Mini Cake
Calories: 342
Fat: 19g
Carbohydrates: 39g
Protein: 4g

Cooking Time:

18-20 minutes

Equipment:

  • 4 inch cake pan
  • Mixing bowls
  • Whisk
  • Electric mixer (optional)
  • Wire rack

Serving Suggestions:

Dust with powdered sugar or top with whipped cream and berries.

Variations:

Add sprinkles to the batter for a funfetti cake, or swap out the vanilla extract for almond or lemon extract for a different flavor.

Substitutions:

You can use cake flour instead of all-purpose flour for a lighter texture, or use a plant-based milk and vegan butter for a dairy-free version.

Storage:

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Tips:

  • Make sure your butter is at room temperature for easier creaming.
  • Don’t overmix the batter or you’ll end up with a tough cake.
  • If you don’t have a 4 inch cake pan, you can use a muffin tin instead.

Frequently Asked Questions:

  • Can I make this into a larger cake?
  • Yes, simply double or triple the recipe and adjust the baking time accordingly.

  • Can I freeze the cake?
  • Yes, wrap it tightly in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature before serving.

Recipe 2: Chocolate Hazelnut Cake

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 1/4 cup chocolate hazelnut spread (such as Nutella)
  • 1/4 cup milk

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 4 inch cake pan.
  2. In a small bowl, whisk together the flour, baking powder, and baking soda.
  3. In a larger bowl, cream together the sugar and butter until light and fluffy.
  4. Add in the egg and chocolate hazelnut spread, mixing until well combined.
  5. Gradually stir in the dry ingredients, alternating with the milk, until a smooth batter forms.
  6. Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 Mini Cake
Calories: 401
Fat: 22g
Carbohydrates: 47g
Protein: 5g

Cooking Time:

18-20 minutes

Equipment:

  • 4 inch cake pan
  • Mixing bowls
  • Whisk
  • Electric mixer (optional)
  • Wire rack

Serving Suggestions:

Top with whipped cream and chopped hazelnuts for a decadent treat.

Variations:

Use peanut butter or almond butter instead of chocolate hazelnut spread, or add in some cocoa powder for a double chocolate cake.

Substitutions:

You can use cake flour instead of all-purpose flour for a lighter texture, or use a plant-based milk and vegan butter for a dairy-free version. For a nut-free option, omit the hazelnuts.

Storage:

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Tips:

  • Make sure your butter is at room temperature for easier creaming.
  • Don’t overmix the batter or you’ll end up with a tough cake.
  • You can also add chopped hazelnuts to the batter for extra crunch.

Frequently Asked Questions:

  • Can I make this into a larger cake?
  • Yes, simply double or triple the recipe and adjust the baking time accordingly.

  • Can I freeze the cake?
  • Yes, wrap it tightly in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature before serving.

Final Thoughts

These 4 inch cakes are the perfect size for a small celebration or just a sweet treat. They’re easy to make and customize to your liking, so don’t be afraid to experiment with different flavors and toppings. Plus, they’re a great way to satisfy your cravings without going overboard. So, go ahead and give our recipes a try – your taste buds will thank you!

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