Soft Break Cakes
Indulge in the comforting simplicity of Soft Break Cakes, a delightful treat that’s perfect for any time of day. These tender, buttery mini cakes boast a soft, fluffy texture thanks to a balanced blend of all-purpose flour, whole milk, and just the right amount of baking powder. Lightly sweetened with granulated sugar and enhanced with a splash of vanilla extract, they strike the ideal flavor harmony without being overly rich. Easy to whip up in just 15 minutes of prep time, they bake to golden perfection in under 20 minutes. Whether dusted with powdered sugar for a delicate finish or served as-is, these versatile little cakes are an irresistible companion to your morning coffee, afternoon tea, or an impromptu snack. Perfect for casual gatherings or a quiet moment of indulgence, Soft Break Cakes are your go-to recipe for a homemade treat that feels both special and satisfying. Keywords: soft break cakes recipe, mini cakes, quick baking recipes, fluffy cakes, tea time cakes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Whole milk
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter or non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Alternately add the dry ingredients (flour mixture) and the milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Using a spoon or a scoop, divide the batter evenly into the prepared muffin tin wells, filling each about 2/3 of the way full.
Bake in the preheated oven for 18-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the cakes cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Optional: Once the cakes are fully cooled, dust the tops with powdered sugar for a touch of sweetness and presentation.
Serve and enjoy your soft break cakes with coffee, tea, or on their own!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 24.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 294 mg | 23% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
