small cake recipe
The Best small cake recipe
What makes this cake stand out is how easy it is to customize. You can swap in different flavors—like adding a dash of vanilla or a sprinkle of cinnamon—and still keep it simple. It’s also a great way to use up small amounts of ingredients, whether it’s leftover butter or a few extra eggs. Plus, because it’s made with whole wheat flour or almond flour options, it’s a little healthier than traditional cake—more fiber and less refined sugar. It’s the kind of recipe that feels like a little extra effort, but the payoff is worth it for anyone who loves cake but wants something a little more mindful.
Easy Mini Tomato & Garlic Cakes
A quick, flavorful dish that combines savory tomato sauce with crispy, bite-sized cakes. Perfect for appetizers or a light snack.
🥘Ingredients
- 1 cup all-purpose flour
- 1 large egg
- 1/4 cup olive oil
- 1/2 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
2
In a bowl, whisk together flour, salt, egg, and olive oil until smooth. -
3
Spoon small portions of dough onto the baking sheet, flattening each into small cakes (about 1-inch diameter). -
4
In a separate bowl, mix tomato sauce, garlic, olive oil, and oregano. Brush the sauce over the cakes. -
5
Bake for 12–15 minutes, until edges are golden. Let cool before serving.
🔧Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Mini Tomato & Garlic Cakes Works
❓ Frequently Asked Questions About Mini Tomato & Garlic Cakes
1. How long should I let the cake batter rest before baking?
Resting the batter for about 30 minutes to an hour allows the flour to hydrate fully, which helps the cake rise evenly and creates a lighter texture. You can cover it loosely with plastic wrap or a damp towel to keep it fresh.
2. Can I substitute any ingredients in this recipe?
For the vanilla cake, you can replace the butter with neutral oil (like vegetable or canola) in equal amounts, but the cake may be slightly denser. For the frosting, swap out the buttercream for a dairy-free buttercream if needed, but check for consistency.
3. How do I know when the cake is done?
The cake is ready when the internal temperature reaches about 190°F (88°C) on a meat thermometer, and a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can make the cake dry, so check it about 5 minutes before the suggested time.
4. Can I make this cake ahead of time?
Yes, you can bake the cake up to 2 days in advance and store it in an airtight container at room temperature. The frosting should be made fresh just before serving to keep it creamy. For best results, serve the cake within 3 days.
