Easy Mini Vanilla Christmas Cakes

These easy mini vanilla Christmas cakes have become my go to treat when I want something festive but fast. Perfect for small gatherings or cozy evenings at home these personal sized cakes deliver warm holiday flavor and cheerful color in just about half an hour.

I first threw this together one December evening when I wanted a sweet something after wrapping gifts and now every holiday season it is my little baking ritual to share with friends.

Ingredients

• One large egg: for richness and moisture look for fresh bright yellow yolks
• Three tablespoons granulated sugar: provides gentle sweetness
• Three tablespoons avocado oil: keeps the crumb extra tender use a mild flavor oil
• Half teaspoon vanilla extract: gives classic flavor pure vanilla is best
• Seven tablespoons all purpose flour: to build the structure use unbleached if you have it
• Half teaspoon baking powder: ensures the cakes rise evenly check that it is fresh for best lift
• Quarter teaspoon salt: balances the flavors a fine sea salt works great
• Two tablespoons whole milk: brings extra softness go for whole milk for richness
• Two tablespoons Christmas sprinkles: for fun and color choose ones that will not bleed colors
• Three ounces cream cheese softened: acts as a plush tangy frosting layer let it come to room temperature
• Four tablespoons powdered sugar: sweetens the frosting sift for no lumps
• Half teaspoon vanilla extract in the frosting: for more holiday aroma
• Splash of heavy cream: if you want your frosting extra smooth optional but nice

Step-by-Step Instructions

Prep The Ramekins:

Spray two four ounce ramekins with nonstick spray then set them on a baking sheet to prevent any spills in the oven

Mix The Wet Ingredients:

In a medium bowl whisk the egg sugar avocado oil and vanilla until everything is silky and smooth watch the mixture become pale and glossy

Combine The Dry Ingredients:

In a small separate bowl whisk the flour baking powder and salt making sure the baking powder is mixed evenly so you get a perfect lift

Form The Batter:

Add dry ingredients to the wet in two portions alternating with the milk start and finish with the dry gently folding just until combined avoiding overmixing which keeps the cakes extra tender

Add Sprinkles:

Add the Christmas sprinkles last folding them in gently to avoid streaking the batter with color distribute them throughout for a festive look

Bake The Cakes:

Divide the batter evenly between the ramekins and bake at three fifty degrees Fahrenheit for twenty minutes check doneness with a toothpick which should come out with just a few moist crumbs

Cool Completely:

Let the cakes cool all the way in their ramekins this helps them set and makes removal easier

Make the Frosting:

In a clean bowl beat the cream cheese powdered sugar and vanilla with a hand mixer until fluffy and smooth Add a splash of heavy cream if you want a silkier texture

Frost And Decorate:

Carefully remove cooled cakes from their ramekins frost the tops generously and finish with more bright sprinkles for a festive flourish

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My favorite part is sneaking some extra sprinkles on top just before serving for a bit of childhood nostalgia. One year my niece helped me mix the batter and watching her excitement as the cakes rose in the oven is a sweet holiday memory I will always treasure.

Storage Tips

These mini cakes keep well in an airtight container in the refrigerator for up to three days. If you want to freeze them wrap each unfrosted cake tightly in plastic then thaw and frost when ready to enjoy. The frosting stays fresh separately in the fridge for several days too.

Ingredient Substitutions

You can swap avocado oil for any neutral oil like canola or light olive oil. If you do not have whole milk two percent will still work nicely just avoid fat free for best results. Gluten free all purpose flour blends work well for those who need them. For a dairy free version try plant based cream cheese and a splash of almond or oat milk.

Serving Suggestions

Serve these mini vanilla cakes at the end of a holiday meal for an elegant dessert. Top each with extra fruit for a fresh contrast or pair with hot cocoa for a cozy treat. They also make adorable gifts just wrap in clear bags and tie with a festive ribbon.

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Cultural Note

Mini cakes like these have roots in British fairy cakes and American cupcakes but this recipe gives them a modern twist by baking them in ramekins for a perfectly portioned treat that is easy to frost and share. The colorful sprinkles bring extra joy and tradition to the celebration.

Frequently Asked Questions

→ Can I use a different type of oil?

Yes, canola or vegetable oil work well if you don't have avocado oil on hand. Avoid oils with strong flavors for best results.

→ Do I need ramekins for baking?

Ramekins give perfect portions, but oven-safe mugs or silicone muffin cups can be used as an alternative.

→ Can I make these cakes ahead of time?

Yes, the cakes stay soft when stored airtight at room temperature for up to two days. Add frosting just before serving for freshness.

→ Is the cream cheese frosting essential?

The frosting adds richness, but you can substitute with a dusting of powdered sugar or a simple glaze if preferred.

→ How do I know when the cakes are done?

Insert a toothpick into the center; cakes are done when it comes out clean or with a few moist crumbs.