Mini Kuchen are charming, buttery little cakes that deliver all the warmth of traditional European baking in a perfect, bite-sized form. With a soft, tender crumb and subtle vanilla flavor, these mini cakes are delicious on their own or beautifully enhanced with fresh fruit, glaze, or a dusting of sugar. Whether served at teatime, brunch, or a special occasion, they are a sweet invitation to savor life’s simple pleasures—one delightful bite at a time.
Why You’ll Love This Recipe
These mini kuchen are quick to prepare, incredibly versatile, and elegant enough for any occasion. Their rich, buttery texture and hint of vanilla make them a crowd-pleaser, whether topped with berries, drizzled with condensed milk, or served plain. Their small size makes them ideal for entertaining, gifting, or enjoying as a personal treat without overindulging. From weeknight baking to weekend brunch spreads, these little cakes offer endless joy in minimal time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- granulated sugar
- unsalted butter, softened
- large eggs
- milk
- baking powder
- vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease or line a mini cake pan or muffin tin.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the milk and vanilla extract until incorporated.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
- Spoon the batter evenly into the prepared mini cake or muffin tins.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 mini cakes
Calories per Serving: Approximately 210 kcal
Variations
- Berry-Filled: Press a few fresh raspberries or blueberries into the center of each mini cake before baking.
- Lemon Glaze: Drizzle cooled cakes with a lemon glaze made from powdered sugar and fresh lemon juice.
- Cinnamon Swirl: Mix 1 tablespoon cinnamon with 2 tablespoons brown sugar and swirl into each cake before baking.
- Almond Touch: Add ½ teaspoon almond extract for a nutty twist.
- Chocolate Chip: Stir ¼ cup mini chocolate chips into the batter for a sweeter variation.
storage/reheating
Store mini kuchen in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To freeze, wrap each cake individually in plastic wrap and place in a freezer-safe bag for up to 1 month. Thaw at room temperature.
To refresh, warm in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds before serving.
FAQs
What is kuchen?
Kuchen is the German word for “cake.” It refers to a variety of traditional baked goods, often featuring fruit, custard, or sweet dough. This mini version is a simplified, butter-based variation.
Can I make these in a regular muffin tin?
Yes, a standard muffin tin works perfectly. Be sure to grease well or use liners for easy release.
Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a slightly tangy flavor and tender crumb. It’s a great substitute in this recipe.
Can I make these ahead of time?
Absolutely. These cakes can be made a day ahead and stored covered at room temperature or refrigerated.
How do I prevent the cakes from sticking?
Grease the tins thoroughly, especially if not using liners. A light dusting of flour after greasing also helps.
Are these cakes overly sweet?
No, they’re subtly sweet, allowing room for sweeter toppings like fruit, glaze, or cream.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free baking flour blend can be substituted to make them gluten-free.
What’s the best way to top them?
Try a drizzle of sweetened condensed milk, a dusting of powdered sugar, or fresh berries for a vibrant finish.
Can I bake these in silicone molds?
Yes, silicone molds work well for easy release and elegant shapes. Adjust baking time slightly if needed.
Can I double the recipe?
Yes, simply double all ingredients and divide the batter evenly between two muffin tins or bake in batches.
Conclusion
These Mini Kuchen are the embodiment of understated elegance and sweet comfort. With a soft, buttery crumb and a simple vanilla flavor base, they offer endless possibilities for customization and decoration. Whether topped with berries, a touch of glaze, or enjoyed as-is, they’re the perfect little treat to add joy to your table—no matter the occasion.
PrintMini Kuchen: 7 Delightful Secrets to Sweet Happiness
Light and buttery mini cakes with a tender crumb, these Mini Kuchen are perfect for topping with berries, glaze, or powdered sugar—ideal for teatime, parties, or anytime you want a sweet bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a mini cake pan or muffin tin.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Spoon batter evenly into mini cake pans or muffin cups.
- Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter—this keeps the texture light and tender.
- Top with fresh berries, sweetened condensed milk, or powdered sugar for added flavor and charm.
- Use room temperature ingredients for best results.
- These freeze well—just thaw and decorate before serving.
Nutrition
- Serving Size: 1 mini cake
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg