These Mini Sponge Cakes are light, fluffy, and absolutely delightful. With layers of buttery cake, creamy vanilla buttercream, and fruity jam, they make the perfect tea party treat or special occasion dessert. Their petite size and elegant presentation make them a crowd-pleaser on any dessert table.
Why You’ll Love This Recipe
- Light & Fluffy Texture: A perfectly soft sponge with a tender crumb.
- Elegant Presentation: Beautiful mini cakes that look stunning on any dessert table.
- Delicious Flavor Combination: Buttery cake, creamy frosting, and fruity jam create a well-balanced treat.
- Customizable: Swap out jams, add food coloring, or flavor the buttercream for a unique twist.
- Make-Ahead Friendly: Bake the cakes in advance and assemble when ready to serve.
Kitchen Equipment You’ll Need
- Muffin pan
- Handheld electric mixer
- Mixing bowls
- Sifter
- Wire rack
- Paring knife
- Piping bag
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Mini Sponge Cakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, at room temperature
- ⅔ cup granulated white sugar
- 2 large eggs, at room temperature
- ½ tablespoon pure vanilla extract
For the Vanilla Buttercream:
- ½ cup unsalted butter, at room temperature
- 3 tablespoons heavy whipping cream
- 2 teaspoons pure vanilla extract
- 2 ½ cups powdered sugar, sifted
- ⅛ teaspoon salt
For Assembly:
- Butter and flour (for greasing the cake pan)
- 10 tablespoons raspberry or strawberry jam (or more as needed)
- 1 tablespoon powdered sugar, for dusting
Directions
Step 1: Prepare the Cakes
- Preheat the oven to 350°F (175°C). Butter and flour 10 wells in a muffin pan to prevent sticking.
- In a medium bowl, sift together flour, baking powder, salt, and baking soda. Set aside.
- In a large bowl, use a handheld electric mixer to cream together butter and sugar until light and fluffy.
- Beat in eggs and vanilla extract, continuing to mix until the batter turns pale yellow and thickens.
- Gently mix in the dry ingredients, just until combined (do not over-mix). The batter will be thick.
- Divide the batter evenly between the prepared muffin wells, smoothing the tops.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then run a paring knife along the edges and transfer the cakes to a wire rack to cool completely.
- Once cooled, slice each cake in half horizontally to create mini cake layers.
Step 2: Make the Buttercream
- In a large bowl, combine butter, heavy cream, vanilla extract, powdered sugar, and salt.
- Use a handheld electric mixer to beat the mixture until smooth and creamy, about 5 minutes.
- Transfer the buttercream to a piping bag for easy application.
Step 3: Assemble the Cakes
- Pipe or dollop buttercream onto the cut side of each cake.
- Spoon or pipe about 1 tablespoon of jam on top of the buttercream.
- Place the top half of each cake over the filling, gently pressing down.
- Lightly dust the tops with powdered sugar before serving.
Servings and Timing
- Servings: 10 mini sponge cakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cooling Time: 15 minutes
- Total Time: 50 minutes
Variations
- Different Jam Flavors: Try apricot, blackberry, or blueberry jam for a unique twist.
- Lemon Buttercream: Add 1 teaspoon lemon zest to the frosting for a citrusy flavor.
- Chocolate Version: Mix in 1 tablespoon cocoa powder to the buttercream for a chocolatey touch.
- Gluten-Free Option: Use 1:1 gluten-free flour blend instead of all-purpose flour.
- Festive Look: Add a drop of food coloring to the buttercream for special occasions.
Tips for Success
- Use room temperature ingredients for a smooth batter and even baking.
- Do not over-mix the batter to keep the cakes light and fluffy.
- Chill the cakes for 10 minutes before slicing to make cutting easier.
- Use a piping bag for neat and even buttercream application.
- Let the cakes cool completely before assembling to prevent melting the buttercream.
Storage and Make-Ahead Tips
- Room Temperature: Store assembled cakes in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days. Let sit at room temperature before serving.
- Freezing: Wrap baked cakes (before assembling) in plastic wrap and freeze for up to 2 months. Thaw and assemble before serving.
Nutritional Highlights (Per Serving)
- Calories: 250
- Fat: 15g
- Carbohydrates: 28g
- Protein: 3g
FAQs
Can I make these cakes in advance?
Yes! You can bake the cakes a day ahead and assemble them just before serving.
What can I use instead of a piping bag?
A plastic sandwich bag with a small corner cut off works well as a substitute.
Can I double this recipe?
Yes! Simply double all the ingredients and bake in batches.
Can I make these cakes without buttercream?
Absolutely! You can simply spread whipped cream or jam for a lighter version.
How do I make sure my cakes rise evenly?
Fill the muffin wells only halfway and smooth the batter before baking.
Can I use cupcake liners instead of greasing the pan?
Yes! Cupcake liners can help with easy removal and a clean presentation.
What’s the best way to serve these mini sponge cakes?
They are perfect for tea parties, brunch, or holiday gatherings. Serve with tea, coffee, or sparkling wine.
Conclusion
These Mini Sponge Cakes are light, elegant, and bursting with flavor. Their soft, buttery texture, paired with smooth vanilla buttercream and fruity jam, makes them a showstopper for any occasion. Whether you’re hosting a tea party or just treating yourself, these cakes are simple to make yet incredibly delicious. Try them today and impress your guests with a timeless, classic dessert!
Print
- Total Time: 35 minutes
- Yield: 10 mini sponge cakes 1x
- Diet: Vegetarian
Description
These Mini Sponge Cakes are light, fluffy, and absolutely delicious! Filled with vanilla buttercream and fruity jam, they make the perfect tea party treat or special occasion dessert. Easy to make and beautifully elegant, these bite-sized delights are sure to impress!
Ingredients
Scale
For the Mini Sponge Cakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 tablespoon pure vanilla extract
For the Vanilla Buttercream:
- 1/2 cup unsalted butter (room temperature)
- 3 tablespoons heavy whipping cream
- 2 teaspoons pure vanilla extract
- 2 1/2 cups powdered sugar (sifted)
- 1/8 teaspoon salt
Other:
- Butter and flour (for greasing the muffin pan)
- 10 tablespoons raspberry or strawberry jam
- 1 tablespoon powdered sugar (for dusting)
Instructions
For the Cakes:
- Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Butter and flour 10 wells of a muffin pan.
- Mix Dry Ingredients:
- In a medium bowl, sift together flour, baking powder, salt, and baking soda.
- Prepare the Batter:
- In a large mixing bowl, use a handheld electric mixer to cream together butter and sugar until fluffy.
- Beat in the eggs and vanilla, mixing until the batter turns pale yellow.
- Slowly fold in the dry ingredients until just combined.
- Bake the Cakes:
- Divide the batter evenly into the prepared muffin wells, smoothing the tops.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then run a paring knife around the edges and transfer to a wire rack to cool completely.
- Once cooled, slice each cake in half horizontally.
For the Buttercream:
- Make the Frosting:
- While the cakes bake, beat together butter, heavy cream, vanilla extract, powdered sugar, and salt until smooth and creamy (about 5 minutes).
- Transfer to a piping bag for easy assembly.
To Assemble:
- Fill the Cakes:
- Pipe or spread buttercream on the bottom half of each sliced cake.
- Spoon or pipe 1 tablespoon of raspberry jam over the buttercream.
- Place the top half of the cake on top to form a sandwich.
- Finish & Serve:
- Dust with powdered sugar for an elegant touch.
- Serve immediately and enjoy!
Notes
- Room Temperature Ingredients: Ensure butter, eggs, and cream are at room temperature for a smooth batter.
- Light & Fluffy Texture: Do not over-mix the batter to keep the cakes soft.
- Piping Bag Alternative: Use a plastic sandwich bag with the corner snipped off.
Variations & Substitutions:
- Jam Flavors: Swap raspberry for strawberry, apricot, or blackberry jam.
- Colorful Buttercream: Add a drop of food coloring for a festive look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Tea Party Treats
- Method: Baking
- Cuisine: British-Inspired
