Single Batch Mini Cakes
Recipe type: Dessert
Base Batch
  • 1 cup milk
  • 1 tablespoon apple cider vinegar
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 1⅓ cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
Vanilla Batch
  • 1 tablespoon pure vanilla extract
Lemon Batch
  • 1 teaspoon lemon extract
  • ¼ teaspoon yellow gel dye
Chocolate Batch
  • ⅓ cup cocoa powder
  • ½ cup milk
  • 1 teaspoon pure vanilla extract
Base Icing
  • 2 cups butter
  • 4 cups icing sugar
  • 2 tablespoons water
Mint Icing
  • 1 teaspoon peppermint extract
  • ¼ teaspoon green food colouring
Lemon Icing
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract
Cream Cheese Icing
  • ½ cup cream cheese
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350F. Grease 3 tin cans
  2. Whisk the milk and apple cider vinegar in a large bowl. Set aside for a few minutes to curdle
  3. Add the sugar, oil and vanilla to the milk mixture. Sift in the dry ingredients and beat until there are no large lumps left (small ones are fine)
  4. Evenly separate into three batches (two extra bowls) and add your additional ingredients for a vanilla, chocolate, and lemon cake
  5. Pour each batch into a tin can and bake for 40 minutes or until a toothpick comes out clean. When ready, transfer to a cooling rack and let it cool completely before cutting the cake into three parts
  6. Spread a generous amount of icing on each cake slice and layer.
  1. Cream the butter thoroughly using a stand mixer or hand blender. ½C at a time, add the icing sugar and keep mixing until you get your desired icing texture.
  2. If it becomes to stiff, mix in a tbsp of water at a time to make your icing softer.
  3. Separate into three batches (two bowls) and add the additional ingredients for mint, chocolate, and cream cheese icing. Mix thoroughly
Recipe by Squirrelly Minds at