Prepare ingredients

1 ½ cups cake flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

⅓ cup butter, room temperature

½ cup (74 grams) sugar

2 eggs, plus one yolk

2 teaspoons vanilla extract

¾ cup (57 grams) buttermilk

Buttercream Frosting

½ cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

⅛ teaspoon salt

2 teaspoons milk

How to cook?

1.Preheat oven to 350 degrees Fahrenheit. 

2.Make the batter. Whisk together flour, baking powder, baking soda, and salt. Set aside.

3.Cream butter and sugar using a hand mixer until light and fluffy, about 5 minutes. 

4.Beat in eggs and additional yolk with the vanilla extract.

5.Add the dry mixture in alternatively with buttermilk and continue to beat, about 1 minute. 

6.Divide batter into prepared cake bake pan wells. Smooth the top and bake for 20-25 minutes. 

7.While mini cakes bake, make the buttercream frosting. Cream butter in a mixing bowl fitted with the paddle attachment. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla extract and salt. 

8.Add milk a little at a time until the frosting reaches preferred consistency. Set aside until ready to use. 

9.Remove cakes from the oven and place on a wire rack for 5 minutes before turning out. Place on a wire rack and cool completely before frosting to your heart’s desire.