Celebrate the season with these adorable Mini Vanilla Christmas Cakes! Perfectly soft, topped with a creamy frosting, and speckled with festive sprinkles, these cakes are ideal for cozy holiday moments or sharing with loved ones!
These Mini Vanilla Christmas Cakes are the ultimate holiday treat, they are so quick & easy to make!
If you love simple desserts, you are also going to love my Christmas Sugar Cookies, Mini Basque Cheesecake & Dark Hot Chocolate recipe from France!
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Ingredients
- Egg
- Granulated Sugar
- Avocado Oil
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Whole Milk
- Christmas Sprinkles
- Cream Cheese
- Powdered Sugar
- Heavy Cream
See recipe card for quantities.
Instructions
Add dry ingredients to wet ingredients!
Mix in the Christmas sprinkles!!
Pour into little ramekins & bake for 20 minutes!
Cover with my cream cheese frosting & enjoy!!
- Prep & Preheat: Spray two 4-ounce ramekins generously with nonstick cooking spray and place them on a small baking sheet. Preheat your oven to 350°F (175°C).
- Mix the Wet Ingredients: In a medium bowl, whisk together the egg, sugar, oil, and vanilla extract until smooth and well combined.
- Combine the Dry Ingredients: In a small bowl, whisk the flour, baking powder, and salt.
- Form the Batter: Gradually fold the dry ingredients into the wet ingredients in two additions, alternating with the milk (adding 1 tablespoon at a time). Stir gently until just combined.
- Add Some Cheer: Gently fold in the Christmas sprinkles, ensuring they’re evenly distributed.
- Bake: Divide the batter evenly between the prepared ramekins. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the ramekins.
- Make the Frosting: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth. Add a splash of heavy cream if needed to achieve a spreadable consistency.
- Frost & Decorate: Remove the cooled cakes from the ramekins. Spread the frosting over the tops and decorate with additional Christmas sprinkles.
Please see full recipe card at the end of the page!
Substitutions
- Egg: Substitute with 3 tablespoon unsweetened applesauce or ¼ cup yogurt for a similar texture.
- Granulated Sugar: Use coconut sugar, maple syrup, or honey in equal amounts.
- Avocado Oil: Replace with vegetable oil, melted butter, or coconut oil.
- Vanilla Extract: Use almond extract or maple extract, but reduce to half the amount as they’re stronger.
- All-Purpose Flour: Swap with a 1:1 gluten-free flour blend or whole wheat flour for a denser texture.
- Baking Powder: Use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar as a substitute.
- Whole Milk: Opt for almond milk, oat milk, or any non-dairy alternative.
- Christmas Sprinkles: Use crushed candy canes or mini chocolate chips for a festive twist.
- Cream Cheese: Substitute with mascarpone or a non-dairy cream cheese alternative.
- Powdered Sugar: Blend granulated sugar in a food processor until fine, or use an equal amount of icing sugar.
- Heavy Cream: Replace with half-and-half, coconut cream, or a non-dairy whipping cream.
Equipment
- mini 4 oz ramekins
- whisk
- measuring cups & spoons
Storage
Store the mini Christmas cakes in an airtight container in the refrigerator for up to 2 days. For best results, frost them just before serving. If already frosted, place parchment paper between layers to prevent sticking. Let the cakes sit at room temperature for 10-15 minutes before enjoying.
Top tips
- Room Temperature Ingredients: Ensure the egg and cream cheese are at room temperature for a smoother batter and frosting.
- Fold Gently: Mix the sprinkles in at the end with a light hand to prevent color bleeding.
- Even Ramekins: Divide the batter evenly to ensure both cakes bake at the same time.
FAQs
Yes, you can substitute avocado oil with vegetable, canola, or even melted coconut oil. Just make sure the oil has a neutral flavor to maintain the cake’s taste.
You can use any small, oven-safe dish, like a muffin tin or small glass jars. Adjust the baking time slightly and check for doneness with a toothpick.
Absolutely! Bake the cakes up to a day in advance and store them in an airtight container. Frost just before serving for the freshest flavor.
Related
Looking for other dessert recipes like this? Try these:
Easy Mini Vanilla Christmas Cakes (Quick Recipe)
Ingredients
Equipment
Method
- Prep & Preheat: Spray two 4-ounce ramekins generously with nonstick cooking spray and place them on a small baking sheet. Preheat your oven to 350°F (175°C).
- Mix the Wet Ingredients: In a medium bowl, whisk together the egg, sugar, oil, and vanilla extract until smooth and well combined.
- Combine the Dry Ingredients: In a small bowl, whisk the flour, baking powder, and salt.
- Form the Batter: Gradually fold the dry ingredients into the wet ingredients in two additions, alternating with the milk (adding 1 tablespoon at a time). Stir gently until just combined.
- Add Some Cheer: Gently fold in the Christmas sprinkles, ensuring they’re evenly distributed.
- Bake: Divide the batter evenly between the prepared ramekins. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the ramekins.
- Make the Frosting: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth. Add a splash of heavy cream if needed to achieve a spreadable consistency.
- Frost & Decorate: Remove the cooled cakes from the ramekins. Spread the frosting over the tops and decorate with additional Christmas sprinkles.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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