Mini Strawberry Runny Cake Recipe: Easy, Delicious, and Perfectly Warm
Ingredients:
- 250 grams/ 8.8Oz unsalted butter, room temperature
- 250 grams/ 8.8Oz (1 cup + 3 tbsp) white granulated sugar
- 5 large eggs, room temperature
- 250 grams/ 8.8Oz (2 cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp pure vanilla extract
- Strawberry jam (as needed)
Preparation:
Indulge in the ultimate one-bite delight with this Mini Strawberry Runny Cake recipe. Perfectly warm and incredibly easy to bake, this dessert is a crowd-pleaser. Follow these simple steps to create a heavenly treat that pairs beautifully with tea or milk.
Start by preheating your oven to 350°F (175°C). Prepare a mini cake mold by greasing it and lightly coating it with flour. Set it aside.
In a mixing bowl, combine 250 grams of room-temperature unsalted butter and 250 grams of white granulated sugar. Mix on medium speed until the mixture becomes creamy, light, and fluffy.
With the mixer on medium-low speed, add 5 room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. Don’t worry if the mixture looks slightly curdled—it will smooth out once the flour is added.
In a separate bowl, whisk together 250 grams of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add the dry ingredients to the butter-egg mixture, mixing on low speed until a smooth batter forms. Avoid overmixing.
Enhance the flavor by adding 1 teaspoon of pure vanilla extract and mixing for an additional minute. Fill each mini cake mold about one-quarter full with batter, add a dollop of strawberry jam, and then top with more batter until the mold is three-quarters full. Repeat until all batter is used.
Bake in the preheated oven for 40-50 minutes or until the cakes are golden brown. Once done, let them cool in the mold for 10 minutes before transferring to a wire rack. Serve warm or cold for a delightful experience.
Enjoy the perfect blend of fluffy cake and gooey strawberry jam in every bite!
