Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and lightly flour mini cake pans or line them with parchment paper to prevent sticking.

Step 2: Prepare the Batter

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat the butter and sugar using an electric mixer until light and fluffy (about 3–4 minutes).
3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined (do not overmix).

Step 3: Fill the Pans

1. Divide the batter evenly among the prepared mini cake pans, filling each about two-thirds full to prevent overflow.

Step 4: Bake the Mini Cakes

1. Place the pans in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
2. Remove the cakes from the oven and let them cool in the pans for 5–10 minutes.
3. Carefully transfer the cakes to a wire rack to cool completely.

Step 5: Decorate the Mini Cakes

1. Once cooled, frost the cakes with your choice of buttercream, whipped cream, or ganache.
2. Add decorations like sprinkles, fresh fruits, or edible glitter.
3. For a polished look, use a piping bag to create intricate designs.

Step 6: Serve and Enjoy

1. Arrange the mini cakes on a platter or individual plates for serving.
2. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.