This Vanilla Cakelet Recipe is easy to make and the outstanding vanilla flavor comes through beautifully. With moist crumbs and a delicious vanilla glaze, these mini cakes are fun to make and tasty too!
These mini cakes are ideal for a special occasion such as a baby or bridal shower, Mother's Day or a birthday party. They are also simple enough to make for an every day dessert!
You can enjoy them with a plain vanilla glaze or add in a little lemon juice or freshly squeezed orange juice for added flavor.
You can find the full ingredients list with amounts at the bottom of this page. I'm adding a few specific notes below for some of the ingredients.
- eggs - use large eggs at room temperature. Take them out of the refrigerator 30 to 60 minutes before you start making the recipe.
- butter - unsalted butter, softened at room temperature. Take the butter out of the refrigerator for 30 to 60 minutes before you start the recipe.
- vanilla extract - use only pure vanilla extract in this recipe. Artificial extract will work as well but the flavor will not be as good!
- buttermilk - adds flavor and moisture in this recipe. I recommend using real buttermilk and not a buttermilk substitute for this particular recipe.
supplies needed to make this recipe
You will need a Nordic Ware cakelet pan to make this recipe.
There are so many different shapes and sizes that you can purchase from Nordic Ware. I have often admired the wintery snowflake cakelets and they are on my wish list!
Nordic Ware is heavy and made from cast aluminum which is perfect for baking vanilla cakelets.
how to make vanilla cakelets
Preheat oven to 350°F. Baking time will vary depending on the type of cakelet pan that is used. I used the Nordic Ware 'charms' baking dish and baked the cakes for 10-12 minutes. Mini bundt pans can take up to 20 minutes to cook.
To prepare baking dish:
Spray with cooking spray containing flour. Cooking sprays are not all the same. Some are designed specifically for baking and if you read the fine print, you will see that the one labelled baking spray contains flour.
I like to use the spray because it is easier to ensure that the fine details of the cakelets will be visible and ensures easy release of the cakes after cooling.
You can also use softened butter and a pastry brush if you prefer not to use the cooking spray.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
In a separate, small bowl, whisk together four eggs and set aside.
In a large mixing bowl, or bowl of stand mixer fitted with paddle attachment, mix butter, buttermilk, vanilla and beaten eggs on low speed until combined. Increase speed to medium and mix until well-combined. Scrape down the sides of the bowl.
Add dry ingredients to wet ingredients, one cup at a time, stirring just until combined.
Spoon cake batter into cavities of the prepared pans ¾ full.
Gently drop the tin on the counter a few times, to remove any air bubbles.
Bake in preheated oven for 10 to 12 minutes (for smaller charms) or up to 20 minutes depending on the size of your cakelet baking pan.
Cool in pan for 5 minutes, then carefully remove the cakelets and cool on wire rack.
In a small mixing bowl, combine powdered sugar, vanilla, heavy cream. Whisk together until well combined. Add in 1 tablespoon, plus one teaspoon of orange juice (optional).
Dip cooled cakelets upside-down into the glaze and allow the glaze to run off before setting back on the cooling rack.
Use a pastry brush to evenly coat the glaze if needed.
Use your favorite vanilla cake recipe or any flavor!
Add one teaspoon of lemon or orange zest to the cake batter.
Substitute yogurt or sour cream for the buttermilk with a 1:1 ratio.