These little maple autumns Cakelets are moist and delicious. The Cakelets are decorated with chocolate ganache and maple glaze.
This fall recipe is adapted from the Nordic Ware recipe that came with the Autumn Cakelets pan. I like the Cakelets pan for baking and the little ones like it.
What you will need to make the Maple Cakelets
- All-purpose flour
- Baking powder
- Unsalted butter
- Maple syrup and vanilla extract
How to Make Maple Autumn Cake
These Cakelets are easy and fun to make. This mini maple cake recipe is very versatile, and you can mix and match ingredients.
1. In a medium bowl, whisk together dry ingredients: flour, baking powder, salt, and set aside.
2. In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed for 5 minutes until light and fluffy.
3. Beat in eggs one at a time, mixing well after each addition until incorporated. Add the vanilla and maple syrup and mix. Then scrape down the bowl.
4. Reduce the mixer to medium speed, add the flour and milk, and then beat well.
5. Pour the cake batter into the prepared Cakelets pan, filling 2/3 full. Bake in the center of the oven at 350˚F for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the Cakelets cool in the pan for 10 minutes. Turn the Cakelets onto the cooling rack and allow them to cool completely.
6. Decorate the cake with chocolate ganache or maple glaze.
How to decorate the Maple Cakelets:
Chocolate Ganache- place chopped chocolate in a heat-proof bowl, warm the cream in the microwave, pour over chocolate, and stir until smooth. Dip the cooled Cakelets into the ganache allow the chocolate to set before serving.
Glaze – Stir the powdered sugar, maple syrup, and milk/cream together in a small shallow bowl until smooth. Dip the Cakelets face down into the glaze. Wipe the excess glaze against the edge of the bowl. Place the Cakelets on a wire rack for about 15 minutes for the glaze to dry.
Expert Tips for the Best Maple Cake
Sometimes bakers want to adjust a recipe too quickly, leading to failure. To prevent this from happening, I recommend following the recipe as written for the first time and taking notes as you bake to help with further substitutions. For more information, check on these baking basics. Other tips are
1. Measure your ingredients accurately, especially the flour. I recommend using a kitchen scale but if using cups, make sure to fluffy the flour and spoon into the measuring cup and level. Don’t tap on the measuring cup. If the flour is over or under-measure, it will affect your product.
2. Use room temperature ingredients. The cake batter will mix well when all the ingredients are at room temperature. I always take my ingredients out of the refrigerator an hour before baking. This helps to reduce over mixing and baking.
3. Grease the Cakelets pans well. Brush the pan with butter or shortening and dust with flour before adding the cake batter. You can use a baking spray containing flour but not a regular cooking spray. Try this cake pan release recipe for all cake pan greasing, and you will thank me later.
4. Let the cakes cool completely before decorating. You can decorate drizzle the warm cakes with some glazes when you want the cake to absorb the glaze.
5. Make sure your baking powder is good or fresh.
6. Don’t Overfill – Fill cake holes 2/3 full, or they will overflow and cause a muffin top. Use an ice cream scoop with a trigger release to make portioning easier.
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Thanks for reading. As always, know that God loves you, and stay blessed!
Maple Cakelets Recipe
- 1 ¼ cups all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons unsalted butter
- ⅔ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- 1 tablespoon maple syrup
- Chocolate Ganache
- 4- ounce semi-sweet chocolate
- ½ cup heavy cream
- Maple glaze
- ½ cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon heavy cream (add more when needed)
- Position the rack in the lower third of the oven and preheat the oven to 350 F (180 C). Grease and flour the wells of a mini fluted Cakelets pan and tap out the excess flour. Or use this pan release spread.
- in a medium bowl, mix flour, baking powder, and salt. Set aside.
- In another medium bowl (or a bowl of an electric mixer) beat the butter and sugar on a medium speed until light and fluffy about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time and mix well after each addition. Beat in the vanilla and maple syrup until just incorporated.
- Reduce speed to low and add flour mixture and the milk, mix until blended. Do not overmix.
- Spoon batter into prepared pan, about 2/3 or ¾ full. Spread the batter so the centers aren’t higher than the sides. Bake until cakes are lightly golden, and a toothpick inserted between the edge and center of the Cakelets comes out clean for about 20 minutes. Transfer pan to wire rack to cool, about 10 minutes.
- Transfer the pan to a wire rack and let the cakelets cool in the pan for 10 minutes. Turn the cakelets onto the cooling rack and allow them to cool completely. Decorate the cake with powdered sugar and serve.
- How to Make Chocolate Ganache
- Place chopped chocolate in a heat-proof bowl, warm the cream in the microwave and pour over chocolate and stir until smooth. Dip the cooled Cakelets into the ganache, allow the chocolate to set before serving.
- How to Make Maple Glaze
- Stir the powdered sugar, maple syrup, and milk/cream together in a small bowl until smooth. Dip the Cakelets face down into the glaze and wipe the excess glaze against the edge of the bowl. Then place the Cakelets on a wire rack for about 15 minutes for the glaze to dry.
Cakelets can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting or glaze can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. How to store the maple cake
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Once the cakes are completely cooled, place them on a cookie sheet in the freezer for about an hour until frozen solid. Then transfer into a freezer-friendly container or Ziplock bag and store in the freezer for up to 3 months. Thaw overnight on the counter and decorate and serve.