This vanilla Cakelet recipe – the vanilla cake has an outstanding vanilla flavor, soft and fluffy crumbs. They are perfect little cakes but with a big taste like a regular size vanilla cake.
These are the best vanilla cake made from scratch, simple to make, and tastes better than a box mix. Are we still talking about Cakelets? Yes! What are Cakelets? Cakelets are little size cakes filled with bold flavors of a regular size cake. They are made in customed cake pans in different shapes and sizes. In December, I had an autumn Cakelet pan from Nordic Ware as a present. The Nordic Ware pan is heavy-duty and made with durable cast aluminum to ensure perfectly even baking and browning. At the same time, the premium nonstick finish guarantees easy release and cleanup as well.
One more thing, most of the Cakelets pans from the Nordic Ware come with a nordic ware cakelet recipe. The maple acorn cakelets inspired this recipe with my Cakelets pan.
Watch How to Make Moist Vanilla Cake Recipe ( Video)
More About the Vanilla Cake Recipe
• Flavorful from the homemade pure vanilla extract and butter without a greasy mouthful.
• Very versatile recipe. You can add other ingredients to create spice cake and many more
• Soft, light, and fluffy from the buttermilk.
• There is no leveling or slicing of cakes to serve your guest.
• They make perfect cupcakes too.
Cake Ingredients Needed to Make Vanilla Cakelet Recipe
• Flour: all-purpose flour is used for the recipe, and I still had a good texture which is light and soft. All-purpose flour is available in most homes and is easy to find in most grocery stores.
• Eggs: 3 whole eggs provide structure, moisture, and richness. The eggs keep the cake light and airy and give a lift to the cake.
• Baking Powder. Use enough baking powder to give these vanilla cakes rise. There is no need for baking soda in this recipe.
• Buttermilk: Buttermilk is an acidic ingredient that helps produce an EXTRA moist cake crumb.
• Butter: unsalted butter at room temperature. You can use salted butter but remember to leave out the salt stated in the recipe.
• Flavor and taste boosters: salt and vanilla made the cake stand out.
• Sugar: add sweetness to the cake and structure as well.
You can use the vanilla cake batter can for cupcakes.
How to Make a Vanilla Cake Recipe
These Cakelets are easy and fun to make. The mini vanilla 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 extract and mix. Then scrape down the bowl.
4. Reduce mixer to medium speed and add the flour in two, alternating with the buttermilk and beating well between additions.
5. Pour the cake batter into the prepared Cakelets pan, filling 2/3 full. Bake in 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 powdered sugar and serve.
How to Decorate Vanilla Cakelets
You can sprinkle with powdered sugar for a simple look as I did for the cakes. You can also decorate with vanilla buttercream or chocolate buttercream, sprinkles, buttercream flowers, or edible flowers. The possibilities are endless so let your imaginations go wild.
You can dip the cool cakes into a simple icing glaze to decorate them. The glace can also be drizzled onto the cakelets and add some sprinkles.
You can use melted chocolate to decorate the Cakelets either by dipping pr drizzling. You can pipe chocolate buttercream to create a design. You can even match the color of the sprinkles to the season or holiday to make it fun and festive.
Expert Tips for the Best Vanilla Cake
Sometimes bakers want to adjust a recipe too quickly, which can lead 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. Room temperature ingredient helps to reduce over mixing.
3. Grease the Cakelets pans well. This is very important for the cakes to be released after baking. 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 your cake pan greasing, and you can 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 excellent or fresh – if you do everything right and the batter looks.
6. Don’t Overfill – Fill cakelet pan holes 2/3 full, or they will overflow and cause a muffin top. An Ice Cream Scoop makes portioning easier.
7. Alternate adding the flour and buttermilk for a well uniform and blended cake mixture.
Substitutions and Variations for More Cakelets Recipes
Sprinkle Cake: To make a sprinkle cake or confetti Cakelets, fold about 3/4 cup (120g) of sprinkles into the cake batter. Avoid nonpareils (the little balls), which bleed their color.
Bundt Cake: This vanilla cake batter will fit into mini-Bundt pans. If you use the same brand as this Cakelets pan, then the same cooking time. But when using a lighter muffin pan, then less baking time is needed, or use a toothpick to test for doneness—same oven temperature.
You can add spices to the batter and make them into spice Cakelets, or add a little lemon zest and some blueberries. This is a very versatile vanilla cake recipe, and I love it! You can easily make an apple cakelet recipe or more fall cakelet recipes by adding fall fruit or spices.
For a honey vanilla cake, reduce the sugar and replace it with honey.
Can I Make Cakelets Ahead? Yes! Once the cakelet has cooled completely, cover and keep at room temperature overnight or refrigerate if storing for longer. After Cakelets are frosted, refrigerate until ready to serve.
Can I Use This vanilla Batter to Make a Cake? I’ve had great results turning it into a Vanilla Cake. You would need to double the recipe for two 9-inch cake layers.
Can I Substitute the Buttermilk? Plain kefir will also work well instead of buttermilk. You can also make your buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice or vinegar. Combine and let it sit for 5 minutes or ready to use.
How Long to Bake Cakelets? Bake until a toothpick inserted into the center comes out clean. These were perfectly baked at 350˚F for 20 minutes in an oven using the Nordic Cakelets pan. Baking time will vary for all the different cakelet pan recipes.
Can I make the Cakeletes without Cakelets pan? Make cupcakes if you don’t have a Cakelets pan. This vanilla cake batter makes delicious mini cupcakes. You must reduce the baking time and check on them at 15 minutes.
Make-Ahead Instructions for Vanilla Cakelet Recipe
Cakelets can be made one day in advance, covered, and stored at room temperature. Frosting or glaze can also be made one day in advance, covered, and stored in the refrigerator until ready to use.
How to Store the Vanilla cakelet
Leftover vanilla cakelet can be stored in an airtight container at room temperature for up to 3 days.
When the cakes are completely cooled for long-term storage, place them in the freezer on a cookie sheet 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.
Don’t Want to Miss a Thing?
Follow me on Facebook, YouTube, and Instagram, to keep up to date with all the latest news from the Duchez Kitchen.
If you have any questions about this recipe for a cake, I would love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and recipe rating below. Tag me @ #theduchezkitchen- on Instagram and Facebook?
Thanks for reading. As always, know that God loves you, and stay blessed!
Vanilla Cakelet Recipe
- 1 ¼ cups all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons /2/3 cups/ 1-1/4 sticks unsalted butter
- ⅔ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- Confectioners’ sugar for dusting
- Position 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 until just incorporated.
- Reduce speed to low and add flour mixture in three additions, alternating with milk, beginning, and ending with flour. Beat each addition until just incorporated, scraping down the sides of the bowl as needed. 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 in the center of the cakelet 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. Then Turn the cakelets onto the cooling rack and allow them to cool completely. Decorate the cake with powdered sugar and serve.
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 Vanilla 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 in the freezer on a cookie sheet 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.