Go Back
+ servings
baked vanilla cakelet

Vanilla Cakelet Recipe

Linda Appiah
This vanilla Cakelet recipe has an outstanding vanilla flavor, soft and fluffy crumbs. They are perfect little cakes but with a big flavor like a regular size vanilla cake.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course cakes, Dessert
Cuisine American
Servings 8
Calories 296 kcal


  • 1 ¼ cups all-purpose flour
  • teaspoon baking powder
  • ¼ teaspoon salt
  • 10 tablespoons /2/3 cups/ 1-1/4 sticks unsalted butter
  • cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 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.


Make-Ahead instructions
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.


Calories: 296kcalCarbohydrates: 33gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 108mgSodium: 381mgPotassium: 66mgFiber: 1gSugar: 17gVitamin A: 555IUCalcium: 110mgIron: 1mg
Keyword best vanilla cake recipe, cakelet recipe, moist vanilla cake
Tried this recipe?Let us know how it was!