Vanilla Cakelet Recipe
These vanilla cakelets are fun, sweet and the ideal serving size! This is a perfect weekend baking project if you have kids at home that love to help in the kitchen.
Ingredients
For the Cakes
- 12 Tbsp Butter
- 1 Cup Sugar
- 2 Tsp Vanilla extract
- 3 Eggs
- 1/4 Cup Milk (slightly warmed)
- 1 3/4 Cups All Purpose Flour OR Brown Rice Flour if baking the gluten free version
- 1/4 Cup Tapioca Starch (gluten free version only)
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
For the Cream Cheese Frosting
- 8 Oz Cream Cheese, softened
- 4 Oz Butter, softened
- 2 Cups Confectioners' Sugar
- 2 Tsp Vanilla Extract
- Sprinkles (optional)
Instructions
Make the Vanilla Cakelets
- Preheat the oven to 350˚F and lightly oil your cake pans and dust them with flour to prevent the cake from sticking.
- In a medium sized mixing bowl whisk together the flour, salt baking powder (and tapioca starch if you're making the gluten free version).
- In a mixing bowl with a stand-attachment or using an electric mixer, cream together the butter and the sugar about 2 minutes. Add in the eggs one at a time, mixing well between each addition. Mix in the vanilla and milk until thoroughly combined.
- Pour the dry ingredients into the wet ingredients mixture. Using a rubber spatula, gently mix in the dry ingredients until just combined and there are no dry spots. Be careful not to over mix!
- Pour the mixture into your cake pan and bake until slightly browned on the top and a toothpick comes out clean- about 30 minutes.
- After baking, allow the cake to cool for about 15 minutes, and then carefully remove it from the pan. Allow it to cool completely by putting it in the fridge for about 30 minutes.
- When the cake has cooled place it on a clean, flat surface. To form the cakelets, use a small glass jar or a round cookie cutter, or your cookie cutter of choice to cut shapes out of the cake. Continue until you've used up all of the cake and can't make any more shapes. The amount of cakelets depends on the size of your cookie cutter. I use a rather small glass jar, so I get about 15 little cakelets.
- Frost the cakes with two layers of cream cheese frosting, refrigerating the cakes for at least an hour between each layer of frosting (see notes/tips above). Alternatively, top the cakes with whipped cream, berries, citrus curd or powdered sugar just before serving.
Make the Cream Cheese Frosting
- Combine the ingredients in a large mixing bowl and whisk on high speed until light and fluffy, about 5-7 minutes. Best used at room temperature, but refrigerate if you're not using it within an hour or two.