Go Back

🧁 Soft Spiced Mini Cakes with Warm Glaze

These small ring-shaped cakes are soft, steady, and gently spiced. They’re designed for moments when you want something comforting but not heavy. The crumb stays moist and balanced, and the warm glaze finishes without overpowering. Best enjoyed slowly, while still slightly warm.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 mini cakes
Course: Dessert
Cuisine: Comfort Baking
Ingredients Method Notes

Ingredients
  

  • For the Mini Cakes
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup brown sugar packed
  • ¼ cup neutral oil or melted butter
  • 1 large egg room temperature
  • ½ cup milk room temperature
  • 1 teaspoon vanilla extract
  • For the Warm Glaze
  • ½ cup powdered sugar
  • 2 tablespoons milk or cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Method
 

  2. Prepare the Oven
  3. Preheat the oven to 170°C / 340°F. Lightly grease a mini donut or small ring mold pan and set aside.
  4. Mix the Dry Ingredients
  5. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  6. Mix the Wet Ingredients
  7. In a separate bowl, whisk brown sugar, oil or melted butter, egg, milk, and vanilla until smooth and cohesive.
  8. Combine Gently
  9. Add the dry ingredients to the wet mixture. Stir just until no dry pockets remain. Do not overmix. The batter should be smooth and slightly thick.
  10. Fill and Bake
  11. Spoon the batter into the prepared molds, filling each about ¾ full.
  12. Bake for 16–18 minutes, until the tops spring back lightly when touched and a toothpick comes out with a few moist crumbs.
  13. Cool Briefly
  14. Remove from the oven and let the cakes rest in the pan for 5 minutes. Turn out gently and allow to cool slightly before glazing.
  15. Make the Glaze
  16. Whisk powdered sugar, milk or cream, vanilla, and salt until smooth. The glaze should be thick but pourable.
  17. Finish
  18. Spoon warm glaze over the cakes and let it settle naturally. Serve warm or at room temperature.

Notes

Do not overbake. These cakes are meant to stay soft, not dry.
The glaze should be warm when applied so it moves slowly and sets gently.
These cakes hold well overnight and reheat softly.
Nutrition (Per Serving)
Calories: 210
Carbohydrates: 32g
Protein: 4g
Fat: 8g
Sugar: 18g
Fiber: 1g