Welcome back fall, we have missed you. Colored leaves and cool air means it's time to bake these mini Maple Spice Cakes with Maple Glaze. These cakes are baked in an acorn cakelet pan for some extra cuteness that are full of delicious fall flavors.
It's hard to let fall go by without making these sweet little cakes flavored with real maple syrup and our favorite spice mixture of cinnamon, nutmeg, and ground ginger. Serve these cakes with your favorite hot cuppa coffee, tea, or cider, they are always a hit at parties, but we enjoy them as a sweet snack.
It's amazing what you can find on the discount shelf tucked behind Halloween candy. All I had to do was move several bags of Tootsie Rolls to find this Nordic Ware Acorn Pan, it was just way too cute to pass up, and it was half off. I just couldn't pass it up, could you?
I love this pan because it's heavy-duty cast aluminum and the cakes come out perfectly. Just make sure you prep it with cooking spray and you will end up with all the nice acorn details that even a squirrel would appreciate. The recipe for the spice cake comes with the pan for an extra bonus.
Update - I am so sad that this acorn pan is not available anymore, but you can still make the acorns along with other fall design with this Autumn Delight Cakelet Pan.
This recipe is the recipe that came with the pan with just a few little tweaks. I added more cinnamon and nutmeg, plus the addition of ground ginger because I love these warming spices.
Step 1. Heat the oven and prepare the cake pan. Even though this is a nonstick pan I still spray cooking spray in each mold, then using a pastry brush I brush all over the mold to get in all the nooks and crannies.
Spoon flour into each mold and shake the pan until the molds are covered in flour then turn the pan over to remove the excess flour.
Take a paper towel and wipe the top of the pan to clean up any oil or flour that has spread over the top.
Step 2. Prepare the batter ingredients. Place the softened butter and the brown sugar in the bowl of a stand mixer, or a large mixing bowl.
To a small bowl add the flour, salt, cinnamon, nutmeg, and ginger and mix this together.
In another small bowl add the milk, maple syrup, and vanilla. Stir together.
Step 3. With the mixer on medium speed mix the butter and sugar for a minute so it is nice and creamy.
Step 4. Beat in the eggs one at a time at medium speed to combine.
Step 5. Add half of the flour mixture and beat on medium speed to incorporate then add the liquid ingredients, beat again to incorporate, then add the remaining flour mixture.
Step 6. Mix the batter for a minute until it is totally mixed and thick.
Step 7. Spoon one tablespoon of batter into the molds.
Step 8. With the back of a spoon, spread the batter a little bit to get into the mold.
This batter bakes up perfect in this pan since it is dense so it makes it easy to get the cakes out of the pan, but, it is still nice and moist.
Step 9. Bake the cakes at 350 degrees F. for 12 minutes. The cakes will puff up when baked and should pull away from the sides of the pan. Let the cakes cool slightly then insert a knife in the side of a move to remove the cakelets from the pan. They should pop out easily.
Step 10. In a small bowl add the powdered sugar, maple syrup, and water, mix up the glaze until it's smooth.
Step 11. With a pastry brush, brush the glaze over the entire top of the acorn cake.
Step 12. Dip just the top of the cake into a bowl filled with raw sugar.
Step 13. Set the cakes on the cooling rack to let the glaze dry.
Step 14. Store the cakelets in an airtight container for up to three days. Or freeze unglazed cakes for up to three months.
Bake a batch of these awesome little acorn cakes for a family gathering, fall party, Halloween party, or just because it's fun to eat these sweet and cute as can be acorns.
Use a mini cupcake pan if you don't have a cakelet pan. Just spoon a heaping tablespoon of batter in the pan and bake for about 10. Let the cakes cool and drizzle with the glaze.
These are pans with pretty designs that make mini cakes or cakelets.
Try more fall baking treats
- This recipe for Apple Cider Baked Apples makes a stunning desserts that is filled with cranberries and pecans. Serve with a sweet cider syrup for a delicious fall treat.
- Baking this easy to make Orange Cranberry Bread filled with nutmeg and cardamom spices. This is a One Hot Oven reader favorite.
- Everybody loves these colorful Autum Leaf Sugar Cookies that are flavored with maple syrup. Bake a batch for you fall party or Halloween.
- Pop a batch of popcorn and make this crunchy easy homemade Caramel Apple Popcorn for party night, movie night, or for a snack.
More delicious recipes
Maple Spice Acorn Cakes
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- 1 Autumn Delight Caklet Pan the acorn cakelet pan can be found on Ebay and Poshmark
- Heat oven to 350 degrees.
- Oil the pan or use cooking spray in each mold. Using a pastry brush, brush all around the molds to make sure they are covered. Then add flour to each mold and shake that around to cover. Tap the pan to loosen the flour that didn't stick and tap that flour out of the pan.I like to take a paper towel and go around the top of the pan to clean it of any excess oil and flour.
For the cakes
- Mix together the flour, baking powder, salt, cinnamon, nutmeg, and ginger in a small bowl.
- Combine the milk, maple syrup, vanilla, and maple extract in a small bowl.
- In the bowl of a stand mixer, or a large mixing bowl beat the room temperature butter and brown sugar on medium speed until light and fluffy.
- Beat in the eggs one at a time at medium speed. Scrape the bowl with a rubber spatula.
- At low speed, beat in half the flour mixture then add the milk mixture and beat on low speed to incorporate. Next, add the remaining flour mixture and beat on medium speed until thoroughly mixed. Scrape the sides of the bowl. The batter is done and should be nice and thick.
- Spoon 1 tablespoon of the batter into each acorn well. I like to take the back of a small spoon and spread the batter out to make sure it will fill the molds when baked.
- Bake at 350 degrees for 12 - 14 minutes.
- Let cakes cool for 10 minutes in the pan then remove the cakelets to a cooling rack. They should easily pop out of the pan by sticking a small knife into the side of the mold to pop it out.
- Make the next batch of cakes as directed above.
Preparing the glaze
- In a small bowl mix all the glaze ingredients using only 1 tablespoon of water and mix until smooth and has the consistency of heavy cream. If the glaze is too thick, add the extra water.
Decorating the acorns
- Place the raw sugar in a small bowl.
- With a pastry brush, brush each acorn with the glaze and then dip the top of the acorn into the sugar. Set the acorn cakes on a sheet of wax paper to dry.
- Store the cakelets in a single layer in an airtight container for up to three days.
- You can also freeze unglazed cakelets in a single layer in a freezer container for up to three months. Let thaw at room temperature then glaze and decorate as instructed.
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First published: Nov 6, 2016. Last updated: Dec. 30, 2021, for better readability and updated step-by-step instructions.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.