Name: Mini Caramel Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: European
Ingredients: 3/4 cup or 175 g softened butter; 3/4 cup or 175 ml milk; 2/3 cup or 225 g light brown sugar; 3 eggs, lightly beaten; 3 Tablespoons Dulce De Leche, caramel; 1 3/4 cups or 225 g Plain / All purpose flour, sieved; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 teaspoons Ground cinnamon; 1 teaspoon Ground nutmeg

Mini Caramel Cinnamon Spiced Cakes. Soft, fluffy cakes with a hint of holiday spice and drizzled with caramel! Make in a mini loaf pan or cupcake pan

Let me introduce you to my Mini Caramel Spiced Cakes. They are really delicious, mind you, once you start eating these, you can't stop so be sure to make plenty!

They're laced with a gentle hint of spices running through and the taste of caramel inside the cake as well as drizzled over the tops makes this just heavenly!

This is such a popular recipe, I have made it several times, using a loaf pan, and also, throwing in a handful of pecans, you can see the photos of those at the end of the recipe. So I hope you will enjoy this as much as I do, and let me know if we get the thumbs up from your diners!

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So let's get straight to the recipe and see how we make these delicious mini caramel cakes. Please enjoy!

You will need a 9 inch loaf pan, or cup cake / mini loaf pans.

Table of Contents 📋 hide

1) Ingredients

2) Instructions

3) Recipe Card

4) Mini Caramel Cakes

5) Chocolate and Caramel Flavored Cakes

Ingredients

¾ cup or 175 g softened butter
¾ cup or 175 ml milk
⅔ cup or 225 g light brown sugar
3 eggs (lightly beaten)
3 Tablespoons Dulce De Leche (caramel) **** See here if you would like to make your own dulce de leche
1 ¾ cups or 225 g Plain / All purpose flour (sieved)
1 ½ tsp baking powder
½ tsp salt
1 ½ teaspoons Ground cinnamon
1 teaspoon Ground nutmeg

Instructions

1. Heat oven to 170C, Gas 3, 325F. Grease and line your baking tin. See here for how to line.

2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.

4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.

5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

6. Transfer the cake mixture to the greased and lined loaf tin or mini cake pan.

Place in the oven for 1 hr if using a loaf pan or 15 - 20 minutes for mini cakes.
*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

7. When the cake (s) is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!

Allow to cool. Store in an airtight container.

We'd love to hear from you and what you thought of our Mini Caramel Cinnamon Spiced Cakes recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Mini Caramel Cinnamon Spiced Cakes Soft and moist and oh so delicious! Same recipe but done in a loaf pan! — Made in a regular loaf pan

Recipe Card

Mini Caramel Cakes

Yield: 16 mini cakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mini Caramel Cinnamon Spiced Cakes. Soft, fluffy cakes with a hint of holiday spice and drizzled with caramel! Make in a mini loaf pan or cupcake pan

Ingredients

¾ cup or 175 g softened butter
¾ cup or 175 ml milk
⅔ cup or 225 g light brown sugar
3 eggs, lightly beaten
3 Tablespoons Dulce De Leche, caramel
1 ¾ cups or 225 g Plain / All purpose flour, sieved
1 ½ tsp baking powder
½ tsp salt
1 ½ teaspoons Ground cinnamon
1 teaspoon Ground nutmeg

Instructions

Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line. or use cupcake liners.
Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.
Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
Transfer the cake mixture to the greased and lined loaf tin or mini cake pan.
Place in the oven for 1 hr if using a loaf pan or 15 - 20 minutes for mini cakes.
*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
When the cake (s) is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
Allow to cool. Store in an airtight container.

Notes

Please note the cook times will be different if you make a loaf

Recommended Products

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Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity

Nutrition Information:

Yield: 16 Serving Size: 16 mini cakes
Amount Per Serving: Calories: 251Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 224mgCarbohydrates: 37gFiber: 1gSugar: 25gProtein: 3g