Soft Glazed Cakes
These soft-glazed cakes are one of my all-time favorite baked goods. They’re incredibly delicious yet so simple to make, and that sweet glaze on top makes them absolutely heavenly. The texture is wonderfully moist—not dry at all—and I love their fun, unique shape. Plus, they’re super versatile! You can decorate them however you like, but I personally love them with a classic glaze made from powdered sugar and water.
What makes them even better is that they’re perfect for any occasion. They’re easy to transport, making them a great party snack or treat to bring along when visiting friends. Ever since I discovered this recipe three years ago, I’ve been baking them all the time. They’ve even become one of my boyfriend’s absolute favorites—he always asks for them! So if they’re boyfriend-approved, you know they must be good.
This recipe is simple, quick, and so worth trying—because sometimes the simplest treats are the best!
For the batter (20 cakes):
100 g soft butter
75 g sugar
1 packet vanilla sugar
1 pinch of salt
2 eggs
250 g flour
1 tbsp cornstarch
3 tsp baking powder
80 ml milk
For the glaze:
2–3 tbsp lemon juice (or water)
150 g powdered sugar
Making the batter:
Line baking sheets with parchment paper. Preheat the oven to 180°C (fan: 160°C).
Beat the soft butter with sugar, vanilla sugar, and salt until light and fluffy. Gradually add the eggs. Mix the flour with cornstarch and baking powder, then alternately stir it into the batter with the milk. Be careful not to overmix the batter.
Fill the batter into a piping bag fitted with a large round nozzle (or you can simply snip off the tip of your piping bag). Pipe evenly sized mounds (approx. 6 cm in diameter) onto the baking sheet, leaving some space between them. Bake for 13–15 minutes. Let them cool on a wire rack.
Note: I usually make my Soft-Glazed Cakes larger because I prefer them that way. When I do, the batter yields only 8 instead of 20, but of course, this is up to personal preference :)
Glazing:
Mix lemon juice or water with powdered sugar until you get a thick, spreadable consistency. If desired, add food coloring. Spread the glaze onto the smooth underside of the cooled Soft Glazed Cakes and decorate as desired. I prefer mine plain, but you can also decorate them with sprinkles or a drizzle of chocolate.
Bon Appétit
The recipe is originally from the German baking page: einfach backen - find the original recipe here