There’s something extra comforting about a cinnamon swirled dessert, and this mini poke cake brings all that cozy warmth in the sweetest, simplest way. If you adore soft cinnamon rolls but want something quicker and cuter, this tiny cake will make you smile.
Ingredients
- 1 cup yellow cake mix
- 1 large egg
- 2 tbsp vegetable oil
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
- ¼ tsp nutmeg (optional)
- ¼ cup sweetened condensed milk (for “poke” drizzle)
- ¼ cup powdered sugar
- 1–2 tsp milk (for glaze)
Optional swaps: Use a spice cake mix for extra warmth, or replace milk with half-and-half for a richer crumb.
Steps
- Mix the cake batter. In a small bowl, whisk together the cake mix, egg, oil, milk, and vanilla until smooth. Don’t worry if it’s a little thick mini cakes often are.
- Add the cinnamon swirl. Sprinkle in the cinnamon, brown sugar, and nutmeg. Give it a gentle swirl with a spoon so you keep some ribbons of spice.
- Bake the mini cake. Pour into a greased mini baking dish (about 5×5 inches) and bake at 350°F for 16–20 minutes, or until the center springs back.
- Poke + soak. While warm, poke holes all over the cake with the end of a wooden spoon, then slowly pour the condensed milk on top so it seeps into every little pocket.
- Glaze it. Whisk powdered sugar with 1–2 tsp milk until smooth, then drizzle over the cooled cake.
- Let it rest. Give the glaze a few minutes to settle it makes the slice clean and pretty.
Chef’s Tips
- Don’t skip the poking step; it’s what gives this cake that ultra-soft cinnamon-roll texture.
- If the condensed milk pools on top, just spread it gently it will soak in as it sits.
- This mini cake keeps beautifully covered at room temperature for 1–2 days.
Variations
- Mini Maple Version: Swap the glaze milk for maple syrup.
- Cream Cheese Twist: Add a tiny dollop of softened cream cheese to the glaze for a richer finish.
- Apple Cinnamon: Fold 2 tablespoons of finely diced apples into the batter.