Cup Or Cake Cone Recipe
Make Cup Or Cake Cone Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vanilla Cake Batter (makes 6 cake cones)
Cup/Cone Containers & Finish
Method
Vanilla Cake Batter (makes 6 cake cones)
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Place a wire rack in the middle of the oven. If using paper liners, set them on a baking sheet. If using sugar cones as molds, set them upright in a muffin tin or nest them securely so they won't tip.
- 2
Combine dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined.
- 3
- 4
Make batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Scrape the sides and bottom; do not overmix. The batter should be thick but pourable — similar to cupcake batter. If it's too thick, add 1 tablespoon milk to thin slightly.
- 5
Fill cones or liners
Prepare the cones/liners: Lightly brush the inside of sugar cones with a little melted butter or spray the paper liners with nonstick spray. Using a small spoon or piping bag, fill each cone or liner about two-thirds full with batter to allow for rise. For sugar cones set in a muffin tin, ensure they are steady and upright.
- 6
Bake
Bake in the preheated oven for 12–18 minutes, rotating the pan halfway through for even color. The cakes are done when the tops are springy to the touch and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter).
- 7
Cool
Remove from oven and let the cone-cakes cool in their containers for 5 minutes. Carefully transfer sugar-cone cakes to a wire rack to cool completely. Paper-lined cup cakes can remain in their liners while cooling.
Cup/Cone Containers & Finish
- 8
Fill or frost
Once cooled, if using cones as edible containers, pipe or spoon 1–2 tablespoons of ganache or frosting into each cake cone (optional). If you used paper liners as 'cups', you can pipe frosting on top as you would a cupcake.
- 9
Garnish
Top with sprinkles or chopped nuts, and dust lightly with powdered sugar if desired.
- 10
Serve
Serve immediately at room temperature. Store any leftover cake cones in an airtight container at room temperature for up to 2 days, or refrigerate if filled with perishable frosting (bring to room temperature before serving).