Kirbie's Cravings

Seashell vanilla cakelets

Did you guys feel the huge earthquake this weekend?  Since living in San Diego, I’ve experienced quite a few earthquakes, but this was definitely by far the biggest I’ve experienced.  It went on so long and so many things were shaking, and there were so many aftershocks.  Luckily for me, I was with my brothers when it happened and they were pretty calm through the whole thing so I didn’t panic either.  Little Brother ran to save his flat screen tv.

photo of seashell cakelets on a plate

So what were you guys doing during the earthquake?  I was in the middle of baking with Baby Bro when it occurred. As a result, the first batch of the cakelets got ruined.  The timer went off just as the earthquake hit and no one heard it and then they sat forgotten until they were no longer edible.

Seashell vanilla cakeletsclose-up photo of a plate of cakelets

Luckily I had enough batter for one more batch.  I’ve been eyeing this Nordic Ware Sea Shell Pan* for quite some time after seeing a few bloggers use it.  I recently had a birthday and I got tons of bakeware as gifts, including this nifty pan.  The pan worked really well and the seashell shapes came out beautifully.

Seashell vanilla cakelets

You might like my chocolate seashell cakelets, too.

Vanilla Yogurt Cakelets

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These little cakelets are fun to make and eat!


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup vanilla yogurt
  • 3/4 cup sugar
  • 3 large eggs
  • 1/3 cup vegetable oil


  • Preheat the oven to 350°F. Grease and flour the cakelet pan.
  • Sift together the flour, baking powder, and salt into 1 bowl and set it aside.
  • In another bowl, whisk together the yogurt, sugar, and eggs. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter until well incorporated.
  • With a spoon fill the cake pan with the cake batter about 3/4 full. Do not over fill it. Bake in the oven for about 20 minutes, or until a cake tester comes out clean and cake is lightly brown.
  • Remove from cake pan once it is completely cool.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

overhead photo of a plate of cakelets

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16 comments on “Seashell vanilla cakelets”

  1. These look coastalicious!!! Have to post them on my blog!!!

  2. Pingback: Seashell | SelimciVelek

  3. Pingback: A lil Christmas Baking « Crustabakes

  4. Hi Chris-
    I don’t know if you actually need to spray it, but I did spray mine. I treated it as the same as all my other nordicware pans. But I only sprayed it on the first batch. The subsequent batches I didn’t. They all came out looking the same.

  5. Hi
    I have the same pan… just bought it but have not used it. May I ask whether you need to oil the pan with oil and flour or “PAM” spray oil so that the cake won’t stick.
    Appreciate your help = )

  6. Yours came out so cute! I like the pan you used too.

  7. Thank you for sharing this recipe. I made some last week! Just wrote about them 🙂

  8. Nordic ware has some other mini cakelets pans. But I’ve found that the cakes don’t seem to come out as nicely with the other designs. The seashells are my favorite right now.

  9. This recipe is very cute! and seashells shape are perfect with it’s vanilla flavor. =) i’m thinking what other shapes could be use. 😉 thanks!

  10. Thanks! I’m gonna try baking these the next time I buy greek yogurt (cuz usually there are too much leftovers when making Raita.)

  11. Hi Jess- I definitely think you can use plain yogurt and then add a teaspoon of vanilla extract for the same effect. Or if you don’t want a vanilla taste, but just white a regular sweet cake batter taste, you can use plain yogurt and no vanilla. I’ve been using regular yogurt, though I’ve been thinking about greek yogurt. I usually save the greek yogurt for eating (it’s become a recent discovery obsession), but I think I’m going to try baking with it next time and see how it turns out. I don’t think it should affect the cakes much.

  12. Thanks for the birthday wishes! I’m happy that you had somewhere to go after so you didn’t have to be by yourself. I would have been much more freaked out had I been alone.

  13. I’m loving the seashell shapes too. They are nice, bite sized treats.

  14. What kind of vanilla yogurt do you use? The regular kind or the greek style? And do you think plain yogurt could be used if I add some vanilla extract to it to substitute the vanilla yogurt?

  15. hi kirbie – you always make the cutest things! love those seashell shaped molds, very nice.
    i was reading news stories on the web when the earthquake happened. debated running under a doorway then decided to go into my backyard where there was nothing overhead. ended up getting a bit freaked by it and left the house to go to my mom’s (i was alone during the quake).
    happy late birthday by the way! how nice that you got bakeware as gifts! 🙂

  16. Now, that’s a baking story to remember! Foiled by an earthquake. Too funny. I must say, though, those seashell cookies look so pretty! A plateful would be enticing as a snack and a work of art.

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