There’s something absolutely magical about a small cake—it’s the perfect solution for when you want homemade dessert without the fuss of a full-sized layer cake. Whether you’re baking for one, two, or a small gathering, this quick and easy small cake recipe delivers impressive results in minimal time. The beauty of baking small cakes is that they bake faster, require fewer ingredients, and still taste absolutely divine with a tender crumb and delicious flavor.
I’ve been making small cakes for years, and I’ve learned that the secret isn’t complicated at all. It’s about using quality ingredients, proper measurements, and not overthinking the process. This recipe uses simple pantry staples that you likely already have on hand, making it the perfect weeknight dessert or last-minute treat for unexpected guests. The batter comes together in minutes, and before you know it, you’ll have warm, homemade cake ready for frosting or serving with fresh fruit and whipped cream.
What I love most about small cakes is their versatility. You can bake them in individual ramekins for elegant single servings, use a small round cake pan, or even divide the batter between a muffin tin for cake cupcakes. The cooking time adjusts slightly depending on your vessel, but the base recipe remains beautifully simple. For the best results, I always recommend reading through all the instructions before you begin, gathering your ingredients (mise en place, as the pros say), and using room temperature eggs and butter.
This recipe is also incredibly forgiving—perfect for beginner bakers or anyone wanting to build their cake-baking confidence. If you’re looking to expand your baking repertoire, you might also enjoy exploring complementary dessert sauces or checking out other quick recipes for your entertaining needs. The techniques you learn here will serve you well in countless other baking projects.
I recommend serving your small cake warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply dusted with powdered sugar. Fresh berries add a beautiful touch and complement the tender cake perfectly. For more inspiration on creating complete dessert spreads, check out entertaining ideas and menu planning tips.
According to Serious Eats, understanding the science behind cake baking—particularly how ingredients interact—can elevate your results significantly. Bon Appétit also emphasizes the importance of room temperature ingredients for optimal texture. The New York Times Cooking section offers wonderful guidance on cake troubleshooting, which I highly recommend reviewing before your first bake.
Once you master this basic small cake recipe, you’ll find yourself making it again and again. It’s become my go-to for weeknight desserts, and I’m confident it will become yours too. The combination of simplicity, speed, and impressive results makes this the perfect recipe for anyone who loves homemade cake without spending hours in the kitchen. Happy baking!
Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 teaspoon vanilla extract
- 3 tablespoons whole milk, room temperature
- Optional: 1 tablespoon cocoa powder for chocolate variation
- Optional: powdered sugar for dusting, frosting, fresh berries, or whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small 4-inch round cake pan, two 8-ounce ramekins, or a jumbo muffin tin with butter or non-stick baking spray, then line the bottom with parchment paper for easy removal.
- In a small bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside and make sure there are no lumps in the flour.
- In another bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This step is crucial as it incorporates air into the batter.
- Add the room temperature egg to the butter mixture and beat for about 1 minute until fully combined and the mixture looks smooth and creamy.
- Pour in the vanilla extract and mix until just incorporated, scraping down the sides of the bowl with a spatula to ensure everything is evenly combined.
- Alternate adding the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients. Add about half the flour mixture, mix gently until just combined, then add all the milk, then add the remaining flour mixture. Stir just until the batter is smooth—do not overmix or your cake will become tough.
- If making a chocolate variation, sift the cocoa powder into the batter and fold gently until the cocoa is evenly distributed and the batter is a uniform chocolate color.
- Pour the batter into your prepared pan or ramekins, smoothing the top with the back of a spoon or an offset spatula. Fill each vessel about three-quarters full.
- Place the cake pan or ramekins on a baking sheet (this helps with even baking and makes it easier to remove from the oven) and transfer to the preheated oven.
- Bake for 20-25 minutes for a 4-inch pan, 18-22 minutes for ramekins, or 16-18 minutes for jumbo muffin tins, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown on top and pull slightly away from the sides of the pan.
- Remove the cake from the oven and let it cool in the pan for about 5 minutes, then turn it out onto a wire cooling rack if desired, or leave it in the ramekins to cool completely.
- Once cooled to your preference, dust with powdered sugar, frost with buttercream or cream cheese frosting, or serve warm with vanilla ice cream and fresh berries. Enjoy immediately while the cake is still tender and warm.
Pro Tips
Do not overmix the batter once you’ve added the dry ingredients. Overmixing develops gluten, which makes cakes tough and dense. Mix just until you don’t see any streaks of flour.
A toothpick or cake tester is your best friend for checking doneness. Insert it in the center—it should come out clean or with just a few moist crumbs, not wet batter.
This recipe doubles beautifully if you need to serve more people. Simply double all ingredients and bake in a standard 8-inch round pan for 25-30 minutes.
For chocolate cakes, substitute 1 tablespoon of flour with cocoa powder to maintain the proper ratio of dry ingredients.
You can make the batter ahead and refrigerate it for up to 2 hours before baking. Add a minute or two to the baking time if baking from cold.
Leftover cake keeps well covered at room temperature for 2 days or in the refrigerator for up to 4 days. You can also freeze unfrosted cake layers for up to 3 months.
Frost only after the cake has cooled completely to room temperature, or your frosting will melt off the warm cake.
Experiment with flavor variations by adding 1/4 teaspoon almond extract, lemon zest, or a pinch of cinnamon to the batter.
For a more decadent version, brush the warm cake with simple syrup before frosting to add moisture and flavor.