This Single Serve Cinnamon Swirl Cake recipe is a super small batch cake recipe that makes only one small cinnamon sugar cake that is perfect for 1-2 people. Cinnamon sugar is layered both in the center and swirled on top for a crunchy topping!
⭐Why I Love It:
- Super Small Batch Cake Recipe - I love that this single serve cake recipe makes just one very small cinnamon cake so I can satisfy my sweet craving without having to make an entire large cake and have lots of leftovers. I also love this Single Serve Chocolate Cake recipe that is baked in the same ramekin.
- No Mixer Needed - Because it's such a small amount of batter, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Moist with a Crunchy Topping- The cake texture is super moist and topping it with cinnamon sugar gives it a perfect crunchy top! Or instead of the cinnamon sugar topping, I have a similar recipe with a streusel topping - check out this Single Serve Coffee Cake.
🥘Ingredients
- Butter - Softened to room temperature! If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
- White Sugar
- Egg Yolk - Using only the egg yolk adds fat and flavor and helps keep the recipe small.
- Milk - I like to use whole milk, but you can use any kind of milk.
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is the leavener to help the cake rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Cinnamon Sugar - You can make this by blending regular white sugar with ground cinnamon. Try using more cinnamon sugar to make this Single Serve Snickerdoodle Cookie.
See the recipe card for full information on ingredients and quantities.
🔪How To Make a Single Serve Cinnamon Swirl Cake
This recipe for a Single Serve Cinnamon Swirl Cake is easy to mix up with no mixer and bakes in a ramekin or other small baking dish.
Photo 1 - In a medium bowl, mix together the softened butter and sugar until creamed. Then mix in the egg yolk, vanilla, and milk. It will look slightly curdled - that is okay!
Photo 2 - Mix in the flour, baking powder, and salt until combined and smooth.
Photo 3 - Add half of the batter to a greased ramekin and add a layer of the cinnamon sugar. Add the other half of the batter and top with remaining cinnamon sugar. use a knife to swirl.
Photo 4 - Bake until it is set on top and a toothpick in the center should come out with just a few moist crumbs (no wet batter).
💭Recipe Tips
- Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. This is the large ramekin I use (note - it is labeled as a 7 ounce but it is 10 ounces to the rim).
- Don't Over Bake - The key to a moist cake is to not over bake it! Cake is done when a toothpick inserted comes out clean or with a few moist crumbs.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only the yolk helps keep the cake recipe super small while still adding the rich flavor from the yolk. You can use the leftover egg white for these Single Serve Vanilla Cupcakes.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Cinnamon Swirl Cake (Small Batch)
This Single Serve Cinnamon Swirl Cake recipe is a super small batch cake recipe that makes only one small cinnamon sugar cake that is perfect for 1-2 people. Cinnamon sugar is layered both in the center and swirled on top for a crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1-2 servings
- Category: Single Serve, Dessert
- Method: Oven
- Cuisine: American
Ingredients
Batter
- 1 tablespoon unsalted butter, softened
- 2 tablespoons white sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 2 tablespoons milk, I used whole milk but you can use non fat/low fat
- 5 tablespoons all purpose flour, or ¼ cup + 1 tablespoon
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
Cinnamon Sugar
- 1.5 tablespoons white sugar
- ½ teaspoon ground cinnamon
Instructions
- Prep - Preheat the oven to 350°F and grease a large ramekin with butter.
- Mix Butter and Sugar - In a medium bowl, use a fork or rubber spatula to stir together the softened butter and sugar until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together).
- Add Wet Ingredients - Mix in the egg yolk and vanilla until combined then mix in the milk. It likely will ‘break’ and look slightly curdled, that is okay. It’s just the different textures separating - it will come together when you stir in the flour.
- Add Dry Ingredients - Fold in the flour, baking powder, and salt and mix until combined and smooth.
- Cinnamon Sugar - Mix together the cinnamon sugar in a small bowl.
- Layer Batter - Pour about half of batter into the greased ramekin and spread into an even layer. Sprinkle with about half of the cinnamon sugar. Top with the other half of the batter and sprinkle on the remaining sugar. Use a butter knife to swirl through the batter.
- Bake - Bake for 22-26 minutes (I did 24 minutes, but will vary based on your ramekin size and oven) until a toothpick comes out with just moist crumbs (no wet batter). If you find the cinnamon sugar topping is getting too dark, you can gently place a piece of foil on top while baking.
- Enjoy!
Notes
Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.
Nutrition
- Serving Size: ½ cake
- Calories: 244
- Sugar: 23 g
- Sodium: 90.6 mg
- Fat: 8.2 g
- Carbohydrates: 39.2 g
- Fiber: 0.9 g
- Protein: 4 g
- Cholesterol: 107.8 mg
Kathleen Hansen says
The cinnamon sugar layer is my favorite!