This Single Serve White Cake recipe is a super small batch cake recipe that makes only one small cake with vanilla frosting for 1-2 people. The cake is moist, tender and topped with an easy creamy frosting. Both the cake batter and frosting can be mixed up by hand without a mixer.
For other single serve dessert recipes, try this Single Serve Sugar Cookie, this Instagram Viral Single Serve Chocolate Chip Cookie, or Single Serve Brownie.
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⭐Why I Love It:
- Super Small Batch Cake Recipe - I love that this single serve cake recipe makes just one very small cake so I can satisfy my sweet craving without having to make an entire large cake and have lots of leftovers. Want to make a small batch cupcake recipe instead? Try this recipe for Single Serve Vanilla Cupcakes that makes just two cupcakes!
- No Mixer Needed - Because it's such a small amount of batter and frosting, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Tender and Moist - The cake texture is super fluffy and moist.
🥘Ingredients
- Softened, Room Temperature Butter - I used unsalted, but if you use salted butter, just reduce 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.
- Oil - You'll want to use a neutral oil like canola oil, vegetable oil, or avocado oil. I like to use the blend of both oil and butter in this recipe because oil helps keep the cake moist while butter adds flavor.
- White Granulated Sugar
- Egg White - Using only the egg white makes the cake nice and fluffy.
- Milk - I used whole milk for the best flavor! But you can use another 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.
- For the Frosting - Softened Butter, A little Milk, Vanilla Extract, and Powdered Sugar. If you want to make a chocolate frosting, you can use this recipe for the Single Serve Chocolate Cake or Single Serve Chocolate Cupcakes.
See the recipe card for full information on ingredients and quantities.
🔪Single Serve White Cake - Step by Step
This recipe for a Single Serve White Cake is easy to mix up with no mixer and don't forget about the easy creamy frosting for on top.
Photo 1 - In a medium bowl, mix together the oil, egg white, vanilla, and milk with a fork to combine.
Photo 2 - Mix in the sugar followed by the flour, baking powder, and salt.
Photo 3 - Well grease the ramekin with butter or cooking spray and pour in the cake batter.
Photo 4 - Bake for 22-26 minutes. It should be set on top, a toothpick in the center should come out with just a few moist crumbs (no wet batter), and if you gently press the top of the cake it slightly bounces back.
Photo 5 - While the cake cools, mix up the frosting. Stir together the butter and milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar and vanilla and stir until creamy and combined.
Photo 6 - Pipe the frosting (or use a knife to spread) on the cooled cake and enjoy!
💭Recipe Tips
- Ramekin Size - I used one large ramekin (7-10 ounces and ~3.5-4 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. You can also use the ramekin to bake this Single Serve Coffee Cake.
- 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 and if you poke the top then it slowly bounces back.
- Softened Butter - It's important to use softened butter for the frosting so it can be easily mixed into the other ingredients. If your butter is too cold, it won't incorporate well.
- 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 an egg white in a cake gives it a fluffy and tender texture. It also helps keep the cake recipe super small.
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.
🍫Related Single Serve Recipes...
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PrintRecipe
Single Serve White Cake (Small Batch)
This Single Serve White Cake recipe is a super small batch cake recipe that makes only one small cake with vanilla frosting for 1-2 people. The cake is moist, tender and topped with an easy creamy frosting. Both the cake batter and frosting can be mixed up by hand without a mixer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Cake Batter
- 1 tablespoon unsalted butter, softened to room temperature
- 1 tablespoon neutral oil, like canola oil or vegetable oil
- 3 tablespoons white granulated sugar
- 1 egg white
- ½ teaspoon vanilla extract
- 2 tablespoons milk, I used whole milk
- 5 tablespoons all-purpose flour, or ¼ cup + 1 tablespoon
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
Frosting
- 2 tablespoons unsalted butter, softened to room temperature
- 2 teaspoons milk, I used whole milk
- ½ teaspoon vanilla extract
- Pinch of kosher salt, omit if using salted butter
- ½ cup powdered sugar, add more to make frosting thicker
Instructions
- Prep - Preheat the oven to 350°F and grease a large ramekin (see note) with butter or cooking spray.
- Cream Butter, Oil, and Sugar - In a medium bowl, mix together the softened butter and oil with a fork until combined then mix in the sugar until pale and slightly fluffy. I like to mix it against the side of the bowl with the fork.
- Add Wet Ingredients - Mix in the egg white, milk, and vanilla extract until combined.
- Add Dry Ingredients - Fold in the flour, baking powder, and salt with a rubber spatula.
- Divide in Muffin Pan - Divide the batter among the muffin cups.
- Bake - Bake for 22-25 minutes until the cake is set on top, a toothpick comes out with just moist crumbs, and if you gently press the top of the cake it slightly bounces back.
- Frosting - While the cake cools, make the frosting. Stir together the butter and milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar and vanilla. You can add more or less powdered sugar/milk to adjust the consistency.
- Enjoy - Either pipe on the frosting or spoon it on top of the cooled cake and enjoy!
Notes
Ramekin Size - I used one large ramekin (7-10 ounces and ~3.5-4 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.
Nutrition
- Serving Size: ½ cake with frosting
- Calories: 498
- Sugar: 49.7 g
- Sodium: 119.4 mg
- Fat: 24.5 g
- Carbohydrates: 66.3 g
- Fiber: 0.6 g
- Protein: 4.7 g
- Cholesterol: 46.2 mg
Katie says
This cake is the perfect size and super moist!