Clean recipe · kathleenscravings.com
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.
Original recipe: kathleenscravings.com
- Yield:
- 2 servings
- Prep:
- 10 min
- Cook:
- 25 min
- Total:
- 35 min
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Ingredients
- Cake Batter
- 1 tablespoon (14 g) unsalted butter, softened to room temperature
- 1 tablespoon (15 mL) neutral oil, like canola oil or vegetable oil
- 3 tablespoons (37.5 g) white granulated sugar
- 1 large (32 g) egg white
- 1/2 teaspoon vanilla extract
- 2 tablespoons (30 mL) milk, I used whole milk
- 5 tablespoons (40 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- Frosting
- 2 tablespoons (28 g) unsalted butter, softened to room temperature
- 2 teaspoons (10 mL) milk, I used whole milk
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt, omit if using salted butter
- 1/2 cup (64 g) powdered sugar, add more to make frosting thicker
Instructions
- Preheat the oven to 350°F (177°C) and grease a large ramekin (see note) with butter or cooking spray. You can also add a circle of parchment paper to the bottom for even easier removal.
- 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.
- Mix in the egg white, milk, and vanilla extract until combined. Use a fork so the mixture becomes slightly fluffy (it's easiest to do this by tilting the bowl slightly and whipping against the side).
- Fold in the flour, baking powder, and salt with a rubber spatula until just combined. Do not over mix.
- Pour the cake batter into the greased ramekin.
- Bake for 22-27 minutes (I did 24 minutes, but time will vary based on ramekin size and oven) until it is golden on top, a toothpick comes out with just moist crumbs, and if you gently press the top of the cake it slightly bounces back.
- 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.
- Either pipe on the frosting or spoon it on top of the cooled cake and enjoy!