Cakes for One
Vanilla Cake for One
One small vanilla cake with a soft tender crumb, warm buttery flavor, and a light layer of smooth vanilla frosting — made just for one.
Servings
1 mini cake
Prep
15 min
Cook
18–22 min
Total
33–37 min
Difficulty
Easy
Calories
≈ 610 kcal
Protein
≈ 9 g
Fat
≈ 29 g
Carbs
≈ 80 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- All-purpose flour42 g
- Granulated sugar28 g
- Baking powder¼ tsp
- Fine saltPinch
- Egg yolk1
- Milk35 g
- Unsalted butter, melted18 g
- Vanilla extract¾ tsp
- Unsalted butter, softened, for frosting12 g
- Powdered sugar, for frosting18 g
- Vanilla extract, for frosting¼ tsp
- Milk, for frosting1–2 tsp
How to Make It
One little vanilla cake, step by step.
- 01
Prepare the oven and pan
Heat the oven to 175°C (350°F). Lightly grease a small round baking dish or ramekin about 10 cm (4 inches) wide and line the bottom with a small circle of parchment if possible.
- 02
Mix the dry ingredients
Add the flour, sugar, baking powder, and salt to a small bowl. Whisk until evenly combined.
- 03
Add the wet ingredients
Add the egg yolk, milk, melted butter, and vanilla extract. Stir gently until the batter is smooth and no dry streaks remain.
- 04
Bake the cake
Transfer the batter to the prepared baking dish and smooth the top. Bake for 18–22 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- 05
Cool completely
Let the cake cool in the pan for about 10 minutes, then remove it and allow it to cool completely before adding frosting.
- 06
Make the frosting
Mix the softened butter, powdered sugar, vanilla extract, and a little milk until the frosting becomes smooth and spreadable.
- 07
Create the layers
Once completely cool, carefully slice the cake horizontally into two thin layers. Spread a little frosting between them and place the top layer back in position.
- 08
Finish the cake
Spread the remaining frosting over the top. Serve immediately or let the frosting settle for a few minutes before slicing.
SVI SWEET Tip
Use plenty of vanilla for the best flavor.
Because this is a simple cake, vanilla is the main flavor. A good vanilla extract makes a noticeable difference in both the cake and the frosting.
Substitutions
Make it work with what you have.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the cake batter.
Vanilla
Vanilla extract gives the classic flavor. You can replace a small part of it with almond extract for a slightly different bakery-style taste.
Frosting
If you want a simpler dessert, skip the frosting and serve the cake plain or with a light dusting of powdered sugar.
Flavor variation
A little lemon zest can be added to the batter if you want a fresher, brighter variation.
Storage
Keep it soft and tender.
Room temperature
The frosted cake can be kept in a covered container at cool room temperature for several hours.
Refrigerator
For longer storage, refrigerate the cake in an airtight container for up to 2 days. Let it sit at room temperature for about 15–20 minutes before serving for the best texture.
Freezing
The unfrosted cake can be wrapped tightly and frozen for up to 1 month. Thaw completely before slicing and frosting.
FAQ
A few helpful answers.
Do I need two pans to make the layers?
No. Bake one small cake, cool it completely, and carefully slice it horizontally to create two petite layers.
Why did my vanilla cake turn out dry?
Small cakes can overbake quickly. Start checking near the lower end of the baking time and remove it once a toothpick still has a few moist crumbs.
Can I make it without frosting?
Yes. The cake is still delicious on its own if you want a simpler single-serving dessert.
Can I double the recipe?
Yes. For a more predictable result, divide the doubled batter between two small baking dishes rather than using one deeper pan.
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