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This small spice cake bakes up moist and buttery, sweet with brown sugar and warm spices all the way through. It’s an easy from-scratch cake, perfectly sized for one or two people.
Featured Comment
“Absolutely wonderful. My husband loves spice cake. So I made it especially for him. He said “the best one you’ve every made” and I have made plenty in my 71 years…”
– Julie
Quick Look
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cool Time: 10 minutes
- Total Time: 1 hour
- Equipment: 5×5-inch baking dish or a 4×6-inch baking dish
- Cook Method: Oven
- Servings: 4 squares (for 1 to 2)
- Difficulty: Easy
- Flavor Profile: Sweet brown sugar with cinnamon and ginger up front and a little nutmeg and clove behind them.
This mini spice cake needs nothing more than a light dusting of powdered sugar, though a quick glaze or cream cheese frosting dresses it up when you want one.
Why You’ll Love This Homemade Spice Cake
Cut a square of this spice cake while it’s still a little warm and you get a soft, buttery cake where the brown sugar comes through as clearly as the spices. It’s a classic spice cake made from scratch and scaled down to a 5-inch dish. It’s made for one or two people.
I’ve had this recipe on the site since 2020, and I haven’t changed it. This is a mini spice cake recipe without applesauce, an ingredient many spice cakes depend on for moisture. Brown sugar and a little oil keep this one moist, and the butter gives it a rich flavor. The four spices are the same ones I use in my gingerbread, used with a light enough hand that no single spice takes over.
Everything in it is already in most kitchens. You get a whole cake in one small dish, enough to share or to keep for yourself over a couple of days.
Looking for more mini cake recipes? Try my Mini Gingerbread Cake, Mini Carrot Cake, or Mini Apple Cake.
Ingredients
Everything in this simple spice cake recipe is a baking staple, and each one has a job to do. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Butter: Salted butter gives the cake its richness and helps make the texture tender. Leave it on the counter until it’s soft enough to press a finger into, but not melted. Butter that’s too soft won’t cream properly with the sugar, and the cake won’t rise as well.
Brown sugar: Brown sugar is the only sugar in this cake. Its molasses adds moisture and keeps the texture soft, which is why this cake stays moist without applesauce. Light or dark both work, and dark will taste a little deeper. If you’re out, make a small batch of brown sugar from white sugar and molasses.
Egg: One large egg binds the batter and adds richness.
Oil: A little vegetable, canola, or avocado oil keeps the cake moist for days.
Vanilla: Vanilla extract rounds out the brown sugar and spice flavors.
Flour: All-purpose flour gives the cake its structure. Spoon it into a dry measuring cup and level it off with a knife. Scooping straight from the bag packs in extra flour and makes a dense cake. For a gluten free spice cake, swap in a 1:1 gluten-free flour blend.
Spices: Cinnamon, ginger, cloves, and nutmeg give spice cake its flavor. If you don’t have all four, use ¾ teaspoon of pumpkin pie spice in their place. Ground spices fade with age, so if your jars have been open more than a year, the cake will taste flat.
Baking powder: A small amount of baking powder is all this cake needs to rise. Check that yours is fresh by stirring ¼ teaspoon into ½ cup of hot tap water. If it doesn’t fizz right away, replace it.
Salt: Salt sharpens the sweetness and brings out the spices.
Milk: Any cow’s milk works, and so does almond milk or oat milk.
Spice Cake Variations
These swaps change the topping, add fruit or nuts, or change the shape, with amounts scaled for this small spice cake.
Spice Cake With Cream Cheese Frosting
Spice cake with cream cheese frosting is the classic pairing, and the tangy frosting balances the brown sugar in the cake. It’s the same frosting I use on my small batch pumpkin bars, sized for the same 5×5-inch dish. Let the cake cool completely first so the frosting sits on top instead of melting in. Beat 2 ounces of softened cream cheese with 2 tablespoons of softened salted butter until smooth, then add ½ cup of powdered sugar and ¼ teaspoon of vanilla extract and beat until creamy. Spread it over the cake in the dish, and keep the frosted cake in the refrigerator.
Spice Cake With A Simple Glaze
A simple powdered sugar glaze gives spice cake a sweet, thin finish without the richness of frosting. Whisk 4 tablespoons of powdered sugar with 2 teaspoons of milk until smooth and pourable. Drizzle it over the cake once it has cooled, so the glaze sets on the surface instead of soaking in. If it’s too thick to drizzle, add milk a few drops at a time.
Apple Spice Cake
Apple spice cake folds diced apple into the batter for little pockets of soft, sweet fruit in every square. Peel and finely dice the apple so the pieces cook through in the small dish, then fold ⅓ cup into the batter after the milk goes in. The apple adds moisture, so the cake may need the full 45 minutes. Bake until a toothpick in the center comes out clean.
Spice Cake With Nuts
Chopped walnuts or pecans add crunch and a toasty flavor to spice cake. Toast ¼ cup of chopped nuts in a dry skillet over medium heat for 3 to 4 minutes, until they smell nutty, and let them cool. Fold them into the batter after the milk. Toasting first keeps them crisp inside the cake.
Spice Cake Cupcakes
Spice cake cupcakes use the same batter, baked in a muffin tin for individual portions. Line the muffin cups with paper liners and fill each about two-thirds full. Bake at 350°F (177°C) and start checking at 20 minutes, then every few minutes after that, until a toothpick in the center comes out clean. Cupcakes bake faster than the cake because each one holds much less batter.
How To Make A Small Spice Cake
The photos below show what the batter and cake should look like at each stage of this easy spice cake recipe. You’ll find the ingredient amounts in the recipe card.
- Preheat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter. A 4×6-inch dish is close in size and bakes the same way.
- In a small bowl, beat the softened butter and packed brown sugar with an electric mixer until light and fluffy.
- Add the egg, oil, and vanilla, and beat until fully combined.
- In another small bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt so the spices and baking powder are evenly mixed through the flour.
- Add the dry ingredients to the butter mixture and mix on low speed just until no dry flour remains.
- Stir in the milk until the batter is smooth.
- Pour the batter into the prepared dish and spread it level. Set the dish on a rimmed baking sheet to catch any drips.
- Bake at 350°F (177°C) for 40 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean. Cool the cake in the dish on a wire rack for 10 minutes before slicing.
Expert Tips
Use the right size dish. A 5×5-inch dish has a base of 25 square inches, and a 4×6-inch dish is about the same at 24. A larger dish spreads the batter thinner, so the cake bakes faster and comes out flatter.
Stop mixing once the flour disappears. Overmixing after the dry ingredients go in develops the gluten in the flour and makes the cake tough and dense instead of soft. Stir in the milk gently for the same reason.
Check your oven temperature. Home ovens are often off by 25 degrees or more, and over a 40 to 45 minute bake that shows up as a cake that’s dry or underdone in the center. An oven thermometer tells you what your oven is actually doing.
Troubleshooting
Here’s how to get this spice cake recipe to come out soft, moist, and baked through in the center.
Why is my spice cake dense?
A spice cake turns out dense when the batter has too much flour, too little air beaten in, or too much mixing after the flour goes in. Beat the softened butter and brown sugar until light and fluffy, since that air is part of what makes the cake rise. Spoon and level the flour rather than scooping it, and mix only until no dry flour remains. Check that your baking powder is fresh, too. This recipe uses only ⅛ teaspoon, so if it’s old, the cake has nothing else to lift it. Sugar-free brown sugar also makes this cake dense, because it doesn’t hold moisture the way real brown sugar does.
Why is my spice cake dry?
A dry spice cake is almost always overbaked. Start checking at 40 minutes and take the cake out as soon as a toothpick in the center comes out clean. A dish larger than 5×5 inches spreads the batter thinner, so the cake bakes faster and dries out at the full time. Too much flour dries it out as well, so spoon and level, or weigh it at 94 grams.
Why did my spice cake sink in the middle?
A spice cake sinks in the middle when the center comes out of the oven before it has set. Bake until a toothpick in the very center comes out clean, not just the edges. Keep the oven door closed until the 40-minute check, because a rush of cool air can collapse a cake that hasn’t set yet. If it still sinks at the full bake time, your oven may be running cool, and an oven thermometer will tell you.
Why did my spice cake dome on top?
A spice cake domes in the oven because the center rises as the cake bakes, and the dome settles as the cake cools. That’s normal for this recipe and doesn’t mean anything went wrong. A dish smaller than 5×5 inches holds the batter deeper and makes a taller dome, so stick with the 5×5-inch or 4×6-inch dish.
Why does my spice cake taste bland?
A spice cake tastes bland when the ground spices are old. Ground spices lose their flavor over time, so jars that have been open a long while give the cake very little spice. Fresh cinnamon, ginger, nutmeg, and cloves make the biggest difference to the flavor.
Frequently Asked Questions
Spice cake is a sweet cake flavored with ground spices, most often cinnamon, ginger, nutmeg, and cloves. This small spice cake uses all four, with brown sugar as its only sweetener and a mix of butter and oil for flavor and moisture.
Spice cake tastes sweet and buttery, with cinnamon and ginger up front and nutmeg and cloves underneath. The brown sugar adds a light molasses flavor that rounds out the spices.
Store spice cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Keep it in the refrigerator once it’s frosted with cream cheese frosting, and let it come to room temperature before serving for the best flavor.
This spice cake is made for one or two people, so it serves two as written. To make more, double the ingredients and bake in a 6×8-inch dish or two 5×5-inch dishes.
Single serve spice cakes bake well in two 10-ounce ramekins. Divide the batter evenly between them and bake for 35 to 40 minutes, until a toothpick in the center comes out clean.
A mini loaf pan works for this spice cake if it holds about 22 fluid ounces (650 mL), the same as a 5×5-inch dish. The bake time may run a few minutes shorter or longer depending on the pan’s shape, so start checking early and bake until a toothpick in the center comes out clean.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small spice cake recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch spice cake recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Mini Spice Cake
Watch How To Make This
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
- ¼ cup salted butter -softened to room temperature, plus 1 tablespoon more for greasing the dish.
- ¾ cup packed brown sugar
- 1 large egg
- 1 tablespoon vegetable oil
- ¼ teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with 1 tablespoon of butter.
- In a small bowl, beat the ¼ cup of butter and the brown sugar with an electric mixer until light and fluffy.
- Add the egg, oil, and vanilla, and beat until fully combined.
- In another small bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed just until no dry flour remains.
- Stir in the milk until the batter is smooth.
- Pour the batter into the prepared dish and spread it level. Set the dish on a rimmed baking sheet to catch any drips.
- Bake at 350°F (177°C) for 40 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Cool the cake in the dish on a wire rack for 10 minutes before slicing.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This spice flavor is just what I needed for this time of year. It’s a moist lovely delight. I made the maple glaze to top it. I’m new to your recipes and I will be back. Thanks!
Welcome, and thank you so much. I’m so glad you enjoyed it.
Best spice cake I ever made! I did not have cloves, so used cinnamon instead in addition to the cinnamon called for in the recipe. So good without icing! Excellent cake for fall!
Best you’ve ever made is so nice to hear. Thank you, and I’m so glad you enjoyed it.
The flavor of the spice cake was great but the batter was so thick and the texture so dense I could barely get a fork through it. I did use sugar-free brown sugar but I didn’t think that would make such a difference. Not sure what I did wrong.
The sugar-free brown sugar is almost certainly what did it. In a cake, real brown sugar does a lot more than sweeten. Its molasses adds moisture, and the sugar itself keeps the crumb tender by holding water and softening the structure as it bakes. Most sugar-free brown sugars are erythritol or monk fruit blends, and they don’t hold moisture or tenderize the same way, so cakes made with them often turn out dense, thick, and heavy, exactly what you ran into. The flavor came through because the spices and butter were all still there. If you want that soft, light crumb, real brown sugar is what the recipe needs. If you’d like to keep it lower sugar, that’s a harder swap in a cake, and I haven’t tested this one with a substitute, so I can’t promise the texture will come out right.
Excellent recipe. I used gluten free 1:1 flour, added extra cloves and a small finely shredded apple, and an extra tablespoon of milk. I let the batter sit for 30 minutes before baking. I frosted with the cream cheese frosting and garnished with toasted pecan pieces. Covered and refrigerated over night. Perfection! Thank you!
I’ve made this recipe twice- the second time was because I realized my baking powder was long expired. Both times the cake came out really dense, almost like a bread. But the flavor is great and in spite of the density, it was moist. We ate the whole cake- so the density didn’t stop us enjoying it! I wonder if I’m doing something that is encouraging the density or what I could do to fluff it up a bit?
I’m glad the flavor was a hit, even with the dense texture. A few things can make a small cake feel heavier, so here are a couple of easy places to look.
Make sure the butter is softened and not melted. If it’s too soft or melted, it won’t cream well with the sugar, and that can keep the cake from getting light. Also be sure to cream the butter and brown sugar long enough for the mixture to look light and fluffy before adding the egg.
Another thing to check is how the flour is measured. If the flour is scooped straight from the bag, it can pack tightly and add more flour than the recipe needs, which leads to a denser cake. Lightly spooning it into the measuring cup and leveling it off helps prevent that.
Finally, even though your baking powder was expired the first time, only an eighth of a teaspoon is needed here, and fresh baking powder will help give the cake its lift.
I hope one of these ideas helps give you a fluffier result next time.
What is the measurement in grams for the flour? You mention using a digital scale but the flour measurement,in 3/4 cup.
Metric measurements can be found in the recipe card by switching it to metric. For the flour, ¾ cup comes to about 94 grams.
Can you make thus spice cake in a mini loaf pan?
You can possibly use a mini loaf pan, but since I’m not sure of the size of yours, it’s hard to say for certain. We bake our mini spice cake in a 5×5-inch baking dish that holds 22 fluid ounces (about 650 mL), and a 4×6-inch dish also works well. If your mini loaf pan holds a similar volume, it should be fine. Just keep an eye on the bake time—it may need a few more or fewer minutes depending on the size and shape of your pan.
For a cinnamon cake, substitute 3/4 teaspoon cinnamon for all the spices.
I Love these Thank You 😁🌻
Absolutely wonderful. My husband loves spice cake. So I made it especially for him. He said “the best one you’ve every made” and I have made plenty in my 71 years. Great job! Julie
I just wanted to thank you for coming to the rescue of many a single person when it comes to meal prep. I appreciate the effort put forth to cover all the basic instructions for preparing any of your dishes. I especially like how you have labeled all the ingredients displayed on your counter. After years of physical decline, my mind is not what it used to be. When I am preparing any of your recipes, I displayed the items on my counter as you have in your pictures. This way I avoid missing something. No more failed recipes, thanks to your forethought.
Your message truly warms my heart. I’m so glad to know that the way I present and label ingredients has been helpful for you, especially in making the cooking process smoother and more enjoyable. It’s wonderful to hear that my recipes have become a reliable part of your meal prep routine. Thank you for sharing your experience and for your kind words. I’m here to help make cooking a fun, successful adventure for you, every step of the way.
I made this and my boyfriend loved it. I haven’t tried it myself yet but I will be making it again!
Would this work in two 10-oz. ramekins?
Yes, they should work just fine.
Made this and it was a great snack to have I’ll probably make this tomorrow too, because I’m eating this all tonight lol
This sounds delicious! If I wanted to double this recipe would you recommend using an 8×8 pan or a 9×13 for best results?
If you’d like to double the recipe, simply double the ingredient amounts and use either two 5×5-inch baking dishes, one 6.5-inch square baking dish, or one 6×8-inch baking dish. An 8×8 inch dish and a 9×13 inch dish would be too large.
My family enjoyed this cake. Will definitely be making it again
I made this for my hubby a few days ago and he loved it. So I made a gluten free version for myself so I could try it. It so delicious. I think I will make another one for each of us again tonight.
I’m so happy you both enjoyed it!
I baked this today, haven’t tried it yet but i made a brown sugar buttercream frosting for it. Excited to have a piece with a cold glass of milk.
Very good spice cake, with just the right amount of spicyness! I iced my cake with just a butter cream frosting. Yummy!!!
It sounds wonderful, Kathy. Thank you so much for your feedback.
Why is my cake forming a dome while baking?
Jan, the cake rises when baked, as all cakes do, and will form a dome that flattens after the cake has fully baked and has cooled.
If you substitute 3/4 teaspoon cinnamon for all the spices combined, you will have a TERRIFIC cinnamon cake.
Very tasty and moist. I also made a cinnamon glaze and pour on top whilst hot. Will be doubling and making this for Xmas! Thanks for sharing!
recipe for cinnamon glaze please??
Hi Teresa, I would use the cinnamon glaze recipe from our apple cinnamon scones for this spice cake – it’s heavenly! https://onedishkitchen.com/small-batch-apple-cinnamon-scones/
Very nice flavor, moistness, and size. I would prefer a bit fluffier and less sweet. mistress, again with 1/2 cup of dark brown sugar and double the baking powder.
Joanie would this batter, using GF flour, work for your Upside Down Banana Cake recipe? My family loves that cake 😊 and I’d like to share it with someone with gluten issues. Thanks! Frances
Hi Frances, I’ve only tested this recipe with King Arthur brand GF Measure For Measure Flour and it works beautifully. I have not tested the recipe with any other types of GF flour.
Delicious and the perfect amount for two.
Terrific recipe.
I followed ingredients and recipe but used a mini loaf pan and baked for 40 mins. Dimensions of loaf pan were 5.72in x 3.31in x 1.75in.
Turned out great, though I do think I needed to start checking the cake at 37-39 mins.
Do you pack the brown sugar?
Yes.
Hi Joanie- you say the best way to measure flour is by using a scale, but I don’t see weight measures in the recipe. I think it’s especially important for small-scale recipes (no pun intended) to measure by weight.
Hi Aaron, weight measurements can be found in the recipe box at the bottom of the page. Click on “Metric” below the Ingredients section and the amounts will convert from US Customary to Metric.
My family and I really love this cake! The recipe doubles well, still baking in 2 little rectangle pyrex dishes. I sprinkle a bit of powdered sugar though it’s really not needed. It goes really well with coffee, similar to a powdered donut.
This was wonderful! I made it in my toaster oven on the lowest rack and the top did get a little brown; I used a 5×5 dish @ 40 minutes. But it tasted great!
Question about milks: I’ve started using oat milk for my coffee and have been wondering if I can use it for baking. I’ve found it much creamier than cow’s milk, so am not sure if it would work the same in a recipe. Thank you!
Oat milk should work just fine as a milk substitute.
Delightfully wonderful recipe. Cake was moist, light and delicious and flavored with just the perfect amount of each spice. I made 3 batches of double the recipe which gave me 6 cakes to give as Christmas treats to my neighbors later today.
Hi Joanie:
Can you please confirm that 1/8 teaspoonful of baking powder is correct? I was measuring dry ingredients for making 2 batches of doubling the recipe to give me 4 cakes.
Amount of baking powder seems seems small for the amount of flour. Thanks.
Yes, use 1/8 of a teaspoon of baking powder for one cake.
Thanks Joanie. I’ll let you know how they turn out. I’m baking 4 cakes for 4 of my neighbors for Christmas. Thanks
This is a wonderfully light cake! I doubled the cinnamon and ginger and topped it with a maple icing (1 Tablespoon melted butter, 1 Tablespoon maple syrup and powdered sugar to desired consistency). Sooo good!
Do you think baking this in a 7×5 or 8×4 pan would work?
The cake will be thinner and will bake faster. A 5×5-inch baking dish has a base area of 25 square inches.
A 5×7 has a base area of 35 square inches and an 8×4 dish has a base area of 32 square inches, so they are both much larger than the 5-inch dish that we use.
Very good cake with nice taste. Will experiment with different size baking dish as I thought it was too thick/high in 5″ pan. Use caution if baking in a toaster oven since it needed extra time to bake and the top got a bit overdone. Recommend this cake baked in a regular oven.
I’m so glad you enjoyed the cake, Nancy. The baking dish we recommend is a 5×5-inch baking dish. This dish has a base of 25 square inches. When looking for different baking dishes to try, you might like to view our article describing the various dishes that will work when a recipe calls for using a 5-inch baking dish – https://onedishkitchen.com/small-baking-dishes/
I wanted a pound cake recipe to bake for my husbands 81st birthday like my mother in law used to make,but I didn’t want a full sized pound cake. Her cake was delicious and this cake is equally delicious! I really couldn’t tell the difference. I doubled this recipe, which made it just the right size. The only changes I had to make due to available ingredients were substituting lemon extract for lemon juice and using whole milk. Thank you, my husband is enjoying his delicious cake!
I have made this a few times. Delicious and moist. I want to make three of them. Do you think I can triple the recipe?
I’ve only ever doubled this recipe and I know it does double well. I haven’t tested tripling the ingredients so I can’t tell you how it will turn out.
Lovely recipe. I tried it today and we loved it. It was a bit sweet as I packed the dark brown sugar but was still delicious. Thanks.
I’m glad you enjoyed the cake. Thank you so much for your feedback.
Easy, delicious recipe! Made it tonight because I had a sweet craving and loved it. Besides the spices listed, I added some homemade pumpkin spice but other than that, followed the recipe to a t.
I’m a happy camper! Very good! 🙂
I’m so glad you enjoyed it. Thank you for your feedback.
I didn’t read the reviews and packed the brown sugar – it was pretty sweet. It was still yummy!
I’m so glad you enjoyed the cake. Thank you so much for your feedback.
Haven’t tried but will tonight
Love your site, I’ve been fumbling around making smaller dishes myself. Now I have a place to start for new ideas. Thank you.
Do I pack the brown sugar?
Yes.
Delicious! I used smaller measurements and put it in a mug and put it in the microwave for two minutes. Definitely use all the milk because it makes it nice and moist.
May I please have the measurements for the mug cake?
Can I make this in a muffin tin with cupcake liners? 🌼
Hi Sara,
Yes, you can. You might need to decrease the baking time – I would recommend checking the cupcakes at the 20 minute mark to see if they are baked through. If not, check them every 5 minutes or so after that to make sure they are done.
Hi Sara I am a vega what could I use for the egg a nd milk
Hi Sara, we haven’t tested this recipe with anything other than the ingredients listed in the recipe.
This recipe is so wonderful, I have made it twice now and both times turned out great!!!!! I use a gluten free flour, Bobs Red Mills Gluten Free 1 to 1 Baking flour. It taste so good, just a great cake to have with tea or coffee, this one I will be baking a lot!!!!! Thanks so much, Karen
I’m so glad you love the cake recipe, Karen. Thanks so much for your feedback!
Another way to use this recipe… Follow the directions for making the cake batter, and in a 8 inch square baking dish, pour this over a 29 oz can of peaches for an excellent peach cobbler.
And what does left over ingredients mean? Did you mean batter?
No, Lani – not batter. We offer ways to use up ingredients that might be left over from the recipe (brown sugar, spices, etc.).
Hi Sue,
A cup of flour weighs 125 grams.