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This single serving chocolate cake is quick, easy, and made with simple ingredients you probably already have on hand. Baked in under 30 minutes in a small ramekin, it’s the perfect dessert for one—no special equipment required!
Looking for more single serving cakes? Try our delicious mini cake recipes, including rich Chocolate Lava Cake, fluffy White Cake, moist Carrot Cake, tropical Pineapple Upside Down Cake, and no-bake Icebox Cake!
Why You’ll Love This Recipe
- Quick and Simple: Comes together in minutes with minimal cleanup.
- Perfectly Portioned: Makes just one serving—no leftovers!
- Rich and Chocolatey: Every bite is packed with deep chocolate flavor.
- Fast Bake: Ready to enjoy in about 30 minutes.
Ingredients
If you have any ingredients leftover from this easy recipe for a chocolate cake for one, check out our Leftover Ingredients Recipe Finder.
- Butter: Adds moisture and richness to the cake. I use salted butter, but if using unsalted butter, add a pinch of salt to the batter.
- Sugar: Granulated sugar sweetens the cake perfectly.
- Egg White: Provides lift, structure, and helps bind the ingredients. Save the egg yolk for recipes like French Breakfast Puff, Chocolate Chip Banana Bread, Thumbprint Cookies, or a Mini German Chocolate Cake.
- Vanilla Extract:Enhances the cake’s flavor.
- All-Purpose Flour: Forms the base of the cake.
- Unsweetened Cocoa Powder: Gives the cake its chocolate flavor. Dutch-processed cocoa adds a richer taste.
- Baking Powder: Helps the cake rise, creating a light and fluffy texture.
- Baking Soda: Works with baking powder to improve the cake’s rise and texture.
- Heavy Cream: Keeps the cake moist. If needed, substitute with half-and-half or whole milk.
Recipe Variations
This small chocolate cake recipe is wonderfully versatile. Here are a few variations to try:
- Peanut Butter Chocolate Cake: Swirl 1-2 teaspoons of peanut butter into the batter before baking.
- Mint Chocolate Cake: Mix in a drop of mint extract for a refreshing flavor.
- Spicy Chocolate Cake: Add a pinch of cinnamon and cayenne pepper for a bold, spicy twist.
How To Make Chocolate Cake For One
These step-by-step photos and instructions will help you visualize how to make a single serve chocolate cake. See the recipe box below for ingredient amounts and full instructions.
- Preheat your oven to 350 degrees F (175 degrees C). Lightly butter a 10-ounce ramekin and set it aside.
- In a medium bowl, whisk together the melted butter, sugar, egg white, and vanilla until smooth.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
- Gradually stir the dry ingredients into the butter/egg white mixture. Then, stir in the heavy cream until fully combined.
- Pour the batter into the prepared ramekin.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Place on a rack to cool completely.
We top this cake with a simple dusting of powdered sugar, but you can also use buttercream frosting, chocolate frosting, cream cheese frosting, chocolate ganache, or homemade whipped cream for a richer finish.
Enjoy the cake straight from the ramekin, or loosen the edges with a knife. Place a plate on top of the ramekin, flip it over, and let the cake slide out.
Expert Tips
- Measure Accurately: Proper measurements are key to great results.
- Avoid Overmixing: Mix just until combined to keep the cake soft and tender.
- Grease the Ramekin: Ensures the cake doesn’t stick and makes removal easier.
- Test for Doneness: Insert a toothpick into the center; it’s done if it comes out clean.
- Cool Before Topping: Let the cake cool slightly before dusting with powdered sugar to avoid melting.
- Enjoy Fresh: This cake is best eaten the day it’s made.
Frequently Asked Questions
Yes! If you’d like to make a chocolate cake for two, double the ingredient amounts and bake the cake in a 5×5 inch baking dish.
No, we don’t recommend using a whole egg when doubling the recipe. For the best taste and texture, use two egg whites instead. Save the egg yolks for other recipes—browse our Recipe Finder at the top of the page to discover recipes that use egg yolks.
Insert a toothpick into the center; if it comes out clean, the cake is ready.
This cake is best enjoyed fresh, but you can cover and store it at room temperature for up to a day.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this 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 individual chocolate cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chocolate Cake For One
Equipment
Ingredients
- 3 tablespoons salted butter -melted
- ¼ cup granulated sugar
- 1 large egg white
- 1 ½ teaspoons vanilla extract
- 4 tablespoons all-purpose flour
- 1 ½ tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 3 tablespoons heavy cream
- powdered sugar -for topping. Or top this cake with buttercream frosting, chocolate frosting, cream cheese frosting, chocolate ganache, or homemade whipped cream for a richer finish.
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Lightly butter a 10-ounce ramekin and set it aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, sugar, egg white, and vanilla until smooth.
- Combine Dry Ingredients: In a small bowl, whisk the flour, cocoa powder, baking powder, and baking soda.
- Mix Batter: Gradually stir the dry ingredients into the wet mixture. Then, stir in the heavy cream until fully combined.
- Fill the Ramekin: Pour the batter into the prepared ramekin.
- Bake the Cake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a rack.
- Serve: Enjoy the cake directly from the ramekin, or loosen the edges with a knife. Place a plate on top, flip the ramekin, and slide the cake out. Top with frosting or dust with powdered sugar.
Notes
- Measure Accurately: Proper measurements are key to great results.
- Avoid Overmixing: Mix just until combined to keep the cake soft and tender.
- Grease the Ramekin: Ensures the cake doesn’t stick and makes removal easier.
- Test for Doneness: Insert a toothpick into the center; it’s done if it comes out clean.
- Cool Before Topping: Let the cake cool slightly before dusting with powdered sugar to avoid melting.
- Enjoy Fresh: This cake is best eaten the day it’s made.
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.
I made this today & was impressed! It was delicious and was a generous portion. This cake yielded a tender crumb. I did not have heavy cream and in a pinch used sour cream. I will definitely make this again and again. Thank you for the recipe, I LOVE chocolate cake.
I’m so happy you enjoyed it!
Could I use half ‘n half instead of heavy cream?
Yes.
I’ve made similar “one serving” desserts in the past and have not been impressed. But tried this recipe and it tasted like a delicious piece of chocolate cake! So thrilled. Will definitely make again.
I am diabetic t dand have towatch my carbs would like this recipe but how could I cut down on the carbs
This recipe is a classic chocolate cake, so it naturally has a higher carb content. For a lower-carb option, you may want to explore recipes specifically created for diabetic or low-carb diets.
Great recipe and I will e doing this again. I am in high altitude Coloradoand did not need to make any adjustments
hi
can I substitute bakers chocolate for cocoa powder? also any suggestions for adding coffee ie the amount?
your recipes are awesome, I’m a senior living by yourself and I love to cook
thanks
Thank you so much! I’m glad you’re enjoying the recipes. For the chocolate cake, it’s best to use cocoa powder as it replaces some of the flour. You can add a bit of Baker’s chopped chocolate if you like, but make sure to keep the cocoa powder in the recipe. For adding coffee, replace 1 tablespoon of the heavy cream with coffee, so you’ll use 2 tablespoons of heavy cream and 1 tablespoon of coffee.
thanks for your help
Terrific recipe.