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This small spice cake is a moist, tender dessert made with a warm blend of spices. Baked from scratch, it’s perfectly portioned for one or two servings and makes a delicious fall dessert.
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
Why You’ll Love This Recipe
- Quick & Easy: A simple made-from-scratch single serving spice cake you can pull together in under an hour.
- Moist & Tender: Soft crumb with a rich, buttery texture.
- Warm Fall Flavor: Cozy spice blend of cinnamon, nutmeg, ginger & cloves gives it an autumn dessert feel.
- Perfect Portion: Designed for one or two servings – no waste, no leftovers.
- Delicious Toppings: Try a simple glaze or cream cheese frosting for a touch of bakery-style indulgence.
I make this mini spice cake whenever I want a simple dessert that feels warm and inviting. The blend of cinnamon, ginger, nutmeg, and cloves fills the kitchen with the most wonderful aroma, and the cake turns out tender, buttery, and perfectly spiced every time.
A light dusting of powdered sugar is all it needs, making it a small spice cake that feels special and satisfying in every bite.
Looking for more mini cake recipes? Try my mini red velvet cake, small hummingbird cake, or mini apple cake recipe. Each one is easy to bake, perfectly sized for one or two, and packed with delicious flavor.
Ingredients
If you have any ingredients leftover from this homemade spice cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter, softened at room temperature. It adds richness and helps create a tender crumb.
- Brown Sugar: Only brown sugar is used. Light or dark both work well. If you’re out, try our small batch brown sugar substitute.
- Oil: Vegetable, canola, or avocado oil keeps the cake moist.
- Flour: All-purpose flour works best. For gluten-free, use a 1:1 substitute such as King Arthur Gluten-Free Measure For Measure Flour.
- Spices: Cinnamon, ginger, cloves, and nutmeg bring classic warm spice cake flavor. These are the same spices used in our small gingerbread cake recipe.
- Milk: Keeps the batter smooth and moist. Use any type of cow’s milk or almond milk.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This small spice cake is wonderful on its own, but you can customize it in simple ways:
- Add Fruit: Fold in diced apples or pears for a moist spice cake with natural sweetness.
- Include Nuts: Mix in toasted walnuts or pecans for crunch and a rich, nutty flavor.
- Boost the Spices: Adjust the cinnamon, ginger, nutmeg, or cloves for a stronger spice flavor.
- Top with Glaze or Frosting: For a quick glaze, whisk 4 tablespoons of powdered sugar with 2 teaspoons milk until smooth, then drizzle over the cooled cake. Or, for a richer option, try the cream cheese frosting from our small batch pumpkin bars recipe.
How To Make A Mini Spice Cake
These photos and instructions help you visualize how to make a moist spice cake for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat oven to 350°F (177°C). Lightly grease either a 4×6-inch dish (24 square inches), a 5×5-inch (25 square inches) or 6×6-inch dish with butter. Be aware that the 6×6 may bake a little faster.
- In a small bowl, beat the butter and brown sugar with an electric mixer until creamy.
- Add the egg, vanilla, and oil; beat until combined.
- In another small bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the milk until smooth.
- Pour the batter into the prepared baking dish. Place the dish on a rimmed baking sheet to catch spills.
- Bake 40–45 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
Expert Tips
- Read the Recipe First: Review the full recipe, ingredient notes, and photos before starting so you know exactly what to expect.
- Soften the Butter: Leave butter out for about 30 minutes so it creams smoothly with the sugar.
- Measure Flour Correctly: Spoon flour into a dry measuring cup, then level it off. Avoid scooping directly from the container, which packs in too much.
Frequently Asked Questions
It has a rich, buttery texture with warm, aromatic flavors from the spices. The taste is sweet, comforting, and slightly earthy.
The right baking dish can make a difference in how your mini spice cake turns out. We suggest the following options, along with their respective baking times:
5×5-inch dish: 40-45 minutes
4×6-inch dish: 40-45 minutes
6-inch round dish: 40-45 minutes
6×6-inch dish: 33-37 minutes (this yields a faster-baking cake due to its larger base area)
Two 10-ounce ramekins: 35-40 minutes
Yes, you can double the ingredients and bake in a 6×8-inch dish.
Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor.
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 easy spice 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!
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 pan.
- 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
- Heat oven to 350° F (177° C). Lightly grease a 5×5-inch baking dish with butter.
- In a small bowl, beat the butter and brown sugar with an electric mixer until creamy.
- Add the egg, oil, and vanilla; beat until combined.
- In another small bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the milk until smooth.
- Pour the batter into the prepared baking dish. Place the dish on a rimmed baking sheet to catch spills
- Bake 40–45 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Cool the cake completely in the dish on a wire rack.
Notes
- Read the Recipe First: Review the full recipe, ingredient notes, and photos before starting so you know exactly what to expect.
- Soften the Butter: Leave butter out for about 30 minutes so it creams smoothly with the sugar.
- Measure Flour Correctly: Spoon flour into a dry measuring cup, then level it off. Avoid scooping directly from the container, which packs in too much.
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.
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.