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This small white cake is soft, moist, and full of vanilla flavor. Baked in a ramekin, it’s the perfect size for one or two servings. Topped with a simple vanilla buttercream, it’s an easy, homemade treat for any occasion.
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right size for one or two servings – no waste, no leftovers.
- Easy to Make: Uses simple ingredients and bakes in a ramekin.
- Easily Doubles: Want a larger cake? Double the recipe and bake in two ramekins or a small baking dish.
- Great for Celebrations: A soft, fluffy small vanilla cake that’s perfect for a small celebration.
I love this small white cake because it’s soft, moist, and full of classic vanilla flavor. Made with simple ingredients, it has a light, fluffy texture that’s just right for any occasion.
The pale color comes from using only egg whites, giving it that signature white cake look. What makes this recipe even better is its size—it’s the perfect little cake when you want a homemade treat without making a full-sized dessert.
Whether you’re celebrating something special or just craving cake, this one is quick, easy, and just the right amount.
Looking for more mini cake recipes? Try our moist single serving carrot cake, rich mini Texas sheet cake, sweet small pineapple upside down cake, small yellow cake, or our perfectly sized “Quarter” mini pound cake.
Featured Comment
“What a great recipe. It rose perfectly had a sweet soft texture.”
– Martha
Ingredients
If you have any ingredients leftover from this small single layer vanilla cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted or unsalted butter. The cake batter calls for melted butter, while the frosting uses softened butter. To soften butter, leave it at room temperature for about 30 minutes. It should still feel cool but yield slightly when pressed.
- Flour: This recipe uses self-rising flour. If you only have all-purpose flour, mix 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and a pinch of salt (less than 1/8 teaspoon) as a substitute.
- Egg whites: Use 2 large egg whites. Save the yolks for ramekin chocolate banana bread, small batch M&M cookies, a brookie for one, single serve custard, or single serving potato gnocchi.
- Vanilla extract: Use pure vanilla extract for the best flavor. Clear vanilla extract works well if you want a whiter cake.
- Heavy cream: Use heavy cream or heavy whipping cream (both have at least 36% milk fat). Whole milk works, but heavy cream makes the cake softer and richer. Use extra cream in lasagna soup for one, single serving chicken tikka masala, a no-bake single serving cheesecake, or French silk pie for one.
- Frosting: Made with powdered sugar, softened butter, vanilla, and heavy cream.
How To Make A Small White Cake
These photos and instructions are here to help you visualize how to make a small white cake with frosting. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Heat the oven to 350°F (177°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.
- Stir in the self-rising flour, then add the cream and mix until fully combined.
- Pour the batter into the prepared ramekin and place it on a rimmed baking sheet.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack.
- While the cake cools, make the frosting. In a bowl, mix the sifted powdered sugar, butter, vanilla, and cream by hand or with an electric mixer until smooth.
- Frost the cake inside the ramekin or remove it first. To remove, run a thin knife along the edges, place a plate on top, and flip it over.
- Spread the frosting over the top and sides, then add sprinkles if desired.
Expert Tips
- Read the recipe first. Review the full recipe and Ingredient notes before starting. This cake comes together quickly, so it’s best to have everything measured and ready.
- Measure ingredients accurately. For flour, stir it in the container, then spoon it into a dry measuring cup and level it with a knife. Scooping directly from the container packs the flour too tightly, adding more than needed.
- Don’t overmix. Stir just until the ingredients are combined. Overmixing can make the cake dense and tough.
- Use the right pan. A 10-ounce ramekin works best for this cake. To make a small white layer cake, double the recipe and use two ramekins.
Easy Decoration Ideas
Make your single serving white cake special with these simple options:
- Toppings: Add sprinkles, chopped nuts, or fresh berries for extra texture and color.
- Frosting Options: Swap the vanilla frosting for chocolate frosting from our mini devil’s food cake recipe or cream cheese frosting from our mini red velvet cake.
- Lighter Option Top with homemade whipped cream and fresh fruit for a less sweet alternative.
Frequently Asked Questions
Yes, double the ingredients and bake in two 10-ounce ramekins or a 5×5-inch baking dish.
Insert a toothpick into the center—if it comes out clean, the cake is ready.
Cover and store at room temperature for up to a day or refrigerate for up to three days.
Yes, wrap the unfrosted cake tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before frosting and serving.
More Small Cakes To Try
Enjoy more perfectly portioned cakes for one or two:
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 made this mini vanilla cake or any recipe from One Dish Kitchen, let me know! Rate the recipe and share your thoughts in the comments below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small White Cake
Equipment
Ingredients
For the Cake
- 4 tablespoons salted butter , melted
- ¼ cup sugar
- 2 large egg whites
- 1 ½ teaspoons vanilla extract (Clear vanilla extract helps keep the cake a brighter white, while pure vanilla extract adds a slight tint. Use whichever you prefer.)
- ½ cup self-rising flour
- ¼ cup heavy cream
For the Frosting
- ½ cup powdered sugar -sifted
- 2 tablespoons salted butter -softened
- ¼ teaspoon vanilla extract
- ½ tablespoon heavy cream
- Optional for topping: candied sprinkles
Instructions
Make the Cake
- Heat the oven to 350°F (177°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.
- Stir in the self-rising flour, then add the cream and mix until fully combined.
- Pour the batter into the prepared ramekin and place it on a rimmed baking sheet.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack.
Make the Frosting
- While the cake cools, make the frosting. In a bowl, mix the sifted powdered sugar, butter, vanilla, and cream by hand or with an electric mixer until smooth.
- Once the cake has cooled, frost it inside the ramekin or remove it first. To remove, run a thin knife along the edges, place a plate on top, and flip it over.
- Spread the frosting over the top and sides, then add sprinkles if desired.
Notes
- Read the recipe first. Review the full recipe and Ingredient Notes before starting. This cake comes together quickly, so it’s best to have everything measured and ready.
- Measure ingredients accurately. For flour, stir it in the container, then spoon it into a dry measuring cup and level it with a knife. Scooping directly from the container packs the flour too tightly, adding more than needed.
- Don’t overmix. Stir just until the ingredients are combined. Overmixing can make the cake dense and tough.
- Use the right pan. A 10-ounce ramekin works best for this cake. To make a small white layer cake, double the recipe and use two ramekins.
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.
Thank you for your recipes.
If I double this recipe, would an 8×8 pan work well?
No, an 8×8-inch pan will be too large. If doubling this recipe, use a 5×5-inch baking dish.
I made this White Cake recipe last night. I didn’t frost it, but it was really good without the frosting! I used a 16oz Corning Dish and it was pretty full. Maybe someday I will get brave and try a 10oz casserole.
Anyway YUM! I will be using up egg whites to make this again and again.
I’m so happy you enjoyed the cake!
What a great recipe. It rose perfectly had a sweet soft texture. I’ll be back for more recipes.
This is a very VERSATILE recipe. For instance, by adding 1/4 cup of chocolate chips or chopped nuts or chopped fruit, you can make several different flavors of cake.
What do you do with the two leftover egg YOLKS??
Take a look in the section of the recipe post entitled, “What To Do With Leftover Ingredients”. There we list several recipes that can be made with egg YOLKS.
Terrific recipe!
Thank you!