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This small white cake for one is soft, buttery, and baked from scratch in a ramekin in just 20 minutes. Mixed in one bowl with no mixer needed, topped with a simple vanilla buttercream.
Featured Comment
“What a great recipe. It rose perfectly had a sweet soft texture…”
– Martha
Quick Look
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus cooling)
- Equipment: 10-ounce ramekin
- Cook Method: Oven-baked at 350°F
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: A soft, light white cake with pure vanilla flavor and light buttery sweetness. Egg whites keep the color pale and the texture airy, closer to a classic wedding cake than a yellow cake.
This single layer small batch white cake is baked in a 10-ounce ramekin. One bowl, no mixer, 6 ingredients plus a simple vanilla buttercream.
Why I Love This Single Serving White Cake
Twenty minutes in the oven and you’ve got a real cake. Not a mug cake, not a boxed mix. A from-scratch white cake with buttercream that you made in one bowl.
What makes a white cake different from a yellow cake is the egg. My small yellow cake uses a whole egg, which gives it a golden color and a sturdier crumb. This one uses only the egg white, which keeps it snow-white with a lighter, more delicate texture. If you’ve ever loved that clean vanilla flavor in a slice of wedding cake, this is that same style, baked in a single ramekin.
I tested the batter ratio until the texture was right: soft all the way through, with a fine crumb that holds together when you frost it. The 10-ounce ramekin gives you a generous single serving or two smaller portions, and the batter fills it just right without overflowing. You can double the recipe and bake in two ramekins or a 5×5-inch baking dish using the same bake time.
The buttercream is simple: powdered sugar, softened butter, vanilla, and a little cream. Frost it inside the ramekin for something casual, or flip it out onto a plate and frost the whole thing when you want it to look like a celebration.
You’ll have 2 leftover egg yolks from this recipe. Check out my egg yolk recipes for ideas on how to use them. And if you like single serving cake recipes, try my mini pound cake, mini angel food cake, or my single serving chocolate cake which uses the same ramekin and a similar method.
Ingredient Notes
Here’s what goes into this mini white cake and why each ingredient matters. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
Butter: This recipe uses melted butter in the cake and softened butter in the frosting. Butter adds richness and tenderness that oil can’t match in a cake this small. I use salted butter because it enhances the sweetness and brings out a deeper, more rounded flavor in baked goods. You can use unsalted, but add a small pinch of salt to the dry ingredients. To soften butter for the frosting, leave it at room temperature for about 30 minutes.
Self-Rising Flour: Self-rising flour has the leavening and salt already built in, which keeps the ingredient list short. If you only have all-purpose flour, whisk together 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and a small pinch of salt (less than 1/8 teaspoon).
Egg Whites: This recipe uses 2 egg whites, no yolks. The whites give the cake structure and lift while keeping the crumb pale.
Use leftover yolks in ramekin chocolate banana bread, small batch M&M cookies, or single serve custard.
Vanilla Extract: Use pure vanilla extract for the best flavor. Clear vanilla extract keeps the cake bright white. Regular vanilla adds a slight amber tint, but the flavor is the same. For a wedding cake flavor, use 1 teaspoon vanilla and 1/2 teaspoon almond extract.
Heavy Cream: Heavy cream or heavy whipping cream (both at least 36% milk fat) makes this small cake softer and richer than milk would. With a small amount of batter, the extra fat makes a noticeable difference. Whole milk works in a pinch.
Use leftover cream in a no-bake single serving cheesecake or French silk pie for one.
Sugar: Standard granulated white sugar. It sweetens the cake and helps keep it moist.
Frosting: Powdered sugar, softened butter, vanilla, and a small amount of heavy cream. Mix by hand or with an electric mixer until smooth.
Recipe Variations
Here are a few easy ways to customize this small batch white cake recipe.
Funfetti Cake: Fold 1 tablespoon of rainbow sprinkles (jimmies, not nonpareils) into the batter before pouring it into the ramekin. The jimmies hold their shape and color better during baking.
Lemon Cake: Add 1 teaspoon of fresh lemon zest to the batter. Swap the vanilla buttercream for the lemon glaze from my mini lemon cake for a brighter flavor.
Chocolate Chip Cake: Fold 1 tablespoon of mini chocolate chips into the batter. Use mini chips, not regular. Regular chips are too heavy for this small amount of batter and sink to the bottom.
Chocolate Frosting: Swap the vanilla buttercream for my small batch chocolate frosting. White cake with chocolate frosting is a classic combination.
Cream Cheese Frosting: Use the cream cheese frosting from my mini red velvet cake for a tangier, less sweet topping.
Berry Topped: Skip the frosting and top with homemade whipped cream and fresh berries for a lighter finish.
How To Make A Small White Cake
These photos and step-by-step instructions show how to make this single layer white cake with vanilla buttercream. See the recipe card below for full ingredient amounts.
Before you begin: Heat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set it aside.
Make the cake:
- In a medium bowl, whisk the melted butter, sugar, egg whites, and vanilla together until smooth and well combined.
- Add the self-rising flour and stir until just incorporated. Pour in the cream and mix until the batter is smooth. Don’t overmix.
- Pour the batter into the prepared ramekin.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Make the frosting:
- While the cake cools, combine the sifted powdered sugar and softened butter in a small bowl. Add the vanilla and cream. Stir by hand or beat with an electric mixer until smooth and spreadable.
- 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.
- Spread the frosting over the top and sides. Add sprinkles if you like.
Expert Tips
Use the right ramekin. A 10-ounce ramekin is the right size for this single serve white cake. Anything smaller and the batter overflows. Anything larger and the cake bakes flat and dries out at the edges.
Measure your flour correctly. Stir the flour in the container first, then spoon it into a dry measuring cup and level it off with a knife. Scooping directly from the container packs the flour and adds more than the recipe needs. Too much flour is the fastest way to end up with a dry, dense cake.
Don’t overmix the batter. Stir just until the flour disappears and the batter is smooth. Overmixing develops the gluten in the flour, which makes the cake tough and chewy instead of soft.
Bring your egg whites to room temperature. Cold egg whites don’t blend into the batter as easily, which can leave streaks and an uneven crumb. Set the eggs out about 15 minutes before you start, then separate the whites when you’re ready to mix.
Let the cake cool completely before frosting. If the cake is still warm, the buttercream melts and slides off. Give it at least 20 to 30 minutes on a wire rack.
Troubleshooting
If your single serve vanilla cake isn’t turning out quite right, here is how to fix common issues like overflow, dense texture, or a cake that sinks in the middle.
Why did my cake overflow the ramekin?
The ramekin is too small. This recipe is tested in a 10-ounce ramekin. Many ramekins labeled “10 ounces” actually hold less. Fill yours with water and measure to check. Too much batter in too small a dish will overflow every time. Over-measuring the flour can also increase the batter volume enough to cause spilling.
Why is my white cake dense or heavy?
Too much flour or overmixing. If you scoop flour directly from the container, you can pack in 20% more than the recipe needs. Spoon it into the measuring cup and level it off. Overmixing develops the gluten, which tightens the crumb and makes the cake tough. Stir just until the flour disappears.
Why did my cake sink in the middle?
The cake was underbaked. If the center looks set but sinks as it cools, it needed more time. Ovens vary, so start checking at 18 minutes with a toothpick. The cake is done when the toothpick comes out clean, not wet. Opening the oven door too early can also cause sinking.
Why is my cake dry?
Overbaking or too much flour. A small cake dries out fast since there’s less batter to hold moisture. Check it right at 20 minutes. If your oven runs hot, pull it at 18. Using whole milk instead of heavy cream can also result in a drier crumb.
Why isn’t my cake white?
The vanilla extract is tinting the batter. Standard pure vanilla extract has an amber color that gives the cake a slight golden tint. Switch to clear vanilla extract if you want a bright white crumb.
Why is my frosting too thin?
Too much cream. Add the cream a little at a time. A half tablespoon is all this small amount of frosting needs. If it’s already too thin, sift in more powdered sugar a tablespoon at a time until it thickens. Make sure the butter is softened, not melted. Melted butter makes runny frosting.
Frequently Asked Questions
The egg. White cake uses only egg whites, which keeps the crumb pale and the texture light. Yellow cake uses the whole egg, giving it a golden color.
Yes. Double all the ingredients and bake in two 10-ounce ramekins or one 5×5-inch baking dish. Bake time stays at 20 minutes.
Egg yolks contain fat and a yellow pigment that tints the batter. Removing the yolks keeps the cake snow-white and gives it a lighter, more delicate crumb. The whites provide enough structure and lift on their own.
Unfrosted, cover and store at room temperature for up to a day. Once frosted, refrigerate for up to 3 days. Bring it back to room temperature before serving for the best texture.
Yes. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before frosting. I don’t recommend freezing it with the buttercream on since the frosting texture changes.
Fat. In this recipe, melted butter and heavy cream work together to keep the crumb soft and tender. The sugar also plays a role by holding onto moisture as the cake bakes. Overbaking is the most common reason a small cake dries out, so check it right at 20 minutes.
About 30 minutes total. Ten minutes to mix the batter, 20 minutes to bake. The frosting takes a few minutes while the cake cools. You’ll need to wait for the cake to cool completely before frosting, so plan for about an hour start to finish.
More Single Serve Cake Recipes
If you enjoyed this single layer white cake, here are more mini cakes baked in ramekins and small dishes.
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 ramekin cake for one 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 For One
Equipment
Ingredients
For the Cake
- 4 tablespoons salted butter , melted
- ¼ cup sugar
- 2 large egg whites
- 1 ½ teaspoons vanilla extract – Regular vanilla extract has a slight amber color that can tint the batter. Clear vanilla extract keeps the cake bright white. The flavor is the same with either one.
- ½ cup self-rising flour
- ¼ cup heavy cream
For the Frosting
- ½ cup powdered sugar – sifted
- 2 tablespoons salted butter – softened to room temperature
- ¼ teaspoon vanilla extract
- ½ tablespoon heavy cream
- Optional for topping: candied sprinkles
Instructions
- Preheat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and place it on a rimmed baking sheet.
- In a medium bowl, whisk together the melted butter, sugar, egg whites, and vanilla until smooth.
- Add the self-rising flour and stir until just incorporated.
- Pour in the heavy cream and mix until the batter is smooth.
- Pour the batter into the prepared ramekin.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a wire rack before frosting.
- Make the Frosting: In a small bowl, combine the sifted powdered sugar and softened butter. Add the vanilla and cream and stir until smooth and spreadable.
- Frost the top of the cake. Add sprinkles if desired. To remove the cake from the ramekin first, run a thin knife along the edges, place a plate on top, and flip.
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.
Thank you. I love white cake with chocolate frosting. None of the bakeries make it here. They have white with white, or chocolate with white…I am going to try this recipe plus it’s perfect for 1. I’m so excited.
That sounds wonderful! I love the combination of white cake with chocolate frosting too — it’s such a classic. I hope you enjoy the recipe!
Hello! I made the cake with self-rising flour. Is that why it spilled over? I used a 10 inch ramekin. It was still good, though. I didn’t have enough vanilla to make the frosting, so I used cream cheese frosting instead.
I’m glad you enjoyed the cake! Since this recipe is tested in a 10-ounce ramekin, the most likely reason it spilled over is that the dish you used may have been a little smaller than 10 ounces, even if it was labeled differently. Measuring differences can also affect the amount of batter – a little extra flour or liquid can change the volume just enough to cause overflow.
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!