Mini Spice Cake

4.86 from 42 votes

A moist and tender small spice cake made from scratch with warm spices, perfectly sized for one or two servings.

Prep Time10

Cook Time40

Cooling10

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: cake, small spice cake, spice cake

Servings: servings

Author: Joanie Zisk

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

Heat oven to 350° F (177° C). Lightly grease a 5x5-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.

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.

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