Go Back
–+ servings
a small white cake cut in half on a plate.
Print Recipe
5 from 5 votes

Small White Cake

A soft and tender small white cake baked in a ramekin, topped with a simple vanilla buttercream frosting. Perfect for a single treat or to share.
Prep Time10 minutes
Cook Time20 minutes
Cool10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: birthday cake, small cake, small white cake, vanilla cake, white cake, white cake for one, white cake frosting
Servings: 2 servings
Author: Joanie Zisk

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
US - Metric

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.
 
 
Note: This recipe uses self-rising flour. To substitute with all-purpose flour, mix ½ cup all-purpose flour with ¾ teaspoon baking powder and a small pinch of salt (less than ⅛ teaspoon). Stir well and use in place of self-rising flour.

Nutrition

Serving: 1cake | Calories: 745kcal | Carbohydrates: 79g | Protein: 9g | Fat: 45g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 334mg | Potassium: 124mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1488IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code