Small Yellow Cake
A small, soft and fluffy yellow cake topped with creamy chocolate buttercream. Perfectly sized for one or two and made from scratch with simple ingredients.
Servings: 2 servings
Equipment
Ingredients
- 2 tablespoons butter -softened to room temperature
- 6 tablespoons granulated sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons whole milk
For the Chocolate Frosting
- 4 tablespoons butter -softened to room temperature
- 1 cup powdered sugar -sifted
- ¼ cup unsweetened cocoa powder
- 1 to 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set it aside.
- In a medium bowl, use a hand mixer to blend the softened butter and sugar until well combined, about 30 seconds. Add the egg and vanilla and mix until smooth, about 30 seconds more.
- Add the flour, baking powder, and salt. Mix until just combined. Pour in the milk and mix until the batter is smooth.
- Pour the batter into the prepared ramekin and place it on a rimmed baking sheet.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then transfer the cake to a wire rack to finish cooling.
- Make the Frosting: While the cake cools, combine the butter, sifted powdered sugar, cocoa powder, heavy cream, and vanilla in a bowl. Mix with a hand mixer until smooth and creamy.
- Spread the frosting over the top and sides of the cooled cake. Add sprinkles if you’d like. You can frost the cake inside the ramekin or after removing it.Tip: To remove the cake from the ramekin, run a thin knife around the edge, place a plate on top, and flip it over before frosting.
Notes
- Use Softened Butter: I leave the butter out for about 30 minutes so it softens. This helps it mix smoothly with the sugar and gives the cake a lighter texture.
- Don't Overmix: Once the flour is added, mix just until combined. Overmixing can make the cake dense.
- Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s done.
- Frosting Consistency: If the frosting is too thick, add a splash of milk. If it's too thin, add more powdered sugar.
- Frost Inside or Outside the Ramekin: Frost and serve the cake in the ramekin or remove it for a more traditional presentation.
Nutrition
Serving: 1serving | Calories: 826kcal | Carbohydrates: 121g | Protein: 9g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 491mg | Potassium: 267mg | Fiber: 5g | Sugar: 96g | Vitamin A: 1319IU | Vitamin C: 0.04mg | Calcium: 95mg | Iron: 3mg
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