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.
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.