This post may contain affiliate links. Please read our disclosure policy.
This small yellow cake is soft, fluffy, and perfectly portioned for one or two people. Made from scratch with simple ingredients, it’s topped with a thick layer of creamy chocolate buttercream.
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right size when you don’t need a full cake.
- Classic Combo: Moist yellow cake and rich chocolate frosting.
- Made From Scratch: No boxed mix needed. You’ll know exactly what’s in it.
- Easy to Make: Quick steps anyone can follow and made in one bowl.
- Feels Special: Great for birthdays or everyday treats.
When you’re cooking for yourself, making a full cake is often too much. You either end up wasting ingredients or get stuck with leftovers you don’t really want. That’s why I love this small yellow cake recipe. It gives you the joy of a homemade cake without the extra servings.
Made in a small dish with ingredients you likely have on hand, this cake is soft, fluffy, and topped with a rich, creamy chocolate buttercream. It’s a simple, satisfying dessert that comes together quickly and feels like a treat.
Looking for more small cake recipes? Try our small white cake, chocolate cake for one, mini angel food cake, pineapple upside down cake for one, and mini red velvet cake.
Ingredients
If you have any ingredients leftover from this mini yellow cake recipe, check out our Leftover Ingredients Recipe Finder.
Cake Ingredients:
- Butter: Adds rich flavor and gives the cake a soft, tender texture.
- Egg: Helps the cake hold its shape and adds structure.
- Whole Milk: Recommended for the best texture and richness. It adds moisture and helps create a soft, fluffy crumb.
- Vanilla Extract: Provides the classic flavor that makes yellow cake so delicious.
Chocolate Buttercream Frosting:
- Butter (softened), powdered sugar, unsweetened cocoa powder, heavy cream, and vanilla extract. This frosting is rich, smooth, and spreads easily over the cake.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few easy ways to change up this small yellow cake recipe:
- Lemon Yellow Cake: Add 1 teaspoon of lemon zest to the batter.
- Mini Layer Cake: Once the cake has cooled, carefully slice it in half horizontally using a serrated knife. Spread a layer of frosting on the bottom half, then place the top half over it and frost the top.
- Yellow Cupcakes: Divide the batter between three or four lined muffin cups and bake at the same temperature. Start checking for doneness at 20 minutes.
How To Make A Yellow Cake
These photos and instructions are here to help you visualize how to make an individual yellow cake with chocolate frosting. See the recipe card below for ingredient amounts and full recipe instructions.
Before You Begin: Heat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set it aside.
- Make the Cake Batter: 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 Dry Ingredients: Add the flour, baking powder, and salt. Mix until just combined. Pour in the milk and mix until the batter is smooth.
- Fill the Ramekin: Pour the batter into the prepared ramekin and place it on a rimmed baking sheet.
- Bake and Cool the Cake: 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 sifted powdered sugar, cocoa powder, softened butter, vanilla, and heavy cream in a bowl. Mix with a hand mixer until smooth and creamy.
- Frost the Cake: Spread the frosting over the top and sides of the cooled cake. Add sprinkles and fresh strawberry slices 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.
Expert Tips
- 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.
Frequently Asked Questions
Yellow cake is a vanilla-flavored cake made with whole eggs and butter, giving it a golden yellow color.
Use a 10-ounce ramekin.
Yes, double the ingredients and bake the cake in a 5×5-inch baking dish.
Cover and store at room temperature for up to a day or refrigerate for up to three days.
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 small yellow cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Yellow Cake
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
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.
Terrific recipe.
Thank you.