Mini Spice Cake

This mini spice cake is soft, warmly spiced, and perfectly sized for small gatherings or a quiet dessert at home. Made with brown sugar and classic spices, it bakes into a moist cake with a rich aroma and tender crumb.

Ingredients

• ¼ cup salted butter, softened, plus 1 tablespoon more for greasing the 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

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 5×5-inch baking dish with butter and set it on a rimmed baking sheet.
2. In a small bowl, beat the softened butter and brown sugar with an electric mixer until light and creamy.
3. Add the egg, vegetable oil, and vanilla extract. Beat until well combined.
4. In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt.
5. Add the dry ingredients to the wet mixture and mix just until combined.
6. Stir in the milk until the batter is smooth.
7. Pour the batter into the prepared baking dish and smooth the top.
8. Bake for 40–45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
9. Let the cake cool completely in the dish on a wire rack before serving.

Why You’ll Love This Recipe

• Perfectly sized for small portions
• Warm, balanced spice flavor
• Moist texture with a tender crumb
• Simple ingredients and easy steps

Tips

• Make sure the butter is fully softened for easy mixing.
• Avoid overmixing once the flour is added to keep the cake soft.
• Check doneness at 40 minutes, as oven temperatures can vary.

Variations and Substitutions

• Replace milk with almond or oat milk if needed.
• Add a handful of chopped nuts or raisins for extra texture.
• Swap vegetable oil with melted butter for a richer flavor.
• Increase cinnamon slightly for a bolder spice profile.

FAQs

Can I bake this in a different pan?
Yes, a small round or loaf pan of similar size will work, but baking time may vary slightly.

How should I store this cake?
Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days.

Can I freeze mini spice cake?
Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Serving

Serve plain or lightly dusted with powdered sugar. It also pairs nicely with whipped cream or a simple vanilla glaze.

Suggestions

• Serve warm slices with tea or coffee.
• Add a spoonful of yogurt or cream on the side.
• Turn leftovers into a simple dessert by topping with fruit and a drizzle of honey.

Mini Spice Cake

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Ingredients

• ¼ cup salted butter, softened, plus 1 tablespoon more for greasing the pan

• ¾ cup packed brown sugar

• 1 large 1 egg

• 1 tablespoon 1 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

Directions

• Preheat the oven to 350°F (177°C). Grease a 5×5-inch baking dish with butter and set it on a rimmed baking sheet.
• In a small bowl, beat the softened butter and brown sugar with an electric mixer until light and creamy.
• Add the egg, vegetable oil, and vanilla extract. Beat until well combined.
• In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt.
• Add the dry ingredients to the wet mixture and mix just until combined.
• Stir in the milk until the batter is smooth.
• Pour the batter into the prepared baking dish and smooth the top.
• Bake for 40–45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
• Let the cake cool completely in the dish on a wire rack before serving.