Small White Cake

Easy Small White Cake recipe with moist single-serving cake, vanilla frosting, and optional sprinkle toppings. Perfect for quick desserts, birthday treats for one, or homemade cake for a small portion. This simple white cake recipe is soft, fluffy, and ready in under 30 minutes.

Ingredients

For the Cake:

• 4 tablespoons salted butter, melted
• ¼ cup sugar
• 2 large egg whites
• 1½ teaspoons vanilla extract (clear for brighter white, or pure for a slight tint)
• 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: candied sprinkles for topping

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Instructions

Make the Cake

1. Preheat your oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set it aside.
2. In a medium bowl, whisk together the melted butter, sugar, egg whites, and vanilla extract until smooth.
3. Gently stir in the self-rising flour, then add the heavy cream and mix until fully combined.
4. Pour the batter into the prepared ramekin. Place the ramekin on a rimmed baking sheet for stability.
5. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool on a wire rack before frosting.

Make the Frosting

1. While the cake cools, prepare the frosting. In a small bowl, mix the sifted powdered sugar, softened butter, vanilla, and heavy cream by hand or with an electric mixer until smooth.
2. 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.
3. Spread the frosting evenly over the top and sides. Add sprinkles if desired.

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Why You’ll Love This Recipe

This small white cake is tender, moist, and perfectly portioned for one. Its soft texture combined with creamy frosting makes it ideal for quick desserts, birthday treats, or solo celebrations.

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Tips

• Use clear vanilla extract to maintain a bright white cake.
• Allow the cake to cool completely before frosting to prevent melting.
• Lightly grease the ramekin for easy removal.
• Sift the powdered sugar for a smooth, lump-free frosting.

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Variations and Substitutions

• Replace self-rising flour with all-purpose flour plus 1½ teaspoons baking powder and a pinch of salt.
• Swap heavy cream with whole milk for a lighter texture.
• Add a few drops of almond extract or lemon zest for extra flavor.
• Decorate with fresh fruit, chocolate shavings, or edible flowers instead of sprinkles.

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FAQs

Can I make this cake in advance?
Yes, bake the cake and store it covered at room temperature for up to 24 hours. Frost just before serving.

Can I double the recipe?
Yes, you can double the ingredients and bake in a larger ramekin or small baking dish. Adjust baking time slightly.

Is this cake gluten-free?
Not as written; substitute self-rising gluten-free flour to make it gluten-free.

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Serving Suggestions

Serve warm or at room temperature, directly from the ramekin or plated. Pair with a scoop of ice cream, fresh berries, or a cup of tea or coffee for a delightful single-serving dessert.