Recipe Finder blog
Quick Two-Servings One-Pan Cake
Quick two-serving one-pan cake: simple, small-batch dessert baked in a single pan with pantry ingredients.
Why this recipe works
This quick, single-pan cake is a simple bake-for-two recipe. It suits beginner cooks, busy households, or anyone wanting a small, dependable dessert without extra cleanup.
- quick cake for two
- one-pan cake recipe
- small-batch baking
- easy chocolate-free cake
- bake in 30 minutes
- two-serving dessert
- oven-baked mug cake alternative
- home baking for two
Key takeaways
Only one pan, minimal equipment
Easy batter with common pantry ingredients
Bake-and-slice in under 40 minutes
Recipe guide
This quick, single-pan cake is a simple bake-for-two recipe. It suits beginner cooks, busy households, or anyone wanting a small, dependable dessert without extra cleanup.
A simple, small-batch cake that bakes in one pan.
- Only one pan, minimal equipment
- Easy batter with common pantry ingredients
- Bake-and-slice in under 40 minutes
Overview
A compact, easy-to-make cake baked in a single pan. Ideal for two servings and minimal cleanup.
Ingredient notes
Use 100 g flour, sugar, and butter; add egg, milk, vanilla, and optional cocoa. Adjust sugar to taste.
Baking tips
Do not overmix wet and dry ingredients. Bake until a toothpick has few moist crumbs; cool briefly before slicing.
Ingredients
- 100 g all-purpose flour
- 100 g granulated sugar
- 1/2 tsp baking powder
- 1 pinch salt
- 50 g unsalted butter, melted
- 1 large egg
- 60 ml milk
- 1/2 tsp vanilla extract
- 1 tbsp cocoa powder (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Grease a small ovenproof pan or line with parchment paper (about 12–15 cm/5–6 in).
- In a bowl whisk flour, sugar, baking powder, salt and cocoa powder if using.
- Stir melted butter into the dry mix until crumbly.
- In a separate bowl beat the egg with milk and vanilla.
- Pour wet mixture into dry ingredients and stir until just combined; do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake 18–22 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
- Let cake cool in pan 10 minutes, then loosen edges and transfer to a rack to cool slightly before slicing and serving.
FAQs
Can I make this without cocoa powder?
Yes. Omit cocoa powder for a vanilla-based cake.
Can I halve or double the recipe?
Yes. Scale ingredients proportionally and use a pan that fits the batter.
How long will it stay fresh?
Store in a covered container for 1–2 days at room temperature.