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Quick Two-Servings One-Pan Cake
Easy two-serving one-pan cake with optional cocoa—ready in under 30 minutes, minimal cleanup.
Why this recipe works
This quick, single-pan cake makes a light, vanilla-chocolatey treat in about half an hour. It’s ideal for a small bake-for-two, a spontaneous dessert, or when you want simple cleaning up.
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Key takeaways
Requires only one pan and basic ingredients
Whips up quickly with a straightforward whisk-and-pour method
Customizable with optional cocoa or add-ins
Recipe guide
This quick, single-pan cake makes a light, vanilla-chocolatey treat in about half an hour. It’s ideal for a small bake-for-two, a spontaneous dessert, or when you want simple cleaning up.
A simple, no-fuss cake you bake in one pan.
- Requires only one pan and basic ingredients
- Whips up quickly with a straightforward whisk-and-pour method
- Customizable with optional cocoa or add-ins
Overview
A 2-serving cake baked in a single ovenproof pan. Uses common pantry items and an optional cocoa twist.
Method
Whisk dry ingredients, mix with melted butter, combine with wet ingredients, bake in a small pan, then cool briefly before slicing.
Tips
Grease or line the pan, don’t overmix, and check with a toothpick. Optional cocoa adds a chocolate note.
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 in a mug or small ramekin?
Yes—use a small, heatproof dish and adjust bake time to about 12–15 minutes.
How can I store leftovers?
Cover and keep at room temperature for a day, or refrigerate for up to 3 days.
Can I freeze the batter?
Best baked as a fresh cake; freezing batter isn’t recommended.