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Quick Two-Servings One-Pan Cake

Prep 10 min Cook 20 min Difficulty 1/5

A fast, small-batch cake baked in one pan; perfect for two. Easy ingredients, quick bake, slice and serve.

Why this recipe works

This quick two-servings one-pan cake comes together in minutes and bakes in a single small pan. It’s ideal for a light dessert, a cozy weekend treat, or when you want something simple without many ingredients.

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Key takeaways

1. One-pan method keeps cleanup minimal
2. Adjustable sweetness with optional cocoa
3. Ready to slice and serve warm or cooled

Recipe guide

This quick two-servings one-pan cake comes together in minutes and bakes in a single small pan. It’s ideal for a light dessert, a cozy weekend treat, or when you want something simple without many ingredients.

A simple, delicious cake with minimal cleanup.

  • 1. One-pan method keeps cleanup minimal
  • 2. Adjustable sweetness with optional cocoa
  • 3. Ready to slice and serve warm or cooled

Ingredients (scaled for two)

- 100 g all-purpose flour (x3, but keep total flour to 100 g per batch as written in recipe) - 100 g granulated sugar (adjust to taste) - 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)

Steps

1. Preheat oven to 180°C (350°F) and prepare a 12–15 cm pan. 2. Mix dry ingredients; whisk in cocoa if using. 3. Stir in melted butter until crumbly. 4. Beat egg with milk and vanilla; combine with dry ingredients until just mixed. 5. Pour into pan and smooth top. 6. Bake 18–22 minutes until a toothpick comes out with a few crumbs. 7. Cool in pan 10 minutes, then transfer to racks and slice.

Tips

- Do not overmix batter to keep cake tender. - For a subtler flavor, omit cocoa. - Store covered for 1–2 days; reheat briefly before serving.

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

  1. Preheat oven to 180°C (350°F).
  2. Grease a small ovenproof pan or line with parchment paper (about 12–15 cm/5–6 in).
  3. In a bowl whisk flour, sugar, baking powder, salt and cocoa powder if using.
  4. Stir melted butter into the dry mix until crumbly.
  5. In a separate bowl beat the egg with milk and vanilla.
  6. Pour wet mixture into dry ingredients and stir until just combined; do not overmix.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake 18–22 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. 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 more or fewer servings? Yes. Scale ingredients for a smaller or larger pan, keeping the baking time similar.
What if I don’t have a pan that size? Use a suitable small baking dish or muffin tin; adjust bake time as needed.
Can I freeze leftovers? Yes, wrap well and freeze; reheat gently or thaw before serving.