Recipe Finder blog
Quick Two-Servings One-Pan Cake
Small-batch cake for two, baked in one pan in under 40 minutes.
Why this recipe works
A simple, small-batch cake baked in one pan. It’s perfect for two servings, quick to mix, and forgiving enough for beginner bakers. Great for a cozy dessert or a weekend treat.
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Key takeaways
One-pan cleanup, minimal equipment
Easy, flexible measurements
Best served warm with tea or coffee
Recipe guide
A simple, small-batch cake baked in one pan. It’s perfect for two servings, quick to mix, and forgiving enough for beginner bakers. Great for a cozy dessert or a weekend treat.
This small-batch cake bakes in one pan with simple ingredients.
- One-pan cleanup, minimal equipment
- Easy, flexible measurements
- Best served warm with tea or coffee
Ingredients notes
Use your preferred flour type and adjust sugar to taste. If you skip cocoa, this remains a vanilla cake.
Mixing and batter
Combine dry ingredients, add melted butter, whisk wet ingredients separately, then fold together just until combined.
Baking and serving
Bake until a toothpick comes out with few crumbs. Cool briefly in pan, then slice and serve warm.
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 use all-purpose flour in place of self-rising flour?
Yes—this recipe uses plain flour; no self-rising flour needed.
Can I make this in a larger pan?
The bake time will change; use a shallower pan and watch for quicker doneness.
What if I don’t have cocoa powder?
Omit cocoa powder for a vanilla version; you’ll have a lighter color and flavor.