Individual Size Cake Recipe

Preheat the oven to 350°F (175°C). Lightly grease four 6-ounce (or four 8-ounce) individual ramekins or muffin tins and place them on a baking sheet for easy handling.

If making a chocolate variation, whisk the cocoa powder into the dry ingredients in the next step and reduce the flour by 1 tablespoon.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the melted butter, milk, egg, and vanilla extract until smooth and homogeneous.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix — the batter should be slightly thick but pourable. If using the chocolate variation, the batter will be darker and slightly thicker.

Divide the batter evenly among the prepared ramekins or muffin cups, filling each about 2/3 to 3/4 full. This should yield four individual cakes.

Place the baking sheet with ramekins in the preheated oven and bake for 18–24 minutes, rotating the pan halfway through baking for even color. Cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).

Remove from oven and let the cakes cool on a wire rack for 10 minutes. Run a thin knife around the edge of each ramekin if needed, then invert onto plates or serve directly in the ramekin.

If desired, dust the tops with powdered sugar, add a dollop of whipped cream or a small spoonful of frosting, and garnish with fresh berries or sliced fruit.

Serve warm or at room temperature. Store any leftovers, covered, at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in a microwave for 10–20 seconds before serving.