Small Cake With 1 Cup Of Cake Mix In A Loaf Pan

Looking for a quick and easy small cake recipe? This 1 cup of cake mix in a loaf pan recipe is the perfect solution when you want a homemade dessert without making a full-sized cake. It’s soft, sweet, and bakes beautifully in a loaf pan with just a handful of simple ingredients. Whether you have leftover cake mix or just need a small batch treat, this easy cake recipe is ready in minutes and perfect for any occasion!

Why You’ll Love Small Cake With 1 Cup Of Cake Mix In A Loaf Pan

• Perfect for small batches: No need to bake a huge cake when you just want a few slices! This recipe is ideal for 1 to 4 servings, making it perfect for small households or personal desserts. You’ll love how it satisfies your sweet tooth without leaving behind tons of leftovers. It’s a great way to enjoy cake without overdoing it!

• Uses pantry staples: With just cake mix, water, oil, and an egg, you probably already have everything you need. No fancy ingredients or complicated steps here—just simple, easy baking. This is a great go-to recipe for beginners or anyone short on time. It proves that you don’t need much to make something delicious.

• Fun and customizable: You can use any cake mix flavor you like—vanilla, chocolate, red velvet, lemon—you name it! You can even toss on some sprinkles for a colorful topping or mix-ins like chocolate chips or nuts. This recipe is super flexible depending on your mood or what you have on hand. It’s also fun for kids to help make!

• Quick and easy clean-up: Since you’re only using one bowl and a loaf pan, clean-up is a breeze. No need to deal with layers, frosting, or tons of dishes. Just mix, bake, and enjoy! It’s the perfect lazy-day dessert.

• Great for using up leftover cake mix: If you ever find yourself with a little leftover mix from a box, this recipe puts it to great use. No waste, just cake! You can even pre-measure small amounts to keep on hand for a fast treat. It’s a smart way to stretch a box of mix into multiple mini desserts.

Ingredients For Small Cake With 1 Cup Of Cake Mix In A Loaf Pan

• Cake Mix – Just 1 cup of any flavor you like! Great for using up leftovers from a boxed mix.

• Water – Helps thin out the batter and keep the texture light.

• Oil – Adds moisture so the cake stays soft and tender.

• Egg – Binds everything together and gives the cake structure.

• Sprinkles (optional) – Fun for adding color and a festive touch to the top before baking!

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need

• Mixing Bowl – For combining the ingredients.

• Whisk – To mix the batter until smooth.

• Measuring Cups – For measuring out the cake mix and water.

• Measuring Spoons – Useful for the oil and optional sprinkles.

• 8×4 Inch Loaf Pan – The perfect size for this small batch cake.

• Cooking Spray – Prevents the cake from sticking to the pan.

• Oven – Bakes the cake to fluffy perfection.

How To Make Small Cake With 1 Cup Of Cake Mix In A Loaf Pan

• Preheat your oven to 350°F so it’s ready when your batter is mixed.

• Lightly spray an 8×4 loaf pan with nonstick cooking spray.

• In a bowl, whisk together the cake mix, water, oil, and egg until you have a smooth batter.

• Pour the batter evenly into your prepared loaf pan.

• Sprinkle the top with sprinkles if you’re using them.

• Bake the cake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

• Once baked, remove from the oven and let it cool in the pan before serving or slicing.

Serving Suggestions

• Slice and serve warm with a scoop of chocolate ice cream or a dollop of vanilla whipped cream for a quick and easy dessert.

• Add a drizzle of homemade orange syrup or caramel sauce on top to dress it up.

• Serve with fresh blueberries on the side for a fruity twist.

• For a birthday or celebration, frost the top with your favorite icing and add extra sprinkles.

• Enjoy a slice with your morning coffee or healthy tea for a sweet little treat any time of day.

Tips For Success

• Measure the cake mix carefully: Use a dry measuring cup to scoop exactly 1 cup of cake mix. Level it off with a knife to avoid using too much or too little, which can affect the texture and rise.

• Use the right loaf pan size: An 8×4 inch loaf pan is ideal for this recipe. A larger pan may result in a flatter cake that bakes too quickly and comes out dry.

• Avoid overmixing the batter: Whisk the ingredients just until combined. Overmixing can make the cake dense rather than soft and fluffy.

• Use room-temperature ingredients: Let the egg sit out for a few minutes before mixing. This helps everything blend together more evenly and gives a better texture.

• Watch the bake time closely: Because this is a small cake, it bakes quickly. Start checking at the 22-minute mark and use a toothpick to test for doneness.

• Add sprinkles before baking: If you’re using sprinkles, add them right after pouring the batter into the pan. This keeps them on top of the cake instead of sinking into the batter.

• Cool before slicing: Let the cake sit in the pan for a few minutes after baking. This helps it firm up and makes slicing easier without crumbling.

Variations And Substitutions

• Different flavors of cake mix: You’re not limited to just vanilla or yellow cake mix. Try chocolate, lemon, strawberry, spice, or even red velvet for a totally different flavor. Just make sure to still use only 1 cup of the dry mix for the base. It’s a great way to switch things up with the same easy recipe!

• Mini chocolate chips or mix-ins: Want a little extra sweetness or texture? Stir in a few tablespoons of mini chocolate chips, chopped nuts, or even dried fruit into the batter before baking. These small additions can really make the cake feel homemade and special. Just don’t overdo it—too many mix-ins can make the cake dense.

• Frosting or glaze: This cake tastes great on its own, but you can also frost it once it cools. A simple powdered sugar glaze or canned frosting works perfectly. For a more indulgent option, melt some chocolate and drizzle it on top. This adds extra sweetness and makes it feel like a bakery-style treat.

• Oil substitutions: If you’re out of oil, you can use the same amount of melted butter or even applesauce. Butter will give it a richer flavor, while applesauce will lighten it up and reduce fat. Both work great depending on your preference.

• Egg-free version: To make this cake egg-free, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup of plain yogurt. The texture may change slightly, but the cake will still bake nicely. This is a great option for anyone with egg allergies or following a vegan diet.

• Make it a mug cake: If you want an even smaller version, divide the batter into mugs and microwave one at a time. Microwave for about 1½ to 2 minutes until cooked through. It’s a fast way to satisfy a cake craving without turning on the oven.

• Dairy-free version: This recipe is already dairy-free as written, but be sure to check your cake mix ingredients just in case. If you use a frosting or glaze, choose one that’s dairy-free as well to keep it consistent. You can also top it with dairy-free whipped cream or fruit.

Storage and Reheating

• Room Temperature Storage: Let the cake cool completely, then wrap it in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days.

• Refrigerator Storage: For longer storage, keep the cake in the fridge for up to 5 days. Make sure it’s wrapped well to prevent it from drying out.

• Freezing Instructions: You can freeze the entire loaf or individual slices. Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.

• Thawing: Thaw frozen cake at room temperature until soft, or microwave a slice for 15–20 seconds to enjoy it warm.

• Reheating Tips: Microwave individual slices for just a few seconds to warm them up. You can also reheat the whole loaf in a 300°F oven for 5–10 minutes to refresh it.

Frequently Asked Questions

Can I use any flavor of cake mix for this recipe?

Yes, you can use any flavor of dry cake mix you like—vanilla, chocolate, lemon, strawberry, red velvet, and more. Just measure out 1 cup from the box and follow the same instructions. This makes it easy to try new flavors without committing to a full cake. It’s also great if you have a partial box left over from another recipe.

What size loaf pan should I use?

An 8×4 inch loaf pan is the best fit for this small cake recipe. A larger pan, like 9×5, will make the batter spread thinner and may change the texture or baking time. If you only have a larger pan, keep a close eye on it and start checking for doneness a few minutes early. You can still use it—it just might turn out a little flatter.

Can I double the recipe?

Yes, you can double it to make a larger loaf or two small ones. If you use a standard 9×5 loaf pan with a double batch, the cake will be thicker and may take a few extra minutes to bake. Always use the toothpick test to check for doneness in the center. Doubling is a great idea if you want more servings!

What if I don’t have eggs?

No problem! You can substitute 1/4 cup of plain yogurt or applesauce for the egg. A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) also works well. The texture might be a little softer, but the cake will still turn out delicious.

Can I make this into cupcakes?

Yes, you can use this same batter to make a few cupcakes. Just line a muffin tin with paper liners and fill each about 2/3 full. Bake at 350°F for about 12–15 minutes, or until a toothpick comes out clean. This small batch makes around 3–4 cupcakes depending on size.

How do I know when the cake is done?

The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready. The top should be lightly golden and spring back when touched. Make sure not to overbake, as this small cake can dry out quickly.

Can I add frosting?

Yes! This cake is delicious on its own, but you can definitely frost it once it’s cooled. Use your favorite store-bought or homemade frosting. A simple glaze made from powdered sugar and milk also works great for a quick topping.

What if I only have a toaster oven?

You can still make this cake in a toaster oven if your loaf pan fits! Just set the toaster oven to 350°F and follow the same baking instructions. Keep an eye on it toward the end, since toaster ovens may cook a little faster. It’s a great option for small spaces or summer baking.

Is this cake good for gifting?

Yes! This mini loaf cake makes a cute homemade gift. You can wrap it in plastic wrap or parchment paper and tie it with a ribbon. It’s the perfect size for a sweet surprise!

Can I add mix-ins like chocolate chips or nuts?

Definitely! Feel free to stir in a few tablespoons of chocolate chips, chopped nuts, or even coconut flakes into the batter. Just don’t add too much or the cake might not rise properly. These little extras add fun flavor and texture to the cake.

Other Easy Cake Recipe

Duncan Hines Lemon Cake – This moist and fluffy lemon cake made with Duncan Hines cake mix is bursting with citrus flavor and perfect for any occasion.

Easy Nutella Mug Cake – This rich and gooey Nutella mug cake is the ultimate single-serve chocolate dessert made in minutes right in the microwave.

Gluten-Free Blueberry Cake – This soft and tender gluten-free blueberry cake is packed with juicy berries and made with wholesome almond flour.

Almond Flour Apple Cake – This naturally gluten-free apple cake made with almond flour is moist, lightly sweet, and full of warm fall flavors.

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Pineapple Upside Down Cake – This easy pineapple upside down cake is topped with caramelized pineapple slices and bakes up beautifully with boxed cake mix.

Cinnamon Roll Cake – This cinnamon roll cake has all the gooey swirls and sweet icing of classic rolls baked into a simple and fluffy sheet cake.

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