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birthday cake for one

Birthday Cake for One

Easy, one bowl birthday cake for one's birthday. If they are so inclined to share, it should only be with 2 others, max.
Course Dessert


  • mixer for batter



  • 1 stick unsalted butter 113g
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons imitation vanilla or pure vanilla extract or a combination
  • 1 1/2 cups organic powdered sugar 200g
  • 1-2 tablespoons buttermilk milk, heavy cream, or sour cream


  • 1/4 cup unsalted butter 55g
  • 1 1/2 tablespoons coconut oil *see notes below for substitutions
  • 1/2 cup granulated sugar 100g
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons imitation vanilla
  • 1/4 teaspoon fine sea salt
  • 2 large egg whites
  • 1 cup cake flour 130g
  • 1/2 cup buttermilk 120g
  • 3 tablespoons sprinkles
  • 3 tablespoons mini chocolate chips


  • Make the buttercream: in a small bowl, use a hand mixer to beat the butter with the salt and vanilla until light and fluffy, at least 3 minutes. Add the powdered sugar and beat to combine. Add 1 TB of the milk and if it doesn’t smooth out, add another TB. Set the buttercream in an airtight container until cake is ready to be assembled.
  • Preheat oven to 325 and butter and flour an 8×8″ square pan.
  • In a bowl, beat the butter, oil, salt and vanilla with the sugar until very light and fluffy, 3-5 minutes.
  • Add the egg whites one by one, allowing the first to fully incorporate before the second. Beat until very fluffy.
  • Add the cake flour, baking soda and powder and buttermilk all at once and beat to combine.
  • Fold in the sprinkles and chocolate chips, if using.
  • Pour into cake pan and bake for 30-35 minutes, until a cake tester comes out clean from the center.
  • When the cake is completely cool, use a ring to punch out four circles (this is easier to do if the cake has been frozen for a bit). You now have four tiny cake layers. Level them with a cake leveler or knife so they are the same height.
  • Stack the cake layers with buttercream. Between each layer you’ll want 1-2 tablespoons buttercream. Frost the sides.


If you don't have or don't want to use coconut oil and don't mind a yellowish tint to the cake, skip the coconut oil and use full eggs (including the yolks) for this recipe.