Small Size Cake Recipes

Looking for cake recipes that make a 9×5 loaf pan or a 8×8 square cake. Most cakes ar e way too big for just the 3 of us.
Any help would be great.
Thank you,
CharlieAnn

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Comments

    • TRISH says

      There are lots of recipes on the web for homemade cake mix. Use your search engine. There’s a book that was published a number of years ago that is all homemade mixes. It’s called MAKE-A-MIX and I’ve been using it for 19 years. Don’t know if it’s still in print but try amazon.com & they might have a used copy that’s reasonably priced. Another book to look for is MAKE YOUR OWN GROCERIES. I’m quite sure it’s out of print but again try amazon.com. Both have been great resources for me raising 4 kids. I still use these books as well as the web. Oh, try cdkitchen.com, cooks.com, & recipesource.com. Email me if you’re still stumped & I’ll figure it out for you.

  1. Amy says

    Make a regular recipe and bake it as 2 8×8 or 9×9 cakes, freeze one and eat the other. You can frost the one you freeze so it is already done when you decide you want to eat it.

  2. Jolene says

    This is perfect for a small family. Hope you like it.

    Five Minute Chocolate Mug Cake

    4 tablespoons flour
    4 tablespoons sugar
    2 tablespoons cocoa
    1 egg
    3 tablespoons milk
    3 tablespoons oil
    3 tablespoons chocolate chips (optional)
    small splash vanilla extract
    1 large coffee mug

    Add dry ingredients to mug, mix well.Add egg and mix thoroughly. Pour in the egg and oil and mix well. Add the chocolate chips if using and the vanilla, mix well.

    Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little bit and then tip out on plate.

    EAT! (This can serve two if you feel slightly virtuous!)So why is this the most dangerous cake in the world? Because now we are only 5 minutes away from chocolate cake any time of the day or night! On the other hand, it’s better than making a whole 9″ cake and having to eat it all….!

    Frosting is Optional.

  3. Louise says

    The Wacky cake is known also as the Cake Pan Cake in our house. It’s great, really chocolate intense and very moist. I made this all the time when our boys were teenagers and it was just the right size, no leftovers! Also no bowl to wash, doesn’t need frosting and will sub for brownies in a pinch.

    There are recipes for a similar spice cake on the King Arthur recipe board I believe, if not, let me know and I’ll find it where ever I have it, and post it. Louise

    • CharlieAnn says

      Louise,
      I would really like a copy of your small spice cake. It is my hubbies favorite cake.
      Thank you,
      CharlieAnn

  4. brenda says

    I take a regular sized box of cake mix and measure it out dry, split the dry amount in half and prepare only one half at a time. I get a 9 inch round or a 8×8 square or 12 cupcakes. Also doing it that way makes it easy to make cake balls-cake & frosting together. The cake is cooked and cooled a bit, crumble cake and mix w 1/4-1/2 c. frosting, roll into balls, insert stick and dip in melted frosting or melted chocolate. Yummy

  5. says

    Try 1 Minute Cake: Mix 4 tablespoons any flavor cake mix and 2 tablespoons water in a microwave safe coffee mug. Mix well. Bake 30 seconds. Serve warm. Moist and delicious! No need for egg or oil, so it’s low fat and lower calories to boot!

    Can make as many as you need. There are only 2 of us, so I usually mix the second one while the first is cooking.

    For a great pudding cake, prepare as above, but drop 1 tablespoons prepared frosting or ice cream topping in the center of the batter before baking. Do not stir.

    This also works for quick bread or muffin mixes, but use only 1-1/2 tablespoons water.

  6. Jen says

    I think this came of this HBH a while ago. It tastes great!
    Extra Easy, Extra Cheap, Cinnamon Cake
    • 1-1/2 cups unbleached or all-purpose flour
    • 1 cup white sugar
    • 1/2 teaspoon salt
    • 2-teaspoons baking powder
    • 1-teaspoon cinammon
    • 1/2-cup vegetable oil
    • 1-cup reconstituted milk (or regular)
    Since this cake uses vegetable oil instead of shortening, it’s very easy to prepare. Without eggs it’s extra cheap too. Great cake for the day before payday.
    In a medium-sized bowl combine the flour, sugar, salt, baking powder and cinnamon. Stir with a whisk until the salt and leavening are well distributed. Add the vegetable oil and milk. Beat with your handy dandy whisk until smooth. It will only take a few vigorous strokes. Turn the batter into a well oiled 8 or 9-inch square pan, or a 7 by 11-inch pan. Bake at 350° for about 30 to 35 minutes, or until the top springs back when touched lightly with your finger.
    Allow the cake to cook and cut into 12 pieces. If desired frost with Mock Cream Cheese-Vinegar Frosting. It’s cheap too and the flavors blend perfectly.
    Mock Cream Cheese–Vinegar Frosting
    • 1/4 cup butter flavored shortening (or butter, or plain shortening)
    • 1/8 to 1/4 teaspoon salt (to taste)
    • 1 tablespoons white vinegar
    • 2 tablespoons fresh water (can use milk)
    • 2 cups powdered sugar
    1. Combine all of the ingredients in a medium-sized bowl. I use a rubber spatula or sturdy fork to avoid clumps. Mix until smooth and thick.
    2. If the frosting is too thick then thin it by adding 1/4-teaspoon of water at a time, until it’s the consistency your prefer.
    Notes
    1. This frosting is easy to prepare and has a pleasant tangy flavor. If you prefer your frosting to be tarter then use 1-1/2 tablespoons of both vinegar and water.
    2. I feel this frosting is best on spicy cakes like gingerbread, carrot cake, cinnamon cake, spice cake, apple-spice cake etc. It makes an interesting contrast to chocolate cake and might be worth trying if you like unusual combinations. Makes enough to frost the top of an 8 or 9-inch cake. Double the recipe to have enough for a layer cake.

  7. Jane Morgan says

    The easiest way to get “smaller”cakes is to put the batter in a smallerpan…then you freeze any left over batter in a freezer bag or frezzer container. When you are ready to bake the frozen batter, just let it sit on the counter for 15-20 min…bake as usual…much better than freezing a baked cake. You can also freeze the wilton method buttercream icing with no ill effects.