
If you’re looking for a small batch vanilla cake recipe that’s perfect for a family treat or a special gathering, you’ve come to the right place.
This 4-person cake recipe is not only easy to make but also serves as a delightful dessert option with a unique twist: it’s baked in an individual foil cake pan.
Whether you’re baking for your husband, a guest, or someone special, this mini vanilla cake is sure to impress with its rich, creamy texture and delightful flavor.
Recipe Overview
- Servings: 4
- Prep Time: 20 minutes
- Mixing Time: 15 minutes (using an electric mixer) or 40-45 minutes (using a hand whisk/turning stick)
- Bake Time: Approximately 25-30 minutes at 350°F (175°C)
- Cooling Time: 10 minutes before serving
Note: Baking times may vary depending on your oven and the size of your foil pan.
Equipment & Preparation
Before you begin, make sure you have the following equipment and complete these preliminary steps:
- Equipment Needed:
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons (with both metric and imperial measurements)
- A large spatula or spoon for folding ingredients
- A foil cake pan or individual foil molds (ensure they are oven-safe)
- Pan Preparation:
- Line your foil pan with a light coating of butter or non-stick spray.
- Ensure the foil is crumpled slightly if using a makeshift foil mold, which can help distribute heat evenly.
Ingredients
For the perfect balance of flavor and texture, you will need:
- Butter: 500g (approximately 17.6 oz or 2 cups)
- Flour: 500g (approximately 4 cups)
- Sugar: 300g (approximately 1½ cups)
- Baking Powder: 1 tablespoon
- Eggs: 10 large eggs (room temperature)
- Milk: 1/2 cup (120 ml)
- Vanilla Essence: 1 teaspoon
Tip: For those who prefer a less rich cake, you can reduce the butter by 10-15% and adjust the sugar accordingly.
Step-by-Step Instructions On How To Make a Simple Vanilla Foil Cake for 4 Servings
1. Cream the Butter and Sugar
- Method:
- Place 500g of softened butter and 300g of sugar into a large mixing bowl.
- Using an electric mixer, beat on medium speed for about 15 minutes until the mixture is light, fluffy, and has roughly doubled in size.
- Alternative: If using a hand whisk or turning stick, mix continuously for 40-45 minutes for similar results.
Visual Aid: (Consider adding a photo of the creamed butter and sugar for guidance.)
2. Incorporate Eggs and Milk
- Instructions:
- Gradually add 10 room-temperature eggs along with 1/2 cup of milk.
- Mix on low speed for about 1 minute, ensuring that each egg is fully incorporated before adding the next.
Expert Tip: Adding eggs one at a time can help maintain the emulsion and keep your batter smooth.
3. Add Vanilla Essence
- Stir in 1 teaspoon of vanilla essence, blending until evenly distributed throughout the batter.
4. Combine Dry Ingredients
- Preparation:
- In a separate bowl, sift together 500g of flour and 1 tablespoon of baking powder.
- Slowly fold the dry ingredients into your batter.
- Caution: Mix just until the flour is incorporated; overmixing can lead to a denser cake.
5. Bake the Cake
- Baking Instructions:
- Pour the batter into your prepared foil pan.
- Preheat your oven to 350°F (175°C).
- Place the pan in the center of the oven.
- Bake for 25-30 minutes.
- Doneness Indicators: The cake is done when the edges start to pull away from the foil, a toothpick inserted into the center comes out clean, or the internal temperature reaches about 210°F (99°C).
Visual Aid: (Include step-by-step photos and a final product image for clarity.)
6. Cooling and Serving
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the cake to a cooling rack.
- Serve warm or at room temperature. Garnish with a dusting of powdered sugar or fresh berries for an extra touch of elegance.

Watch How To Bake Soft And Moist Vanilla With Foil Paper Below;
Success Tips & Troubleshooting
- Mixing Tips:
- Use room-temperature ingredients to ensure smooth blending.
- Avoid overmixing once the flour is added to prevent the cake from becoming tough.
- Troubleshooting Common Issues:
- Cake is too dense: Ensure that you’re not overmixing and that your baking powder is fresh.
- Cake sinks in the middle: This could be due to opening the oven door too early; wait until the cake is nearly finished baking.
- Batter separation: Make sure eggs are at room temperature before adding to the mix.
- Equipment Suggestions:
- If you don’t have a foil pan, consider using a small, oven-safe dish lined with aluminum foil.
Storage & Serving Suggestions
- Storing Leftovers:
- Allow the cake to cool completely.
- Wrap individual portions in plastic wrap or store in an airtight container.
- Refrigerate for up to 3 days. For longer storage, freeze in an airtight container for up to 1 month.
- Serving Ideas:
- Pair with a scoop of vanilla ice cream.
- Drizzle with caramel sauce or a berry coulis for added flavor.
- Enjoy as a delightful afternoon snack or a special dessert for dinner guests.
Nutritional Information (Per Serving Estimate)
- Calories: Approximately 450-500 kcal
- Carbohydrates: ~60g
- Protein: ~8g
- Fat: ~20g
- Sugar: ~30g
Note: Nutritional values may vary based on specific ingredient brands and measurement accuracy.
Final Thoughts
This simple vanilla foil cake recipe is a fantastic choice for anyone looking to make a delicious, small batch vanilla cake without a lot of fuss. With clearly defined steps, expert tips, and practical troubleshooting advice, you’re now equipped to create a perfectly balanced dessert that is as pleasing to the palate as it is to the eye.
For additional ideas, check out our related recipes, including Glazed Doughnuts, Butter Cookies, and Stir Fry Cous Cous. Happy baking.