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Mini Vanilla Matilda Cake 

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Single Serve Mini Vanilla Matilda Cake

The very popular Matilda chocolate cake but make it vanilla instead. This homemade cake batter and frosting is packed with vanilla paste making it floral and very delicious. The cake is soft, fluffy and moist which comes together easily in a bowl using pantry ingredients.

Okay, this might seem excessive but hear me out – why does chocolate get to have all the fun? My very viral mini Matilda chocolate cake recipe has been baked and loved by so many all over and then the eggless mini Matilda cake did so well too. But this got me thinking, if you have good vanilla around and you don’t really like chocolate, there needs to be a vanilla version of the decadent chocolate Matilda cake. That’s how this baby was born. 

In saying this you must understand I wanted to ensure the cake was not insipid or the frosting just another american buttercream – instead I wanted to make sure the cake still had a tender fudgy crumb and a very delicious rich frosting that is light, fluffy and airy but so silky smooth and indulgent – event though its vanilla. I have used vanilla extract and vanilla bean paste to ensure I get those seeds of vanilla in the cake and frosting but also getting all that vanilla flavor from the extract. Hence it is a double vanilla situation here. So let us get to it. 

vanilla Matilda cake single serve

What is a single serve cake?

Single serve recipes are those that serve 1-2 people. They are usually measured in smaller amounts, use fewer ingredients and takes up lesser time to make. I have a list of single serve recipes that are very easy to make and approachable, make sure to check them out.

What is Matilda cake?

Matilda is a movie in which there is a scene of this magical chocolate cake that is tall, has many layers and is frosted with a shiny chocolate fudge frosting that is indulgent and rich. The cake scene is so popular that everyone started making this cake just to experience the joy of that chocolate cake satisfaction. 

Why you’ll love this version of the single serve vanilla Matilda cake?

  • Rich and Decadent – Every bite is packed with intense vanilla flavor, vey floral and perfect
  • Incredibly Moist Texture – Soft, tender cake layers stay moist for days thanks to simple baking techniques and the addition of mayonnaise in the cake batter.
  • Dreamy White Chocolate Frosting – A silky, fudgy frosting makes this cake irresistible for cake lovers.
  • Perfect for One – Ideal for those who do not want to bake a large dessert.
  • Surprisingly Easy to Make – Despite its impressive appearance, the recipe uses straightforward ingredients and simple steps.
  • A Vanilla Lover’s/Chocolate Hater’s Dream – Features light and fluffy cake with frosting in every layer for maximum indulgence inspired by the viral chocolate lovers dream Matilda cake
  • Make-Ahead Friendly – The cake layers can be baked in advance, making party prep easier.
  • Instagram-Worthy Presentation – Tall layers and glossy frosting create a stunning bakery-style dessert perfect for a mini baking project.

What ingredients are needed to make this single serve vanilla Matilda cake?

Vanilla cake –

To make the cake we need all purpose flour, baking powder, baking soda, corn flour, salt. For the wet ingredients we need mayonnaise, vegetable oil, milk, egg, vanilla, hot water, vinegar, white sugar and brown sugar. For the vanilla I have used two kinds here, vanilla extract and vanilla bean paste. I use the extract for maximum flavor and the paste for those gorgeous seeds – you could do with either or but I think in vanilla based desserts it is always wonderful to see the seeds in it.

Substitute options –

To make this cake gluten free, use a gluten free flour mix instead of the all purpose flour. Cornflour is the same as corn starch and it is a must, I would recommend using rice flour/almond flour (same as almond powder) if you don’t have corn flour – this keeps the cake extremely soft and tender. You can use either white or brown sugar for the cake if you don’t have either of them. To keep this cake eggless we can substitute it for a flaxseed egg. If you want to make this cake vegan, use a plant based milk and mayo. If you don’t have mayonnaise use yogurt instead – but the mayonnaise really does make this cake very tender and soft. 

Fudge frosting –

We need butter, white chocolate, heavy cream, icing sugar, vanilla bean paste and salt. I like using white chocolate chips as they like to cool down solid versus a chocolate bar that likes to stay molten and this frosting needs a bit of stability. You will still get away with using a bar but I prefer chips. The icing sugar is same as powdered sugar or confectioners sugar.

What equipment is needed to make this single serve vanilla Matilda cake?

The can batter is mixed in a mixing bowl with a rubber spatula or whisk. We bake the cake in two 5 inch tins or bake half the batter and then the other half. I like using an offset spatula to decorate the cake with the frosting once it is cooled. To make the frosting we need a sauce pot and rubber spatula.

How to make this single serve vanilla Matilda cake?

Preheat the oven to 180℃, line two 5 inch tins with baking paper and brush with oil, set aside. In a mixing bowl add the oil, mayonnaise, egg and whisk. Add the white, brown sugar, vanilla and whisk. Add the milk mixture and whisk. Sift in half the dry ingredients (flour, corn starch, baking powder, baking soda, salt) and mix until partially combined, add the hot water and mix until smooth. Add the remaining dry ingredients and mix until combined. Divide the batter between the tins and bake for 25 minutes until risen or until a tooth pick inserted into the center comes out clean.

While this is happening let us make the frosting by adding all the ingredients into a heavy bottom sauce pan and placing on low heat. Stir well, once the chocolate is melted and the mixture is smooth take it off the heat (do not over cook it) and let it cool completely (around 1 hour).

Once the cakes are done remove from the tin, level them by slicing the dome off with a knife, wrap in cling wrap and let it cool. After the cake is cooled place one cake on a plate and top with the frosting that should now be thick and spreadable. Spread the frosting evenly over the cake and place the next cake on top. Frost the top of the cake and he sides in a rustic swirl like manner. Slice and serve or just bite into it directly.

Storing the vanilla Matilda Cale? Make ahead options? Serving this vanilla Matilda cake?

The beauty about single serve recipes is that it most often than not doesn’t have leftovers, however this cake is better the next day and stores well at room temperature in an airtight container for 3 days. Place in the fridge for 1 week or in the freezer for 1 month. The cake must be stored in an air tight container or else it will dry out. This cake is yummy with a glass of milk but also with white wine or cup of coffee. TO make this cake ahead, you can bake the cake layers the day before and make the frosting ahead as well. Assemble on the day as needed and serve.

Looking for more single serve cake recipes?

Now that we have covered how to make this Mini Vanilla Matilda Cake, you can have a look at the recipe video on my socials but let’s get to it. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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Single Serve Mini Vanilla Matilda Cake

The very popular Matilda chocolate cake but make it vanilla instead. This homemade cake batter and frosting is packed with vanilla paste making it floral and very delicious. The cake is soft, fluffy and moist which comes together easily in a bowl using pantry ingredients.
Course Cake, Cupcake, Dessert, Sweet tooth, tea time
Cuisine American
Keyword Baking, Easy baking, fudge frosting, Matilda cake, Matilda chocolate cake, quick and easy baking, single serve, single serve cake, Vanilla, Vanilla bean, Vanilla cake, vanilla extract, white chocolate
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 1 hour
Servings 2 people

Equipment

  • Mixing bowl
  • Whisk/Electric beater
  • Spatula
  • 4/5 inch round baking tin
  • Baking paper
  • Sauce pot

Ingredients

Cake -

  • 40 g milk + 1 tsp vinegar
  • 35 g vegetable oil
  • 60 g mayonnaise
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1-2 drops almond extract
  • 120 g castor sugar
  • 80 ml hot water
  • 94 g all purpose flour
  • 30 g corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Frosting -

  • 30 g butter
  • 100 g white chocolate chips
  • 100 ml heavy cream
  • 30 g icing sugar
  • Pinch of salt

Instructions

  • Preheat the oven to 180℃, line two 5 inch tins with baking paper and brush with oil, set aside.
  • In a mixing bowl add the oil, mayonnaise, egg and whisk. Add the white, brown sugar, vanilla and whisk. Add the milk mixture and whisk.
  • Sift in half the dry ingredients (flour, corn starch, baking powder, baking soda, salt) and mix until partially combined, add the hot water and mix until smooth. Add the remaining dry ingredients and mix until combined.
  • Divide the batter between the tins and bake for 25 minutes until risen or until a tooth pick inserted into the center comes out clean.
  • While this is happening let us make the frosting by adding all the ingredients into a heavy bottom sauce pan and placing on low heat.
  • Stir well, once the chocolate is melted and the mixture is smooth take it off the heat (do not over cook it) and let it cool completely (around 1 hour), one cooled, whip the frosting for 2-5 minutes with a whisk or electric hand beater until pale and fluffy.
  • Once the cakes are done remove from the tin, level them by slicing the dome off with a knife, wrap in cling wrap and let it cool. After the cake is cooled place one cake on a plate and top with the frosting that should now be thick and spreadable.
  • Spread the frosting evenly over the cake and place the next cake on top. Frost the top of the cake and he sides in a rustic swirl like manner. Slice and serve or just bite into it directly.

Notes

  • Allow the cakes to cool completely before frosting or else it won’t be easily stackable.
  • Let the frosting cool down in the fridge until firm this can take longer depending on how cold your fridge is. Do not over whip the frosting as it will split very fast.
  • Using vanilla bean paste helps give the cake a deeper vanilla flavor and the seeds make it look more authentic to a vanilla flavored cake.

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