I know it may look deceiving, but this cake has only a 3 1/2 inch diameter. It was cooked in ramekins on a panini press for 17 minutes. I know, I didn’t believe it myself, which is why I had to try this recipe. I used a different frosting recipe, one that I had already made in my fridge, but I am sure her buttercream would be delicious as well.

INGREDIENTS:

Yellow Cake:

• 1 egg
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 heaping teaspoon baking powder
• Pinch of salt
• 1 1/2 tablespoons milk

DIRECTIONS:

1. Preheat the panini grill to 350°F.* Make sure the grill sits flat on your work surface, not tilted.
2. Spray two 6-ounce ramekins (3 1/2-inch diameter) with baking spray.
3. In a small bowl, whisk the egg and sugar together until they are combined. Stir in the vanilla and melted butter. Mix in the flour, baking powder and salt until the batter is combined and smooth. Stir in the milk. Divide the batter equally between the two ramekins, ideally filling each about halfway.
4. Set the ramekins on the panini grill and close the lid so that the upper grates make contact with the upper edges of the ramekins. Bake the cakes until they are set and spring back when touched in the center, about 17 to 19 minutes. Allow them to cool for 5 minutes in the ramekins, then invert them onto a rack to cool completely.
5. Once cool, level cakes with a knife and frost with your frosting of choice.