Every recipe on the site, grouped by the tin it is baked in. Everything here is scaled for a 6 inch or 5 inch tin, which serves four to six people, so you can try a new bake without living off leftovers for a week. Quantities are in grams, and most recipes list both fan oven and Ninja multicooker settings.
New here? Start with About 6 Inch Cakes, then pick a bake below.
Cheesecakes
A collection of 6 inch cheesecakes, most of them built on a soft sponge base rather than a biscuit crumb, which keeps them tender straight from the fridge. The fillings are no bake and set overnight, so the only step that needs an oven is the base. Browse the Cheesecakes archive.
- Apple Crumble Cheesecake – A 6 inch apple crumble cheesecake with cinnamon apples, a digestive base and buttery crumble topping.
- Carrot Cake Cheesecake – A small-batch carrot cake cheesecake baked in a 6 inch tin: spiced carrot sponge, mascarpone topping and toasted pecans.
- Cherry Bakewell Cheesecake with a Sponge Base – A 6 inch cherry bakewell cheesecake on an almond sponge base with cherry jam, frozen cherries and flaked almonds.
- Chocolate Cheesecake – A rich 6 inch chocolate cheesecake set on a chocolate sponge base and topped with chocolate cream.
- Lemon Cheesecake with a Ginger Cake Base – A 6 inch lemon cheesecake on a sticky ginger cake base with lemon curd and piped cream.
- Lemon Cheesecake with Sponge Base – A 6 inch lemon cheesecake on a soft oil-based sponge instead of biscuit, topped with lemon curd.
- Mango Cheesecake – A 6 inch mango cheesecake with a sponge base and a set mango jelly top.
- Mango Cheesecake with a Sponge Base – A 6 inch mango cheesecake set on a light genoise sponge base instead of biscuit.
- Strawberry Cheesecake – A pink 6 inch strawberry cheesecake on a soft sponge base with strawberry jam and fresh strawberries.
Cakes
Every cake recipe here is scaled to a 6 inch or 5 inch tin, which serves four to six people without leaving half a cake behind. You will find Victoria sponges, coffee and walnut, cherry cake, fruit cakes and chocolate bakes, with quantities in grams and bake settings for both a fan oven and a Ninja multicooker. Browse the Cakes archive.
- Chocolate Guinness Cakes – A 6 inch chocolate Guinness cake with cream cheese buttercream, plus 10 cupcakes from the same batch.
- Coffee and Walnut Cake – A small coffee and walnut cake baked in two 6 inch sandwich tins with coffee buttercream.
- Jam and Coconut Sponge with Pink Custard – The school dinner classic scaled to a 5 inch tin: jam and coconut sponge with pink blancmange custard.
- Small Key Lime Pie – A scaled-down key lime pie baked in a 5 inch square tin, just enough for four with no leftovers.
- Manor Cake – A small manor cake baked in a 5 inch tin with dried fruit, mixed spice and a demerara sugar top.
- Mary Berry’s Cherry Cake – Mary Berry's cherry cake scaled down to a 6 inch tin with glace cherries, ground almonds and lemon icing, plus how to stop the cherries sinking.
- Nigella’s lemon pudding – Nigella's little lemon puddings baked as one 5 inch pudding with lemon curd underneath.
- Nigella’s Sticky Toffee Pudding for 4 – Nigella's sticky toffee pudding scaled down to a 5 inch square tin with the full toffee sauce.
Mini Loaf Tin Cakes
Cakes baked in a mini loaf tin, which turns a traybake into individual portions. They are the right size for a lunch box, most of them freeze well, and any batter left over can go into silicone cupcake cases. Browse the Mini Loaf Tin Cakes archive.
- Mini Cherry Bakewell Cakes – Cherry bakewell cake baked as individual mini loaf slices with almond sponge, jam and icing.
- Mini Chocolate Orange Marble Cakes – Mini chocolate and orange marble cakes baked in a mini loaf tin.
- Mini Lemon Drizzle cakes – Mini lemon drizzle loaf cakes baked in a mini loaf tin, with a crunchy sugar topping.
- Mini Manor Cakes – Mini manor cakes baked in a mini loaf tin with rum-soaked dried fruit, mixed spice and a demerara sugar top.
Gluten Free Bakes
Gluten free bakes scaled to 6 inch tins. Each one uses gluten free self raising flour with a pinch of xanthan gum, and every recipe notes how to convert it back to standard flour if you are baking for a mixed table. Browse the Gluten-Free archive.
- Gluten Free Chocolate Victoria Sponge – A gluten free chocolate Victoria sponge baked in two 6 inch sandwich tins, filled with hazelnut chocolate spread.
- Gluten Free Victoria Sponge – An easy gluten free Victoria sponge for two 6 inch tins, filled with jam and buttercream.
Asian Cakes
Light Asian style sponges, mainly chiffon cakes baked in a 6 inch chiffon tin. These cakes rely on whipped egg whites rather than butter, so the notes on whisking, folding and cooling upside down matter more than the ingredients list. Browse the Asian Cakes archive.
- Banana Chiffon Cake – A light 3 egg banana chiffon cake baked in a 6 inch chiffon tin, with the three secrets to a chiffon that rises tall and never sinks on cooling.
Celebration Cakes
Birthday and gift cakes that look like a full size celebration cake but only feed around six. Scaling a showstopper down to 6 inches keeps the decorating fun without committing to days of leftovers. Browse the Celebratory Cakes archive.
- Kit Kat Cake – A 6 inch Kit Kat cake made with chocolate sponge, hazelnut chocolate buttercream and four Kit Kat varieties.
Korean Recipes
Not cake, but the other thing I make often. Small batch kimchi that fills one jar rather than a bucket, a quick cucumber side dish that needs no fermenting, and a gochujang sauce that takes five minutes. Browse the Korean Recipes archive.
- Cucumber Kimchi – A quick cucumber kimchi, or oi muchim, with soy, sesame and Korean chilli flakes.
- Kimchi Recipe – A small-batch kimchi recipe using one Chinese leaf cabbage, gochugaru, mooli and carrot.
- Korean Gochujang Sauce – A quick Korean gochujang sauce made from six store cupboard ingredients.
Browse by tin and method
- Ninja Multicooker – Almost everything here is baked in a Ninja multicooker on the Bake function rather than a conventional oven. It heats a 6 inch tin quickly and cheaply, and each recipe lists the temperature and time that worked, including where I would change it next time.
- Sponge Base Cheesecake – A biscuit base goes hard in the fridge. These cheesecakes use a thin sponge instead, usually made with oil rather than butter so it stays soft and cuts cleanly when the cake is cold.
- No Bake Cheesecake – Cheesecakes where the filling never sees the oven. Each one is mixed, spread over a cooled base and left in the fridge for at least six hours, which makes them a good bake to start the night before.
- 5 Inch Tin – Even smaller than the usual 6 inch bakes. A 5 inch square tin serves four, which is the right size for a pudding you want to eat the same evening rather than pick at for a week.
- Chocolate Bakes – Chocolate bakes in small sizes, from a gluten free chocolate sponge to a Guinness cake and a chocolate cheesecake on a chocolate sponge base.
- Lemon Bakes – Lemon runs through a lot of what I bake. These use bottled lemon juice and lemon curd as much as fresh, which keeps them a store cupboard bake.
Cannot find what you are after? Contact and tell me which cake you would like scaled down to 6 inches, and I will try it.