This 6-inch vanilla cake recipe is perfect for small gatherings, as a smash cake, or when you just don't want a full-size layer cake in your kitchen. Mini cakes are super cute and incredibly easy to prepare!
2 to 3tablespoonsheavy whipping cream or milk(30 to 45 ml)
2teaspoonspure vanilla extract
⅛teaspoonsalt
Instructions
To make the vanilla cake: Preheat the oven to 350°F (180°C). Spray three 6-inch round cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper (this will prevent the cake layers from sticking to the pans), and set aside.
In a medium-sized mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl or measuring cup, stir the buttermilk, oil, and vanilla extract together until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.
Once all of the sugar is added, increase to medium speed and continue mixing for another 3 to 4 minutes or until the mixture is light and fluffy.
Mix in the eggs, one at a time, making sure to stop and scrape around the bottom and sides of the bowl after each egg.
Mix in half of the dry ingredients on low speed until just combined, then mix in the buttermilk mixture, then the remaining half of the dry ingredients. Make sure to mix in each addition until just combined and be careful not to over mix the batter. If needed, stop and scrape around the bottom and sides of the bowl with a rubber spatula to ensure that everything is well combined.
Pour the batter into the prepared cake pans and spread around evenly.
Bake for 22 to 28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for 15 to 20 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer to a wire rack to cool completely.
To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
Add half of the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing until well combined. Add the remaining half of the powdered sugar and mix until fully combined.
Add the heavy cream (or milk), vanilla extract, and salt and continue mixing on low speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
To assemble the cake: Use a knife or a cake leveler to level the tops of each cake layer.
Place the first cake layer on a cardboard cake round, large plate, or cake stand.
Scoop ½ cup of frosting on top and use an offset spatula or the back of a spoon to spread it around into an even layer.
Add the second cake layer upside down on top of the first one and repeat the same process with another ½ cup of frosting.
Place the third cake layer upside down on top of the second layer. Apply a thin coat of icing to the outside of the cake to catch any crumbs. Refrigerate for 20 to 30 minutes, if desired. Then use the rest of the frosting to decorate the top and sides of the cake.
Video
Notes
Storage Instructions: Store cake in an airtight container at room temperature for 2 to 3 days or in the fridge for up to 4 days.Freezing Instructions: Cake layers may be wrapped tightly and frozen for up to 3 months, thaw overnight in the refrigerator. Frosting can be stored in a large freezer bag and frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting the cake.