6-INCH VANILLA CAKE

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! 

INGREDIENTS

VANILLA CAKE

• 1 ½ cups cake flour spooned & leveled (175 grams)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup buttermilk at room temperature (120 ml)
• 2 tablespoons canola or vegetable oil (30 ml)
• 1 ½ teaspoons pure vanilla extract
• ½ cup unsalted butter softened (1 stick; 115 grams)
• 1 cup granulated sugar (200 grams)
• 2 large eggs at room temperature

VANILLA BUTTERCREAM FROSTING

• 1 cup unsalted butter softened (2 sticks; 230 grams)
• 3 cups powdered sugar (360 grams)
• 2 to 3 tablespoons heavy whipping cream or milk (30 to 45 ml)
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon salt

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.