Small Vanilla Cake (6-Inch)
This 6-inch small vanilla cake is tender, moist, and full of flavor. Frosted with cream cheese frosting, it's perfect for small celebrations!
Equipment
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Ingredients
Vanilla Cake
- 1 ½ cup cake flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsalted butter room temperature
- ⅓ cup vegetable oil
- 1 large egg room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
- ⅔ cup buttermilk room temperature
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 2 teaspoons vanilla bean paste
- ¼ teaspoon salt
Instructions
Vanilla Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease 2 6-inch cake pans with non-stick baking spray, and line them with parchment paper rounds.
- Add the cake flour, sugar, baking powder, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low, spinning about 5 times.1 ½ cup cake flour, 1 cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Add the butter to the bowl and beat on low for 5 minutes until the texture looks like wet sand.⅓ cup unsalted butter
- Add the oil, egg, egg white, and vanilla extract. Mix on low until a batter forms. Then pour in the buttermilk and mix until well combined.⅓ cup vegetable oil, 1 large egg, 1 egg white, 2 teaspoon vanilla extract, ⅔ cup buttermilk
- Portion the batter evenly between the 2 cake pans. Place the pans on the center rack and bake for 25-30 minutes. The cakes are done when the center springs back after lightly pressing with your finger.
- Remove the cakes from the oven let them cool for 20 minutes on a wire cooling rack. Then, gently turn the pans upside down onto the rack and let them cool to room temperature.
Cream Cheese Frosting
- In a large bowl, beat the softened butter and cream cheese together with an electric mixer on medium-high speed until smooth and fluffy.½ cup unsalted butter, 8 ounces cream cheese
- Gradually add the powdered sugar to the mixture, one cup at a time, beating well on low after each addition.4 cups powdered sugar
- Add the vanilla bean paste and salt and mix on low until well combined.2 teaspoons vanilla bean paste, ¼ teaspoon salt
Assembly
- Assemble the cake when the layers are completely cool. If the cakes have domed tops, level them with a cake leveler or serrated knife.
- Spread a thin crumb coat of frosting over the entire cake. Refrigerate for 20 minutes.
- Once the frosting has firmed cup, cover the cake with another layer of frosting. Pipe a boarder around the cake if desired. Decorate with sprinkles, slice, and enjoy!
Video
Notes
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- I recommend using a food scale for accuracy. If you don't have one, fluff up the flour first before spooning it into your measuring cup.
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- Use room temperature eggs, butter, and buttermilk for a fully blended, smooth batter that bakes up evenly.
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- Don't overmix. Overmixing cake batter will result in a dense cakes with a sunken center.
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- Wait for the cake layers to cool completely before frosting them. The frosting will melt off if they're too warm.
Nutrition
Serving: 1sliceCalories: 756kcalCarbohydrates: 98.1gProtein: 5.9gFat: 39.2gSaturated Fat: 25.4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9.5gTrans Fat: 0gCholesterol: 104.9mgSodium: 316.1mgPotassium: 241mgFiber: 0.5gSugar: 76.5gVitamin A: 268.4IUVitamin C: 0mgCalcium: 118.6mgIron: 2.1mg
Tried this recipe?Let us know how it was!