• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Scream for Buttercream
  • Blog
    • Subscribe for Free
    • Exclusive Content for VIPs
  • Visit the Shop!
    • The Cake Blueprint
  • Recipes
    • Cakes
    • Frostings/Fillings
    • Cupcakes
    • Cake Pops
    • Other Sweets
  • Cake Decorating
  • Cake Baking Tips
  • About Kara
  • FAQs
    • Contact Me
    • Terms and Conditions
      • Privacy Policy
      • Advertising Disclosures
      • Cookie Policy
      • Food Safety, Allergy & Nutrition Disclaimers
    • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Blog
    • Subscribe for Free!
    • Exclusive Content for VIPs
  • Visit the Shop!
    • The Cake Blueprint
  • Recipes
    • Cakes
    • Frostings/Fillings
    • Cupcakes
    • Cake Pops
    • Other Sweets
  • Cake Decorating
  • Cake Baking Tips
  • About Kara
  • FAQs
    • Contact Me
    • Terms and Conditions
      • Privacy Policy
      • Advertising Disclosures
      • Cookie Policy
      • Food Safety, Allergy & Nutrition Disclaimers
    • Accessibility Statement
×

Home » Blog » Recipes

Mini 6 Inch Vanilla Cake Recipe

Published: May 5, 2022 · Updated: Aug 10, 2022 by Kara · This post may contain affiliate links · This blog generates income via ads

  • Email
  • Facebook

A moist scratch mini 6 inch vanilla cake recipe you can make as a small layer cake for yourself, a small birthday party, a smash cake or even a dessert just for two. Sometimes you just don’t need a large cake.

You might just need a small smash cake or maybe there are only a few people in your household, then this two-layer, 6-inch mini cake is the perfect size.

Vanilla mini cake decorated with slice out of it.
Jump to Recipe -

This vanilla mini cake is not only cute, but it’s from scratch, it’s moist and it’s full of vanilla flavor. There are two layers of vanilla cake, then it’s all covered with a rich vanilla buttercream frosting.

You can decorate this mini layer cake any way you like, or you can just leave it plain for an easy dessert.

Mini vanilla cake with sprinkles and text overlay.

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Jump to:
  • Ingredient Notes:
  • How to make this cake:
  • Tips & FAQs:
  • Supplies used for this recipe:
  • Video:
  • Recipe:
  • Other posts you might like:

Ingredient Notes:

Now let’s talk about just some of the ingredients that are in the cake and buttercream recipes. (The list of ALL ingredients are in the recipe card below.)

All-purpose flour: This recipe calls for plain all-purpose flour…no worrying about having to get cake flour or any special ingredients. Just make sure when you measure flour, that you spoon it into the measuring cup so that it doesn’t get packed into it. (See more about this in the FAQ section below.)

Unsalted butter: This will be used for both the cake and the buttercream. You’ll want to make sure to let it come to room temperature (don’t microwave it though) before using it.

Sour Cream: This is the star in this vanilla cake. Sour cream in cakes really helps give them a soft texture, makes them super moist and it enhances the taste as well.

Vanilla Extract: Make sure not to skip this as it’s what will give the vanilla cake a nice vanilla flavor. If you have access to vanilla bean paste, that’s even better.

Graphic with VIP library password.
Large slice of vanilla cake with fork.

How to make this cake:

Let’s talk about how to make this vanilla mini cake. (The detailed instructions are also in the recipe card below.)

Step 1:

First, you need to preheat the oven to 350 degrees F. Then grease and flour (or spray) two, 6 inch round cake pans that are 2 inches deep.

Make sure that you also set the butter out to come to room temperature on its own. You can cut it into chunks and it will warm up faster.

Step 2:

Next, in a large mixing bowl, add the dry ingredients (flour, sugar, baking powder, and salt) and whisk together.

Step 3:

In another bowl, add the liquid ingredients (oil, eggs, sour cream, milk and vanilla) and whisk together until everything is smooth.

Step 4:

Now, the mixing method for this cake is called the reverse creaming method. You can get a really soft cake by using this and it’s used when there is a high ratio of sugar to flour. I actually find this method easier than the old creaming method.

So, to do this, you’ll add the chunks of butter to the dry mixture and mix with an electric mixer on medium speed while you add the butter in.

Mix until the mixture resembles a coarse, sand-like texture. You basically want the butter to coat the dry mixture.

Collage of mixing vanilla cake batter.

Step 5:

Now add half the liquid to the dry mixture and mix on medium until well combined.

Next, add the second half of the liquid mixture and mix on medium until well combined.

Make sure to scrape down the sides of the bowl and then mix again just until all the ingredients are well incorporated. Be very careful not to over-mix at this point.

Step 6:

Pour the batter into the prepared pans and make sure to smooth it level. Bake at 350 degrees F for approximately 40-45 minutes.

While the cake is baking, make the buttercream.

Step 7:

For the buttercream, cream the butter with an electric mixer on medium speed until it’s super smooth.

Step 8:

Add the confectioner’s, salt, vanilla and 2 tablespoons of milk and mix on low until combined, then on medium to medium-high until well mixed. Make sure to scrape down the sides of the bowl then mix again.

Check the consistency and if it’s too thick add another tablespoon of milk and mix well. Cover well and set aside while the cake cools.

Baking cake and making vanilla buttercream.

Step 9:

Once the cake layers have baked, cool on a wire rack, in the pans, for about 10-15 minutes.

Step 10:

Now turn the cakes out onto the racks and allow them to cool completely before covering them with buttercream.

The tops of these cake layers will flatten out a bit as they cool, but you can also level the tops with a knife to get them flat in order to decorate.

Step 11:

Add the buttercream to the cooled layered cake.

Step 12:

Pipe decorative borders and add sprinkles if desired.

Cooling cake layers and decorating cake collage.

Tips & FAQs:

What size are mini cakes?

Generally, you could probably classify any cake that’s smaller than an 8-inch cake, like a mini cake. This mini cake recipe is for a 6 inch, two-layer cake.

How many people does a 6-inch vanilla cake feed?

This cake will serve about 8 people. If you cut larger sizes, it will serve less and if you cut thin slices, you will get more servings.

Tip for measuring flour:

Make sure not to pack the flour down into the measuring cup. Spoon the flour into the cup and level it off, but don’t scoop the flour. Packing too much flour into the measuring cup will end up adding too much flour to the cake batter and will make the cake dry and tough.

Can I use salted butter instead of unsalted?

Unsalted is always best because you can estimate the proper amount of salt that will be added plus salted butter has a different water content than unsalted.
However, if you’re unable to get unsalted butter, you can use salted butter in the cake and the buttercream, but omit any additional salt that each recipe calls for.

Butter temperature tip:

It’s really important to make sure that the butter is at room temperature for both the cake and the buttercream.
Set it out an hour or two before you plan to make the cake. You don’t want to microwave the butter as that will heat it either too much or unevenly and can cause problems with the cake mixing method.

Can I substitute sour cream?

Sour cream is really best here as it makes for a softer texture and really helps give the cake moistness and a good flavor. If you can’t get it, you can substitute it with this plain yogurt.
Make sure and use full-fat yogurt though and not low fat. The fat helps make the cake moist.

Batter mixing tip:

Be very careful not to mix the batter for a long time. Scratch cakes should not be mixed for minutes at a time, or they will become dense. Stop mixing once the ingredients are well incorporated.

How can I tell when this cake is done baking?

This cake is done baking when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.

Can this cake be frozen?

This cake can be made ahead of time and frozen if desired. Let the baked cake layers cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month or two.
To thaw, place the wrapped cake layers on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted add buttercream.

How do I store this cake and how long does it last?

This cake can be stored, covered well, at room temperature for 2-3 days. After that, to prolong freshness, it can be stored in the refrigerator, well covered, for another 2-3 days.

Can this cake be made into an 8 inch round layer cake?

That would take some calculating, but there is an 8-inch vanilla layer cake recipe already on the blog if you want to check that out here: Favorite Vanilla Bean Cake

Can this recipe be made into cupcakes?

This recipe should work ok for cupcakes, but since it’s a smaller batch, it won’t make a full two dozen. If you’d like a recipe that will make a full batch of vanilla cupcakes, you’ll want to check out this post: Favorite Vanilla Bean Cake (The instructions for making it into cupcakes are in the recipe card on that post.)

What’s the best way to serve/eat this cake?

This cake is best served at room temperature. If cold, pop a slice in the microwave for about 10-15 seconds.

Small vanilla cake decorated.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Supplies used for this recipe:

  • Two 6 inch round cake pans
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisks
  • Silicone spatulas
  • Cooling rack
  • Icing spatula
  • Wilton cake decorating comb
  • Wilton 4B Piping Tip

***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.

Video:

Recipe:

Vanilla mini cake decorated with slice out of it.

Mini 6 Inch Vanilla Cake Recipe

A moist scratch mini 6 inch vanilla cake recipe you can make as a small layer cake for yourself, a small birthday party, or dessert for two.
4.75 from 31 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: vanilla mini cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 slices
Calories: 1052kcal
Author: Kara @I Scream for Buttercream

Ingredients

For the vanilla cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature (1 ½ sticks)
  • 1 tablespoon vegetable oil (or canola oil)
  • 2 large eggs
  • ¾ cup sour cream (or plain yogurt)
  • ⅓ cup milk
  • 2 teaspoons vanilla extract (or vanilla bean paste)

For the vanilla buttercream:

  • 1 ½ cups unsalted butter, room temperature (3 sticks)
  • 4 ½ cups confectioner’s sugar
  • pinch of salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk (may add in another tablespoon if needed)
US Customary – Metric
Prevent your screen from going dark

Instructions

For the cake:

  • Preheat the oven to 350 degrees F. Grease and flour (or spray) two, 6 inch round cake pans that are 2 inches deep.
  • Set the butter out, cut it into chunks and allow it to come to room temperature. Don’t microwave it, it needs to come to room temperature on its own.
  • In a large mixing bowl, add the dry ingredients (flour, sugar, baking powder and salt) and whisk together.
  • In another bowl, add the liquid ingredients (oil, eggs, sour cream, milk and vanilla) and whisk together until smooth.
  • Add the chunks of butter to the dry mixture slowly and mix with an electric mixer on medium speed as you add the butter. Mix until the mixture resembles a coarse, sand-like texture.
  • Add half the liquid to the dry mixture and mix on medium until well combined.
  • Add the second half of the liquid mixture and mix on medium until well combined.
  • Scrape down the sides of the bowl and then mix again just until all the ingredients are well incorporated. Be very careful not to over-mix. (Mixing for a minute or more is too long.) Batter will be a little thick.
  • Pour into prepared pans and smooth level. Bake at 350 degrees F for approximately 40-45 minutes. The cake layers are baked when they are golden brown and a toothpick inserted into the center of each layer comes out with a few moist crumbs on it, or clean, but not raw batter.
  • Cool on a wire rack, in the pans, for about 10-15 minutes, then turn the cakes out onto the racks and allow them to cool completely before covering with buttercream.
  • The tops of these cake layers will flatten out as they cool, but the tops can be leveled with a knife if needed in order to decorate.

For the buttercream:

  • In a large mixing bowl, cream the butter with an electric mixer on medium speed until smooth.
  • Scrape down the sides of the bowl and add the confectioner’s, salt, vanilla and 2 tablespoons of milk and mix on low until combined, then on medium to medium-high until well mixed.
  • Scrape down the sides of the bowl and mix again.
  • Check the consistency. If it’s too thick add another tablespoon of milk and mix well.
  • Spread buttercream onto completely cooled cake and decorate as desired.

Notes

This cake can be stored, covered, at room temperature for 2-3 days. After that, to prolong freshness, it can be stored in the refrigerator, well covered, for another 2-3 days.
This cake is a butter cake and will firm up in the fridge. It’s best served at room temperature though, so if cold, pop a slice in the microwave for about 10-15 seconds.
Nutritional values are an estimate.
Piping tip used: Wilton 4B
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 1052kcal | Carbohydrates: 131g | Protein: 6g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 195mg | Potassium: 219mg | Fiber: 1g | Sugar: 105g | Vitamin A: 1812IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
Want to support this blog?Feel free to leave a tip here: Tip Jar!
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Other posts you might like:

  • Whipped Vanilla Buttercream
  • One Bowl Vanilla Cake
  • French Vanilla Cake
  • Vanilla Buttermilk Cake
Vanilla layer cake with slice collage with text.

« Mini 6 Inch Chocolate Cake Recipe
Blackberry Lemon Bread with Glaze »
  • Email
  • Facebook

Filed Under: Cake Decorating, Cakes, Frostings/Fillings, Recipes Tagged With: birthday cakes, buttercream tutorials, layer cakes, mini cakes, vanilla

Reader Interactions

Comments

  1. Connie D

    June 10, 2022 at 12:52 pm

    5 stars
    I made this cake for my mom’s 90th birthday. I have a crummy mixer so I ended up over mixing the cake. So my cake was a little dry and dense but the flavor was so good and the icing turned out great. I will definitely make this cake again and be more careful to not over mix the cake batter! Mom loved the cake! It was just the right size for the two of us!

    Reply
    • Kara

      June 12, 2022 at 1:09 pm

      I’m so glad you liked it! I’m bummed it came out a little dense. It’s easy to overmix and I’ve done it loads of times too. I hope you try it again. If you do, let me know what you think! 🙂

      Reply
    • Abby

      September 05, 2022 at 1:16 pm

      I love this recipe, but how do I adjust it to make it with 3 cake pans instead of two? I don’t see an adjustment tool, please help!!

      Reply
      • Kara

        September 05, 2022 at 3:45 pm

        If you want enough batter to fill three pans, then mix up a recipe batch plus a half. If one recipe makes two layers, then to get three you just add on another half recipe…just divide the recipe in half as best you can. You can mix up the recipe and a half at the same time. You don’t have to mix them seperately.

        Reply
  2. Bev

    July 02, 2022 at 3:00 pm

    Hello- I’m making a smash cake for my grandsons first birthday. Can the cake layer be frozen ahead of time?

    Reply
    • Kara

      July 02, 2022 at 7:25 pm

      Oh yes, you can freeze the cake layers. Let the baked cake layers cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month or two. To thaw, place the wrapped cake layers on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted add buttercream.

      Reply
  3. Marilyn 🇨🇦

    August 11, 2022 at 7:53 pm

    I’m getting married on August 27 and I’m making my own cake.Well, I’m making three of them actually…But, I haven’t been very happy with the white cake recipe that I have been using so I made the 6 inch cake you have on your site just to sample the taste. No icing to throw off the flavour. Just cake.
    Absolutely delicious!
    I did not think I had any vanilla bean paste so I added regular vanilla, Only to find some vanilla bean paste in my cupboard so I added a teaspoon of that as well as the 2 teaspoons of vanilla.I am lactose intolerant so I substituted it for Silk brand original almond milk. I can’t even begin to tell you how wonderful the flavour and the texture is on this cake. If anybody is thinking you’ve gotten some great recipes in the past that have turned out to be duds… I’m telling you…..do not worry about this recipe. You will not be disappointed! It’s fantastic!!!

    Reply
    • Kara

      August 12, 2022 at 6:40 pm

      Hey Marilyn, what a wonderful review! I’m so glad you loved this one. Frankly, vanilla cake is my favorite. 🙂 Thanks again for the great review and I hope the wedding baking comes out great with zero stress and that your wedding day is everything you hope for. 🙂

      Reply
      • Marilyn

        August 13, 2022 at 9:03 am

        5 stars
        Got the right cake and the right man…what could be more perfect?

        Reply
      • Stephanie

        November 29, 2022 at 6:47 pm

        How long will the the frosting hold up in room temperature conditions? I’m trying to make a smash cake and wondering how I should time making the cake!

        Reply
        • Kara

          November 30, 2022 at 4:33 pm

          Hi Stephanie, the buttercream for this cake should be fine at room-temp (70s and below) for several days. I’ve kept it out for up to 4 days and it’s been fine as long as it’s not warm.

          Reply
  4. Brook

    December 04, 2022 at 9:44 am

    5 stars
    The cake is so good! I made it for my sons smash cake this weekend and of course we had what was left over. Can I also use this for cupcakes?

    Reply
    • Kara

      December 04, 2022 at 3:52 pm

      Hi Brook, so glad you loved it! This recipe should work fine for cupcakes, but since it’s a smaller batch, it won’t make a full two dozen. If you’d like a recipe that will make a full batch of vanilla cupcakes, you’ll want to check out this post: Favorite Vanilla Bean Cake (The instructions for making it into cupcakes are in the recipe card on that post.) Otherwise, as long as you’re okay making about 16 or so cupcakes instead of 24, then this recipe should work fine. You don’t need to change the temperature or mixing method, but you’ll want to bake them for less time. I’d start checking them at around 15 minutes or so, but you might need to bake them a little longer.

      Reply
  5. CHRISTINE

    January 19, 2023 at 10:36 am

    5 stars
    great tasting and super easy

    Reply
  6. Susan

    February 02, 2023 at 4:08 pm

    Can this cake hold fondant onto instead of just butter cream? I know fondant can be heavy so I wanted to be sure before I tried it.

    Reply
    • Kara

      February 02, 2023 at 5:43 pm

      Yes, I think it would be just fine under fondant. I have a similar recipe for an 8 inch round cake size and I’ve used that under fondant before and it held up just fine.

      Reply
  7. Kaycee

    February 14, 2023 at 12:34 am

    I’ve never made a cake like this before and was so nervous. It turned out so good and tasted even better!!!! Thank you thank you thank you for the recipe! If I wanted to make a 4 inch cake, do you know how I could adjust measurements/cooking?

    Reply
    • Kara

      February 14, 2023 at 10:59 am

      Hi Kaycee, so glad you liked this cake! Yay! So to adjust the measurements, I think you’d have to lower the amounts by about a third. That’s just ‘eyeballing’ it though. Anyway lowering it by that amount would be a little difficult because the measurements may end up in weird amounts and the cake may or may not turn out exactly the same since scratch cakes can be a little picky with ingredient ratios.
      So, if it were me, I’d just mix up the entire recipe and pour it into the two 4-inch round cake pans about 2/3 of the way up (you know, as high as you would normally fill up the pan) and you’ll have a bit of batter left over. I’d take that leftover batter and make a few cupcakes out of it. You can cover the leftover batter and chill it until the cake layers bake, then you can make yourself some snack cupcakes. 🙂
      I think that’s the easier solution. Hope this helps.

      Reply
      • Kaycee

        February 14, 2023 at 1:12 pm

        Perfect!! Going to try it out today. Thanks for getting back so quickly! I’m so glad I found your website!

        Reply
        • Calli

          March 20, 2023 at 10:25 am

          Hi – I only have one 6inch cake pan. Do I need to adjust the name time to make one layer at a time?
          Thank you!

          Reply
          • Kara

            March 21, 2023 at 8:23 pm

            No, if you’re just baking one layer at a time, it should take about the same amount of time to bake. Just chill the leftover batter and once the first one bakes, then bake the second. The second one might take a little longer to bake though since the batter will be a little chilled.

            Reply
  8. June

    February 19, 2023 at 4:38 am

    can i simply divide the recipe if i just want 1 layer of it ? cos am not gonna ice and layer the cake anyway

    Reply
    • Kara

      February 19, 2023 at 1:13 pm

      Yes, you can make only half the recipe. The measurements may be a little weird to measure, but it can be done.

      Reply
  9. Stacey

    March 21, 2023 at 3:15 pm

    5 stars
    Delicious cake and buttercream! Will be making again. Thank you!

    Reply
    • Kara

      March 21, 2023 at 8:12 pm

      Wonderful Stacey! So glad you loved it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Hey there, I’m Kara!

Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

Popular Posts

  • Moist White Cake
  • Moist Vanilla Buttermilk Cake
  • What to Put (Write) on a Baby Shower Cake
  • Mini 6 Inch Vanilla Cake Recipe
Ad for cake blueprint.
  • Let’s Make a Cake!
  • Blog
  • Privacy Policy
  • Cookie Policy
  • Terms and Conditions
  • Advertising Disclosures

Copyright © 2023 ·