Delicious 6-inch Vanilla Cake Recipe

This 6-inch vanilla cake recipe is excellent for small parties, smash cakes, or when you don't want a layer cake. Mini cakes are adorable and simple to make! 


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


Step 1

Make vanilla cake: Preheat the oven to 350°F (180°C). Three 6-inch round cake pans with nonstick cooking spray and parchment paper prevent cake layers from sticking.

Step 2

Mix cake flour, baking powder, soda, and salt in a medium bowl. Set aside. Mix buttermilk, oil, and vanilla in a large basin or cup. Set aside.

Step 3

Beat the butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on low speed until smooth, then gently whisk in the granulated sugar.

Step 4

Mix on medium speed for 3–4 minutes until light and fluffy after adding all the sugar. Wait to scrape basin bottom and edges before adding eggs.

Step 5

Mix half the dry ingredients on low speed until barely blended, then add buttermilk and other half. Blend each ingredient lightly to avoid overmixing the batter. 

Step 6

Mix by pausing and scraping the basin bottom and sides with a rubber spatula. Put batter in pans.

Step 7

Bake the cakes for 22–28 minutes until a toothpick inserted in the centre comes out clean. Remove pans from oven and cool 15–20 minutes. Carefully remove knife-edged cakes from pans and chill on a wire rack.

Step 8

Making vanilla buttercream frosting: In a stand mixer with the paddle attachment or a large basin with a handheld mixer, beat butter until smooth.

Step 9

Mix half the powdered sugar on low, then medium, until combined. Mix the second half of powdered sugar.

Step 10

Beat heavy cream, vanilla extract, and salt on low speed while scraping basin sides. Putting cake together Level or cut cake layers.

Step 11

The first cake layer goes on a cardboard circle, large dish, or cake stand. Put ½ cup of frosting on top and spread it evenly with an offset spatula or spoon.

Step 12

Top the first cake layer with the second upside-down and add ½ cup of frosting. Top the second cake layer with the third upside-down. 

Step 13

Cake crumbs collect on thin frosting. Refrigeration optional 20–30 minutes. Frost cake top and sides with leftover frosting.


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