A luscious homemade tiny 6 inch vanilla cake recipe that may be used for a little tier cake, a small birthday celebration, a smash cake, or simply a dessert for two. Sometimes a huge cake isn’t necessary.
If you just need a tiny smash cake or only have a few people in your family, this two-layer, 6-inch mini cake is ideal.
This vanilla tiny cake is not only adorable, but it is also made from scratch, delicious, and full of vanilla flavor. There are two layers of vanilla cake with a thick vanilla buttercream icing on top.
You may decorate this small layer cake as you like, or leave it simple for a quick treat.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
- Ingredient Notes:
- How to make this cake:
- Tips & FAQs:
- Supplies used for this recipe:
- Mini 6 Inch Vanilla Cake Recipe
- Other posts you might like:
- How much cake mix for a 6 inch round pan?
- What is the standard mini cake size?
- How many 6 inch cakes will a box mix make?
- How many ounces of batter in a 6 inch cake pan?
- How much batter do I need for a 6 inch round?
- Is a 6 inch cake too small?
- How full do you fill mini cake pans?
- What is petite size cake?
- What size cake box should I use for 6 inch cake?
Let’s have a look at some of the ingredients in the cake and buttercream recipes. (All of the ingredients are included in the recipe card below.)
All-purpose flour: This recipe asks for normal all-purpose flour, so there’s no need to buy cake flour or any other specialty ingredients. Just make sure that when you measure flour, you spoon it into the measuring cup rather than packing it in. (For further information, see the FAQ section below.)
Unsalted butter: This will be used in the cake as well as the buttercream. Before using it, be careful to allow it to get to room temperature (do not microwave it).
The highlight of this vanilla cake is the sour cream. Sour cream in cakes gives them a soft texture, making them incredibly moist, and improves the flavor.
Vanilla Extract: Do not omit this step since it is what gives the vanilla cake its vanilla taste. If you can get vanilla bean paste, that’s even better.
How to make this cake:
Let’s get started on making this vanilla mini cake. (Details are also included in the recipe card below.)
at begin, preheat the oven at 350 degrees F. Then oil and flour (or spray) two 6 inch round 2 inch deep cake pans.
Make sure the butter is also allowed to get to room temperature on its own. It will warm up quicker if you chop it into bits.
Next, whisk together the dry ingredients (flour, sugar, baking powder, and salt) in a large mixing basin.
In a separate dish, mix together the liquid ingredients (oil, eggs, sour cream, milk, and vanilla) until smooth.
This cake’s mixing procedure is now known as the reverse creaming method. This produces a very soft cake and is utilized when there is a high sugar to flour ratio. This procedure is really simpler for me than the previous creaming process.
To achieve this, add the butter chunks to the dry ingredients and mix with an electric mixer on medium speed while adding the butter.
Mix until the mixture has the texture of gritty sand. Essentially, you want the butter to coat the dry mixture.
Now, add half of the liquid to the dry ingredients and incorporate well.
Then, add the remaining liquid mixture and mix on medium until fully blended.
Scrape down the sides of the basin and then mix just until all of the ingredients are fully combined. At this stage, be extremely cautious not to over-mix.
Pour the batter into the prepared pans, smoothing it out evenly. Preheat the oven to 350°F and bake for 40-45 minutes.
While the cake is baking, make the buttercream.
Cream the butter with an electric mixer on medium speed until it is extremely creamy.
Mix in the confectioners, salt, vanilla, and 2 tablespoons milk on low until blended, then on medium to medium-high until well combined. Scrape down the edges of the basin before mixing again.
If the mixture is too thick, add another tablespoon of milk and combine thoroughly. Cover and leave aside to chill while the cake cools.
Cool the cake layers in the pans on a wire rack for approximately 10-15 minutes after baking.
Turn the cakes out onto cooling racks to cool fully before topping with buttercream.
The tops of these cake layers will flatten out little as they cool, but you may level them with a knife to make them flat enough to decorate.
Add the buttercream to the cooled layered cake.
Pipe ornamental borders and, if desired, sprinkles.
Tips & FAQs:
In general, any cake smaller than an 8-inch cake, such as a little cake, might be classified. This small cake recipe makes a six-inch two-layer cake.
This cake will feed around 8 people. Larger slices will serve fewer people, whereas thin slices will serve more people.
Make cautious not to overfill the measuring cup with flour. Spoon the flour into the cup and level it, but do not scoop it. Packing too much flour into the measuring cup will result in too much flour being added to the cake mix, making the cake dry and tough.
Unsalted butter is usually preferable since you can anticipate the quantity of salt that will be applied, and salted butter has a different water content than unsalted butter. If you can’t find unsalted butter, you may use salted butter in the cake and buttercream, but leave out any extra salt that each recipe asks for.
It is essential that the butter for both the cake and the buttercream be at room temperature.Set it out about an hour before you want to prepare the cake. You don’t want to microwave the butter since it will heat unevenly and create issues with the cake mixing procedure.
Sour cream is ideal for this recipe since it creates a softer texture and contributes to the cake’s moistness and taste. If you can’t find it, you can use plain yogurt.However, be sure you use full-fat yogurt rather than low-fat yogurt. The fat contributes to the moistness of the cake.
Take extreme caution not to over-mix the batter. Scratch cakes should not be combined for more than a few minutes at a time since they will become thick. When all of the ingredients are thoroughly combined, stop mixing.
When a toothpick put into the middle of each layer comes out with a few moist crumbs or clean, but no raw batter, the cake is done.
If desired, this cake may be prepared ahead of time and frozen. Allow the cooked cake layers to cool fully before wrapping in plastic wrap and foil and freezing for up to a month or two.Place the covered cake layers on the counter at room temperature to defrost thoroughly before removing the wrapper. Once defrosted, spread buttercream on top.
This cake may be kept at room temperature for 2-3 days if firmly wrapped. After that, it may be kept in the refrigerator, firmly covered, for another 2-3 days to keep it fresh.
That would need some calculation, however there is an 8-inch vanilla layer cake recipe on the blog that you can find here: Vanilla Bean Cake is my favorite.
This recipe should work well for cupcakes, but because to the decreased batch size, it will not yield a full two dozen. If you want to bake a whole batch of vanilla cupcakes, you should check out this post: Vanilla Bean Cake is my favorite. (The recipe card on that post includes directions for converting it into cupcakes.)
This cake tastes best at room temperature. If the slice is cold, microwave it for approximately 10-15 seconds.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies used for this recipe:
- Two 6 inch round cake pans
- Mixing bowls
- Hand mixer or stand mixer
- Silicone spatulas
- Cooling rack
- Icing spatula
- Wilton cake decorating comb
- Wilton 4B Piping Tip
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Mini 6 Inch Vanilla Cake Recipe
For the vanilla cake:
- 2cupsall-purpose flour
- 1 cupsgranulated sugar
- 2teaspoonsbaking powder
- cupunsalted butter, room temperature (1 sticks)
- 1tablespoonvegetable oil(or canola oil)
- 2large eggs
- cupsour cream(or plain yogurt)
- 2teaspoonsvanilla extract(or vanilla bean paste)
For the vanilla buttercream:
- 1 cupsunsalted butter, room temperature(3 sticks)
- 4 cupsconfectioners sugar
- pinchof salt
- 2teaspoonsvanilla extract
- 2 tablespoons milk (add another tablespoon if necessary)
For the cake:
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour (or spray) two 6 inch round cake pans with a depth of 2 inches.
- Allow the butter to come to room temperature by setting it out, cutting it into bits. It should not be microwaved; it should get to room temperature on its own.
- Whisk together the dry ingredients (flour, sugar, baking powder, and salt) in a large mixing basin.
- In a separate dish, mix together the liquid ingredients (oil, eggs, sour cream, milk, and vanilla) until smooth.
- Slowly add the butter pieces to the dry ingredients, mixing with an electric mixer on medium speed as you go. Mix until the mixture has the texture of gritty sand.
- Mix in half of the liquid to the dry ingredients on medium until thoroughly blended.
- Mix in the second half of the liquid mixture until fully blended.
- Scrape down the sides of the basin, then mix until all of the ingredients are fully combined. Take care not to over-mix. (Mixing for a minute or longer is excessive.) The batter will be rather thick.
- Pour into the prepared pans and smooth the surface. Preheat the oven to 350°F and bake for 40-45 minutes. The cake layers are done when they are golden brown and a toothpick put into the middle of each layer comes out clean, but not uncooked batter.
- Cool the cakes in the pans for approximately 10-15 minutes before turning them out onto wire racks to cool fully before topping with buttercream.
- The tops of these cake layers will flatten as they cool, but they may be smoothed with a knife before decorating.
For the buttercream:
- Cream the butter in a large mixing basin with an electric mixer on medium speed until creamy.
- Scrape down the sides of the bowl, then add the confectioners, salt, vanilla, and 2 tablespoons milk and mix on low until blended, then on medium-high until thoroughly combined.
- Scrape down the edges of the basin and stir one more.
- Examine the consistency. If the mixture is too thick, add another tablespoon of milk and thoroughly combine.
- Decorate the cake with buttercream when it has totally cooled.
Nutritional values are an estimate.Piping tip used: Wilton 4BMake 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.
Other posts you might like:
- Whipped Vanilla Buttercream
- One Bowl Vanilla Cake
- French Vanilla Cake
- Vanilla Buttermilk Cake
How much cake mix for a 6 inch round pan?
In each 6-inch round pan, pour 4 cups batter. Bake for 24 to 29 minutes in 9-inch pans and 22 to 27 minutes in 6-inch pans, or until a toothpick inserted into the middle comes out clean. Allow 10 minutes to cool.1 3 Spread
What is the standard mini cake size?
What exactly is a small cake? A little cake, often measuring between 5cm (2in) and 10cm (4in).
How many 6 inch cakes will a box mix make?
One boxed mix yields three 6-inch cakes. Two boxed mixes provide three 8-inch cakes. Three 9-inch cakes may be made using 2.5 boxed mixes.
How many ounces of batter in a 6 inch cake pan?
Step 5: Divide the mixture equally among three round 6 inch cake pans, approximately 14 ounces in each.
How much batter do I need for a 6 inch round?
In general, 6 inch round cake pans may accommodate up to 8 cups of batter, or 64 ounces. A 6 inch circular cake pan with a 12 inch depth, for example, would accommodate 8 cups of batter. However, if the depth of the cake pan is doubled (3 inches), it will likely carry 16 cups of batter or 128 ounces.
Is a 6 inch cake too small?
What is the purpose of a 6-inch cake? These are quite little cakes. A single cake yields between 4 and 8 servings on average. The more you attempt to get out of it, the smaller the pieces (depending on your height).
How full do you fill mini cake pans?
The optimum practice is 3 full. This allows for the possibility of increasing. My vanilla cake recipe, for example, provides about 8 cups of batter, which I divide between three 92-inch round cake pans.Unless otherwise specified, filling pans should take around 2 minutes.
What is petite size cake?
Petite Cakes (3 inch)
What size cake box should I use for 6 inch cake?
Package & Dimensions: Our sets include two cake carriers. Box dimensions: 8.5″ x 8.5″ x 9.5″; fits a 6-inch 2-layer cake.