This is the best vanilla cake I have ever had. And though the 6-inch size may be mini, this small batch vanilla cake recipe is every bit as delicious as a cake twice its size. The texture: soft, fluffy, and exceptionally moist. The flavor: when I say vanilla, you taste vanilla.
I use the reverse creaming method to make the cake light, which also makes the cake incredibly easy to make (only 15 minutes of prep time!). This little cake is perfect for birthdays, anniversaries, or any special celebration for two.
I love cake. And just like my small chocolate cake recipe, I was on a quest to make a vanilla version that is tender, airy, pillowy, moist … you know the kind. Like the sheet cakes you buy at the grocery with the melt-in-your-mouth crumb (but without all the ingredients you can’t pronounce). This is that cake.
I have a small batch of vanilla cupcakes that I adore, but the volume of that cake batter would yield a pretty thin 6-inch cake. My vanilla and berry filled small batch cupcakes recipe could work to make a small cake, but that recipe is pretty specific to just being cupcakes.
So, how did I get here?
Cake Testing
To get this beautiful vanilla cake, it took some trial and error. And I’ve said it before – even though this is a small batch cake recipe I still need (and want) to test my recipes to make sure I deliver a cake that can be replicated in any kitchen!
I will say with all of my tests, the flavor of each cake was great, but I wanted to perfect the texture. All but test #2 were made with the reverse creaming method.
Reverse creaming is when the butter is added to the dry ingredient first. It coats the flour resulting in less gluten development and a soft and airy cake.
- Test 1 – I have seen cake recipes that use water instead of milk. I tested sour cream with this combo to add milk fat. The result: The cake was pretty dense and compact.
- Test 2 – The traditional creaming method (mixing the butter and sugar first), along with milk and sour cream for moistness. The result: The texture was soft, but not light enough.
- Test 3 – Sour cream was omitted to see if it was weighing down the cake. But I wanted an acid (buttermilk) to help tenderize the crumb. The result: Very similar to test 2!
- Test 4 – I introduce oil because it makes the cake incredibly moist. To make sure the cake wasn’t heavy (dense!), I use half butter and half oil along with buttermilk to make the cake soft. Winner, winner, cake for dinner! ⬆️ Just look at that lofty, tight cake crumb!
Steps To Make The Cake
- After you preheat your oven and prepare the cake pan, add the flour, baking powder, salt, and sugar to a mixing bowl.
- Add the butter cubes to the dry ingredients and mix until you have small butter pebbles and the flour looks like coarse sand.
- In a liquid measuring cup, start with your buttermilk (see the recipe to make your own!). Then add the egg, vanilla, and oil. Mix until smooth.
- With the mixer on a slower speed, drizzle the liquid ingredients into the dry and mix until just combined.
Tip! After I just combine the batter, I like to turn off the mixer and finish mixing the vanilla cake batter by hand to avoid overmixing. A few lumpy bits are ok – they will bake out!
- Pour the batter into a round 6-inch cake pan and bake for 30 to 33 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely. If it appears stuck, run a small offset spatula or knife around the edge to release it.
A Small Cake For Every Occasion
Now you have it. A classic vanilla cake that can be used for any special occasion. I give you a few frosting options in the recipe card, and the decoration is entirely up to you! As you can see from the photos above, I decorated the cake for Valentine’s for me and my husband.💖
I’d love to hear from you if you made the cake! Let me know in the comments below if it was a special treat – or just to have a little snack cake all to yourself (no judgment here – because I’ve done it!) 🙂
Small 6-Inch Vanilla Cake Recipe
INGREDIENTS
Small Vanilla Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup organic cane sugar (or granulated sugar)
- 2 tablespoons unsalted butter, room temperature and cut into cubes
- ½ cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- 2 tablespoons cold pressed refined coconut oil, melted (or any neutral oil)
INSTRUCTIONS
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of a 6-inch round cake pan with a piece of parchment cut to fit. Lightly grease the pan.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, salt, and sugar to just combine. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter. Otherwise, you can use a hand held mixer and medium mixing bowl.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup organic cane sugar
- Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up into small pebbles, and the mix resembles coarse sand.2 tablespoons unsalted butter, room temperature and cut into cubes
- In a liquid measuring cup, measure out the buttermilk. Add the egg, vanilla, and oil. Mix until fully combined and smooth. Note – If you do not have buttermilk, you can make your own. Add a 1½ teaspoons vinegar to the measuring cup. Then add milk to the 1/2 cup mark. Let sit for 5 minutes until the milk looks curdled.1/2 cup buttermilk, room temperature, 1 large egg, room temperature, 1 ½ teaspoons vanilla extract, 2 tablespoons cold pressed refined coconut oil, melted
- Turn the mixer on low speed. Slowly drizzle the wet ingredients into the dry until mostly incorporated. Turn off the mixer and finish mixing the batter with a spatula until no dry streaks remain. Do not overmix, It is ok if there are a few lumps of dry ingredients.
- Pour the batter into the prepared cake pan and bake for 30 to 33 minutes, or until the middle of the cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan set on a wire cooling rack for 10 minutes. Then, flip the pan over onto the wire rack to remove the cake and let it cool completely. If needed, run an offset spatula or sharp knife around the edge of the cake to release it from the pan.
- Allow the cake to cool completely before frosting. The cake can be stored covered at room temperature for up to 3 days. If using whipped cream frosting, I recommend refrigerating the cake.Strawberry Whipped Cream, Strawberry Whipped Buttercream, Chocolate Fudge Frosting, Vanilla Butter Free Frosting
RECIPE NOTES
- Serving Size – This is a small batch recipe that should be ok to double. Bake in an 8-inch cake pan and start checking at 30 minutes.
- Yield – The small 6-inch cake can be cut into 4 large slices, or 6 small ones.
- Stand Mixer – You can use your stand mixer with standard bowl. However, because this is a small batch batter, it will mix more evenly when you use a 3-quart mixing bowl. Note, the bowl works with standard attachments and only works on a tilt head mixer.
- Reverse Creaming Method – You will notice we mix the butter and sugar with the other dry ingredients first. This method of mixing limits gluten development and yields a fluffy and airy cake.
- Homemade Buttermilk – If you prefer not to but a quart of buttermilk, you can make your own. Either will make a delicious cake.
- Oil – I have tested the cake with coconut oil and canola oil – both work great.
- Frosting – I have many frosting recipes to choose from to decorate the cake for any occasion!
- Storing – The cake can be stored covered at room temperature for up to 3 days. Beyond that, and it may start to dry out. Note, if using a cream cheese or whipped cream frosting, I recommend storing covered in the refrigerator. Bring to room temp to serve.
- Freezing – The baked, unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!