Small Vanilla Cake Recipe

Introduction

This small vanilla cake is a classic treat perfect for any occasion. Moist and tender, it features a rich vanilla buttercream that makes each bite delightful. Whether you’re baking for a celebration or a simple dessert, this recipe is sure to impress.

Ingredients

• 1 1/2 cups (195g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1 tsp vinegar
• 1/4 cup (55g) unsalted butter, room temp
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (220g) unsalted butter, room temp (for buttercream)
• 3 cups (360g) powdered sugar
• 2-3 tbsp milk (for buttercream)

Instructions

1. Step 1: Preheat the oven to 350°F and grease and line the bottoms of two 6-inch round cake pans. If available, use cake strips to help the cakes bake evenly.
2. Step 2: In a measuring cup, stir together the milk and vinegar. Set aside to curdle while preparing the batter.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: Using a mixer with a paddle attachment, beat the 1/4 cup butter and granulated sugar on medium-high speed until pale and fluffy.
5. Step 5: Mix in the vegetable oil until smooth, scraping down the bowl as needed.
6. Step 6: Add the eggs and vanilla extract, mixing until combined.
7. Step 7: Add half of the dry ingredients and mix on low speed. Just before fully combining, mix in the curdled milk mixture.
8. Step 8: Scrape the bowl and mix in the remaining dry ingredients until just combined.
9. Step 9: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
10. Step 10: Let the cakes cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely before frosting.
11. Step 11: For the buttercream, beat the 1 cup butter until smooth using a mixer with a paddle attachment.
12. Step 12: Add the powdered sugar gradually, one cup at a time, mixing well and adding 1 tablespoon of milk between each addition. Start with 2 tablespoons of milk and add the third if needed.
13. Step 13: Mix in the vanilla extract until fully incorporated.
14. Step 14: Once the cakes have cooled, level the tops if domed. Spread a layer of buttercream between the two cakes.
15. Step 15: Apply a thin crumb coat of buttercream over the entire cake and chill for about 20 minutes.
16. Step 16: Cover the cake with the remaining buttercream. Decorate with sprinkles if desired, then enjoy!

Tips & Variations

• Use cake strips to help the cake bake more evenly and prevent doming.
• For a richer flavor, substitute whole milk with buttermilk.
• Add a teaspoon of almond extract along with vanilla for a subtle twist.
• If you prefer dairy-free options, substitute butter with vegan margarine and use a plant milk.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. Leftover cake can be frozen, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size cake pan?

Yes, but baking times will vary. Larger pans will require less time, while smaller pans may need more. Keep an eye on the cake and test with a toothpick for doneness.

Why do I add vinegar to the milk?

The vinegar curdles the milk to create a homemade buttermilk substitute. This adds acidity, which helps tenderize the cake and activate the baking soda for better rise.

Small Vanilla Cake Recipe

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★★★★★

4.9 from 82 reviews

This Small Vanilla Cake recipe features a moist and fluffy vanilla sponge layered with a smooth, creamy vanilla buttercream. Perfectly sized with two 6-inch round cake pans, this classic cake is easy to make from scratch using staple ingredients. The cake is baked to golden perfection, then frosted with a luscious vanilla buttercream that is sweet, buttery, and perfectly balanced. Ideal for celebrations, afternoon tea, or any time you crave a simple, delicious homemade dessert.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vanilla Cake

• 1 1/2 cups (195g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120ml) milk
• 1 tsp vinegar
• 1/4 cup (55g) unsalted butter, room temp
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract

Vanilla Buttercream

• 1 cup (220g) unsalted butter, room temp
• 3 cups (360g) powdered sugar
• 2 tsp vanilla extract
• 2–3 tbsp milk

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and line the bottoms of two 6-inch round cake pans with parchment paper. If you have cake strips to prevent doming, use them now.
2. Make Buttermilk: In a measuring cup, combine the milk and vinegar. Stir and set aside to curdle; this will create homemade buttermilk for the cake batter.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl using a hand or stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3-4 minutes.
5. Add Oil, Eggs, and Vanilla: Mix in the vegetable oil until smooth. Scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
6. Combine Batter: Add half of the dry ingredients to the wet mixture and mix on low speed until just incorporated. Slowly pour in the curdled milk and mix gently. Scrape the bowl as needed and add the remaining dry ingredients, mixing until just combined.
7. Divide and Bake: Evenly divide the batter between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool Cakes: Allow the cakes to cool in the pans for about 20 minutes. Then carefully turn them out onto a wire rack and let them cool completely before frosting.
9. Prepare Buttercream: In a large bowl, beat the butter until smooth using a hand or stand mixer with paddle attachment. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add 1 tablespoon of milk between each cup of sugar to maintain spreadable consistency. After combining all sugar, add the vanilla extract. Assess texture and add a third tablespoon of milk if needed.
10. Assemble Cake: If the cakes have domed tops, level them with a serrated knife. Place one cake layer on your serving plate and spread an even layer of buttercream on top. Place the second cake layer on top.
11. Crumb Coat: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill the cake in the refrigerator for about 20 minutes to set the crumb coat.
12. Final Frosting and Serve: Once the crumb coat is firm, spread the remaining buttercream evenly over the cake. Optionally, decorate with sprinkles or your preferred toppings. Slice and enjoy!

Notes

• Using cake strips helps prevent doming and ensures even baking.
• Make sure all ingredients, especially butter and eggs, are at room temperature for best results.
• Do not overmix the batter once you add the flour to keep the cake tender.
• Adjust milk quantity in buttercream to achieve your desired consistency.
• Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: vanilla cake, buttercream, homemade cake, easy vanilla cake, classic cake recipe