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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/small-vanilla-cake-recipe/