Dessertsbeyondfrosting4.8
Mini Vanilla Cake
This mini vanilla cake recipe is a fluffy, moist 6-inch cake that's easy to layer and decorate! It's perfect for birthdays, holidays, and smaller crowds. Frost the cake layers with creamy vanilla buttercream, or customize your cake any way you'd like.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
For the Cake:
2
Preheat the oven to 350°F. Prepare two 6-inch round pans, line the bottom with parchment paper, and grease the sides. Prepare bake even stripes if desired.
3
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next, mix in the sour cream and beat until well combined.
(190g) granulated sugar1 cuplarge eggs, at room temperature2(10ml) pure vanilla extract2 teaspoons(780g) powdered sugar6 cups
4
In a separate bowl, combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Add half the dry ingredients and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
Divide the batter evenly between the two pans, about 1 ¼ cups of batter per pan. Bake at 350°F for ⏱️ 20-23 minutes. Rotate your pans in the oven halfway through baking. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
(190g) granulated sugar1 cup(10ml) pure vanilla extract2 teaspoons¼ cups (175 g) all-purpose flour, sifted1cup (158 ml) milk, at room temperature2/3cup (339 g) unsalted butter, cold1 1/2(780g) powdered sugar6 cups
6
For the Frosting:
7
Cut butter into pieces. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
8
Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then whip for ⏱️ 1-2 minutes before adding more powdered sugar.
(190g) granulated sugar1 cup(10ml) pure vanilla extract2 teaspoons¼ cups (175 g) all-purpose flour, sifted1cup (158 ml) milk, at room temperature2/3cup (339 g) unsalted butter, cold1 1/2(780g) powdered sugar6 cups
9
Once all the powdered sugar has been added, increase the speed to medium-high and beat for another ⏱️ 3-5 minutes to whip additional air into the frosting.
10
To Assemble the Cake:
11
Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
12
Set aside 1 cup of frosting to decorate the top of the cake. Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula, then place your second layer inverted on top.
(190g) granulated sugar1 cup¼ cup (59 ml) vegetable oil(10ml) pure vanilla extract2 teaspoons¼ cup(60g) sour cream, at room temperature¼ cups (175 g) all-purpose flour, sifted1cup (158 ml) milk, at room temperature2/3cup (339 g) unsalted butter, cold1 1/2(780g) powdered sugar6 cups
13
Use your piping bag to fill in any gaps between your layer of frosting using the piping bag. Pipe around the outside edge of the cake from the bottom to the top. Once the sides of the cake are roughly covered, use your icing smoother to even out and remove any excess frosting and smooth out.
14
To Decorate the Cake:
15
Pipe a border along the top of the cake using a large French Star tip or something similar.
16
Use your hands to press the sprinkles into the sides of the cake. It’s best to do this over a sheet pan lined with parchment paper, allowing you to easily capture and reuse the sprinkles that fall off the cake.
Nutrition Facts
calories
781 calories
fat Content
59g
serving Size
1 slice
fiber Content
.8g
sugar Content
35g
sodium Content
246mg
protein Content
6.9g
cholesterol Content
191mg
carbohydrate Content
57g
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