7 Inch Cake Recipes – This easy sponge cake is soft, fluffy and light as air! This is a simple recipe for a basic sponge cake made with ingredients including cake flour, beaten eggs and sugar for an easy, simple sponge cake that is moist and fluffy!
This easy sponge cake recipe was passed down from my mother, a retired pastry chef, which I have simplified to make it easy for the home baker. This is a wonderful, soft, moist and light cake that can be used with any frosting and filling.
7 Inch Cake Recipes
This cake can be sliced into layers and used as a base for any layered cake which makes it perfect for any occasion including birthdays, Christmas, Thanksgiving, Easter, and other holidays! I have used this recipe for Japanese Strawberry Shortcake and Swiss Roll Cake.
Rocky Road Layer Cake
Sponge cake is a light and airy cake leavened with beaten eggs instead of yeast. Sometimes baking powder is added for extra volume. The beaten eggs act as a rising agent, giving the cake a fluffy, light texture.
There are many types of sponge cake: chiffon cake, Swiss roll cake, castella cake, angel food cake, genius cake, and Victoria sponge cake. Although the same ingredients are used, they differ slightly in terms of technique and filling.
The cake will increase in volume as it bakes and will have a golden brown crust when done. Remove all parchment paper and allow to cool completely on a cooling rack.
Use this easy recipe as a base for any layer cake or even a roll cake! Here are a few ideas:
Everyday Chocolate Sponge Cake
This easy sponge cake is soft, fluffy and light as air! This is a simple recipe for a basic sponge cake made with ingredients including cake flour, beaten eggs and sugar for an easy-to-make, moist sponge cake!
I highly recommend using a kitchen scale and metric measurements provided for best results. Click on “Metric” under the ingredients list to access gram measurements.
Sponge cake freezes surprisingly well if frozen the same day. Wait until completely cool and then store in an airtight, freezer-safe container to avoid freezing. Refrigerate overnight.
Calories: 195 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 3 g | Saturated fat: 1 gram | Polyunsaturated Fat: 1 g | Moderate fat: 1 g | Trans fats: 1 gram | Cholesterol: 123 mg | Sodium: 121 mg | Potassium: 119 mg | Fiber: 1 g | Sugar: 23 grams | Vitamin A: 179 IU | Vitamin C: 1 mg | Calcium: 32 mg | Iron: 1 mg
Mini 6 Inch Chocolate Cake Recipe
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Yes you can make this sponge cake ahead of time and freeze it. It lathers up amazingly and stays moist, oily and smooth. Be sure to store in an airtight, freezer safe container to avoid freezing. Eat in the refrigerator.
Sponge cakes can go bad for many reasons. The most likely reason is improperly beating the egg whites. It is very easy to over or under beat the egg whites. Beaten egg whites will look grainy and lumpy.
Old or expired leavening agents such as baking powder or baking soda can cause sponge cakes to spoil. Check the dates on your ingredients.
Easy Sponge Cake
Baking temperature can also affect the growth of sponge cakes. It is important not to open the oven as the lack of heat can cause the sponge cake to collapse and spoil.
Regular cakes are generally leavened with just baking powder or baking soda. However, sponge cakes use egg whites for volume and lift, which makes the sponge cake lighter and tastier. Learn how to make a deliciously soft and buttery 6-inch vanilla cake, plus a dozen other cake flavors for your little 6-inch cake pans. These are perfect for small gatherings and so easy to decorate!
More and more over the past few years, I’ve been seeing questions about applying large layer cake recipes to fit smaller 6-inch cake pans. 6 inch cakes are very popular and yet many traditional cake recipes do not accommodate the smaller size.
But last year I found an easy solution when I made a 6 inch birthday cake. I no longer adapt cake recipes to small cake pan sizes. Instead, I started using cake batter from my CUPCAKE recipes. (And most of my cupcake recipes are actually adapted from larger cake types, so the work is already done!)
Vanilla Cake Recipe (video)
I know it’s nothing remarkable, but it was a light bulb moment because I suddenly had dozens of delicious 6-inch cakes to bake. I like the 6-inch size for kids’ birthday cakes, small gatherings and parties, or wedding/baby showers where there are many other desserts. And when it comes to decorating, 6 inches is a pretty non-intimidating cake size!
A cupcake batter that yields about 12-15 cupcakes is the perfect amount for a 3-layer 6-inch cake. A dozen cupcakes usually takes 3-4 cupcakes of batter, which is evenly distributed between 3 6-inch cake layers. This means you can essentially turn every batch of cupcakes into a mini layer cake. I’ve tested it several times with many different flavors, but usually stick with vanilla cake and chocolate cake, which are made from my vanilla cupcakes and chocolate cupcakes, respectively.
Bake all 6-inch cake layers at 350°F (177°C) for about 18-21 minutes. You need about 2.5-3 cups of frosting for a 3-layer 6-inch cake, which is usually used for 1 dozen cupcakes. Any frosting recipe paired with the cupcakes listed would be perfect. 🙂
After you’ve chosen your 6-inch cake batter, it’s time to start preparing the cake pan. First, make sure you have a quality 6-inch cake pan. I started using FitDude’s 6-inch cake pans last year and loved them so much that I switched out my 9-inch and 8-inch cake pans for FitDude’s brand. From one baker to another – these pans are incredible quality for the price. Not working with this brand, just a true fan.
Rainbow Cake Recipe
The smaller the cake, the more difficult it is to release it cleanly from the baking pan. Here’s my guaranteed solution to getting your 6-inch cake layers to turn out perfectly:
I usually keep a stack of parchment rounds on hand just in case I’m in a rush to get a cake in the oven. For cake emergencies, of course.
You need about 2.5-3 cups of frosting to frost a 3-layer 6-inch cake. Frostings paired with the cupcake recipes listed above are sufficient for your 6-inch cake, such as vanilla buttercream or chocolate buttercream. Assembling and decorating a 6-inch cake is like putting together a large cake, but the smaller size is definitely easier to work with.
Since this is a small cake, it’s easy to pick up with a flat spatula and carefully transfer to a cake stand or serving plate. You can also use cake boards, which are cardboard cutouts that provide a sturdy base for your cake if you need to move it to another surface.
Classic Chocolate Layer Cake
PS: I bought the pictured teal cake stand from Home Goods and unfortunately can’t find the link for you! Make sure you find a cake stand that is about 8 inches in diameter to comfortably fit a 6 inch cake.
Learn how to make a deliciously smooth and buttery 6-inch vanilla cake, plus dozens of other cake flavors for your little 6-inch cake pans. 6 inch cakes are perfect for small gatherings and super easy to decorate!
Are you new to this website? This is a great place to start an email series. I’ll walk you through a few of my most popular recipes and show you why they work.
Sally McKinney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and complete step-by-step instructions give readers the knowledge and confidence to cook from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.
Homemade Funfetti Cake Recipe
This is a great place to start an email series. I’m going to walk you through a few of my most popular recipes and show you exactly why they work. This 6 inch vanilla cake is perfect for small parties, cakes and more! Make a moist, delicious vanilla cake and learn how to adapt many of my cake recipes to use as a 6-inch cake!
Over the years, I’ve found that one of the most common questions I get is about converting my cakes to 6-inch cakes. Small cakes are usually great for small family occasions, cake decorating etc. They can even be great if you want to have two cake flavors at one event without ending up with too many cakes. There are literally endless reasons for a 6-inch cake.
So I finally got around to testing them a bit to be able to answer these questions. What exactly is the best way to adapt an 8-inch cake recipe to 6-inch pans? You should reduce the ingredients and buy a short cake, or keep it
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