Cake Recipes With 6 Ingredients – A moist scratch mini 6 inch vanilla cake recipe that you can make as a small layer cake for yourself, a small birthday party, a smash cake or even a dessert just for two. Sometimes you just don’t need a big cake.
Maybe you just need a small smash cake or maybe there are only a few people in your home, then this two-layer, 6-inch mini cake is the perfect size.
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This vanilla mini cake is not only cute, but it’s from scratch, it’s moist, and it’s full of vanilla flavor. There are two layers of vanilla cake, then it’s topped with a rich vanilla buttercream frosting.
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You can decorate this mini layer cake however you like, or you can just leave it plain for an easy dessert.
Hello! Before you scroll down, there’s a lot of important stuff in the post!…Including the FAQ section that can answer any questions you might have about this recipe. Enjoy!
Now let’s talk about just a few of the ingredients that are in the cake and buttercream recipes. (The list of ALL ingredients is on the recipe card below.)
All-Purpose Flour: This recipe calls for simple all-purpose flour…don’t worry about having to get cake flour or special ingredients. Just make sure when measuring flour that you spoon it into the measuring cup so it doesn’t pack it. (See more about this in the Frequently Asked Questions section below.)
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Unsalted butter: This will be used for both the cake and the buttercream. You want to make sure it comes to room temperature (don’t microwave it though) before using it.
Sour cream: This is the star in this vanilla cake. Sour cream in cakes really helps give them a soft texture, makes them super moist and it also enhances the taste.
Vanilla Extract: Be sure not to skip this as it will give the vanilla cake a nice vanilla flavor. If you have access to vanilla bean paste, that’s even better.
Let’s talk about how to make this vanilla mini cake. (The detailed instructions are also on the recipe card below.)
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First, you need to preheat the oven to 350 degrees F. Then grease and flour (or spray) two, 6 inch round cake pans that are 2 inches deep.
Make sure you also arrange the butter to come to room temperature on its own. You can cut it into pieces and it will heat up faster.
Then, in a large mixing bowl, add the dry ingredients (flour, sugar, baking powder and salt) and mix together.
In another bowl, add the liquid ingredients (oil, eggs, sour cream, milk and vanilla) and mix together until everything is smooth.
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Now, the mixing method for this cake is called the reverse creaming method. You can get a really soft cake using this and it is used when there is a high ratio of sugar to flour. I actually find this method easier than the old cream method.
So, to do this, you will add the chunks of butter to the dry mixture and mix with an electric mixer on medium speed as you add the butter.
Blend until the mixture resembles a coarse, sand-like texture. You basically want the butter to cover the dry mixture.
Be sure to scrape down the sides of the bowl and then mix again just until all the ingredients are well incorporated. Be very careful not to over mix at this point.
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Pour the batter into the prepared pans and make sure to level it. Bake at 350 degrees F for approximately 40-45 minutes.
Add the candy, salt, vanilla, and 2 tablespoons milk and mix on low until combined, then on medium to medium-high until well blended. Be sure to scrape down the sides of the bowl and mix again.
Check the consistency and if it is too thick add another spoonful of milk and mix well. Cover well and set aside while the cake cools.
After the cake layers have baked, cool on a wire rack, in the pans, for about 10-15 minutes.
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Now turn the cakes onto the racks and let them cool completely before covering them with buttercream.
The tops of these cake layers will flatten a bit as they cool, but you can also flatten the tops with a knife to flatten them for decorating.
In general, you could probably classify any cake that is smaller than an 8-inch cake as a mini cake. This mini cake recipe is for a 6-inch, two-layer cake.
This cake will serve about 8 people. If you cut larger sizes, it will serve less and if you cut thin slices, you will get more portions.
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Be sure not to pack the flour into the measuring cup. Spoon the flour into the cup and level it, but do not take out the flour. Packing too much flour into the measuring cup will end up adding too much flour to the cake batter and make the cake dry and hard.
Unsalted is always best because you can gauge the appropriate amount of salt to be added, plus salted butter has a different water content than unsalted.
However, if you can’t get hold of unsalted butter, you can use salted butter in the cake and the buttercream, but omit any additional salt that each recipe calls for.
It’s really important to make sure the butter is at room temperature for both the cake and the buttercream.
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Set it an hour or two before you plan to make the cake. You don’t want to microwave the butter because that will heat it either too much or unevenly and can cause problems with the cake mix method.
Sour cream is really best here because it makes for a softer texture and really helps give the cake moisture and good flavor. If you can’t get it, you can replace it with this plain yogurt.
Make sure and use full fat yogurt and not low fat. The fat helps moisten the cake.
Be very careful not to mix the batter for a long time. Scratch cakes should not be mixed for minutes at a time, or they will become dense. Stop mixing once the ingredients are well incorporated.
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This cake is baked when a toothpick inserted into the center of each layer comes out with a few wet crumbs on it or clean, but no coarse batter.
This cake can be made ahead of time and frozen if desired. Allow the baked cake layers to cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month or two.
To thaw, place the wrapped cake layers on the counter at room temperature and allow to thaw completely, then remove the wrap. Once defrosted add buttercream.
This cake can be stored, well covered, at room temperature for 2-3 days. After that, to prolong freshness, it can be stored in the refrigerator, well covered, for another 2-3 days.
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That would take some math, but there’s an 8-inch vanilla layer cake recipe already on the blog if you want to check that out here: Favorite Vanilla Bean Cake .
This recipe should work well for cupcakes, but since it’s a smaller batch, it won’t make a full two dozen. If you’d like a recipe that will make a full batch of vanilla cookies, you’ll want to check out this post: Favorite Vanilla Bean Cake (The instructions for making it into cookies are on the recipe card of that post.)
This cake is best served at room temperature. When cold, pop a slice in the microwave for about 10-15 seconds.
***I write recipes using volume (cup) measurements because here in the US, that’s what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button below the ingredients on the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’, I cannot guarantee that weighing the ingredients will produce the exact same results.
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A moist scratch mini 6 inch vanilla cake recipe that you can make as a small layer cake for yourself, a small birthday party, or a dessert for two.
This cake can be stored, covered, at room temperature for 2-3 days. After that, to prolong freshness, it can be stored in the refrigerator, well covered, for another 2-3 days.
This cake is a butter cake and will firm up in the fridge. However, it is best served at room temperature, so if cold, pop a slice in the microwave for about 10-15 seconds. Nutritional values are an estimate.
Be sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
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Calories: 1052 kcal | Carbohydrates: 131 g | Protein: 6 g | Fat: 58 g | Saturated Fat: 36 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 15 g | Trans Fat: 2 g | Cholesterol: 191 mg | Sodium: 195 mg | Potassium: 219 mg | Fiber: 1 g | Sugar: 105 g | Vitamin A: 1812 IU | Vitamin C: 1 mg | Calcium: 110 mg | Iron: 2 mg
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