Mini Vanilla Cake

5 from 1 vote

This mini vanilla cake recipe makes one 6-inch single layer cake. It's moist and fluffy with a delicious vanilla flavor and creamy vanilla frosting on top. It will serve about 4 people, or 2 people with leftovers. Perfect for a week night birthday, celebration or whenever you don't want leftovers.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Keyword: 6-inch Vanilla Cake, Mini Vanilla Cake, Small Vanilla Cake

Servings: people

Author: Fiona Dowling

Equipment

6-inch (15 cm) round cake pan

Ingredients

Vanilla Cake

1 large egg
6 tablespoons milk (90 ml) 2% or whole is best
2 teaspoon vegetable oil (10 ml) or canola oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour (94 grams)
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup granulated sugar (100 grams)
1/4 cup unsalted butter (56 grams) softened, but not starting to melt

Vanilla Frosting

1/3 cup unsalted butter (75 grams) softened
1 - 1 1/2 cup powdered sugar (110 - 165 grams) sifted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2-3 drops food coloring optional
2-4 teaspoons whipping cream (10-20 ml) or milk

Instructions

Mini Vanilla Cake

Preheat the oven to 350F (180C). Line the bottom of a 6-inch (15 cm) round cake pan with parchment paper. Lightly grease the sides. The sides should be at least 2 inches (5 cm) high.
In a small bowl, whisk together the egg, oil, vanilla extract and milk until you no longer see pieces or lumps of egg. Set aside.
In a separate medium bowl, whisk together the flour, baking soda, salt and sugar.
Add the butter (cut into cubes) to the flour mixture. Beat with a hand held mixer on a low speed until the butter is in small pieces - none should be smaller than a pea.
While mixing on a low speed, drizzle the wet ingredients into the flour and butter mixture. Keep mixing until the batter is smooth and there are no lumps, but stop mixing as soon as it is smooth.
Pour the bake batter into the prepared pan. Bake in the middle of the preheated oven for about 30-35 minutes, or until an inserted toothpick comes out clean and the edges are starting to pull away from the pan.

Vanilla Frosting

Beat the butter until smooth and creamy.
Add in 1 cup powdered sugar along with the vanilla, salt and optional food coloring. Beat together, starting with the mixer on a low speed until combined.
Beat in the rest of the powdered sugar a little at a time, alternating with a teaspoon of whipping cream (or milk) until the desired sweetness is reached.
Gently invert the cake until the plate that you plan to serve it on. Frost the top of the cooled cake with frosting.

Notes

Flour: Be sure to measure the flour correctly - otherwise the cake will become dry. Whisk first, then spoon into a dry measuring cup and level off the top. Or measure with a scale in grams for the most accurate results.
Storage: Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Cake is always best the day that it's baked.
Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming the cake is sliced into 4 uniform pieces and all the frosting is used.

Nutrition