Name: Mini Vanilla Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 8 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (125g); 1 cup granulated sugar (200g); 1 tsp baking powder (4g); 1/4 tsp fine salt (1g); 1/4 cup (1/2 stick) unsalted butter, melted and cooled (56g); 1/4 cup vegetable or canola oil (56g); 1 large egg, room temperature (56g); 1/2 cup buttermilk, room temperature (120g); 1 tsp vanilla extract or vanilla bean paste (4g); Gel food coloring (optional); 3/4 cup unsalted butter, room temperature (170g); 2 tsp vanilla extract or vanilla bean paste (8g); 1/4 tsp fine salt (1g); 3 cups powdered sugar (375g); 1 Tbsp + 1 tsp heavy cream or whipping cream (20g); Gel food coloring (optional)

If you’re on the hunt for a charming, crowd-pleasing dessert, this Mini Vanilla Cake Recipe is an absolute gem to add to your baking repertoire. Picture light, fluffy cake layers infused with pure vanilla goodness, paired with a silky-smooth buttercream that melts in your mouth. These petite cakes capture all the warmth and comfort of a classic vanilla cake but in perfectly sized portions that make every bite feel like a special treat. Whether you’re baking for a small gathering or simply indulging your sweet tooth, this recipe delivers a gorgeous cake with a delightful crumb and dreamy frosting that’s both simple and irresistible.

Ingredients You’ll Need

A two-layer yellow cake with white cream in between each layer is being held on both sides by a woman's hands with light purple nail polish. The cake stands on a white marbled cake stand with a wooden base. The yellow cake layers are soft and moist with the white cream spread unevenly but thickly between the layers. The background is dark, making the cake and hands stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Mini Vanilla Cake Recipe has its starring role, from the creamy butter enriching the batter to the buttermilk that guarantees a tender crumb. These straightforward essentials combine to create a moist, flavorful cake that’s as beautiful as it is delicious.

1 cup all-purpose flour (125g): Provides the perfect structure and lightness for the cake layers.
1 cup granulated sugar (200g): Sweetens the cake evenly while contributing to a tender crumb.
1 tsp baking powder (4g): The leavening agent that ensures your cake rises beautifully and stays fluffy.
1/4 tsp fine salt (1g): Balances sweetness and enhances all the other flavors.
1/4 cup unsalted butter, melted and cooled (56g): Adds richness and keeps the texture moist.
1/4 cup vegetable or canola oil (56g): Further moisture and softness in every bite.
1 large egg, room temperature (56g): Binds the ingredients and enriches the cake’s flavor.
1/2 cup buttermilk, room temperature (120g): Reacts with baking powder to create a tender, airy crumb.
1 tsp vanilla extract or vanilla bean paste (4g): The essential flavor that makes this cake a vanilla lover’s dream.
Gel food coloring (optional): For adding a fun splash of color without affecting texture.
3/4 cup unsalted butter, room temperature (170g): The base of the luscious vanilla buttercream frosting.
2 tsp vanilla extract or vanilla bean paste (8g): Gives the frosting an extra vanilla punch.
1/4 tsp fine salt (1g): Balances sweetness in the buttercream.
3 cups powdered sugar (375g): Sweetens and thickens the frosting to just the right consistency.
1 Tbsp + 1 tsp heavy cream or whipping cream (20g): Creates a silky, spreadable texture for the frosting.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mini Vanilla Cake Recipe

Step 1: Prepare Your Cake Pans and Batter

Start by preheating your oven to 350°F (175°C) and lining your mini cake pans with parchment paper. Using light-colored metal pans like aluminum helps the cakes bake evenly and develop a beautiful texture. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This dry mix is your cake’s foundation, setting the stage for each fluffy layer.

Step 2: Combine Wet Ingredients and Mix Batter

Next, stir in the melted butter, oil, and egg until the batter becomes thick and cohesive. Then fold in the buttermilk, vanilla extract, and any gel coloring you like for a splash of personalized charm. Mixing for just 30 seconds more ensures the reverse creaming method lightly aerates the batter, creating soft, tender cakes without overmixing.

Step 3: Bake and Cool Your Mini Cake Layers

Divide your batter evenly into the prepared pans and bake for about 32 to 35 minutes, until a toothpick comes out with a few moist crumbs. After a brief cool in the pans, pop the cakes into the freezer to firm up quickly—this makes removing and leveling so much easier. Trim the tops to get neat layers, ready for frosting or freezing for later use.

Step 4: Whip Up the Vanilla Buttercream Frosting

While your cakes bake, cream your softened butter until smooth and pale. Gently blend in vanilla extract and salt, then gradually add powdered sugar with heavy cream to reach your ideal frosting thickness. Adjust by adding cream or powdered sugar as needed for a luscious, buttery finish that spreads and pipes beautifully. For extra fun, tint your buttercream with gel coloring once it’s fully mixed.

Step 5: Assemble and Frost Your Mini Vanilla Cake

Begin by placing one cake layer on your serving plate and securing it with a dollop of frosting. Spread a generous layer of buttercream between each cake layer for moist, flavorful pockets. Apply a crumb coat and chill the cake until firm, then add a smooth second layer of frosting. Finish with decorative piping or sprinkles—simple touches that make this Mini Vanilla Cake Recipe truly shine!

How to Serve Mini Vanilla Cake Recipe

A small white frosted cake with one layer, covered in smooth white icing that has soft swirled texture all around. A woman's hand is holding the cake stand with light purple nail polish visible, and another hand is spreading more white icing on the top and side of the cake using a metal spatula. The cake is on a white cake stand with a wooden base, placed on a white marbled surface with a dark blurred background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your mini vanilla cakes with delicate garnishes like fresh berries, edible flowers, or colorful sprinkles for a pop of personality. A dusting of powdered sugar or a few toasted almond slices can also add delightful texture and visual appeal, elevating these cakes beyond everyday sweetness to something memorable.

Side Dishes

These petite cakes pair wonderfully with a light cup of tea or a rich, creamy coffee drink. For a more decadent experience, serve alongside a scoop of vanilla bean ice cream or a fresh fruit compote, bringing a cool and tangy contrast to the buttery richness of the cake.

Creative Ways to Present

Display these mini cakes on a tiered cake stand for a charming centerpiece at a brunch or party. Wrap individual cakes in decorative boxes or clear cellophane tied with ribbons for delightful homemade gifts. You can also experiment with stacking two mini cakes for an elegant mini layer cake perfect for celebrations.

Make Ahead and Storage

Storing Leftovers

Your Mini Vanilla Cake Recipe leftovers will keep beautifully when stored in an airtight container at room temperature for up to two days. For longer storage, refrigeration will keep the cake fresh for up to a week, but be sure to bring it back to room temperature before serving for the best flavor and texture.

Freezing

Freeze fully cooled cake layers tightly wrapped in plastic wrap and aluminum foil to lock in moisture for up to three months. After thawing in the fridge overnight, assemble and frost as usual, or freeze the entire frosted cake if well-wrapped, though fresh frosting will always taste best.

Reheating

If your mini cakes end up chilled or slightly frozen, letting them sit at room temperature for 30 to 60 minutes will bring back softness. Avoid microwaving whole frosted cakes to preserve the icing texture; instead, warm small portions gently if needed.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per 1/2 cup of milk to mimic buttermilk’s acidity, which helps tenderize the cake. Let the mixture sit for 5 minutes before using.

What pans work best for this Mini Vanilla Cake Recipe?

Light-colored metal pans, especially aluminum, are ideal for even baking and proper rise. Dark pans can create overly browned edges. Using 4-inch or 6-inch pans ensures the perfect mini size.

How can I add color without changing the flavor?

Gel food coloring is the best option since it adds vibrant hues without affecting batter consistency or taste. Start with a small amount and increase gradually until you reach your desired shade.

Can I make this cake vegan or dairy-free?

With some adjustments using plant-based butter, milk alternatives, and egg replacers, you can adapt this Mini Vanilla Cake Recipe to vegan or dairy-free needs, though results might differ slightly in texture.

Tips for smooth frosting on this mini cake?

Chill your cake between crumb coat and final frosting layers to firm up the buttercream. Use an offset spatula or bench scraper with steady strokes, and warm your tools slightly with hot water for silky smooth sides.

Final Thoughts

This Mini Vanilla Cake Recipe truly feels like a little slice of happiness in every bite. Whether you’re baking it for a weekend treat, a birthday surprise, or to brighten up a special occasion, its simplicity and elegance make it a go-to favorite. Give it a try, and I promise you’ll fall in love with how easy it is to create something so delightful and memorable!