Print

Mini Vanilla Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This Mini Vanilla Cake recipe features tender, moist cake layers flavored with vanilla and buttermilk, paired with a rich and creamy vanilla buttercream frosting. Perfectly portioned into small cakes ideal for gatherings or celebrations, this easy-to-make recipe yields light, fluffy cakes with a smooth, buttery finish.

Ingredients

Mini Vanilla Cake Layers

  • 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)

Vanilla Buttercream Frosting

  • 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)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line three 4-inch or two 6-inch cake pans with parchment paper and grease them with non-stick spray. Using light-colored metal pans, preferably aluminum, yields the best results.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and a pinch of salt ensuring they are well combined.
  3. Add Wet Ingredients: Incorporate the melted butter, oil, and the large egg into the dry mix and whisk until the batter becomes thick and fully combined.
  4. Mix in Buttermilk and Vanilla: Stir in the buttermilk, vanilla extract, and gel food coloring if desired. Scrape down the sides and bottom of the bowl and continue mixing an additional 30 seconds to lighten the batter’s texture, using the reverse creaming method to avoid overmixing.
  5. Divide and Bake: Evenly divide the batter into the prepared pans. Bake on the middle oven rack for 32 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool Cake Layers: Let the pans cool for 10 minutes, then run an offset spatula around the edges to loosen the cakes. Place the pans in the freezer for 20 minutes to speed cooling, then carefully remove the cakes and level the tops with a serrated knife.
  7. Make Vanilla Buttercream: While the cakes bake and cool, beat the room temperature butter on medium speed for 30 seconds. Add vanilla extract and salt, mixing on low speed.
  8. Add Sugar and Cream: Gradually add the powdered sugar and heavy cream. Scrape the bowl as needed, and mix on low speed until the frosting is smooth and reaches desired consistency. Adjust with extra cream or powdered sugar if necessary.
  9. Color Frosting (Optional): Add gel food coloring and beat on low speed until evenly colored if you want colored buttercream.
  10. Assemble the Cake: Place one cake layer on a plate or cake stand and use a small amount of frosting to adhere it. Spread an even layer of buttercream on top, then stack the next cake layer. Repeat until all layers are stacked.
  11. Crumb Coat and Chill: Apply a thin coat of frosting around the cake to fully cover the layers. Smooth with a bench scraper or spatula, then chill the cake in the refrigerator for 20 minutes or freezer for 5 minutes until firm.
  12. Final Frosting Layer: Add a second, thicker layer of frosting and smooth it out using a bench scraper for a polished finish.
  13. Decorate: Decorate as desired. For example, pipe swirls with a Wilton 1M star tip and top with nonpareil sprinkles for a festive touch.

Notes

  • Use light-colored metal pans for even baking and best rise.
  • Room temperature ingredients help create a smooth batter and even texture.
  • The reverse creaming method used here helps keep the cake light and tender.
  • Freezing cake layers for 20 minutes aids in easier handling and layering.
  • Adjust buttercream consistency with cream or powdered sugar depending on your needs.
  • Gel food coloring prevents thinning the batter or frosting, maintaining perfect texture.
  • Keep the cake refrigerated if not serving immediately to maintain frosting firmness.

Find it online: https://bitezly.com/mini-vanilla-cake-recipe/