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Mini Vanilla Cake with Vanilla Buttercream Frosting Recipe

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4.4 from 6 reviews

This Mini Vanilla Cake Recipe is a delightful treat featuring tender, moist vanilla cake layers paired with smooth and creamy vanilla buttercream frosting. Perfectly sized for intimate gatherings or as charming individual cakes, this recipe uses the reverse creaming method for a light texture and includes tips for achieving perfectly smooth frosting and beautiful decorations.

Ingredients

For the 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 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)

For the 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. Prepare the Cake 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, sugar, baking powder, and salt until fully combined.
  3. Add Wet Ingredients: Pour in the melted butter, vegetable or canola oil, and the egg. Whisk until the mixture is thick and combined.
  4. Incorporate Remaining Wet Ingredients: Add the buttermilk, vanilla extract, and gel food coloring if desired. Mix until combined, scraping the sides and bottom of the bowl with a rubber spatula. Continue mixing for an additional 30 seconds to fully integrate ingredients and lighten the batter texture using the reverse creaming method.
  5. Divide and Bake the Batter: Evenly distribute the batter among the prepared cake pans. Bake on the middle oven rack for 32-35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow cakes to cool in pans for 10 minutes.
  6. Cool Cake Layers: Run an offset spatula around the cake edges to loosen, then place the pans in the freezer for 20 minutes to speed cooling. Once fully cooled, invert pans to remove cake layers, and level tops with a serrated knife. Wrap and freeze if storing for later use.
  7. Make the Vanilla Buttercream Frosting: Using a hand or stand mixer with a paddle attachment, beat the room temperature butter on medium speed for 30 seconds. Add vanilla extract and salt, mixing on low to combine.
  8. Add Powdered Sugar and Cream: Gradually add powdered sugar and heavy cream, scraping the bowl as needed. Continue mixing on low until the frosting reaches desired consistency, adding more cream or sugar as necessary.
  9. Color the Frosting (Optional): If you want colored frosting, mix in gel food coloring and beat on low until evenly colored.
  10. Assemble the Cake: Place one cake layer on a plate or cake stand, securing it with a dab of frosting. Spread an even layer of buttercream between each cake layer with a small offset spatula.
  11. Crumb Coat the Cake: Apply a thin layer of frosting over the entire cake, smoothing with a bench scraper. Chill in the fridge for 20 minutes or freezer for 5 minutes until the frosting firms.
  12. Final Frosting Layer: Add a thicker layer of frosting, smooth again with the bench scraper for clean edges.
  13. Decorate the Cake: Use a Wilton 1M or any open star piping tip to pipe swirls on top of the cake. Finish with nonpareil sprinkles or desired toppings.

Notes

  • For best results, use light-colored aluminum pans to ensure even baking and avoid over-browning.
  • The reverse creaming method helps keep the cake tender without overmixing the batter.
  • Use room temperature ingredients for smoother mixing and better texture.
  • Chilling the cake layers before assembly makes leveling and frosting easier.
  • If frosting is too thick, add heavy cream one teaspoon at a time; if too thin, add powdered sugar in 1/4 cup increments.
  • Gel food coloring is preferred as it doesn’t affect frosting consistency.
  • Leftover cakes can be wrapped tightly and frozen for up to 2 months.

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