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Small Batch Vanilla Cake with Vanilla Buttercream Recipe

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3.9 from 14 reviews

This Small Batch Vanilla Cake recipe is perfect for making a tender, moist vanilla cake in a smaller quantity, ideal for intimate gatherings or limited servings. It features a light and fluffy cake base made with cake flour, enriched with sour cream and vanilla, paired with a creamy, smooth vanilla buttercream frosting. The cake is baked in small pans for a quick bake time and layered into a charming mini cake finished with a piped star border and sprinkles for a delightful presentation.

Ingredients

Cake

  • 3/4 Cups (79g) sifted cake flour*
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 Cup (57g) unsalted butter, room temperature
  • 1/2 Cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 Tbsp (30g) sour cream, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 Cup (80ml) whole milk, room temperature

Vanilla Buttercream

  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 1/2 Cups (180g) powdered sugar
  • 1 tsp pure vanilla extract
  • 1 Tbsp whole milk or heavy whipping cream, room temperature
  • pinch of salt, or to taste

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350ºF (175ºC). Grease three 4-inch cake pans or one 6-inch cake pan with cooking spray, and line the bottoms with wax or parchment paper circles to prevent sticking.
  2. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a handheld mixer, cream together the 1/4 cup butter and 1/2 cup sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
  3. Add Egg and Flavorings: Reduce the mixer speed to low and add the large egg, mixing just until combined. Scrape down the sides of the bowl as needed. Then add the vanilla extract and sour cream, increase speed to high, and beat for one full minute. The mixture may appear curdled at this stage, which is normal.
  4. Combine Dry Ingredients and Milk: Turn the mixer to low and add all the dry ingredients (cake flour, baking powder, salt) at once. Mix until just combined. Slowly pour in the milk while mixing on low speed until the batter is smooth and slightly thin, about 30 seconds. Scrape the bowl and fold with a whisk to remove any remaining lumps.
  5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake the 4-inch pans for 18-22 minutes or the 6-inch pan for 24-28 minutes, until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
  6. Make Vanilla Buttercream: Beat the 1/2 cup butter on medium-high speed with a hand mixer or paddle attachment until creamy and light in color, about 5 minutes. With the mixer off, add powdered sugar, vanilla, milk, and a pinch of salt. Mix on low speed until fully combined and smooth, about 2-3 minutes, scraping down the bowl as needed.
  7. Assemble the Cake: Level cooled cake layers to desired height. Place a small amount of buttercream on a cake board or plate to secure the first layer. Spread a layer of buttercream on the cake, stack the layers, and crumb coat the entire cake with a thin layer of buttercream. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
  8. Final Frosting and Decoration: Apply the remaining buttercream evenly over the chilled cake for a smooth finish. Using a piping bag fitted with a Wilton Tip 4B, pipe a star border around the top edge. Decorate the cake with sprinkles, such as rainbow sprinkles, for a festive touch.

Notes

  • For the cake flour substitute, you can sift all-purpose flour with cornstarch to mimic cake flour, usually 3/4 Cup minus 2 tbsp cornstarch per cup.
  • Ensure all ingredients are at room temperature to help create a smooth batter and even texture.
  • Use fresh baking powder for proper leavening and rise.
  • Chilling the crumb coat helps achieve a clean, smooth final frosting layer.
  • The recipe can be scaled up if needed for larger cakes.

Find it online: https://bitezly.com/small-batch-vanilla-cake-with-vanilla-buttercream-recipe/