Introduction
This mini vanilla cake delivers all the satisfaction of a classic birthday cake in a perfectly portioned size. You get a tender, buttery crumb paired with a rich vanilla buttercream, all without a mountain of leftovers. It’s the ideal project for a small celebration or when you simply crave a homemade treat.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- baking spray
- 1 large egg (room temperature)
- 2 tsp pure vanilla extract
- ½ cup granulated sugar
- 3 tbsp vegetable oil
- ⅓ cup buttermilk (room temperature)
- ¾ cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/2 cup salted butter (softened (1 stick))
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 2 tsp pure vanilla extract
- salt (to taste)
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a 6-inch round cake pan with baking spray. Set aside.
- In a medium bowl, whisk together the cake flour, baking powder, 1/4 tsp salt, and baking soda. Set aside.
- In a large bowl, combine the granulated sugar, vegetable oil, and the 2 tsp pure vanilla extract for the cake. Beat with a mixer on medium speed for 1 minute.
- Add the egg and beat for another 2 minutes until the mixture is pale and slightly thickened.
- Pour the batter into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.
- To make the frosting, beat the softened salted butter with a mixer on medium-high speed for 2-3 minutes until light and fluffy.
- Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed after each addition until incorporated.
- Add the 2 tbsp heavy cream and the 2 tsp pure vanilla extract for the frosting. Beat on medium-high speed for 2-3 minutes until very smooth and fluffy. Add salt to taste, starting with a small pinch.
- Frost the completely cooled cake with the vanilla buttercream. Slice and serve.
Variations
- Single-Layer Celebration: Decorate the frosted top simply with rainbow sprinkles for a festive look.
- Fruit-Topped: Before serving, top each slice with a handful of fresh berries for a bright, fresh contrast.
- Lemon Glaze: Skip the buttercream and drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.
- Individual Cakes: Bake the batter in a greased jumbo muffin tin to create four personal-sized mini cakes.
Tips for Success
- Ensure your egg and buttermilk are at room temperature to help the batter emulsify properly and rise evenly.
- For a perfectly level cake, use a serrated knife to carefully slice off any dome that formed during baking before frosting.
- If your frosting seems too thick, add more heavy cream, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
Storage & Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cake is best served at room temperature, so let refrigerated slices sit out for 20-30 minutes before enjoying.
FAQ
Can I use all-purpose flour instead of cake flour?
For best results, use cake flour. If you must substitute, use ⅔ cup all-purpose flour plus 2 tablespoons cornstarch for every ¾ cup cake flour.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 teaspoon of white vinegar or lemon juice to ⅓ cup of regular milk. Let it sit for 5 minutes before using.
My frosting is too sweet. What can I do?
The salt (to taste) in the frosting is crucial for balancing sweetness. Start with a pinch and add more until the flavor is rounded and less cloying.
Can I double this recipe?
Yes, you can double all ingredients to make two 6-inch layers or one 8-inch or 9-inch layer cake. Baking time may increase slightly.
Why is room temperature important for the egg and buttermilk?
Room-temperature ingredients blend more easily into the batter, creating a smoother emulsion and a more even, tender crumb.
Can I make this cake ahead of time?
Absolutely. You can bake the cake layer a day in advance, let it cool completely, wrap it tightly in plastic wrap, and frost it the next day.