Mini Vanilla Cake – Easy Mini Cake Recipe

Introduction

This perfectly-sized mini vanilla cake is your solution for small celebrations, dessert for two, or when you simply crave a homemade treat without leftovers. You’ll love its tender crumb, classic vanilla flavor, and the easy one-bowl method that makes it incredibly approachable.

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

1. Preheat your oven to 350°F (175°C). Generously coat a 6-inch round cake pan with baking spray. Set aside.
2. In a large bowl, whisk together 1 large egg, 2 tsp pure vanilla extract, ½ cup granulated sugar, and 3 tbsp vegetable oil until smooth and slightly creamy.
3. Whisk in ⅓ cup buttermilk until fully combined.
4. Pour the batter into the prepared pan and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.
6. For the frosting: In a medium bowl, beat 1/2 cup softened salted butter with an electric mixer until creamy.
7. Gradually add 2 cups powdered sugar, mixing on low speed until incorporated. Increase speed to medium-high and beat for 1-2 minutes.
8. Add 2 tbsp heavy cream and 2 tsp pure vanilla extract. Beat on medium-high speed for another 2-3 minutes until the frosting is light and fluffy.
9. Add salt to taste, starting with a small pinch, to balance the sweetness.
10. Once the cake is completely cool, frost it with the vanilla buttercream. Slice and serve.

Variations

• Layered Mini Cake: Slice the cooled cake horizontally into two even layers, and spread a layer of frosting in the middle before frosting the outside.
• Vanilla Mug Cakes: Divide the batter evenly between 4 large, greased microwave-safe mugs. Microwave individually for 60-90 seconds for a quick single-serve treat (skip the frosting recipe).
• Sheet Cake Style: Bake the batter in a small, greased 8×8-inch pan for a thin, snack-style cake. Reduce baking time by 5-8 minutes.
• Sprinkle Celebration: Fold a few tablespoons of colorful sprinkles into the cake batter before baking for a funfetti effect.

Tips for Success

• Ensuring your egg and buttermilk are at room temperature helps them emulsify with the oil, creating a smoother, more stable batter.
• Be patient and let the cake cool completely before frosting. Applying frosting to a warm cake will cause it to melt and slide off.
• For a firmer frosting ideal for piping decorations, use only 1 tablespoon of heavy cream. For a softer, more spreadable consistency, use the full 2 tablespoons.

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. For best taste, let refrigerated cake slices sit at room temperature for 20 minutes before serving. The cake is best enjoyed fresh and does not reheat well once frosted.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but for a similar tender texture, make a substitute: for every cup of cake flour, use ¾ cup all-purpose flour + 2 tablespoons cornstarch. For this recipe, use ½ cup + 1 tbsp all-purpose flour + 1 ½ tbsp cornstarch.

What can I use if I don’t have buttermilk?

Make a quick substitute by adding 1 teaspoon of white vinegar or lemon juice to a ⅓ cup measuring cup, then filling the rest with regular milk. Let it sit for 5 minutes before using.

My cake is very dense. What went wrong?

This is usually caused by overmixing the batter after adding the flour, which develops the gluten. Mix only until the dry ingredients are just incorporated.

Can I make this cake ahead of time?

Yes, you can bake the cake layer up to 1 day in advance. Wrap it tightly in plastic wrap once cooled and store at room temperature. Prepare the frosting fresh on the day you plan to serve.

Why is my frosting too runny?

Your butter may have been too soft or the kitchen too warm. Place the bowl of frosting in the refrigerator for 15-20 minutes, then re-whip until it firms up.

Can I double this recipe?

Absolutely. Double all ingredients and bake in two separate 6-inch pans, or use one 9-inch round pan. You may need to adjust the baking time (increase by 5-10 minutes for layered cakes, or 10-15 minutes for a single 9-inch cake).