This Mini Vanilla Cake is perfect for smaller celebrations or a sweet treat for two to four people. It’s moist, tender, and packed with rich vanilla flavor, topped with a luscious cream cheese frosting. The cake is made in two 6-inch layers, creating a beautiful, petite cake that is simple yet elegant. Whether you’re baking for a special occasion or just to satisfy a sweet tooth, this vanilla cake is sure to impress!
Ingredients (Serves 2-4)
Vanilla Cake
- 1 ¾ cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 7 Tbsp Unsalted butter (room temperature)
- 1 Tbsp Canola or vegetable oil
- ¾ cup White granulated sugar
- ¼ cup Sour cream (room temperature)
- ¾ Tbsp Pure vanilla extract
- 2 large eggs (room temperature)
- ½ cup Buttermilk (room temperature)
Cream Cheese Frosting
- 4 oz Cream cheese (room temperature)
- ¾ cup Unsalted butter (slightly cold)
- 4 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- ¼ tsp Salt
- ⅛ cup Heavy cream
- Sprinkles (optional for decoration)
Instructions
Vanilla Cake
- Prep the Pans: Preheat your oven to 350°F. Spray two 6-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles, then spray again.
- Mix Dry Ingredients: In a medium bowl, sift together 1 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
- Beat Butter and Sugar: In a stand mixer or using a hand mixer, beat 7 Tbsp butter, 1 Tbsp oil, and ¾ cup sugar on high speed for 3 minutes until light and fluffy. Add in ¼ cup sour cream and ¾ Tbsp vanilla extract, and mix on medium speed until fully combined. Scrape down the sides of the bowl as needed.
- Add Eggs: Beat in the eggs one at a time, mixing on medium-high speed. After both eggs are added, beat the batter on medium speed for 1 minute.
- Incorporate Dry Ingredients and Buttermilk: Add ⅓ of the dry ingredients to the butter mixture, followed by half of the ½ cup buttermilk, and mix on low speed. Add another ⅓ of the dry ingredients and the remaining buttermilk. Finally, mix in the last ⅓ of the dry ingredients until just combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Beat Butter and Cream Cheese: In a stand mixer, beat ¾ cup butter and 4 oz cream cheese on high speed for 3 minutes until smooth and fluffy.
- Add Powdered Sugar: Gradually add 4 cups sifted powdered sugar on low speed. Scrape the sides of the bowl as needed.
- Add Vanilla, Salt, and Cream: Once the sugar is fully incorporated, add 1 tsp vanilla extract, ¼ tsp salt, and ⅛ cup heavy cream. Beat on high speed for 1-2 minutes until the frosting is creamy and smooth.
Assembling the Cake
- Level the Cakes: Use a serrated knife to trim off the domes from the top of the cakes, creating even layers.
- First Layer: Place a small amount of frosting on your cake board or serving plate to anchor the first layer. Place the first cake layer down and spread about ¾ cup frosting evenly on top.
- Add the Second Layer: Place the second cake layer on top, with the bottom of the cake facing up for a flat surface.
- Crumb Coat: Spread a thin layer of frosting over the entire cake to create a crumb coat. Freeze the cake for 15 minutes to set the crumbs in place.
- Final Frosting: After chilling, apply a thicker layer of frosting over the entire cake. Decorate the top with any additional frosting or pipe designs, then sprinkle with rainbow sprinkles if desired.
Description and Tips
This Mini Vanilla Cake offers big flavor in a small package. The combination of buttermilk and sour cream makes the cake moist and tender, while pure vanilla extract gives it a rich, classic taste. The cream cheese frosting is smooth and tangy, providing the perfect balance to the sweetness of the cake.
Tips:
- Room Temperature Ingredients: Make sure the butter, eggs, sour cream, and buttermilk are at room temperature. This ensures the cake batter is smooth and well-mixed, giving the cake a soft, even crumb.
- Don’t Overmix: Once you add the dry ingredients, mix until just combined to avoid overdeveloping the gluten, which can make the cake dense.
- Freezing the Crumb Coat: The brief freeze after applying the crumb coat helps lock in any stray crumbs, giving your final layer of frosting a smooth finish.
- Decoration: For an extra pop of color, mix sprinkles into the batter or add a generous amount to the frosted cake. You can also add a layer of fruit or jam between the cake layers for more flavor.
This mini vanilla cake is perfect for intimate gatherings or when you just need a smaller portion of dessert!
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