Small Batch Vanilla Cake Recipe: 6 Inch Cake

I’ve share my very favorite vanilla cake recipe, which has received rave reviews. It’s an amazing recipe, but makes a pretty big cake. What if you wanted to make a 6 inch cake??

One batch of batter makes a layer cake large enough to feed about 24 people. You can use it to make three, 8 inch cake layers. It can also be used to make four, 7 inch cake layers.

Stacked vanilla cake layers - this recipe is to die for, and can be made in one bowl!!

This is all great and dandy if you’re making a cake for a party, or a big group of people. But sometimes you don’t need to make that big of a cake. You might just want to make a cute little six-inch layer cake.

Maybe you simply don’t need to feed that many people. Or maybe you want to make a smaller cake to create a certain look.

More often, people don’t have bigger pans. A lot of people start off with 6 inch cake pans, which may be the only size they have on hand. If that’s you, then today is your lucky day.

How Many Cake Layers Does This Recipe Make?

This small batch of my vanilla layer cake recipe bakes three, perfect little 6 inch cake layers. It may seem like you’re filling your pans pretty full, but this batter doesn’t rise much as it bakes.

That’s part of what makes my vanilla cake recipe so great though. It bakes flat, so leveling your cake layers is optional. With that in mind, you should end up with cake layers that are just a bit taller than 1 inch.

small batch vanilla cake recipe

What Does Small Batch Mean?

In this case, it just means I’ve updated the amount of ingredients you use to make this batter, to make a smaller cake.

Initially I thought I could just cut the recipe in half, and make three cake layers. You can do this, but the cake layers turn out quite a bit thinner than I’m used to.

I wanted each cake layer to be at least an inch tall, so I knew I’d have to play around the with ratios.

In the end, it turned out that making 2/3 of a batch is the ideal amount of batter for 6 inch cake layers.

I used this small vanilla cake recipe to make my hand painted floral cake. I wanted to create this design on a smaller cake, because I needed a smaller surface area.

It takes hours to layer the “paint” (a mixture of gel food coloring and vodka) on a cake like this, and I didn’t want to spend days painting a larger cake. I was so happy with how the cake turned out, and with its size!

beautifully painted blue floral cake, made with 6 inch vanilla cake layers

Tips for Making This Small Batch Vanilla Cake Recipe:

  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it easier to stack and frost.
  • Mix your cake batter just until the ingredients are incorporated; this will ensure your cake layers are tender and fluffy
  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients
  • Use a serrated knife to level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake
  • I do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my vanilla cupcake recipe (I like the texture better for cupcakes)
  • Use my regular vanilla cake recipe to make a 7-inch or 8-inch layer cake

Making These Cake Layers in Advance and Storage Tips:

  • Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think!

I’d love to hear your thoughts on this cake recipe! Do you like to make smaller cakes like this?

Nothing makes me happier than when I get emails or DMs with photos of your amazing cakes. Please don’t hesitate to reach out to me with your triumphs, or questions <3

If you try this small batch vanilla cake recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 16 servings

Small Batch Vanilla Layer Cake Recipe

Small Batch Vanilla Layer Cake Recipe

This vanilla layer cake recipe makes the perfect six inch layer cake! It makes three, moist cake layers that are perfect for stacking.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

Vanilla Cake

  • 2 cups + 2 Tbsp all-purpose flour (276 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp salt (3 grams)
  • 2/3 cup unsalted butter, room temperature (150 grams) - 1 and 1/3 sticks
  • 1 tsp. vanilla extract or vanilla bean paste (4 grams)
  • 2/3 cup egg whites (or about 5 egg whites) (155 grams)
  • 1 cup buttermilk, room temperature (228 grams)
  • 1 Tbsp vegetable oil (14 grams)
  • gel food coloring (if desired)

Vanilla Buttercream Frosting

  • 2 cups unsalted butter, room temperature (434 grams)
  • 7 cups powdered sugar (907 grams) - or a 2 lb bag
  • 1/2 tsp salt (3 grams)
  • 2 Tbsp heavy cream (or whipping cream) (30 grams)
  • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)

Instructions

Vanilla Cake Layers:

  1. Preheat oven to 350°F. Line three 6 inch pans with parchment rounds, and grease with non-stick baking spray.
  2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment or hand mixer until fully combined.
  3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  4. Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
  5. Add in vanilla extract and oil, and mix at a low speed until fully incorporated.
  6. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. 
  7. If desired, add in gel food coloring. Mix the batter on a low speed, scraping the sides and bottom of the bowl part way through. Mix until the batter is evenly colored.
  8. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.
  9. Bake for 30-33 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
  10. Place cake layers into the freezer for 30 minutes, to accelerate the cooling process.Once the layers are fully cooled, carefully flip the pans and remove the layers.
  11. Use a serrated knife to level the tops of the layers, and then frost as desired.

Vanilla Buttercream Frosting:

  1. While the cake layers bake and cool, make the vanilla buttercream frosting.
  2. Beat the butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  3. Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 
  4. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  5. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color

To Assemble The Cake:

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Spread an even layer of buttercream between each cake layer with a large offset spatula.
  3. Add a thin coat of frosting around the the cake, to fully cover the cake layers.
  4. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  5. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!

Notes

Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 621Total Fat 32gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 11gCholesterol 84mgSodium 243mgCarbohydrates 83gFiber 0gSugar 81gProtein 2g

127 thoughts on “Small Batch Vanilla Cake Recipe: 6 Inch Cake

  1. My cakes are falling in the middle when I take them out of the oven. Maybe I’m not baking long enough? I baked them for over 30 minutes. They are still really good though!

    1. Hi Angela,

      If they’re falling in the center you probably do need to bake them a bit longer. Also be sure your oven is properly preheated before putting them in, that can sometimes throw off the baking time too. Hope that helps, happy baking!

  2. Hi chels! I’m loving your recipes. I’m looking to make a 4 layer 6 inch vanilla cake and was wondering how I would do so? I still want the layers to be roughly an inch tall. Tyia xx

    1. Hi Tyia,

      I’d actually just my full batch / regular version of this recipe, and bake 4 layers that are 6 inches. They might take a couple minutes longer to bake because there will be more batter in each pan, but they should turn out great!

      You can level them to make them the exact height you’re after, but that way they’ll definitely be tall enough. Hope that helps, happy baking

    1. You can! I’d recommend using about 3 whole eggs in place of the egg whites (or two whole eggs and an egg white). Hope that helps, happy baking!

  3. Hi, I really am amazed with all of your baking talents. Your videos make me very confident about making my own wedding cake. I just wanted to know how the math should be done if I wanted to make a 3 tier: 6 inch, 8 inch,10 inch cake. Also, for wedding cakes what is a better option? Dense cakes or sponge cakes?

  4. Hi!
    Thanks for sharing the small batch version of this amazing recipe.
    I love,love,love (and so does my family) your vanilla cake recipe.
    It’s my go to vanilla recipe.

    Can’t wait to try the small cake version.

    Grisel

Let me know what you think!