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Mini Vanilla Cake Recipe

I love making cakes, but it’s a lot harder to share them with my friends and family right now. To avoid waste while still getting my baking fix, I decided to work on a mini vanilla cake recipe.

This recipe is based on my vanilla layer cake recipe, but has a few modifications that allow you to make it by hand!

image of mini vanilla cake being decorated with rainbow sprinkles for a birthday

I wanted this recipe to be easy peasy, so that you have no excuse not to get busy in the kitchen if you’re bored!

How Much Batter Does this Recipe Make?

One batch of this mini cake recipe makes enough batter to make 3, 4-inch cake layers, or 2 6-inch cake layers.

I like to make cute little 4-inch cake layers, but I know that’s an odd pan size that not everyone has on hand.

image of 4 inch cake layers being stacked to make a mini smash layer cake

Decorating This Mini Vanilla Cake

I challenged myself to decorate this mini vanilla cake without a spinning cake stand! I wanted to see what styles and decorations are doable if you don’t have tons of baking tools on hand.

The easiest style was a textured look with a small offset spatula or the back of a spoon.

image of small cake with textured frosting sides to create a rustic look

Or if you’re after a more classic look, you can smooth with a bench scraper and add some buttercream swirls.

I also topped my cake with some nonpareil sprinkles. I figured a mini cake should have some mini sprinkles. They give this cake a nice pop of color that makes it perfect to celebrate any occasion.

image of an adorable mini birthday cake decorated with sprinkles and buttercream frosting

Substitutions and Swaps – Mini Cake Layers

This mini birthday cake uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

  • All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
  • Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
  • 1 Large Egg– If you have an egg allergy you can use a flaxseed egg or an egg replacer.
  • Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
image of flour being leveled in a measuring cup

Substitutions and Swaps – Vanilla Buttercream

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
  • Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

Making This Mini Cake Gluten Free

You can swap in your favorite gluten free flour blend cup for cup in this recipe!

I personally prefer King Arthur’s gluten free flour blend, and find that 1 cup of GF flour weighs about 120 grams.

In addition to swapping the flour, there are two additional steps you need to take when making this mini cake gluten free.

Gluten Free Baking Tip #1: Over-mix Your Batter

The first step is to vigorously whisk your batter for a few minutes once it’s made. This helps give your cake layers structure.

I know this goes against everything you’ve ever heard about baking, but over mixing your batter is key when making anything gluten free.

It helps the cake layers rise better as they bake, and gives the cake a more tender crumb.

Gluten Free Baking Tip #2: Let Your Batter Rest

The second step I recommend is letting your batter rest for about 30 minutes before baking your cake layers.

Gluten free flour blends can have a hard time absorbing moisture and fats. Letting the batter sit before baking it gives the flour more time to absorb all that goodness.

This helps thicken the batter, and prevents your cake layers from having a gritty texture.

image of mini vanilla cake made for a 1st birthday

Tips for Making the Best Mini Vanilla Cake:

  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost.
  • If your cake layers turn out less than perfect, please check out my cake troubleshooting guide.
  • Use a serrated knife to level your cake layers once they’re fully cooled. It makes this mini cake so much easier to assemble and frost.
  • I do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my favorite vanilla cupcake recipe. I like the texture better for cupcakes!
image of a slice of a 4-inch mini cake layer on a plate

Making These Cake Layers in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable. They can be frozen for up to 3 months, and as long as they’re wrapped right I promise they’ll taste just like they did the day you baked them.

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.

image of chelsweets celebrating with a mini vanilla cake

Let Me Know What You Think!

If you try this mini vanilla layer cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Tag me @chelsweets and use the #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 8

Mini Vanilla Cake Recipe

image of mini vanilla cake being decorated with rainbow sprinkles for a birthday

This mini vanilla cake recipe is made in one bowl & is incredibly moist! One batch makes three, 4 inch cake layers that are perfect for a small celebration.

Prep Time 15 minutes
Cook Time 33 minutes
Additional Time 20 minutes
Total Time 1 hour 8 minutes

Ingredients

Mini Vanilla Cake Recipe

  • 1 cup all-purpose flour (125g)
  • 1 cup granulated sugar (200g)
  • 1 tsp baking powder (4g)
  • 1/4 tsp fine salt (1g)
  • 1/4 cup or 1/2 stick unsalted butter, melted (56g)
  • 1/4 cup vegetable or canola oil (56g)
  • 1 large egg, room temperature (56g)
  • 1/2 cup buttermilk or whole milk, room temperature (120g)
  • 1 tsp vanilla extract (4g)
  • gel food coloring (if desired)

Vanilla Buttercream Frosting

  • 3/4 cup unsalted butter, room temperature (169g)
  • 2 tsp vanilla extract (8g)
  • 1/4 tsp fine salt (1g)
  • 3 cups powdered sugar (375g)
  • 1 Tbsp + 1 tsp heavy cream or whipping cream (20g)

Instructions

Mini Vanilla Cake Layers:

  1. Preheat oven to 350°F/175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray.
  2. This recipe can be made by hand with a whisk or with a hand mixer. I prefer making it with a whisk.
  3. In a large bowl, whisk together 1 cup flour, 1 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
  4. Add 1/4 cup of melted butter, 1/4 cup oil, and 1 egg into the dry ingredients and whisk until combined. The batter will be thick.
  5. Then mix in 1/2 cup buttermilk and 1 tsp vanilla extract until combined. Whisk the batter together for any additional 30 seconds to make sure everything is properly combined. This will also help lighten up the texture of the cake layers.
  6. If desired, add in gel food coloring. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl part way through.
  7. Divide batter evenly between the prepared cake pans.
  8. Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
  9. Place cake layers into the freezer for 20 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  10. Use a serrated knife to level the tops of the layers, then set aside. If you're making these in advance, wrap and freeze them at this point.

Vanilla Buttercream Frosting:

  1. While the cake layers bake and cool, make the vanilla buttercream frosting.
  2. Beat 3/4 cup butter on a medium speed for 30 seconds with either a hand mixer or a stand mixer fit with a paddle attachment.
  3. Mix in 2 tsp vanilla extract or vanilla bean paste and 1/4 tsp salt on a low speed.
  4. Gradually mix in 3 cups of powdered sugar and 1 Tbsp + 1 tsp of heavy cream.
  5. Continue to mix on low speed for a few minutes, until the desired consistency is reached. 
  6. If the frosting seems too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  7. If you want to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it's evenly colored.

Assemble This Mini Vanilla Cake:

  1. Stack and frost cake layers on a small plate or cake stand using a dab of frosting to help stick the first cake layer in place.
  2. Add an even layer of buttercream between each cake layer with a large offset spatula.
  3. Add a thin coat of frosting around the cake, fully cover the cake layers.
  4. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 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! I used a Wilton 1M frosting tip to pipe some fun swirls on top of the cake and added some nonpareil sprinkles.

Notes

Make your cake layers in advance and freeze them. It breaks the process up and makes 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

8

Serving Size

1

Amount Per Serving Calories 575Total Fat 27gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 10gCholesterol 89mgSodium 264mgCarbohydrates 81gFiber 1gSugar 68gProtein 4g

Christin

Wednesday 14th of February 2024

Thanks for this amazing recipe! Would gon happen to have a small white cake recipe or how to make this one into white ? Appreciate it !

Chelsweets

Saturday 17th of February 2024

Hi Christin,

So happy to hear you loved this recipe! I do have a 6-inch version of this cake recipe, here's the link: https://chelsweets.com/6-inch-cake-recipe/

One batch of that recipe makes 3, 6-inch cake layers. Hope that helps, happy baking!

Margaret

Tuesday 13th of February 2024

Hello! In the recipe, would it change anything to use sour cream instead of buttermilk?

Chelsweets

Saturday 17th of February 2024

Hi Margaret,

You can use sour cream instead of buttermilk in this recipe, it will still turn out great! Hope that helps, happy baking!

Beth

Tuesday 13th of February 2024

I don't usually leave comments but this cake was so simple to make and so delicious! It was gone within a few hours. Thank you so much for the time and effort you put into this recipe and for sharing it with the world

Chelsweets

Tuesday 13th of February 2024

Hi Beth,

I'm so happy to hear that!! Thank you for sharing, and happy baking! :)

Megs

Monday 12th of February 2024

Hi! Can sour cream replace the buttermilk in this?

Chelsweets

Tuesday 13th of February 2024

Hi Megs,

You can totally replace the buttermilk in this recipe with sour cream. Hope that helps, happy baking!

Trish

Thursday 8th of February 2024

This is a little gem for myself or as a gift. On my second try I used 3/4 cup of sugar instead of one full cup and I reduced the time to 23 minutes and covered the cakes loosely with foil at 20 minutes to reduce the browning on the tops. The first time the centers sunk to the bottom and the tops were caramelized and too brown and crusty. I will be making this for friends and as hostess gifts. Thank you!

Chelsweets

Tuesday 13th of February 2024

That is wild Trish! What type of oven do you have? Are you baking the layers on the middle rack of your oven? Is it a full sized oven? Do you by chance have the convection setting turned on? Hopefully we'll be able to figure out what happened together!

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