I’ve share my WASC 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?? I’ve received some emails requesting exactly this, so here is my recipe for a small batch WASC cake.
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.
Sometimes you simply don’t need to feed that many people. Or maybe you want to make a smaller cake to create a certain look.
The other thing to consider is that a lot of people don’t have bigger pans. Most 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?
In the past I used this recipe to make three cake layers, but recently I’ve started making 4 cake layers with it. I like the frosting to cake ratio better with 4 cake layers.
When filling your pans and deciding how many layers to make, remember that this cake recipe doesn’t rise much.
The cake layers bake relatively flat, so leveling your cake layers is optional. With that in mind, you should end up with cake layers that are around 1 inch.
What Does Small Batch Mean?
In this case, small batch just means I’ve updated the recipe to make a smaller cake.
Initially I thought I could just cut the recipe in half. You can do this, but the cake layers turn out quite thin.
I wanted each cake layer to be about 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 a 6 inch layer cake.
Tips for Making This Small Batch WASC 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. This makes it easier to assemble and frost your cake.
- I do not recommend using this recipe to make cupcakes! Instead, try my white almond cupcake recipe. I like the texture better for cupcakes.
- Use my regular WASC cake recipe to make a 7-inch or 8-inch layer cake
Making These WASC 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 small batch WASC cake recipe! Do you like to make smaller cake recipes like this?
If you try this recipe please tag me @chelsweets. Also use the #chelsweets so that I can see your amazing creations!
Other Recipes You Might Like:
- 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
- 2/3 cup egg whites (or about 5 egg whites) (155 grams)
- 1 cup sour cream, room temperature (240 grams)
- 1 Tbsp vegetable oil (14 grams)
- 2 tsp almond extract (8 grams)
- gel food coloring (if desired)
Almond Buttercream Frosting
- 2 cups unsalted butter, room temperature (434 grams)
- 7 cups powdered sugar (907 grams) - or a 2 lb bag
- 2 Tbsp heavy cream (or whipping cream) (30 grams)
- 2 tsp almond extract (8 grams)
- 1 tsp vanilla extract (4 grams)
- 1/2 tsp salt (3 grams)
WASC Cake Layers:
- Preheat oven to 350°F. Line three 6 inch pans with parchment rounds, and grease with non-stick baking spray.
- Mix together 2 cups + 2 Tbsp all-purpose flour, 2 cups granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt in a large bowl. Use a stand mixer with a paddle attachment or hand mixer to mix on a low speed until combined.
- Mix in 2/3 cup (1 & 1/3 stick) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in 2/3 cup or 5 egg whites and mix on low until just incorporated and the batter looks wet.
- Mix in 1 cup of sour cream on a low speed. Scrape the sides and bottom of of the bowl as needed with a rubber spatula.
- Add in 1 Tbsp of vegetable oil and 2 tsp almond extract. Mix at a medium-low speed until fully incorporated.
- If desired, add in gel food coloring and stir by hand with a rubber spatula until the batter is evenly colored.
- 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.
- 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 a small offset spatula around perimeter of the pan to separate the cake from the pan.
- 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.
- Use a serrated knife to level the tops of the layers right before you plan to assemble your cake.
Almond Buttercream Frosting:
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Slowly mix in 7 cups of powdered sugar on a low speed, 1 cup at a time. Halfway through, add in 2 Tbsp of heavy cream or milk to make it easier to mix.
- Scrape the sides and bottom of of the bowl as needed with a rubber spatula.
- Once the frosting is fully mixed and smooth, add in 2 tsp almond extract, 1 tsp vanilla extract and 1/2 tsp salt. Mix on the lowest speed for a couple minutes to help make the frosting silky smooth.
- If the frosting seems 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). If you're unsure how thick your frosting should be, you can learn what consistency you're looking for in my frosting consistency post.
- 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 This 6-Inch WASC Cake:
- 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.
- Spread an even layer of almond buttercream between each cake layer with a large offset spatula.
- Add a thin coat of frosting around the the cake to fully cover the cake layers.
- 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.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!
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.
Amount Per Serving Calories 621Total Fat 32gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 11gCholesterol 84mgSodium 243mgCarbohydrates 83gFiber 0gSugar 81gProtein 2g