Small Batch Vanilla Cake Recipe: 6 Inch Cake

I’ve shared my very favorite vanilla cake recipe, which has received rave reviews. It’s an amazing recipe, but it makes a pretty big cake and feeds 24 people. What if you wanted to make a 6-inch cake??

Maybe you don’t need to feed a ton of 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 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.

What Does Small Batch Mean?

In this case, “small batch vanilla cake recipe” 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 with the 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.

Substitutions and Swaps – Vanilla Cake Layers

This 6-inch vanilla cake recipe uses quite a few ingredients, and I know you might not have all of them 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)!
• Egg whites – I use egg whites out of a carton to avoid wasting any yolks! You can also use 5 egg whites or 3 whole eggs if needed. Or if you have an egg allergy, you can use flaxseed eggs 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!
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use almond, lemon, or even coconut extract.

Substitutions and Swaps – Vanilla Buttercream Frosting

• 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.
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use coconut extract, hazelnut extract, or even pistachio extract.
• Gel food coloring – If you want to color this frosting, I recommend using gel food coloring! It creates vibrant colors without throwing off the consistency of the buttercream.

Tips for Making this Small-Batch Vanilla Cake Recipe

• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it easier to stack and frost.
• 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 the 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 6-inch Cake Layers in Advance and Storage Tips

I recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time, 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 vanilla cake recipe! Do you like to make smaller cakes like this?

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

Print Recipe

4.72 from 256 rating

Small Batch Vanilla Layer Cake Recipe

This vanilla layer cake recipe makes the perfect 6-inch layer cake! It makes three, moist cake layers that are perfect for stacking.

Prep Time15 minutes mins

Cook Time30 minutes mins

Additional Time20 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Cakes

Cuisine: American

Servings: 16

Calories: 581kcal

Author: Chelsey White

Equipment

• 3, 6-inch cake pans
• Parchment Paper
• Stand Mixer or Hand Mixer
• Large offset spatula
• Bench Scraper

Ingredients

Vanilla Cake

• 2 cups + 2 Tbsp all-purpose flour 270g
• 2 cups granulated sugar 400g
• 1 1/2 tsp baking powder 6g
• 1/2 tsp fine salt 3g
• 2/3 cup (1 1/3 sticks) unsalted butter, room temperature 150g
• 2/3 cup carton egg whites or 5 large egg whites, room temperature 155g
• 1 cup buttermilk, room temperature 240g
• 1 Tbsp vegetable or canola oil 14g
• 1 tsp vanilla extract or vanilla bean paste 4g
• gel food coloring if desired

Vanilla Buttercream Frosting

• 2 cups unsalted butter, room temperature 452g
• 7 cups powdered sugar 907g or a 2 lb bag
• 2 Tbsp heavy whipping cream, room temperature 30g
• 1 Tbsp vanilla extract or vanilla bean paste 12g
• 1/2 tsp fine salt 3g

Instructions

Vanilla Cake Layers

• Preheat oven to 350°F. Line three 6-inch or two 8-inch cake pans with parchment paper then grease them with nonstick spray. Set aside.
• Mix 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 and paddle attachment or a hand mixer to mix on a low speed until combined.
• Mix 2/3 cup (1 & 1/3 sticks) 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 about 5 egg whites and mix on low until just incorporated and the batter looks wet.
• Then mix in 1 cup of buttermilk, 1 Tbsp of vegetable oil, and 1 tsp vanilla extract on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
• 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 kitchen scale to weigh my pans and ensure they all have the same amount of batter. This guarantees your layers will bake to 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 the 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.

Vanilla Buttercream Frosting

• While the cake layers bake and cool, make the vanilla buttercream frosting.
• Beat 2 cups of unsalted butter on 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 2 Tbsp of heavy cream or milk to make it easier to mix.
• Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Once the frosting is fully mixed and smooth, add in 1 Tbsp of vanilla extract and 1/2 tsp salt. Mix on the lowest speed for a couple of 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 (a quarter of a cup at a time). If you're unsure how thick your frosting should be, check out 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 The Cake

• Stack and frost cake layers on a greaseproof cake board or flat plate, using a dab of frosting to help stick the first cake layer to the board.
• Spread an even layer of buttercream between each cake layer with a layer offset spatula. Add a thin coat of frosting around 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!

Video

Notes

Tips for Making the Best 6-inch Layer Cake

• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
• Make sure your ingredients are at room temperature to help them mix together better.
• Don’t level and torte your cake layers until they are completely cooled.
• Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
• If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

Nutrition

Serving: 1g | Calories: 581kcal | Carbohydrates: 84g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 260mg | Sugar: 82g

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