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image of a cute small cake made with 3, 6-inch cake layers
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4.72 from 256 ratings

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
Cook Time30 minutes
Additional Time20 minutes
Total Time1 hour 5 minutes
Course: Cakes
Cuisine: American
Servings: 16
Calories: 581kcal
Author: Chelsey White

Equipment

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