6-inch Vanilla Cake Recipe

This 6-inch vanilla cake recipe is excellent for small parties, smash cakes, or when you don't want a layer cake. Mini cakes are adorable and simple to make! 

– 1 ½ cups cake flour spooned & leveled (175 grams) – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – ½ cup buttermilk at room temperature (120 ml) – 2 tablespoons canola or vegetable oil (30 ml) – 1 ½ teaspoons pure vanilla extract – ½ cup unsalted butter softened (1 stick; 115 grams) – 1 cup granulated sugar (200 grams) – 2 large eggs at room temperature



Vanilla cake needs 350°F (180°C). Line three 6-inch round cake pans with parchment and nonstick spray. Cream flour, baking powder, soda, and salt in medium basin.


 A large bowl or cup with oil, vanilla, and buttermilk. Add granulated sugar slowly after creaming butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer.


 Stir in all sugar on medium speed for 3–4 minutes until frothy. Fill a bowl with eggs and scrape sides. After mixing half the dry ingredients at low speed, add half the buttermilk. 


As cakes bake, a toothpick put into the center should come out clean after 22–28 minutes. Let pans cool 15–20 minutes. Remove cakes from pans and cool on wire racks.


Also See: 

Easy Sugar Cookie Icing Recipe