Treat yourself to the simple pleasure of a homemade 6-Inch Vanilla Cake with this delightful recipe.
Perfect for smaller gatherings or when you’re craving a sweet indulgence without making a large cake, this vanilla cake is moist, tender, and full of classic flavor.
Whether you’re celebrating a special occasion or simply enjoying dessert with loved ones, this 6-inch cake is sure to impress with its delicious taste and charming presentation.
With straightforward instructions and basic ingredients, you’ll love baking and savoring every slice of this delightful vanilla cake.
Ingredients
For the Cake:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, room temperature
For the Vanilla Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (if needed for consistency)
Instructions
Preparing the Cake Batter:
Preheat your oven to 350°F (175°C).
Grease and flour a 6-inch round cake pan.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
Set aside.
Mixing the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
Baking the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Making the Vanilla Buttercream Frosting:
In a mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, and beat until smooth.
Stir in the vanilla extract.
If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until desired consistency is reached.
Frosting and Decorating the Cake:
Once the cake is completely cooled, frost the top and sides with the vanilla buttercream frosting using an offset spatula.
Decorate the cake as desired with sprinkles, fresh fruit, or edible flowers.
Nutritional Facts
- Calories per Serving: Approximately 350 kcal (1/8 of the cake)
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 150mg
- Total Carbohydrates: 45g
- Dietary Fiber: 0g
- Sugars: 35g
- Protein: 3g
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for all-purpose flour in this recipe. Use the same amount of cake flour as all-purpose flour for similar results.
2. Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days. Frost the cake just before serving for the freshest taste.
3. Can I use vanilla extract instead of vanilla bean paste?
Yes, you can use vanilla extract instead of vanilla bean paste in both the cake and frosting. Use the same amount of vanilla extract as vanilla bean paste.
4. Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Make sure all other ingredients are also gluten-free.
5. Can I freeze the frosted cake?
Yes, you can freeze the frosted cake for up to one month. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.