Mini Small-Batch Vanilla Cake with Vanilla Buttercream Frosting

For when you want a perfectly portioned, small-batch recipe for the best cake ever, this is my go-to! The ultra moist, fluffy vanilla cake recipe makes one just one layer that's smothered in a creamy vanilla buttercream frosting.

Now that I have shared my favorite mini yellow birthday cake with chocolate frosting, I had to do something for the vanilla lovers out there!

This is the ultimate cake for any vanilla lover and perfect for a small crowd!

This is my scaled down version of my favorite vanilla cake and my all time fave buttercream that I use all the time! The cake is so absolutely moist and soft inside, with a rich and tender crumb from the butter and egg yolks.

Click here for my Mini Small-Batch Yellow Cake with Chocolate Buttercream Frosting

This homemade buttercream is one of my absolute favorites! It is light and fluffy, with that sweet vanilla flavor that you won't be able to not lick the bowl after you make it! Pile it on and frost away. The cake is nice and sturdy and holds up perfectly to this simple buttercream.

You can decorate it however you like, but I like to keep it classic and simple, with a rustic finish made with the back of a spoon. A few sprinkles on top, and voila! 

Mini Vanilla Cake with Vanilla Frosting
Yield: One 6-inch layer

Vanilla Cake:
  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup + 2 tablespoons (168g) granulated white sugar 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/3 cup (75g) unsalted butter, softened and cut into cubes 
  • 2 tablespoons + 2 teaspoons vegetable oil 
  • 1 whole large egg + 1 yolk, room temperature 
  • 1 tablespoon vanilla extract 
  • 1/2 cup (120g) sour cream, room temperature

Vanilla Frosting:
  • 1/2 cup (1 stick/4oz) unsalted butter, softened to room temperature
  • 1 1/2 teaspoons vanilla extract 
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted
  • 2-3 tablespoons heavy whipping cream
CAKE SUPPLIES: https://www.amazon.com/shop/thelindsayann
  • Bake Easy spray or Cake Release: https://amzn.to/3fzcgpe
  • Cake flour: https://amzn.to/2OQD7O2, weighed or spooned into cup and leveled
  • Pure vanilla extract: https://amzn.to/2LPUkc0 OR Vanilla bean paste: https://amzn.to/2M6Vcpq 
  • Bake even strips: https://amzn.to/2OzBiF0
  • 6" pans: https://amzn.to/3g29M1Q
  • turntable, cake scraper, off-set spatula, piping tips: https://amzn.to/2AtiQuT
  • more supplies: https://www.amazon.com/shop/thelindsayann

Preheat oven to 350° F. Grease one 6-inch (or 8-inch) round cake pan.

In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1 minute to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together the egg, yolks, vanilla, and sour cream. Slowly pour in 2/3 of the wet mixture and beat on medium speed for about 1-2 minutes, until smooth. Scrape down bottom and sides of bowl. Beat in remaining wet mixture and beat for about 30 more seconds until fully incorporated.

Pour batter into prepared cake pan. Bake 40 to 45 minutes (Bake 30-35 minutes for one 8-inch round), or until a toothpick inserted in the center comes out clean. Cool slightly in pan for about 10 minutes, before transferring to a wire rack to cool completely. Let cool before frosting. Slice cake in half width-wise to create two layers, if desired.

*Double recipe and bake 25-30 minutes for two 9-inch rounds, 30-35 minutes for two 8-inch rounds, 40-45 minutes for two 6-inch rounds, or 30-35 minutes for a 9x13-inch pan 

With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy.

Frost completely cooled cake. Store in an air tight container at room temperature.