Mini Vanilla Cake

5 from 18 votes

This mini vanilla cake is a perfect cake for two! It has a two layer vanilla cake layers that are extra moist. It is filled with cream cheese frosting and topped with sprinkles.

Prep Time1

Cook Time30

Decorating Time1

Total Time2 30

Servings: slices

Calories: 415kcal

Author: Stephanie Rutherford

Ingredients

Vanilla Cake

1 ¾ cup All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
7 tablespoon Unsalted butter room temperature
1 tablespoon Oil canola or vegetable oil
¾ cup White granulated sugar
¼ cup Sour cream room temperature
¾ tablespoon Pure vanilla extract
2 Large eggs room temperature
½ cup Buttermilk room temperature

Cream Cheese Frosting

4 oz Cream cheese room temperature
¾ cup Unsalted butter slightly cold
4 cups Powdered sugar sifted
1 teaspoon Pure vanilla extract
¼ teaspoon Salt
⅛ cup Heavy cream
Sprinkles optional for decoration

US Customary - Metric

Instructions

Vanilla Cake

Preheat the oven to 350°F. Spray two 6-inch cake pans with baking nonstick spray. Line the bottoms with 6-inch parchment paper circles. Spray again.
In a medium bowl, sift the flour. Add in baking powder, baking soda, and salt. Set aside.
1 ¾ cup All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
Using a mixer, beat the butter, oil, and sugar on high speed for 3 minutes. It will be light in color. Add in sour cream and vanilla. Mix on medium speed until combined. Scrape the bowl.
7 tablespoon Unsalted butter, 1 tablespoon Oil, ¾ cup White granulated sugar, ¾ tablespoon Pure vanilla extract, ¼ cup Sour cream
Add in the eggs and mix in on medium-high speed. Add eggs one at a time. Beat on medium for 1 minutes.
2 Large eggs
Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix in on low. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of dry ingredients.
½ cup Buttermilk
Pour the batter evenly into the two cake pans.
Bake for 25-30 minutes. Bake until a toothpick inserted comes out clean. Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely.

Cream Cheese Frosting

Set the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.
¾ cup Unsalted butter, 4 cups Powdered sugar
Using a mixer, beat the butter and cream cheese on high speed for 3 minutes. Scrape the bowl and slowly add in the powdered sugar.
4 oz Cream cheese
Add in vanilla, salt, and heavy cream. Mix on low until combined. Switch to high speed and beat on high speed for 1-2 minutes.
1 teaspoon Pure vanilla extract, ¼ teaspoon Salt, ⅛ cup Heavy cream

Assembling The Cake

Use a serrated knife to cut the domes off the cakes. You want perfectly even cake layers. Place a small amount of frosting on the board you are decorating on.
Place the 1st layer of cake down. Spread ¾ cup of frosting over the cake. Top with the second layer. For the flattest surface, flip the cake layer upside down, so the bottom of the cake layer is facing up.
Spread a light layer of frosting over the cake. This is called the crumb coat layer. Freeze for 15 minutes to lock the crumbs in.
Frost the rest of the cake. Pipe extra decoration on top and top with sprinkles.
Sprinkles

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake layers

High altitude baking- Add an extra 1 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition