Mini Vanilla Cake
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.
Servings: 10 slices
Calories: 415kcal
Ingredients
Vanilla Cake
- 1 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 7 TBSP Unsalted butter room temperature
- 1 TBSP Oil canola or vegetable oil
- 3/4 cup White granulated sugar
- 1/4 cup Sour cream room temperature
- 3/4 TBSP Pure vanilla extract
- 2 Large eggs room temperature
- 1/2 cup Buttermilk room temperature
Cream Cheese Frosting
- 4 oz Cream cheese room temperature
- 3/4 cup Unsalted butter slightly cold
- 4 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- 1/8 cup Heavy cream
- Sprinkles optional for decoration
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 3/4 cup All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp 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 TBSP Unsalted butter, 1 TBSP Oil, 3/4 cup White granulated sugar, 3/4 TBSP Pure vanilla extract, 1/4 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 1/3rd of the dry ingredients and half of the buttermilk. Mix in on low. Add in another 1/3rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of dry ingredients.1/2 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.3/4 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 tsp Pure vanilla extract, 1/4 tsp Salt, 1/8 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 3/4 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 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 415kcal | Carbohydrates: 83g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 326mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg