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+ servings
One slice of mini vanilla cake with a bite missing.

Mini Vanilla Cake

Stephanie Rutherford
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.
5 from 11 votes
Prep Time 1 hr
Cook Time 30 mins
Decorating Time 1 hr
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 415 kcal


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
  • cup Heavy cream
  • Sprinkles optional for decoration


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.


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.


Calories: 415kcalCarbohydrates: 83gProtein: 4gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 326mgPotassium: 73mgFiber: 1gSugar: 17gVitamin A: 922IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Keyword cream cheese frosting, fluffy cake, layered cake, mini cake, vanilla cake
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