Easy mini vanilla cake recipe for one or two! This small vanilla cake recipe with oil is great for small groups and special occasions -- perfect as a mini birthday cake recipe! And you can make this mini vanilla cake recipe without buttermilk! And while you're looking for a mini cake recipe, try my Mini Carrot Cake, my Mini Basque Cheesecake, or a moist, delicious Mini Red Velvet Cake!
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Easy Mini Vanilla Cake Recipe
Today I'll show you how to make a mini vanilla cake! Because sometimes you just don't need that much cake, but (and this is important) you still want cake! That's where this small vanilla cake recipe comes in. This mini cake recipe is just what you need!
Tell me if you've ever been in this situation: You're having a party, and spend all day baking a delicious cake (or you pick up a delicious cake from a local bakery) and no matter how good it is, you end up with tons of cake left over??
Or, maybe you're at home alone or with one or two others, and you want cake, but not too much?
For me, that happens all the time! Sometimes you just want to make a small vanilla cake recipe that is quick and easy, but still yummy! For times like that, this mini vanilla cake is perfect!
Mini Birthday Cake Recipe, or Mini Cake Recipe for Any Occasion!
Besides being the perfect, cute little size for a small group (or just for one), this mini vanilla cake is amazing! It has so much vanilla flavor, a light, fluffy texture, and a delicate crumb. I've made it so many times and always loved it! PLUS it's the perfect vessel for some rainbow sprinkles, just in case you need a little joy sprinkled into your day! I went a little crazy with the sprinkles, but who hasn't?
Best of all, this mini cake recipe is a one bowl recipe, and you don't even need a mixer! No butter to soften, no creaming method to worry about, which makes this an incredibly easy dessert recipe!
I've also included a recipe for an optional quick vanilla buttercream frosting, the perfect amount for your mini vanilla cake! So this is the perfect cake for a small celebration for two or a portion-controlled dessert for the family -- you'll have a small cake recipe AND just enough frosting.
Mini Cake Size - What Size is a Mini Cake?
A mini cake can be between 4 and 6 inches in diameter, and can be a single layer like this mini vanilla cake, or have lots of layers. Often, mini cakes will be single serving, not much smaller than cupcakes. This small vanilla cake recipe is the perfect size whether you make it as a mini cake for one, or for a small group! Because it's a single layer 6 inch vanilla cake recipe, you won't end up with too many leftovers, any way you slice it!
How do you make a mini vanilla cake from scratch?
This mini vanilla cake is very quick and easy, and it comes together with just a few ingredients. Chances are, you have most of these on hand already! Check the recipe card for measurements, but here are the basic ingredients you'll need:
- baking spray - use a cooking spray that contains oil to keep your cake from sticking to the pan.
- egg - make sure your egg is at room temperature before you start to bake! To get it to room temp quickly, set your egg in lukewarm water for about 15 minutes.
- granulated sugar - adds just enough sweetness to our small vanilla cake recipe.
- pure vanilla extract - Vanilla is the main flavor in this small cake recipe, so we want it to shine, so be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- vegetable oil - here's why we're making this small vanilla cake recipe with oil! First, it's the perfect way to keep the cake more moist than butter. Also, since you don't have to worry about softening or creaming butter, the oil makes this small vanilla cake recipe SO easy!
- buttermilk - make sure your buttermilk is room temperature. This helps your mini vanilla cake to bake up nice and fluffy in the oven. If you don't have buttermilk, see below in the Tips and FAQ for a substitute!
- cake flour - cake flour gives this mini vanilla cake its soft and tender crumb because it has less protein in it than all-purpose flour. If you don't have cake flour, see below for how to make a substitute using all-purpose flour and cornstarch! Be sure to use a kitchen scale to measure by weight, or use the spoon-and-level method to measure by volume.
- baking powder & baking soda - these helps to give our small vanilla cake recipe some lift!
- salt - since we're using vegetable oil, we don't have any salt from salted butter. So we need to add some salt to make sure we bring out the vanilla flavor and sweetness in this small vanilla cake recipe!
And for our quick, perfectly-portioned vanilla buttercream frosting you'll need:
- salted butter - I prefer salted butter, but if you use unsalted just add a couple extra dashes of salt to taste.
- powdered sugar - gives our frosting the sweetness and texture that's perfect for this mini vanilla cake!
- pure vanilla extract - of course!
- heavy cream - helps to fluff up the frosting while adding richness.
- salt - to bring out the vanilla flavor!
How do you keep a mini cake moist?
This mini cake recipe is made with oil rather than butter. Because oil contains less water than butter, less moisture evaporates while it bakes. That leaves you with a perfectly moist and tender mini vanilla cake recipe!
Can I make this mini vanilla cake without buttermilk?
If you don't have buttermilk, feel free to use whole milk, replacing a teaspoon of the milk with vinegar. This will create the acidic effect of buttermilk to help your small vanilla cake recipe come out even more moist and tender.
Equipment
One tool you'll definitely need for this mini vanilla cake are 6-inch cake pans. I like these Wilton ones -- I always get a great result from them! (affiliate link) I definitely recommend using a 6-inch pan to get an even bake, but I would imagine you could also make this small vanilla cake recipe into 4-6 cupcakes, or try baking it in a small loaf pan. If you do try a different type of pan, let me know in the comments below!
Other than that, you'll need parchment paper or silicone liners to line the pans, a whisk or electric mixer to mix the batter, and a medium bowl to whip it up! I also like to use a rubber spatula to fold the batter together and a small offset spatula to help spread the frosting on top of the cake.
Tips and F.A.Q.
This 6 inch vanilla cake recipe is perfect for two, or for one with leftovers! It yields about 4-6 slices, depending on how large you cut them. You can also double this cake for a mini layer cake like my Vanilla Cake with Strawberries, or another 6-inch cake with two cake layers, my Butter Pecan Cake with Brown Butter Cream Cheese Frosting!
A white cake typically is made without egg yolks, to maintain the pure white color. Vanilla cakes like this mini vanilla cake are made with whole eggs, and so the yolks, along with the vanilla extract added, change the color of the cake slightly.
First of all, don't be shy with the sprinkles! But other than that, I like to make sure that we're using a generous amount of great quality vanilla extract. The vanilla flavor really has to shine in this small vanilla cake recipe! I also like to use buttermilk to add a bit more tangy flavor to the cake batter. Finally, using salted butter in the buttercream frosting gives the flavors in your mini vanilla cake a bit more of a boost.
If you don't have cake flour, you can make a substitute to use in this small vanilla cake recipe! All you need is all-purpose flour and corn starch. Just measure out ¾ cup of all-purpose flour and replace 1 ½ teaspoon of it with cornstarch. In grams, it'll be 91 grams of all-purpose flour sifted with 4 grams of cornstarch. As I mentioned above, it's best to measure by weight with a kitchen scale, but if you don't have one be sure to use the spoon-and-level method to measure by volume.
You can store this cake in an airtight container at room temperature for up to three days, or freeze for up to 3 months.
More Mini Desserts You'll Love
- Mini Chocolate Cake
- Apple Mug Cake
- Small Batch Chocolate Chip Cookies with Brown Butter and Sea Salt
- Brown Sugar Shortbread Cookies
- Butter Pecan Cake with Cream Cheese Frosting
Equipment you may need
Ingredients
- baking spray
- 1 large egg - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- ½ cup (100 g) granulated sugar
- 3 tablespoon (44 ml) vegetable oil
- ⅓ cup (80 g) buttermilk - room temperature
- ¾ cup (85 g) cake flour
- ¾ teaspoon (4 ml) baking powder
- ¼ teaspoon (1 ml) salt
- ⅛ teaspoon (1 ml) baking soda
Vanilla Buttercream Frosting
- ½ cup (114 g) salted butter - softened (1 stick)
- 2 cups (240 g) powdered sugar
- 2 tablespoon (30 ml) heavy cream
- 2 teaspoon (10 ml) pure vanilla extract
- salt - to taste
Instructions
- Spray a 6-inch cake pan with baking spray and line with parchment paper. Set aside.baking spray
- In a large bowl, whisk together egg, vanilla, and sugar until well combined and thickened.1 large egg, 2 teaspoon pure vanilla extract, ½ cup granulated sugar
- Whisk in oil, followed by buttermilk, until smooth.3 tablespoon vegetable oil, ⅓ cup buttermilk
- Sift in flour, baking powder, baking soda, and salt. Fold into batter with a rubber spatula until just barely combined.¾ cup cake flour, ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- Pour into cake pan. Drop cake in pan from 3 inches onto counter to get rid of any air bubbles.
- Bake at 350°F for 25-30 minutes or until a toothpick entered into the cake comes out clean.
Prepare Vanilla Buttercream Frosting
- In a bowl, beat softened butter for one minute until it’s light and fluffy.½ cup salted butter
- Gradually add in powdered sugar, followed by vanilla and beat until smooth.2 cups powdered sugar, 2 teaspoon pure vanilla extract
- Add cream a little at a time and beat until you have the desired consistency.2 tablespoon heavy cream
- Add a pinch or two of salt, if desired and beat to combine. Spread over cooled cake.salt
Video
Notes
Nutrition
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Last Updated on October 11, 2022 by Chenée Lewis
Margaret Nelson
Can you use icing colors to make it different color.
Chenée Lewis
Yes definitely!
karen marie
I love this size, plus it uses cake flour which I need to use up!
For some reason, I had it in my head that three tablespoons is 1/4 cup. It's not - 1/4 cup is four tablespoons. Hahaha. The cake is baked and cooling and looks like cake. I don't think the additional oil should harm it too much but it figures that I would sabotage my little treat by being a smartypants.
#KnowYourMeasurements!
I appreciate very much the option you provide of increasing the volume of batter in the event that one wanted to make a two or three layer six-inch cake.
Cheers.
Chenée Lewis
It should be ok even with a little extra oil -- hope you enjoyed it! 🙂
Jackie Wooten
Going to make your vanilla cake for my birthday this week. Love the silicone mats you use for your other cakes. Can you tell me where you purchased them. Thank you.
Chenée Lewis
Hi! These are the 6-inch silicone liners I use!
Me
Made this today and it really hit the spot! Love the size, the texture, and the taste! The frosting made a bit too much for my liking but the flavor was perfect. Thanks
Chenée Lewis
So great to hear that you enjoyed it! 🙂
Stephen
Hi Chenée. Can you use canola oil in place of the vegetable oil?
Chenée Lewis
Hi Stephen -- yes you can! Any neutral oil you like will work.
Paula
Everything about this cake is perfect and delicious. I love the way you have written the recipe out.
Thank you soo much for sharing it.
Chenée Lewis
Thank you! So glad you liked it!
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Chenée Lewis
I hope so too! Glad you enjoyed it!