Spray a 6-inch cake pan with baking spray and line with parchment paper. Set aside.
In a large bowl, whisk together egg, vanilla, and sugar until well combined and thickened.
Whisk in oil, followed by buttermilk, until smooth.
Sift in flour, baking powder, baking soda, and salt. Fold into batter with a rubber spatula until just barely combined.
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 1 minute until it’s light and fluffy.
Gradually add in powdered sugar, followed by vanilla and beat until smooth.
Add milk a little at a time and beat until you have the desired consistency. Spread over cooled cake.
Add a pinch or two of salt, if desired and beat to combine. Spread over cooled cake.
Buttermilk substitute: If you don't have buttermilk, you can substitute 1/3 cup of whole milk with 1 tsp of the milk replaced with vinegar.Make ahead: This is a quick and easy recipe, but you can still save time by making it ahead and freezing the fully frosted cake! Freeze for 3-4 hours unwrapped to set the icing, and then wrap in plastic wrap and aluminum foil and return to freezer for up to 3 months. Thaw on counter still wrapped.
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Mini Vanilla Cake posted on May 12, 2020 by Chenée Today at https://cheneetoday.com/mini-vanilla-cake/