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    Home » Recipes » Sweet Treats » Cakes

    Super Moist Vanilla Cake (6 inch Recipe)

    Published: March 15, 2021 by Andrea · This post may contain affiliate links. Please read the disclosures and disclaimers page for details.

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    This recipe makes a delicious, moist small vanilla cake. Recently, I have got more into making small cakes. The reason for this is that I love cake so much and I simply cannot resist a slice when it is laying around. Making 6-inch cakes means that cakes I bake are polished off very quickly so I do not have cake laying around that I’m tempted to tuck into at every chance.

    Vanilla 6 inch cake

    When making a vanilla cake, you can opt to either make a white vanilla cake or a yellow vanilla cake. White vanilla cakes are made using the egg whites only whereas yellow vanilla cakes use the whole eggs. Not using the egg yolks can change the flavour of the cake as egg yolks provide flavour as well as colour. White vanilla cakes are very popular as wedding cakes whereas yellow cakes are used for more general cakes including birthday cakes.

    This recipe is for a yellow vanilla cake that is perfect as a small birthday cake or if you simply just feel like a lovely slice of cake to go with your afternoon cup of tea. The cake is fluffy and light with a delicate texture and is covered in buttercream frosting that is delicious, rich and creamy.

    The recipe is quick and easy to follow with no complicated decorating and if you decide to give this recipe a try, you won’t regret it. Whenever I make a cake as a gift or just want a quick simple cake for hosting then this is definitely my go to recipe.

    Vanilla 6 inch cake

    Ingredients for 6 Inch Vanilla Cake

    For the cake

    • 170g self-raising flour
    • ¼ teaspoon bicarbonate soda
    • ¼ teaspoon salt
    • 60g unsalted butter
    • 140g caster sugar
    • 60ml vegetable oil
    • 2 medium eggs
    • 1 teaspoon vanilla extract
    • 80ml sour cream
    • 80ml whole milk

    For the buttercream frosting

    • 140g unsalted butter
    • 280g icing sugar
    • 20ml double cream or whole milk
    • 1 teaspoon vanilla extract (optional)
    • 2 - 6 drop food colouring (optional)
    • sprinkles for decorating (optional)
    2 Vanilla 6 inch cakes

    How to Make 6 Inch Vanilla Cake

    1. Preheat the oven to gas mark 4/350oF/180oC and line two 6 inch baking tins with baking paper. In a bowl, sift in the self-raising flour, bicarbonate soda and salt then set aside.

    2. In another bowl or stand mixer bowl, cream together the butter and sugar until fluffy. This will take around 4 minutes. Then add the vegetable oil and fully combine.

    3. Mix in the eggs then mix in the vanilla extract, sour cream and milk. Once everything is well combined, add in the dry ingredient set aside earlier and combine until all the ingredients are well incorporated.

    4. Pour the batter between the two cake tins and bake for 25 – 30 minutes. Leave the cakes to cool in the tins for 10 -15 minutes then remove and place the cakes on a cooling rack to completely cool.

    5. Using the paddle on a stand mixer, beat the butter for around 3 minutes until fluffy then gradually add in the icing sugar and mix until fully incorporated. Once all the icing sugar is fully combined, add in the double cream, vanilla extract and food colouring if using. Continue to mix until the buttercream is smooth and creamy.

    6. Place one of the cakes onto a turntable or plate then add some buttercream on top, spreading it evenly onto the cake. The cake is very delicate so be gentle during this process. Place the second cake on top of the buttercream and then frost the whole cake using a small palette knife. You may need to do a crumb coat first (see notes). Once the cake is frosted, decorate with sprinkles and enjoy.

    Recipe Tips

    • For this recipe, you will need two 6 inch cake tins. I have recently started using PME Anodised Aluminium cake tins and my cakes have been coming out better than ever with the cakes cooking evenly through.
    • This recipe makes a moist cake due to the use of oil and sour cream. This means you may have to bake the cakes a little longer than the recipe states. I normally remove the cakes from the oven once the sides begin to move away from the tins.
    • Also using baking belts which I also do, may slightly increase the cooking time.
    • When decorating this cake, I usually do a crumb coat first. Use a small palette knife and gently spread a thin layer of frosting onto the cakes. Its easier to hold the palette knife vertically when adding the crumb coat. Place the cake in the fridge for 20 minutes then remove it and add the rest of the frosting to the cake.

    Nutrition

    CaloriesFatSaturatesCarbs
    466kcal26.0g12.9g54.4g
    SugarsFibreProteinSalt
    42.8g0.7g3.9g0.26g
    Nutritional values based on 1 serving

    Storage

    • You can store this cake at room temperature overnight in an airtight container. Any cake leftover the following day should be stored in the fridge for up to 4 days.
    • If the weather is hot or humid then store in the fridge immediately until serving.
    • Ensure you bring the cake to room temperature before serving from the fridge.
    • Unfrosted cake can be wrapped and stored in the freezer for up to 2 months.
    Vanilla 6 inch cake

    More Cake Recipes

    • The Most Amazing Amaretto Carrot Cake
    • Easy Funfetti Birthday Cake with Buttercream Frosting
    • Simple Pretty in Pink Velvet Tray Bake Cake
    Vanilla 6 inch cake - Mini Cake
    Print Pin Recipe
    5 from 1 vote

    Super Moist Vanilla Cake (6 inch Recipe)

    This recipe makes a 6 inch vanilla cake. This cake is moist, fluffy and super easy to prepare in under 1 hour. Perfect for hosting.
    Prep Time30 mins
    Cook Time25 mins
    Total Time55 mins
    Yield: 10 servings
    Calories: 466kcal

    Ingredients

    For the cake

    • 170g self-raising flour
    • ¼ teaspoon bicarbonate soda
    • ¼ teaspoon salt
    • 60g unsalted butter
    • 140g caster sugar
    • 60ml vegetable oil
    • 2 medium eggs
    • 1 teaspoon vanilla extract
    • 80ml sour cream
    • 80ml whole milk

    For the buttercream frosting

    • 140g unsalted butter
    • 280g icing sugar
    • 20ml double cream or milk
    • 1 teaspoon vanilla extract (optional)
    • 2 - 6 drops food colouring (optional)
    • sprinkles for decoration (optional)

    Instructions

    • Preheat the oven to gas mark 4/350oF/180oC and line the 6 inch baking tins with baking paper. In a bowl, sift in the self-raising flour, bicarbonate soda and salt then set aside.
    • In another bowl or stand mixer bowl, cream together the butter and sugar until fluffy. This will take around 4 minutes. Then add the vegetable oil and fully combine.
    • Mix in the eggs then mix in the vanilla extract, sour cream and milk. Once everything is well combined, add in the dry ingredient set aside earlier and combine until all the ingredients are well incorporated.
    • Pour the batter between the two cake tins and bake for 25 – 30 minutes. Leave the cakes to cool in the tins for 10 -15 minutes then remove and place the cakes on a cooling rack to completely cool.
    • Using the paddle on a stand mixer, beat the butter for around 3 minutes until fluffy then gradually add in the icing sugar and mix until fully incorporated. Once all the icing sugar is fully combined, add in the double cream, vanilla extract and food colouring if using. Continue to mix until the buttercream is smooth and creamy.
    • Place one of the cakes onto a turntable or plate then add some buttercream on top, spreading it evenly onto the cake. The cake is very delicate so be gentle during this process. Place the second cake on top of the buttercream and then frost the whole cake using a small palette knife. You may need to do a crumb coat first (see notes). Once the cake is frosted, decorate with sprinkles and enjoy.

    More Cakes

    • Rich Fruit Cake (6 Inch Recipe)
    • Apple Cinnamon Cake
    • Carrot Yoghurt Traybake Cake
    • Banana Oat Loaf Cake

    Reader Interactions

    Comments

    1. Rachel

      May 04, 2021 at 10:45 am

      Lovely cake.

      Reply
    2. AM

      July 05, 2021 at 7:18 am

      Hi there 🙂

      I was wondering if I could use Stork or other baking margarines instead of butter in your recipes?

      Reply
      • Andrea

        July 05, 2021 at 1:04 pm

        Hi there, thank you for visiting, yes you can definitely use stork or other baking spreads in my recipes. I myself will sometimes use stork instead of butter in my cakes and muffins. Just use the same amount as you would butter.

        Reply
    3. Sam

      July 21, 2021 at 11:30 am

      Hi if I want to do 4 x 6inch tins can I just double the quantity? Thankyou

      Reply
      • Andrea

        July 25, 2021 at 10:55 am

        Hi Sam, yes the quantity can be doubled if you're using a larger cake tin such as a 9 inch. A 4 x 6 inch tin is still fairly small, so I think you will be able to use the same quantities as me.

        Reply

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