Super Moist Vanilla Cake (6 inch Recipe)

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.

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.

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)

How to Make 6 Inch Vanilla Cake

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC (Fan) 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

Calories	Fat	Saturates	Carbs
466kcal	26.0g	12.9g	54.4g
Sugars	Fibre	Protein	Salt
42.8g	0.7g	3.9g	0.26g

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.

More Cake Recipes

• The Most Amazing Amaretto Carrot Cake
• Easy Funfetti Birthday Cake with Buttercream Frosting
• Simple Pretty in Pink Velvet Tray Bake Cake