This recipe makes a small 6 inch vanilla cake with buttercream. It produces a light, fluffy and moist cake that is so moreish and it uses less ingredients than a large 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.
Ingredients for 6 Inch Vanilla Cake with Buttercream
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Cake
- Flour - I use self-raising flour which is plain flour with baking powder.
- Bicarbonate soda - also known as baking soda.
- Salt - I use sea salt.
- Butter - I use unsalted butter to control the salt.
- Sugar - caster sugar or granulated sugar is good.
- Oil - use an unflavoured oil such vegetable oil, rapeseed and canola.
- Eggs - use room temperature eggs.
- Vanilla - vanilla extract or vanilla bean paste are ideal.
- Soured cream - or use natural yoghurt.
- Milk - I use whole milk for this recipe.
For the Buttercream Frosting
- Butter - use unsalted butter.
- Icing sugar - also known as powdered sugar.
- Double cream - or heavy cream to give the buttercream a silky texture.
- Vanilla - use good quality vanilla extract.
- Food colouring - I use pink gel colouring.
- Sprinkles - for decorating.
How to Make 6 Inch Vanilla Cake with Buttercream
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line two 6 inch baking tins with baking paper. Into 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. 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 mix until you have a smooth batter.
3. Divide the batter between the two cake tins and bake for 25 – 30 minutes. Allow the cakes to cool in the tins for 10 -15 minutes then remove and place the cakes on a cooling rack to completely cool.
4. 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 combined. 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.
5. 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 recipe tips). 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.
- I normally know my cakes are ready when the sides begin to move away from the tins.
- 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. This is optional.
Nutrition
Nutrition based on 1 serving - Calories: 466kcal | Fat: 26.0g | Saturates: 12.9g | Carbs: 54.4g | Sugar: 42.8g | Fibre: 0.7g | Protein: 3.9g | Salt: 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.
The cake can be wrapped and stored in the freezer for up to 2 months. Defrost thoroughly before consuming.
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Super Moist Vanilla Cake (6 inch Recipe)
Ingredients
For the cake
- 170g self-raising flour
- ¼ teaspoon bicarbonate soda
- ¼ teaspoon salt
- 60g unsalted butter soft at room temperature
- 140g caster sugar
- 60ml vegetable oil
- 2 medium eggs room temperature
- 1 teaspoon vanilla extract
- 80ml sour cream room temperature
- 80ml whole milk room temperature
For the buttercream frosting
- 140g unsalted butter soft at room temperature
- 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/160oC fan and line two 6 inch baking tins with baking paper. Into 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 mix until you have a smooth batter.
- Divide the batter between the two cake tins and bake for 25 – 30 minutes. Allow 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 combined. 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 recipe tips). Once the cake is frosted, decorate with sprinkles and enjoy.
Rachel says
Lovely cake.
AM says
Hi there 🙂
I was wondering if I could use Stork or other baking margarines instead of butter in your recipes?
Andrea says
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.
Sam says
Hi if I want to do 4 x 6inch tins can I just double the quantity? Thankyou
Andrea says
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.
Luke says
Hi Andrea
Just wanted to ask if I make this recipe, do I spread the batter over the 2 tins? If I wanted to make a stacked cake, would I double up the quantities and use in each tin separately?
Luke ?
Andrea says
Hi Luke, you would spread the batter between the 2 tins.You don't need to double the quantities. Hope this helps.