Use an offset spatula to spread about 1/2 cup of frosting over the first layer. Frost the first layer: Place the cake layer onto a cardboard cake round, cake stand, or large plate.Level the tops of each cake layer: You can use either a knife or a cake leveler to do this.Once the cake layers have cooled, you can assemble your mini vanilla cake: If needed, take a moment to stop and scrape down the sides of your bowl. Add the heavy cream, vanilla, and salt: Beat the frosting just until everything is combined.Once it’s been fully mixed into the butter, I add the remaining sugar. Add the powdered sugar: I prefer adding just half of the sugar to begin with.Beat the butter until smooth: A stand mixer fitted with a paddle attachment makes quick work of this.While the cake layers cool, prepare the vanilla frosting: Let the cake layers cool: Let them cool in the pans for about 15 minutes before inverting onto a wire cooling rack.Bake the cake layers: Divide the cake batter between three 6-inch round cake pans that have been lined with parchment paper and sprayed with non-stick cooking spray. You’ll know the cakes are done when a toothpick inserted in the middle comes out clean.You want to avoid over mixing the cake batter, because it can lead to a denser cake. Make sure to only mix in each addition until just combined. Finish the cake batter: Mix in the half of the dry ingredients, then the buttermilk mixture, followed by the last half of the dry ingredients.You may need to stop and scrape down the sides of the bowl between each one. Add the eggs to the butter mixture: I recommend adding the eggs one at a time to ensure they’re fully incorporated.This step can take a few minutes, so be patient! Then, add the sugar and continue mixing until the mixture is light and fluffy. Cream together the butter and sugar: You’ll first want to mix the butter with an electric mixer until smooth.I prefer doing this in a measuring cup, but you may use a bowl as well. Combine the wet ingredients: Whisk together the buttermilk, oil, and vanilla extract.Whisk together the dry ingredients: In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt.The process of making a mini cake is the same as making a regular layer cake - the layers are just smaller in diameter!įirst, you’ll need to prepare the vanilla cake layers: This recipe is similar to my vanilla cake recipe, but it’s been scaled down to fit three 6-inch cake pans. If you forget to get your eggs out of the fridge, place them in a bowl of warm tap water for about 10 minutes. Eggs: Your eggs should also be brought to room temperature before mixing them into the batter.Bring your butter to room temperature before starting the recipe. Butter: I always use unsalted butter when baking because the amount of salt in salted butters varies widely between brands.I wasn’t shy with the vanilla extract, so I highly recommend buying a good quality brand. Vanilla extract: Use pure vanilla extract for the best flavor.You can also make a buttermilk substitute using just milk and vinegar or lemon juice, if needed. Buttermilk: Makes for a moist and tender cake.If you don’t keep cake flour on hand, you can make your own substitute using regular flour and cornstarch. Cake flour: Contains less protein than all-purpose flour, which results in a lighter and fluffier cake.Here are the key ingredients you’ll need to make this small vanilla cake: This 6-inch cake may be mini in size, but it still packs in maximum vanilla flavor. This mini vanilla cake recipe would be perfect for small dinner parties or family gatherings, and it makes for a wonderful smash cake for first birthday parties too! I have a classic vanilla cake recipe on my site that wows friends and family every time I make it, but there’s something about this mini version that makes my heart go pitter-patter in a way that regular layer cakes don’t. Miniature foods taste better than their normal-sized counterparts, it’s a fact.Ĭase in point: this 6-inch vanilla cake. Mini cakes are super cute and incredibly easy to prepare! This 6-inch vanilla cake recipe is perfect for small gatherings, as a smash cake, or when you just don’t want a full-size layer cake in your kitchen.
0 kommentar(er)
