Craving a homemade cake but don’t need a full-sized dessert? This small vanilla cake recipe is the perfect solution! Moist, flavorful, and made with simple ingredients, this single-layer delight serves just two to four people—no leftovers, no waste, just pure vanilla bliss. Best of all, it comes together in just 30 minutes, making it ideal for small celebrations, date nights, or anytime you want a quick, homemade treat without the hassle.
Why You'll Love This Mini Vanilla Cake
Most vanilla cake recipes yield towering layers, but scaling down isn’t as simple as cutting everything in half. Achieving the perfect moisture and texture in a smaller pan takes precision—and after countless test batches (with very willing taste-testers!), this vanilla cake recipe delivers a soft, tender vanilla sponge that’s just the right size.
The secret lies in using high-quality vanilla. While vanilla extract works well, real vanilla bean paste elevates this vanilla cake recipe to a whole new level. Its warm, aromatic depth and those signature specks of vanilla throughout add a touch of luxury to every bite.
This vanilla cake recipe pairs beautifully with a cup of tea, coffee, or a cold glass of milk. Want to make it extra special? Add fresh berries for a light, elegant dessert, or top it with sprinkles to turn it into the perfect mini birthday cake. However you serve it, this small-batch vanilla cake recipe proves that great things come in small packages.
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Ingredients
The Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened to room temperature
- Granulated sugar
- Large egg, room temperature
- Vegetable oil
- Pure vanilla extract (or vanilla bean paste for more intense flavor)
- Whole milk, room temperature
The Vanilla Buttercream:
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
- Pinch of salt
Why These Ingredients Matter
- Butter AND oil: The combination gives you the best of both worlds – butter for flavor and oil for moisture that lasts for days
- Room temperature ingredients: These blend together more evenly for a smoother batter and better texture
- Vanilla extract: The star of the show that gives this cake its classic flavor profile
- Whole milk: Adds richness and moisture to the cake crumb
Ingredient Substitutions
- Make it dairy-free: Use plant-based butter and almond milk
- Reduce sugar: Cut to ⅓ cup for a less sweet vanilla cake recipe
- Gluten-free option: Substitute with a 1:1 gluten-free flour blend
- Eggless version: Replace the egg with ¼ cup unsweetened applesauce
See recipe card for quantities.
Instructions
Prepare and Mix
- Preheat your oven and prepare a 6-inch round cake pan with parchment paper
- Whisk together all dry ingredients (flour, baking powder, and salt) in a bowl
- In a separate bowl, cream together butter and sugar until light and fluffy
- Beat in the egg, oil, and vanilla extract until well combined
Create Your Batter
- Gradually add the dry ingredients to the wet mixture, alternating with milk
- Mix just until combined - be careful not to overmix
- The batter should be smooth and pourable with a medium consistency
Bake and Cool
- Pour the batter into your prepared pan and smooth the top
- Bake until a toothpick inserted in the center comes out clean and the top is golden
- Allow to cool in the pan briefly, then transfer to a wire rack to cool completely
Frost and Finish
- Beat butter until creamy, then add powdered sugar, vanilla, and cream to make buttercream
- Once the cake is completely cool, spread the frosting on top and sides
- Decorate with sprinkles, fresh berries, or other toppings as desired
- Prepare and Mix: Mix the dry and wet ingredients carefully to create a smooth, balanced batter.
- Pour and Bake: Carefully pour the batter into a greased cake pan, spreading it evenly before baking.
- Bake and Cool section.: Let the cake cool completely on a wire rack before frosting to maintain texture.
- Frost and Decorate: Spread the frosting evenly over the cooled cake, adding decorations as desired.
Equipment For Vanilla Cake Recipe
- 6-inch round cake pan: Perfect for this small vanilla cake recipe
- Hand mixer or stand mixer: Makes the creaming process much easier
- Parchment paper: Creates an easy-release liner for your cake
- Cooling rack: Allows air to circulate for even cooling
- Offset spatula: Makes frosting the cake much easier and neater
Don't have a 6-inch pan? A 4-inch pan works for an even smaller cake (with extra batter for a few cupcakes), or you can make this as 3-4 cupcakes instead.
Pro Baking Tips for the Perfect Small Vanilla Cake
- Measure your flour correctly: Fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife – don't scoop directly with the measuring cup
- Room temperature ingredients: I mentioned this earlier, but it's worth repeating! Cold ingredients don't incorporate properly
- Don't overmix: Stop mixing as soon as the ingredients are combined to avoid a tough cake
- Check for doneness early: Small cakes can bake faster than you expect
- Rotate halfway through: If your oven has hot spots, rotate the pan halfway through baking for even browning
Common Mistakes to Avoid
- Opening the oven door too early: This can cause your cake to sink in the middle
- Using cold ingredients: This results in a dense, uneven texture
- Overfilling the pan: Fill only about ⅔ full to allow room for rising
- Frosting while warm: Always let your cake cool completely before frosting to prevent melting
Recipe Variations
Flavor Twists
- Almond Vanilla: Add ¼ teaspoon almond extract along with the vanilla
- Citrus Infusion: Add ½ teaspoon of lemon or orange zest to the batter
- Vanilla Spice: Add ¼ teaspoon of cinnamon for a warm twist
- Vanilla Bean: Use a scraped vanilla bean instead of extract for intense flavor
Dietary Modifications
- Whole wheat option: Replace half the all-purpose flour with whole wheat pastry flour
- Vegan small vanilla cake: Use plant-based butter, milk, and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- Keto-friendly: Substitute almond flour and a keto-friendly sweetener
Storage
Counter Storage
- Store unfrosted cake at room temperature in an airtight container for up to 2 days
- Frosted cake can stay at room temperature for 1 day if your kitchen isn't too warm
Refrigerator Storage
- Frosted cake will keep in the refrigerator for up to 5 days
- Let it come to room temperature for about 30 minutes before serving for the best texture and flavor
Freezing Instructions
- Wrap unfrosted cake tightly in plastic wrap, then aluminum foil
- Freeze for up to 3 months
- Thaw overnight in the refrigerator, then bring to room temperature before frosting
The Secret Ingredient for the Softest Vanilla Cake Ever
It started with a baking mishap—too little milk in the fridge and a half-used container of yogurt on the counter. Instead of making a trip to the store, I took a chance and swapped a bit of the milk for yogurt. The result? A small vanilla cake so unbelievably soft and moist, it almost melted on the fork. The slight tang balanced the sweetness perfectly, and the extra richness kept the cake fresh for days. Now, I never make this vanilla cake recipe without it! Want to try it yourself? Just replace 2 tablespoons of milk with sour cream or yogurt, and taste the magic.
FAQ
What are the ingredients for vanilla cake?
A classic vanilla cake requires simple pantry staples: flour, sugar, butter, eggs, milk, baking powder, salt, and vanilla extract. Quality vanilla makes all the difference - choose pure extract or vanilla bean paste for the best flavor. Room temperature ingredients ensure proper mixing for the perfect texture and rise.
What is the secret to super moist cake?
The secret to a super moist cake is adding fat-rich ingredients like vegetable oil, sour cream, or yogurt alongside butter. Don't overmix the batter or overbake. Measure flour correctly by spooning into measuring cups rather than scooping. Simple syrup brushed on warm cake adds moisture that lasts for days.
What is the easiest cake to make?
A one-bowl vanilla cake recipe is the easiest cake to make, perfect for beginners. Simply mix wet ingredients first, add dry ingredients, and stir until just combined. No fancy techniques required! Sheet cakes are more forgiving than layer cakes, and recipes with oil instead of butter don't require creaming.
Is there a difference between white cake and vanilla cake?
Yes, white cake and vanilla cake recipe differ in key ways. White cake uses only egg whites for a paler color and lighter texture, while vanilla cake contains whole eggs for a yellowish tint and richer flavor. Both use vanilla extract, but vanilla cake often contains more for a stronger vanilla taste.
Sweet Endings: Your Perfect Small Vanilla Cake Recipe Awaits!
This small vanilla cake recipe is proof that great things come in small packages. Whether you're celebrating a cozy occasion or simply craving a quick homemade treat, this fluffy, vanilla-packed delight delivers all the comfort of a classic cake—without the hassle of leftovers. Moist, tender, and bursting with flavor, it's the perfect go-to for effortless baking.
Looking for more irresistible homemade treats? Try our classic Vanilla Cake Recipe for a full-sized celebration, or switch things up with the bright and citrusy Mandarin Orange Cake. If you're a fan of warm spices, don't miss our hearty and flavorful Delicious Carrot Cake Bread Recipe—a cozy twist on a timeless favorite.
What will you top your small vanilla cake with? Fresh berries, sprinkles, or a drizzle of chocolate? Let me know in the comments below, and happy baking!
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Pairing
These are my favorite dishes to serve with Vanilla Cake Recipe
Small Vanilla Cake Recipe
Equipment
- 6-inch round cake pan Greased and lined with parchment paper
- Mixing bowl For dry ingredients
- Mixing bowl For wet ingredients
- Hand mixer or whisk To cream butter and sugar
- Spatula For mixing and folding batter
- Measuring cups/spoons For accuracy
- Wire cooling rack Helps cake cool evenly
Ingredients
For the Cake:
- ¾ cup All-purpose flour Spoon & leveled
- ¾ teaspoon Baking powder Fresh for best rise
- ¼ teaspoon Salt Balances flavor
- 2 tablespoon Unsalted butter Softened
- ¼ cup Granulated sugar
- 1 Large egg Room temperature
- 1 tablespoon Vegetable oil Adds moisture
- 1 ½ teaspoon Vanilla extract Or vanilla bean paste
- ¼ cup Whole milk Room temperature
- 2 tablespoon Sour cream or yogurt For extra tenderness
For the Vanilla Buttercream:
- ¼ cup Unsalted butter Softened
- ¾ cup Powdered sugar Sifted for smoothness
- ½ teaspoon Vanilla extract Enhances flavor
- 1–2 tbsp Heavy cream or milk Adjust for consistency
- 1 pinch Salt Balances sweetness
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 6-inch cake pan with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, beat butter and sugar until fluffy. Add egg, oil, and vanilla.
- Alternately add dry ingredients and milk + sour cream, mixing until just combined.
- Pour batter into the prepared pan and bake for 22–25 minutes until golden.
- Let the cake cool completely on a wire rack before frosting.
- Beat butter until creamy, then add powdered sugar, vanilla, and cream to make buttercream.
- Frost the cooled cake and decorate as desired.
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