Small Vanilla Cake Recipe

This small vanilla cake recipe is perfectly moist, fluffy, and packed with rich vanilla flavor. It’s quick to make and ideal for small gatherings, date nights, or just a simple treat—without any leftovers!

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Cooling time: 5

Total Time: 40

Servings: servings

Calories: 280kcal

Cost: $6

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition