Mini Vanilla Cake with Vanilla Buttercream
This vanilla cake is quick to make and ideal for smaller celebrations, including the famous first birthday smash cake. It’s also the ideal mini-cake canvas to practice your decorating technique. Check out this video to learn how to add beautiful buttercream hydrangeas.
Ingredients
Mini Vanilla Cake
- 2/3 cup all-purpose flour
- 1/3 cup plus 1 tablespoon granulated sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon white vinegar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 1/3 cup plus 1 tablespoon whole milk
Vanilla Buttercream
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 1/4 cups powdered sugar
- 1 tablespoon whole milk
- 1 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - Pinch of salt
Directions
Mini Vanilla Cake
Preheat oven to 350°F. Grease and line two 4-inch cake pans with parchment paper.
In a large bowl, whisk together all-purpose flour, sugar, baking soda and baking powder. In a separate bowl, mix together vinegar, butter, vanilla extract and milk. Fold the dry ingredients into the wet ingredients until well combined.
Split the batter equally between prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes completely on a wire rack.
Buttercream Frosting
Add butter, powdered sugar, milk, vanilla extract and salt into a large bowl. Mix with a hand mixer or stand mixer until light, pale and fluffy.
Assembly
Use a serrated knife to level off the tops of the cooled cakes. On one of the cakes, spread 1/4 cup of buttercream into a smooth, even layer across the top. Place the other cake over the layer of buttercream and refrigerate for 15 minutes.
Crumb coat the entire cake with a thin layer of buttercream and refrigerate for 15 more minutes. Then, frost the entire cake with the leftover buttercream.
Optional: Finish the cake by decorating with buttercream hydrangeas.
Notes
Recipe by Milk and Cardamom
Mini Vanilla Cake
- 83 grams all-purpose flour
- 80 grams granulated sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 teaspoon white vinegar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 80 ml whole milk
Vanilla Buttercream
- 113 grams unsalted butter, room temperature
- 253 grams powdered sugar
- 1 tablespoon whole milk
- 1 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - Pinch of salt
Directions
Mini Vanilla Cake
Preheat oven to 180°C. Grease and line two 10 cm cake pans with parchment paper.
In a large bowl, whisk together all-purpose flour, sugar, baking soda and baking powder. In a separate bowl, mix together vinegar, butter, vanilla extract and milk. Fold the dry ingredients into the wet ingredients until well combined.
Split the batter equally between prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes completely on a wire rack.
Buttercream Frosting
Add butter, powdered sugar, milk, vanilla extract and salt into a large bowl. Mix with a hand mixer or stand mixer until light, pale and fluffy.
Assembly
Use a serrated knife to level off the tops of the cooled cakes. On one of the cakes, spread 49 grams of buttercream into a smooth, even layer across the top. Place the other cake over the layer of buttercream and refrigerate for 15 minutes.
Crumb coat the entire cake with a thin layer of buttercream and refrigerate for 15 more minutes. Then, frost the entire cake with the leftover buttercream.
Optional: Finish the cake by decorating with buttercream hydrangeas.
Notes
Recipe by Milk and Cardamom
-
20 minsprep
-
25 minscook
-
6-8servings
This Recipe Uses
Madagascar Bourbon Pure Vanilla Extract