I had a sort of epiphany when I wrote the recipe for this small batch chocolate cake: I think every cake recipe should be available in this tiny size. There are just so many occasions that call for less cake – date night, first birthday smash cakes, small gatherings of 2-4 people, and so on. So I moved right along to testing the most popular cake flavor of all: vanilla. I’m so happy to say that this recipe yields the perfect portion, is extra soft and moist, and is really easy to throw together!
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This small batch vanilla cake is basically a mini version of my favorite vanilla cake recipe. It can be made into three 4-inch layers or one 6-inch layer. The layer cake version is so cute and if you don’t already have 4-inch cake pans, here are the ones I used. But be warned, once you make a tiny layer cake, you’ll probably come up with every excuse to make more of them because they’re so cute!
These mini vanilla cake layers are extra soft and moist for a few reasons. The softness has a lot to do with the cake flour in this recipe, which produces a much fluffier cake than all-purpose (or plain) flour due to its lower protein content (the more protein in your flour the stiffer the dough and less ability to maintain moisture). You can find cake flour in the baking aisle at most grocery stores, but if all you’ve got is all-purpose flour in your pantry, here are instructions for how to make your own cake flour in a pinch.
The sour cream in this recipe is the other key ingredient that locks in the moisture and gives this cake amazing texture. It might seem extra, but don’t skip it! I am a firm believer that it makes all the difference in the final cake.
I paired this vanilla cake with my favorite vanilla buttercream recipe, dyed light pink to make it extra cute. That’s an optional step and you can feel free to pair this cake with pretty much any buttercream or frosting flavor imaginable. It’s vanilla. It goes with everything. Here are some alternative ideas:
- Chocolate Buttercream
- Strawberry Buttercream
- Raspberry Buttercream
- Lavender Buttercream
- Brown Butter Frosting
- Funfetti Buttercream
- Cream Cheese Buttercream
- Salted Caramel Buttercream
Small Batch Vanilla Cake
Equipment
- 3 4-inch cake pans OR
Ingredients
Small Batch Vanilla Cake
- 3/4 Cups (79g) sifted cake flour* DIY recipe in notes
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 Cup (57g) unsalted butter, room temperature
- 1/2 Cup (100g) granulated sugar
- 1 large egg, room temperature
- 2 Tbsp (30g) sour cream, room temperature
- 1 tsp pure vanilla extract
- 1/3 Cup (80ml) whole milk, room temperature
Vanilla Buttercream
- 1/2 Cup (113g) unsalted butter, room temperature
- 1 1/2 Cups (180g) powdered sugar
- 1 tsp pure vanilla extract
- 1 Tbsp whole milk or heavy whipping cream, room temperature
- pinch of salt, or to taste
Instructions
Make the Small Batch Vanilla Cake
- Preheat the oven to 350ºF and prepare three 4-inch or one 6-inch cake pan by spraying the sides with cooking spray and fitting the bottom(s) with a wax paper or parchment paper cake circle.
- In the bowl of your stand mixer (a handheld mixer works fine too!), cream together the butter and sugar on medium-high until light and fluffy, about 3 minutes. Turn the mixer to low and add the egg, mixing until just combined and scraping down the bowl and paddle as needed. Add the vanilla and sour cream, turn the mixer to high, and beat for one full minute. It may look a little curdled at this point, but don’t worry – it will become smooth cake batter by the end.
- Turn the mixer to low speed and add the dry ingredients all at once. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps. The batter will be slightly thin.
- Pour the batter evenly between the prepared 4-inch cake pans (or all into one 6-inch cake pan). If using 4-inch cake pans, bake for 18-22 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. Cool completely before assembling and decorating.
Make the Vanilla Buttercream
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 5 minutes.
- With the mixer in the off position, add the powdered sugar, vanilla, milk, and salt. Turn the mixer to low speed and mix until fully combined and uniform, scraping down the bowl and paddle as needed, 2-3 minutes.
Assembly
- Once the vanilla cake is completely cooled, frost and decorate with the vanilla buttercream. To create the mini layer cake pictured, level the cake layers to your desired height. Add a swipe of vanilla buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with vanilla buttercream, then crumb coat the cake with vanilla buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the buttercream set firm.
- Use the remaining frosting to create a smooth buttercream finish and pipe a star border on top using Wilton Tip 4B. Decorate with sprinkles (I used these rainbow sprinkles).
Notes
- The small batch vanilla cake layer(s) can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The vanilla buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.
I hope you love making this small batch vanilla cake recipe! Let me know who you made it for in the comments below + be sure to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!
Hi! I tried making this cake after having a great success with the vanilla cupcake recipe (which I loved after trying several others). Unfortunately, this small vanilla cake didn’t turn out well for me. It was rising nicely at first, but by the end of the baking time it seemed to deflate and came out really thin. I’m not sure what went wrong since I followed the recipe step by step.
Hi Carmen! I’m sorry to hear that this recipe didn’t work well for you. Did you open the oven while it was baking by chance? What size pan did you use and is it light or dark metal? And have you checked to make sure that your baking powder is fresh (it expires after 6 months and won’t work after that)? Sorry for all the questions, trying to help see what might have gone wrong.
Hello! I made this cake the other day, and it turned out perfect. I made it again but with two tablespoons of Christmas colored sprinkles, and something went wrong. It was dense, super gummy, and it looked really greasy and oily! I double checked all the ingredients, I remember putting them all in, and the amounts too. I don’t know what I did wrong!
Hi there! I’m so sorry the sprinkles ended up changing the texture of the cake! What kind of sprinkles did you use? Some sprinkles can end up melting in the baking process and making it more gummy. I recommend finding sprinkles that have “carnauba wax” and “confectioner’s glaze” in the ingredients list for best results. I also wonder if 1 Tbsp of sprinkles will be better than 2, I know my small batch funfetti cake currently includes 2 Tbsp of sprinkles but I think 1 Tbsp will be better for this amount of batter.
Thanks so much for the help! The sprinkles i have do contain carnuba wax and confectioners glaze. I ended up making this again with 1 tbsp of sprinkles, and turned out wonderfully!
This was just an excellent cake for the two of us (served it for our anniversary). I did substitute Greek yogurt for the sour cream, as it was handier, and (force of habit) about a tablespoon of coconut oil for the same amount of butter. I baked my cake in a loaf pan, filled it with a small batch of pastry cream that I had prepared earlier, and topped it with chocolate ganache, since my husband’s favorite dessert is Boston cream pie. I will use this same recipe in the future for any other occasion that requires vanilla cake, as we enjoyed the finished product immensely over a couple of days and didn’t need to worry about having more leftovers than we could eat or store.
Hi!
If I wanted to use your recipe for cupcakes what would the time and temperature be?
Hi C! This recipe makes about 9 cupcakes and you’ll want to bake at 350ºF for 14-18 minutes. If you need more than 9 cupcakes, this is my favorite vanilla cupcake recipe: https://sugarandsparrow.com/vanilla-cupcake-recipe/
How long would I need to bake the cake in a 6″ tin that is 4″ deep- and at what temperature? Looks delicious, I am looking forward to making it. I have recently got into smaller but deeper tins and struggling a bit with best oven temperature and bake time.
Hi Kerith! For this recipe you should be able to bake at the same oven temp (350F) for 24-28 minutes. Since it already makes enough batter for one 6-inch cake layer the pan height shouldn’t make much difference. Hope that helps!
This looks amazing! Would I be able to add raspberries or blackberries to the cake batter? Thanks!
Hi Anna! I haven’t tried that so it would be an experiment. If you try it I recommend either using frozen berries and breaking them into smaller pieces before folding them into the batter or chopping up the fresh berries. Whole raspberries and blackberries are more prone to sinking in a recipe like this. Hope that helps!
Thank you for this advice!! 🙂
Hi, i will try this recipe over the weekend. How much salted caramel do i need to add to this frosting if I want to make salted caramel frosting?
Hi Bee! To make salted caramel buttercream, add 1/4 Cup of salted caramel to the buttercream portion of this recipe. Follow these instructions for when to add: https://sugarandsparrow.com/salted-caramel-buttercream-recipe/ enjoy!
I made this in a 6″ cake pan. It turned out so good, moist and delicious. My husband loved it. I used all purpose flour, but next time I’ll use cake flour (i.e., I’ll replace a little of the flour with cornstarch).
Yay, Kathleen! I’m so happy to hear this was such a hit!
I wanted to surprise my husband with his own mini cake because he loves Cakes and cookies. I make homemade cookies all the time but I’d never made a homemade cake. So I searched and found a few recipes online and decided to try yours because the instructions seemed really clear & easy to follow.
I am soo glad that I chose this recipe because it was a HUGE hit in my household! He allowed 4 other family members to taste some of his mini cake and they all absolutely loved it!
They asked me to make another one but in a much bigger size for them all to get a complete slice. My husband would not allow them to try any more than just a spoonful. So.. I will definitely have to make a bigger version of this cake very soon or they will not allow me to rest peacefully. Lol I followed your cake recipe exact. I also used your Vanilla buttercream frosting recipe but decided to use some of the brown butter from the fridge I often use in cookie recipes along with regular room temp butter. I topped the cake with chopped pecans and OMG.. Everyone loved the texture & flavor of the cake and said that it reminded them of buttered pecan ice cream. This was absolutely the most delicious & moist homemade cake recipe I’d ever tasted!
It was not at all super sweet or dense.
I honestly have zero complaints. ♥️
My husband was indeed surprised and said how proud of me he was for making such a tasty homemade cake. He tried his best to save some for dessert tomorrow but he kept going back for spoonfuls & ended up eating it all in one day. I will be saving this recipe as my favorite. TYSM for sharing your recipe with us!
Yay, Britty! I’m so happy to hear that this was such a hit and I bet it was next level with the brown butter frosting and chopped pecans! Delicious. Here’s the recipe for the full-size version in case you need it: https://sugarandsparrow.com/vanilla-cake-recipe/
Awesome! I’d planned to make a bigger version of this cake for my family later on today. Tysm for the link! ♥️
This cake is absolutely amazing! The instructions were so clear and easy to follow — at first I thought it would be difficult or even impossible to pull off, but it turned out to be surprisingly simple and incredibly delicious. I made it for my son’s 1st birthday as his smash cake, and it was perfect. Thank you so much for this wonderful recipe!
Yay, Mariangela! I’m so happy you were able to celebrate your son’s first birthday with this recipe 🙂 thanks for letting me know it was a hit!
Hi. Came across this recipe just now. I am planning to make this tomorrow but in a 2 layer 6inch cake. Should i just double the recipe? And how long will i bake it?
Hi Aiza! Yes, you can double the recipe to make two 6-inch layers. Bake for 24-28 minutes. Enjoy!
Can you use the yolk opposed to the egg in the cake?
Hi Ayana! I haven’t tried that so I don’t know what the outcome will be, but you are welcome to experiment!
Hi, id like this to be a white cake. Can I use the egg white opposed to the one egg?
Hi Ayana! I haven’t tried that yet, so it would be an experiment. I’ll add a small batch white cake recipe to my list!
Can I make a 5 inch round cake with this recipe?
Hi Evy! Yes, you can use a 5-inch round pan but just be sure to fill it no more than 2/3 full. You might have a little more than enough cake batter since it’s written for a 6-inch round.
Hi!
Is it possible to use greek yoghurt instead of sourcream? Its not very common where i live.
Thanks in advance!
Hi Sanne! Yes, you can substitute the sour cream in this recipe with plain greek yoghurt. Enjoy!
My brother destroyed my cake☠️♂️️ but it was still good? I think I love it?
Hello! I’m celiac, so I was wondering if you knew how substituting the cake flour for a gluten free alternative (ie. King Arthur Measure For Measure Gluten Free Flour) would work? Would I still need to make a ‘cake flour’ version of it, or use it as-is? Thanks for your help!
Hi Ash! I have heard of people using King Arthur GF flour in my recipes with success. You can use it as-is!
Hi Whitney if I don’t have a 4 inch mold or 6 inch mould can I use a 5 inch mold and do three layers or only two?
Hi Davinia! I would probably shoot for two 5-inch layers. Just be sure to fill them no more than 2/3 full. Enjoy!
Hi Whitney! I’m assuming that if I want 2 6-inch pans (to make a 2 layer cake) I would just double the recipe? Thanks!
Hi Denise! Yes, you could double this for two 6-inch pans.
Hi! I’d love to make this for my baby’s first birthday but I currently just have two 4×2 cake pans. If I make it with only two layers, how would you suggest adjusting the bake time?
Hi Connie! The bake time will be the same, you’ll just be adding the cake batter to two pans and have some batter left over. This recipe makes enough for three 4×2 inch pans, so after making the batter, fill your two cake pans no more than 2/3 full and bake for 18-22 min.
Would it be possible to make this white chocolate flavoured? ? I am making my own wedding cake and would like the top 4″ tier to be white chocolate.
Hi Elizabeth! Congratulations on your wedding and I’m cheering you on making your own wedding cake! I’ve never made a white chocolate flavored cake before so I’m not sure how to flavor this one. I would look for a recipe that’s already flavored with white chocolate and scale it down instead of trying to alter this one. Hope that helps and I’ll be adding a white chocolate cake recipe to my baking list – it sounds amazing!
About how many cups of batter do your small batch recipes make compared to your normal sized cakes? Thanks!
About 2 Cups of batter! My normal sized cakes yield about 6 Cups of batter.
So helpful! Thanks as always!
I’ve followed the recipe exactly but my buttercream is really runny even after being in the fridge for a while, any ideas? The cake is delicious however!
Hi Charlotte! The only thing I can think of is maybe the butter was too soft to begin with? It doesn’t have much liquid content so I’m not sure what would make it runny. A trip to the refrigerator (10-15 min) should firm it up and then you should be able to re-mix it with your stand mixer to bring it back to frosting consistency. Hope that helps!
Can you sub arrowroot for cornstarch when making the cake flour?
Hi Kylie! I’ve never tried arrowroot as a sub, so it would be an experiment. From what I read online it sounds like using it as a sub technically works but the arrowroot might make the cake bake faster, so I would keep an eye on the baking time if you try it. Hope that helps!
To put this recipe into 3 cup Bundt pan?
Hi Chelsea! I haven’t tried that before but it should bake well in a small bundt pan. Just be sure to fill the pan no more than 2/3 full.
Hi love, I’m just wanted to ask can we make your bakery style white cake into a mini ? Would I be able to sub the whole milk for buttermilk ? Or put that in replacement to Sourcream can’t wait to bake.
Hi Bre! I’ve never baked that cake recipe as a mini but I’m sure it would work if you scaled it down to 1/3 of the original recipe. You can copy/paste the ingredients into a recipe scale calculator (like this one: https://www.inchcalculator.com/recipe-scale-conversion-calculator/) and select the “one third” option. Alternatively you could divide each individual ingredient in the list by 3 to get the proper amounts. As for the substitutions, I recommend making a DIY version of buttermilk using whole milk + white vinegar or lemon juice (that’s in the notes section of the bakery style white cake recipe).
Where can I get this cake stand that is used in the picture? I am having a problem trying to find one like this one.
Hi Gene! It’s this one from Amazon: https://amzn.to/3NSrpT1
Oh my goodness, I love this recipe. I made this recipe using 3.75”- 4” round molds & it gave me 5 rounds. The cake came out light & moist. A light flavor. I truly enjoyed making this small batch. I can’t wait to try your strawberry small batch recipe.
Sidebar: I bought your book. I LOVE your CARROT CAKE RECIPE!!!! The apple sauce was so complimentary.
I always wanted to learn how to bake cakes. Your book has allowed a novice like me truly enjoy and not feel intimidated by the practice. So creative and sweet. Thank you.
Yay, Veronica! I’m so happy you’ve been loving my recipes and my book!! It truly makes my day to hear that you’re having a great time learning and being creative with cakes. Here’s the small batch strawberry cake recipe: https://sugarandsparrow.com/small-batch-strawberry-cake/
Please can you tell me how many grams is your 1 cup of all purpose flour so I can make the cake flour , thanks
Hi Deb! 1 Cup of all purpose flour weighs 120g. Here’s a more detailed recipe: https://sugarandsparrow.com/homemade-cake-flour-recipe/
Anyone know of a box that fits this cake? Thanks bakers!
Hi! I am making this recipe for my son who can’t have milk. I plan on using oatmilk in place of whole milk and non-dairy butter in place of regular butter. What do you recommend in place of sour cream? Thanks!
Hi Brittany! I have never tried to make a dairy free version of this recipe so whatever you decide to replace the sour cream with will be an experiment. The purpose of the sour cream is to add extra moisture so you could also try subbing it with vegetable oil, vegan sour cream, or vegan yogurt. Hope that helps!
Hi! Can I use one 4×3 cake pan with this recipe or should I half the recipe?
Hi Brittney! This is the smallest I’ve scaled this recipe so I’m not sure how easy it will be to scale smaller. You can certainly try to halve it, or make the full batch and just be sure to fill the pan no more than 1/2 full since you’ll have some extra batter. Hope that helps!
Hi! How long could the fully assembled cake be stored in the fridge or on counter? And is it possible to make 6 thinner layers of 4″ rounds instead of 3? Thanks!
Hi Shira! The assembled cake can be stored at room temperature for 2-3 days or in the refrigerator for 4-5 days. Bring it back to room temp before serving if you store it in the refrigerator. And to make 6 thinner layers, I would actually bake the recipe as-is (in the three 4-inch pans) and then torte them (slice them in half horizontally) to create 6 layers. Here’s a blog post I wrote about leveling/torting cakes: https://sugarandsparrow.com/level-and-torte-cake-layers/
Thank you!!
If I wanted to make 3-4 small batch cakes bc this recipe is amazing, would you triple this recipe or follow the cupcake or regular vanilla cake recipe and divide that up? But I realllyyyy love the taste of this one.
Hi Jennie! The regular (full sized) vanilla cake recipe will make enough for three small cakes, so that’s what I’d do. It should taste the same since this recipe is scaled down from it: https://sugarandsparrow.com/vanilla-cake-recipe/. I had to omit the baking soda from the small batch version just because it had to be scaled down to an amount too tiny to matter, but that should be the only difference. Hope that helps!
I made this frosting today. It is SO good.
Hi Whitney love your recipes!!! Any chance this would work as a small batch cupcake recipe?!
I just made this recipe as cupcakes yesterday! It totally works and makes 8-9 cupcakes. Fill the tins no more than 2/3 full and bake at 350F for 15-18 min. Enjoy!
They turned out amazing thank you so much!
So how do I make this a funfetti cake?
Hi Teresa-Ann! For funfetti cake, coat 2 Tbsp of rainbow sprinkles in 1/2 tsp of flour and fold them in at the end of the recipe, after Step 3 is complete. Then continue on with the recipe. I’m working on an actual recipe post for small batch funfetti cake as I type this! So that will be up soon 🙂
Hi, I followed exact recipe and make it in 6 inch pan but even after 25 mins cake is very runny and uncooked from center.. please help me. Where I went wrong? How many more minutes do I need to cook?
Thank you so much.
Hi Sam! For a 6-inch cake pan, the cake should take 24-28 minutes to bake. I would give it 3-5 more minutes if the center is not done. It should not take longer than that unless your oven is running cooler than 350F (177C).