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!
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!
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).