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Mini Vanilla Cake with Vanilla Buttercream Frosting Recipe

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4 from 21 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This Mini Vanilla Cake is a delightful and easy-to-make single-layer vanilla cake perfect for small gatherings or personal indulgence. With a tender crumb and smooth vanilla buttercream frosting, it’s a classic dessert that can be whipped up quickly with simple ingredients.

Ingredients

Cake

  • Baking spray (for greasing pan)
  • 1 large egg (room temperature)
  • 2 tsp pure vanilla extract
  • ½ cup granulated sugar
  • 3 tbsp vegetable oil
  • ⅓ cup buttermilk (room temperature)
  • ¾ cup cake flour
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt

Vanilla Buttercream Frosting

  • 1/2 cup salted butter (softened, 1 stick)
  • 2 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 tsp pure vanilla extract
  • Pinch of salt (to taste)

Instructions

  1. Prepare the Pan: Spray a 6-inch cake pan with baking spray and line it with parchment paper. This ensures the cake does not stick and can be easily removed after baking.
  2. Whisk Egg, Vanilla, and Sugar: In a large bowl, whisk together the room temperature egg, vanilla extract, and granulated sugar until the mixture is well combined and thickened, which helps to incorporate air and improve texture.
  3. Add Oil and Buttermilk: Whisk in the vegetable oil followed by the buttermilk until the mixture is smooth and homogenous, ensuring moisture and tenderness in the cake.
  4. Sift Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt to remove lumps and evenly distribute the leavening agents.
  5. Combine Wet and Dry: Gently fold the sifted dry ingredients into the wet batter using a rubber spatula. Mix just until barely combined to prevent overworking the batter and creating a dense cake.
  6. Pour and Tap: Pour the batter into the prepared cake pan and drop the pan from about 3 inches onto the counter to release any trapped air bubbles, which helps ensure an even crumb.
  7. Bake: Bake the cake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  8. Prepare Vanilla Buttercream Frosting: In a medium bowl, beat the softened salted butter for one minute until light and fluffy.
  9. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar to the butter, followed by the vanilla extract, beating until the frosting is smooth.
  10. Add Heavy Cream: Add the heavy cream a little at a time and continue beating until the frosting reaches your desired consistency, light and creamy.
  11. Season and Combine: Add a pinch or two of salt to balance the sweetness and beat to combine.
  12. Frost the Cake: Once the cake is completely cooled, spread the vanilla buttercream evenly over the top and sides to finish the dessert.

Notes

  • Ensure all refrigerated ingredients like egg and buttermilk are at room temperature for better mixing and texture.
  • Do not overmix the batter once dry ingredients are added to keep the cake light and moist.
  • Use cake flour for a tender crumb; if unavailable, you can substitute with all-purpose flour but the texture will slightly differ.
  • Allow the cake to cool completely before frosting to prevent the buttercream from melting.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/mini-vanilla-cake-with-vanilla-buttercream-frosting-recipe/