This small vanilla cake recipe bakes up incredibly soft, stays moist for dayyyys, and is perfect for any celebratory occasion!
This mini vanilla cake is truly my favorite cake recipe on the blog! I have never been a fan of birthday cakes, because they're always dry, overly sweet, and covered in fake frosting. So when I started this blog, I made it my mission to create the most amazing vanilla cake recipe that's so good, you'd have no choice but to go back for a second piece.
And well friends, this is it. This is THE cake recipe that tops all others. It is so moist and perfectly sweet, and when paired with my super silky vanilla swiss meringue buttercream, it is absolutely irresistible. I hope you love this recipe as much as I do!
For more birthday related recipes, try Birthday Cake Sugar Cookies, Brown Butter Chocolate Chip Cookie Cake, Birthday Cake Macarons, and Funfetti Pancakes.
Jump to Recipe
Ingredient Notes
- Cake Flour: Though it's not essential to make this cake, cake flour achieves the softest crumb! Alternatively, you can use all-purpose flour.
- Sugar: Both the cake and the buttercream require granulated sugar.
- Leavener: You'll need just baking powder to give this cake the perfect rise & texture.
- Fat: To make this cake super moist while maintaining that classic buttery flavor, this recipe uses an oil-butter combo. I prefer to use light tasting olive oil, but you can also use canola or vegetable oil. You'll also need 3 whole sticks of butter for the buttercream.
- Dairy: For optimum flavor and texture, use full fat greek yogurt and milk. Alternatively, you can swap the yogurt for sour cream.
- Egg: The cake needs just one large egg, while the buttercream needs 4 egg whites.
- Vanilla: It isn't a classic birthday cake without a strong vanilla flavor! Use a high quality vanilla extract or vanilla bean paste for the best flavor.
- Sprinkles: Decorate your cake with rainbow jimmy sprinkles or leave plain for a classic look. OR top it with these birthday cake macarons!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this small cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Cut butter into dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
STEP 2: Mix in the wet ingredients. Add the oil, yogurt, milk, egg, and vanilla, and mix until fully combined.
STEP 3: Bake. Scrape down the sides of the bowl, then pour the cake batter into the prepared cake pans. (I recommend weighing the batter to be as precise as possible!) Bake for 28-32 minutes or until a tooth pick inserted comes out clean.
STEP 4: Cool. Turn out onto a wire rack to cool completely before frosting.
STEP 5: Make the Swiss meringue. In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F (70 degrees C) or until the sugar is completely dissolved and the egg whites do not feel grainy. Transfer the egg white mixture into a bowl of a stand mixer with a whisk attachment. Whisk on high speed until stiff peaks form. Turn the mixer down to low speed, and wait until the meringue cools down to at least 85 degrees F (30 degrees C).
STEP 6: Add the butter. Cut the butter into cubes and add to the meringue a few pieces at a time, allowing them to fully incorporate before adding more. Once all of the butter is added, it will likely look curdled, but keep beating for a few more minutes and it will come together. Once the buttercream has mostly come together, change the whisk attachment to the paddle and keep mixing on low speed until homogenous and smooth. Add the vanilla and mix until fully incorporated.
STEP 7: Decorate. Secure the first layer of cake on the cake stand with a small amount of frosting on the bottom. Use a cookie or ice cream scoop to measure out the frosting, then spread into an even layer with an offset spatula. I used a 3 tablespoon cookie scoop and put 3 scoops of frosting between the cake layers. Cover the whole cake in a thin layer of frosting for the crumb coat. Place in the fridge for about 20 minutes, then frost the cake as desired.
STEP 8: Serve. Top with rainbow jimmy sprinkles and enjoy!
How to Scale the Recipe
If you would like to create a larger cake, such as a 3 layer 6-inch cake or 2 layer 9-inch cake, you can scale the recipe up. Simply multiply the gram measurements by 1.5. For example, this recipe calls for 180g of cake flour, so for a larger cake you will need 270g of cake flour.
Please Note: Scaling can work with volume measurements, however with the extremely precise gram measurements required, it can get very complicated. I recommend only scaling the gram measurements.
If you are looking for an even smaller recipe, try these small batch vanilla cupcakes! You could also bake this cupcake recipe as a 1 layer 6 inch cake if you would like.
Recipe FAQs
The reverse creaming method is the process of beating room temperature butter into the dry ingredients. The fat coats the flour and inhibits the gluten from developing. With this method, the cake is sure to bake up flat without becoming too golden around the edges or on top. In contrast, the creaming method involves beating the sugar and butter together, which adds a lot of extra air into the batter. This is a great method for other bakes, but not with a white cake. With the reverse creaming method, the cake will bake up with an ultra fine, velvety crumb.
Cakes may dome in the middle when they bake because the outside bakes faster than the center, so the center has more time to rise. This is not ideal for layer cakes, because it is a pain to have to trim away the top of the cake. The reverse creaming method helps with baking perfectly flat cake layers. But the best way to ensure your cake layers bake up flat rather than doming is to use cake strips. Soak the cake strips in cold water before wrapping around the outside of the cake pans. This will ensure that the outside of the cake does not bake faster than the center.
You likely have added the butter to the meringue too soon. DO NOT add the butter to the swiss meringue until it has cooled down to below 85 degrees F. I have made the mistake of adding it too soon, and the meringue ended up melting the butter and turned the whole thing into a soupy mess. If your meringue has reached stiff peaks before it is cool enough, turn the mixer down to low speed and keep it there until it reaches the right temperature.
Store the cake in an airtight container at room temperature for up to 5 days. Yes, it stays moist for that long!!!
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Birthday Recipes to Try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Small Vanilla Cake Recipe
Ingredients
For the small vanilla cake:
- 180 g (1 ½ cups) cake flour
- 168 g (¾ cup + 1 tablespoon + 1 tsp) granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- 76 g (5 ½ tablespoon) unsalted butter, room temp
- 65 g (⅓ cup) extra light tasting olive oil
- 113 g (½ cup) plain whole milk greek yogurt, room temp
- 113 g (½ cup) whole milk , room temp
- 1 egg, room temp
- 1 teaspoon vanilla paste or extract
For the vanilla swiss meringue buttercream:
- 145 g (about 4) egg whites
- 300 g (1 ½ cups) granulated sugar
- ½ teaspoon kosher salt
- 340 g (24 tablespoon) unsalted butter, room temp, but on the cooler side
- 1 teaspoon vanilla paste or extract
- rainbow jimmy sprinkles, for decorating
Instructions
For the small vanilla cake:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and line two 6 inch cake pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, yogurt, milk, egg, and vanilla, and mix until fully combined.
- Divide the batter evenly between the prepared cake pans. (I recommend weighing the batter to be as precise as possible!)
- Bake for 28-32 minutes or until a tooth pick inserted comes out clean.
- Cool completely before frosting.
For the vanilla swiss meringue buttercream:
- In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F (70 degrees C) or until the sugar is completely dissolved and the egg whites do not feel grainy.
- Transfer the egg white mixture into a bowl of a stand mixer with a whisk attachment. Whisk on high speed until stiff peaks form. Turn the mixer down to low speed, and wait until the meringue cools down to at least 85 degrees F (30 degrees C).
- Cut the butter into cubes and add to the meringue a few pieces at a time, allowing them to fully incorporate before adding more. Once all of the butter is added, it will likely look curdled, but keep beating for a few more minutes and it will come together.
- Once the buttercream has mostly come together, change the whisk attachment to the paddle and keep mixing on low speed until homogenous and smooth.
- Add the vanilla and mix until fully incorporated.
For assembly:
- Secure the first layer of cake on the cake stand with a small amount of frosting on the bottom. Use a cookie or ice cream scoop to measure out the frosting for each layer. I used a 3 tablespoon cookie scoop and put 3 scoops of frosting on each layer.
- Cover the whole cake in a thin layer of frosting for the crumb coat.
- Place in the fridge for about 20 minutes, then frost the cake as desired.
- Top with rainbow jimmy sprinkles and enjoy!
Notes
- You can use any oil that has a neutral taste. My go-to is light tasting olive oil, but you can also use vegetable or canola oil.
- You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature.
- I recommend making the buttercream the day you are decorating the cake.
- Cover the cake and leave out at room temperature for up to 5 days. Yes, it stays moist for that long!!!
Tim says
Just made this cake , it turned out wonderful better than I expected , nice fluffy cake , soft and moist (NOT LIKE CARDBOARD )
Definitely a keeper . It did take 34 min to bake .
Tiara says
My husband and I celebrated our first month of marriage a few days ago. I decided to make a cake to celebrate and this was a great recipe! It really did stay moist for several days. Saved it to my Pinterest board for next time!
Evangeline says
I adore this recipe so much that it is now my go-to vanilla cake recipe anytime I need to make vanilla cake regardless of the cake’s size. It makes great cupcakes too. I have experimented by adding lemon zest and extract, orange zest and extract and with using all butter instead of an oil and butter combo when that’s all I have in my pantry and it still turns out really tasty. It’s also great with sour cream instead of Greek yogurt. Thank you so much for this recipe!
Annie says
This vanilla cake is perfection! Thank you!
levanilla.ae says
Yummy vanilla cake recipe.
Beatriz says
Will the 1x batch recipe work for a single 9 inch pan?
Sloane says
Hi! Yes, you can bake this recipe in one 9" pan.
Amy L. says
Wow, this was fantastic. I’m not much of a cake baker but made it for my mom’s 89th birthday. Easy and followed the recipe exactly. Mom and the family loved it. It’s a bakery quality recipe and the perfect size for a small celebration!
Lynne McLean-Anderson says
Can I use a ring cake and what would the baking time be?
Sloane says
Hi! It depends on how large the ring cake pan is. Since this is such a small cake, I don't believe it would make enough batter to fill an average size ring cake pan.
Lynne McLean-Anderson says
Yes. I will double it up but need to know the cooking time
Sloane says
I'm not sure, as I've never made this recipe in a ring cake pan and do not know the size of your pan. My guess is it would be around 30-45 minutes.
Happiness says
please in the recipe whole milk was stated twice, so does it mean after measuring the Greek yoghurt I stil need to measure another batch of whole milk separately
Sloane says
The recipe lists whole milk yogurt (as in, full-fat yogurt) and whole milk. Hope this helps!
Kandi bhuvana says
Thank you so much 😊
Amir Bandey says
Love it
Michelle says
Hi! I would like to double this recipe and use a 9" pan. Do you think this would equivilate to (3) 9" pans? thank you,
michelle
Sloane says
Hi! Yes, doubling the recipe should be enough for three 9" pans.
Caitlyn says
Hi! If I can't find whole milk Greek yogurt can I use regular or 0% m.f?
Sloane says
Hi Caitlyn! Yes, 0% or a different type of yogurt should work perfectly fine, just be sure it's a similar consistency to Greek yogurt. I also like to use Icelandic yogurt or full fat sour cream!
Wiktoria says
Hi! Just doing this recipe for the first time, can I substitute the olive oil for vegetable oil?
Sloane says
Hi! Yes, as it states in the notes, you can use any neutral oil such as vegetable or canola oil.