I’ve shared my very favorite vanilla cake recipe, which has received rave reviews. It’s an amazing recipe but makes a pretty big cake and feeds 24 people. What if you wanted to make a 6-inch cake??

Maybe you don’t need to feed a ton of people. Or maybe you want to make a smaller cake to create a certain look.

More often, people don’t have bigger pans. A lot of people start off with 6-inch cake pans, which may be the only size they have on hand. If that’s you, then today is your lucky day.

How Many Cake Layers Does This Recipe Make?

This small batch of my vanilla layer cake recipe bakes three, perfect little 6-inch cake layers. It may seem like you’re filling your pans pretty full, but this batter doesn’t rise much as it bakes.

That’s part of what makes my vanilla cake recipe so great though. It bakes flat, so leveling your cake layers is optional. With that in mind, you should end up with cake layers that are just a bit taller than 1 inch.

What Does Small Batch Mean?

In this case, “small batch vanilla cake recipe” just means I’ve updated the amount of ingredients you use to make this batter to make a smaller cake.

Initially I thought I could just cut the recipe in half and make three cake layers. You can do this, but the cake layers turn out quite a bit thinner than I’m used to.

I wanted each cake layer to be at least an inch tall, so I knew I’d have to play around the with ratios.

In the end, it turned out that making 2/3 of a batch is the ideal amount of batter for 6-inch cake layers.

I used this small vanilla cake recipe to make my hand painted floral cake. I wanted to create this design on a smaller cake, because I needed a smaller surface area.

It takes hours to layer the “paint” (a mixture of gel food coloring and vodka) on a cake like this, and I didn’t want to spend days painting a larger cake. I was so happy with how the cake turned out, and with its size!

Substitutions and Swaps – Vanilla Cake Layers

This 6-inch vanilla cake recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Egg whites – I use egg whites out of a carton to avoid wasting any yolks! You can also use 5 egg whites or 3 whole eggs if needed. Or if you have an egg allergy you can use flaxseed eggs or an egg replacer.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use almond, lemon, or even coconut extract.

Substitutions and Swaps – Vanilla Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use coconut extract, hazelnut extract, or even pistachio extract.
• Gel food coloring – If you want to color this frosting, I recommend using gel food coloring! It creates vibrant colors without throwing off the consistency of the buttercream.

Tips for Making this Small Batch Vanilla Cake Recipe

• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it easier to stack and frost.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
• Be sure to properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Use a serrated knife to level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake.
• I do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my vanilla cupcake recipe (I like the texture better for cupcakes).
• Use my regular vanilla cake recipe to make a 7-inch or 8-inch layer cake.

Making These 6-inch Cake Layers in Advance and Storage Tips:

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think!

I’d love to hear your thoughts on this small batch cake recipe! Do you like to make smaller cakes like this?

If you try this small batch vanilla cake recipe, please tag me @chelsweets and #chelsweets so that I can see your amazing creations!

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