6-Inch Vanilla Cake Recipe

5 Min Read

Indulge in the sweet simplicity of a homemade 6-inch vanilla cake, perfect for smaller celebrations or intimate gatherings.

This moist and tender cake is infused with the classic flavor of vanilla and can be customized with your favorite frosting or filling.

Baking a smaller cake allows for easy portion control and reduces waste, making it an ideal choice for smaller households.

Whether you’re celebrating a birthday, anniversary, or simply craving a delicious dessert, this 6-inch vanilla cake is sure to satisfy your sweet tooth.

Let’s dive into the recipe and create a delightful treat that will impress your loved ones.


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature


  • Two 6-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Wire cooling rack


Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.

Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

Cream Butter and Sugar: In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed.

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated.

Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Divide Batter: Divide the batter evenly between the prepared cake pans, spreading it out evenly with a spatula.

Bake the Cakes: Place the cake pans in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool and Frost: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire cooling rack to cool completely.

Once cooled, frost the cakes with your favorite frosting or filling.

Nutritional Facts

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 240
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 65mg
  • Sodium: 190mg
  • Total Carbohydrates: 32g
  • Sugars: 17g
  • Protein: 4g

Health Benefits

While vanilla cake may not be considered a health food, baking your own cake from scratch allows you to control the quality of ingredients and avoid artificial additives and preservatives commonly found in store-bought cakes.

Additionally, enjoying homemade treats in moderation as part of a balanced diet can contribute to overall well-being and satisfaction.

FAQs (Frequently Asked Questions)

1. Can I use a different size cake pan?

Yes, you can adjust the recipe to fit different-sized cake pans by scaling the ingredients accordingly. Just be sure to adjust the baking time as needed based on the size of the cake pans.

2. Can I substitute the buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let the mixture sit for 5-10 minutes before using.

3. Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days, or freeze them for longer storage. Just be sure to wrap them well to prevent drying out.

4. How should I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer storage. Allow the cake to come to room temperature before serving for best texture and flavor.

5. Can I use this recipe for cupcakes?

Yes, you can use this recipe to make cupcakes instead of a layer cake. Simply divide the batter evenly among lined muffin tins and adjust the baking time accordingly, usually around 15-20 minutes.

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