This Small Vanilla Cake recipe is a mini version of a classic vanilla layer cake with vanilla frosting. This recipe is perfect for a small birthday party or any other celebration!
Sometimes you need a single-serving or small-batch dessert. Whether it's a Single-Serving Vegan Pear Crumble or Single-Serving Double Chocolate Cookie or even Small-Batch Vanilla Cupcakes, sometimes you just need a little sweet treat but don't want to stock your freezer.
And I thought why not make a mini cake?! So, I created this Small Vanilla Cake recipe for times when you have a small gathering and don't want a huge cake sitting in your refrigerator for days. It's soft, moist and so easy to make! You are going to love this one.
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Why You'll Love This Recipe
- This recipe uses simple ingredients and methods.
- And I walk you thorough stacking the cake step-by-step!
- This Small Vanilla Cake recipe is dairy-free and eggless, so anyone can enjoy it.
- It is soft, moist and packed with vanilla.
- And most importantly, its absolutely delicious!
Ingredients
Non-Dairy Butter: I used Country Crock Plant Butter in the cake batter and in the frosting, but use what you like! Just be sure that it comes in stick-form, not in a tub.
Non-Dairy Milk: I used oat milk, but use whatever you have on hand.
Powdered Sugar: Make sure you sift the powdered sugar for the smoothest vanilla buttercream.
Variations
I used vanilla frosting for my mini cake. But, you could use Vegan Chocolate Frosting, or Vegan Brown Sugar Frosting or even Blueberry Frosting!
Special Equipment
This Small Vanilla Cake recipe is baked in three 4-inch round cake pans. My favorite brand is Fat Daddio's.
Instructions
Step 1. In a medium bowl, combine the sugar, non-dairy milk, melted vegan butter, vinegar and vanilla extract. Whisk well to combine.
Step 2. Add the flour, baking powder and salt and whisk to form the batter.
Step 3. Divide the batter into 3 prepared 4-inch round cake pans.
Then, bake the mini cake layers in a 350* F oven for 19-21 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool completely before frosting!
Step 4. Meanwhile, make the vanilla frosting by creaming vegan butter in a large bowl with a hand mixer until completely smooth.
Then, add the powdered sugar and mix on low until combined.
Finally, add the non-dairy milk and vanilla and mix on medium speed until light and fluffy.
Step 5. To stack the mini cake, place one cake layer upside down on a cake stand or onto a cake board that is on a turntable.
Top the layer with ¼ cup of vanilla frosting, then spread the frosting to the edge of the cake using an offset spatula or butter knife.
Top with another upside down cake layer and repeat.
Step 6. Top with the last cake layer, upside down again, and use the same offset spatula or butter knife to frost the outside of the cake. I like to start with the top, then frost the sides.
Garnish the Small Vanilla Cake with any additional toppings you desire like sprinkles or birthday candles and serve!
Recipe FAQs
Place any leftover cake into an airtight container and store in the refrigerator for up to 4 days.
In 4-inch round cake pans, I find 5 ounces of batter to be the perfect amount!
I like 4-inch cake pans for a mini cake. They are small without being too small.
Expert Recipe Tips
Allow the small vanilla cake layers to cool completely before frosting! Frosting melts easily, if if the layers are even a little bit warm, they will melt the frosting and you will have a mess on your hands!
If you are a beginner at stacking cakes, I recommend turning the cakes out of their pans onto a lined baking sheet and popping them in the freezer for 30 minutes before stacking. This will make the cake layers more firm which will be helpful for frosting!
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📖 Recipe
Small Vanilla Cake
Equipment
- 3 4" Round Cake Pans
- 1 Large Mixing Bowl
- 1 Hand Mixer
- 1 Whisk
- Parchment Paper
- Measuring Cups and Spoons
- 1 Cake Plate, Cake Stant or Turntable and Cake Board
- 1 Offset Spatula or Butter Knife to frost the cake
Ingredients
For the Vanilla Cake Layers
- 14 tablespoon All-Purpose Flour
- 1 teaspoon Baking Powder
- ⅛ teaspoon Kosher Salt
- ½ Cup Granulated Sugar
- ½ Cup Non-Dairy Milk
- 4 tablespoon Non-Dairy Butter, melted
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
For the Vanilla Frosting
- 8 tablespoon Non-Dairy Butter, room temperature
- 2 Cups Powdered Sugar, sifted
- 1 tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
Instructions
Make the Vanilla Cake Layers
- Preheat oven to 350* F. Grease three 4-inch round cake pans with pan spray and insert a parchment circle into the bottom of each pan.
- In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.14 tablespoon All-Purpose Flour, ⅛ teaspoon Kosher Salt, 1 teaspoon Baking Powder
- In a large bowl, combine sugar, non-dairy milk, melted non-dairy butter, white vinegar and vanilla. Whisk to combine, then add the dry ingredients and whisk to form the batter.½ Cup Granulated Sugar, ½ Cup Non-Dairy Milk, 4 tablespoon Non-Dairy Butter, melted, 1 teaspoon White Vinegar, 1 teaspoon Vanilla Extract
- Divide the batter between the 3 prepared cake pans. If you have a kitchen scale, it will be about 5 ounces of batter per pan. Use a spatula to even out the tops.
- Bake the cake layers in a 350* F oven for 19-21 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cake layers to cool completely before frosting.
Make the Vanilla Frosting
- In a large bowl using a hand mixer, cream the vegan butter until completely smooth. Then, add the powdered sugar and mix on low until combined.8 tablespoon Non-Dairy Butter, room temperature, 2 Cups Powdered Sugar, sifted
- Add the non-dairy milk and vanilla and mix on medium speed until light and fluffy.1 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
Stack and Frost the Cake
- Place a cake layer upside down onto a cake plate, cake stand or a cake board that is on a turntable. Scoop about ⅓ cup of frosting onto the layer, then use an offset spatula or a butter knife to spread the frosting all the way to the edges of the cake.
- Place another layer, upside down again, on top of the frosted layer and repeat adding ⅓ cup of frosting and spreading out. Then, top with the remaining cake layer.
- Frost the outside of the cake using the same butter knife or offset spatula. Add any additional garnishes you desire, like sprinkles or shaved chocolate or birthday candles and serve!
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