Small Vanilla Cake

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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!

Prep Time35

Cook Time20

Cooling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 499kcal

Author: Megan Calipari

Cost: $3

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!

Notes

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!

Nutrition