Description
Delight in these charming small cake recipes perfect for intimate events and cozy gatherings. Featuring a classic Vanilla Mini Cake and a rich Chocolate Mini Cake, each 6-inch round cake is tailored for 2 to 4 people. These petite cakes are ideal for date nights, birthdays, or dinner parties, with optional creamy buttercream frosting to elevate your sweet treat. Simple to prepare and bake, they offer a comforting American dessert experience in a convenient small batch size.
Ingredients
Scale
For Vanilla Mini Cake (6-inch round):
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
For Chocolate Mini Cake (6-inch round):
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 egg
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla extract
Optional Buttercream Frosting (for both):
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan or line it with parchment paper to prevent sticking.
- Make Vanilla Mini Cake Batter: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with flour. Mix gently until just combined to keep the batter light.
- Bake Vanilla Mini Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 22 to 26 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- Prepare Chocolate Mini Cake Batter: In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine vegetable oil and granulated sugar, then add the egg, vanilla extract, and buttermilk. Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Bake Chocolate Mini Cake: Pour the chocolate batter into a greased 6-inch cake pan, leveling the surface. Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- Prepare Buttercream Frosting (Optional): Beat the softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt while beating. Add milk or cream one tablespoon at a time until reaching a spreadable, fluffy consistency.
- Frost and Serve: Once the cakes are fully cooled, frost them with the prepared buttercream as desired. Serve slices to 2–4 guests and enjoy this delightful small cake experience perfect for intimate occasions.
Notes
- These small cakes are specially designed for intimate gatherings, perfect for 2 to 4 people.
- You can double the recipe ingredients to bake a layer cake if desired.
- Use these cakes as a base for creative desserts like cake jars or trifles.
- Store leftover cakes covered at room temperature for up to 2 days to maintain freshness.
- Ensure cakes are completely cooled before frosting to avoid melting the frosting.
