A soft, buttery, and perfectly moist vanilla cake scaled down for smaller servings—but full of rich flavour. This 6-inch single-layer cake is ideal for small celebrations, afternoon tea, or a quiet sweet treat. Preheat your oven to 350°F (175°C).
Grease a 6-inch round cake pan with butter or spray, and line the bottom with parchment paper for easy release. In a medium bowl, beat ½ cup softened butter and ½ cup sugar together on medium speed for 3–5 minutes, until light, fluffy, and pale.
This step is crucial—it builds air into the batter, which helps the cake rise. Add 1 large egg and 1 tsp vanilla extract to the creamed mixture. Beat until fully combined and slightly thickened, about 30–60 seconds. Scrape down the sides as needed.
Add ¼ cup sour cream and mix until smooth and creamy. The batter may look a little curdled—don’t worry, this is normal. In a small bowl, whisk together: ⅔ cup flour, ½ tsp baking powder, ¼ tsp baking soda and ⅛ tsp salt. Slowly add the dry ingredients to the wet mixture in two additions.
Use a spatula or mixer on low to fold everything together just until combined. If the batter looks too thick (it should be scoopable, not pourable), add 1 tbsp milk and gently mix. Spoon the batter into your prepared pan and smooth the top with an offset spatula or spoon.
Bake at 350°F for 25–30 minutes, or until: The top is golden and domed, or a toothpick inserted in the centre comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10–15 minutes, then turn out onto a cooling rack. Let it cool completely before frosting or slicing.
Pro Tips for Success:
- Room Temperature Ingredients: Help everything blend evenly and create a smooth batter.
- Do Not Overmix: Once you add flour, overmixing can lead to a dense, tough cake.
- Sour Cream = Moisture: Don’t skip it—it adds fat and acidity for tenderness.
- To Avoid a Dome: Bake at 325°F for a few extra minutes for a flatter top (if frosting is planned).
Optional Vanilla Buttercream (Small Batch)
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
- 1–2 tbsp milk or cream
Instructions:
- Beat butter until creamy (2 minutes).
- Add powdered sugar in 2 parts, mixing slowly to start, then beating until fluffy.
- Add vanilla and a splash of milk. Beat until smooth and spreadable.
Make-Ahead & Storage Tips
- Make-Ahead: Bake the cake the day before, wrap tightly, and store at room temp.
- Short-Term Storage: Store frosted or unfrosted cake covered at room temperature for 2–3 days.
- Freezing: Wrap cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Variations & Customisations:
Flavour Add-ins:
- Add ½ tsp almond extract for a more classic “wedding cake” flavour.
- Add lemon or orange zest for a citrusy twist.
Texture Add-ins:
- Fold in ¼ cup mini chocolate chips or chopped berries.
- Swirl in 1 tbsp jam or Nutella before baking for a flavour surprise.
Dietary Modifications:
- Gluten-Free: Use 1:1 gluten-free flour blend.
- Dairy-Free: Use vegan butter and plant-based yoghurt like coconut or almond.
This buttery, moist, small vanilla cake is your go-to for a quick, rich, homemade dessert. It’s the perfect blend of classic flavour, compact size, and foolproof technique. Whether you enjoy it plain or frosted, it’s a guaranteed treat every time.
Ingredients;
Wet Ingredients:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- ¼ cup (60g) full-fat sour cream (or plain full-fat Greek yoghurt)
Dry Ingredients:
- ⅔ cup (80g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp fine salt
Optional:
- 1–2 tbsp milk, only if batter is very thick
- Vanilla buttercream or whipped cream, for topping