This is the softest and fluffiest vanilla cake protected in the vanilla swiss meringue buttercream. It’s smooth to make so don’t be scared away by the layers. It’s great for a delicate flavor like vanilla. You can make this recipe by hand, but it’s much easier with a hand mixer or a stand mixer. This cake is simple being just vanilla flavored but so delicious.
- Recipe for small vanilla cake
- Perfect vanilla cake recipe
- How to make perfect vanilla cake
🕛 prep time: 40 mins
🕛 Cook time: 30 mins
🕛 total time: 4 hours
🍴 yield: 12-15
- 2 cups of flour
- 1⅓ Cups of white sugar
- ½ tbsp Baking Soda
- 1 tbsp of baking powder
- ½ tbsp Salt
- 3 eggs+2 eggs white
- 1 cup or 225g butter
- ½ Cup or125ml Milk
- ½ Cup Sour Cream
- 2 tbsp Vanilla
Instruction: How to make the perfect small vanilla cake
1. In the bowl of stand mixer measure out the 2 cups or 250g of standard or all-purpose flour. To the flour measure out 1⅓ cups of white sugar. You’ll need 1 tsp of baking powder and 1/2 a tsp of baking soda, upload those both to the bowl with the flour and sugar. Finally, you’ll need a pinch of salt. Running your mixer at low speed and mix the ingredients until all the ingredients combine well.
2. With the mixer running on low speed or while you’re still holding the hand mixer start to add your butter. You’ll need 1 Cup, 2 sticks, or 225 grams of butter for this recipe. Make sure it’s completely at room temperature.
3. In a smaller bowl combine the wet ingredients for the vanilla cake. You’ll need three good-quality room temp eggs. Crack each one into the bowl followed by 2/3 of a cup of sugar. You’ll also need half a cup of milk and half a cup of sour cream. The sour cream adds moisture as well as a little tang to the cake. Lastly, add 2 teaspoons of vanilla. Use a whisk to mix the wet ingredients together, combining them well, breaking up the eggs.
4. Pour half of the wet ingredients into the bowl with the dry ingredients and mix at low speed until just about fully combined. Follow with the second half and mix the cake batter together on low to medium speed for about a minute or so.
5. Pour the cake batter into 3 lined and greased 6 inch or 15cm cake pans. Alternatively, you can use 2-8 inches or 20cm cake pans instead and have a 2 layer cake. Bake in a 180 C or 350 F oven for 25-30 minutes or until the center of the cake springs back when lightly pressed. Leave to cool completely before decorating.
How to decorate the vanilla cake
To decorate the cake there is a couple of different options you can choose from there traditional buttercream which is butter and powdered sugar whipped together, or Swiss Meringue Buttercream. Swiss Meringue Buttercream can take a little longer to make but it has a much silkier texture and isn’t as sweet.
Make sure your cakes have completely cooled to room temperature before you start to decorate them. Here you can use Vanilla Swiss Meringue Buttercream which uses a sweetened whipped meringue that butter is creamed into. Used a serrated knife and leveled off the tops just so they are perfectly flat but you’ll find that these cakes don’t form too much of a dome so you can easily skip this step if you want to.
Start decorating the cake
- Start with one of your cakes and add about 1/3 a cup of buttercream. Using an offset spatula spread it as evenly as you can over the cake. If you don’t have an offset spatula you could use a knife, spoon, or rubber spatula but this tool makes such smooth paintings of it. Pressing it down evenly and top with some other 1/three cup of the swiss meringue buttercream.
- If you made this using two 8 inch or 20cm cakes instead I would recommend using just over half a cup of the buttercream between the two layers Add a big scoop of the buttercream to the pinnacle of the cake and cowl it all in a skinny layer, that is the crumb coat.
- Place it into the fridge for at least 25-30 minutes to chill and set. And finally, follow up with the final coat. Before serving place the cake in the fridge for another 30 minutes just to let the Swiss Meringue Buttercream set. Slice it and enjoy!