If you’re searching for a show-stopping yet approachable dessert, look no further than this Mini Vanilla Cake. With its tender, moist crumb, luscious swirl of vanilla buttercream, and the pure joy of colorful sprinkles, this cake perfectly balances elegance with playful charm. The layers are just the right size for an intimate celebration or a just-because treat, making the Mini Vanilla Cake my go-to whenever I want to add something sweet and special to the day.

Ingredients You’ll Need

This Mini Vanilla Cake uses simple pantry staples that each play a crucial part — the result is a golden, delicate cake with a rich vanilla flavor and dreamy texture. Every ingredient has a purpose, and together they create the magic.

Granulated sugar: Adds sweetness and moisture to the cake, helping to create that irresistible tender crumb.
Vegetable oil: Ensures the cake stays soft and moist for days — even after slicing!
Eggs (room temperature): Bind the batter and give structure, while also bringing that signature cakey richness.
Pure vanilla extract: Delivers that classic, aromatic vanilla flavor you’ll taste in every bite.
Sour cream (room temperature): The secret to a plush, melt-in-your-mouth crumb — don’t skip it!
All-purpose flour (sifted): The sturdy backbone that keeps your layers light, not dense.
Baking powder: Helps your Mini Vanilla Cake rise tall and fluffy in the oven.
Salt: Balances the sweetness and deepens the vanilla’s flavor.
Milk (room temperature): Brings everything together for a supple, pourable batter.
Unsalted butter (cold): When whipped for the buttercream, it creates a creamy, dreamy frosting base.
Powdered sugar: Adds sweetness and smoothness to the classic vanilla buttercream.
Heavy whipping cream or milk: Gives that buttercream its cloud-like, spreadable consistency.
Additional pure vanilla extract: For a double dose of sweet vanilla in your frosting.
Pinch of salt: A final touch to make the buttercream come to life.

How to Make Mini Vanilla Cake

Step 1: Prep Your Cake Pans

Start by preheating your oven to 350°F. Prepare two 6-inch round cake pans: line their bottoms with parchment paper, grease the sides, and if you have bake-even strips, wrap those on to ensure perfect, level cakes. These extra steps make unmolding—and later stacking—your Mini Vanilla Cake layers effortless.

Step 2: Make the Cake Batter

In a large mixing bowl, combine the sugar, vegetable oil, eggs, and pure vanilla extract. Beat together on medium speed until everything is fluffy and creamy, pausing to scrape down the sides. Add in the sour cream for extra moistness, and beat again so the batter looks smooth with no streaks.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures your cake has zero lumps and an even crumb. Alternate adding half of the sifted dry mix to your wet ingredients along with half of the milk, mix gently, then repeat with the remaining flour and milk. Finish by scraping the sides and bottom of the bowl—this ensures every last bit is perfectly mixed.

Step 4: Bake the Cakes

Divide the batter evenly between your prepared pans (around 1 ¼ cups of batter per pan). Bake for 20-23 minutes, rotating the pans halfway through for an even bake. The Mini Vanilla Cake is ready when a toothpick inserted into the center comes out clean. Set the cakes aside to cool completely before frosting—they’ll be easier to handle, and your buttercream won’t melt!

Step 5: Make the Vanilla Buttercream

While the cakes cool, cut the cold butter into pieces and add them to the bowl of a stand mixer. Using the paddle attachment, whip the butter for 5-7 minutes until it’s pale and fluffy. Alternate adding powdered sugar (about 2 cups at a time) and the liquid ingredients: vanilla extract and heavy cream or milk. Mix well after each addition and once everything’s in, ramp up the speed to medium-high. Whip the buttercream for another 3-5 minutes to get it super light and airy — perfect for spreading and piping.

Step 6: Assemble the Mini Vanilla Cake

Once your cakes are cool, trim the domes off the tops with a cake leveler or serrated knife. Place a dab of frosting on your cake board to keep things secure, then position your first cake layer on top. Fill a piping bag with frosting and pipe a generous swirl over the cake, smoothing the layer with an offset spatula. Invert the second cake on top, pipe more frosting around the sides, and use your icing smoother for a flawless finish.

Step 7: Decorate and Finish

To decorate, transfer the remaining frosting into a piping bag fitted with a large French star tip (or simply snip the end for an easy, rustic effect). Pipe a decorative border around the top edge. Finally, take a handful of sprinkles and press them gently into the sides for an extra pop of color. The best part? Doing this over a parchment-lined pan so you can easily catch (and reuse) any escaping sprinkles!

How to Serve Mini Vanilla Cake

Garnishes

I absolutely love finishing my Mini Vanilla Cake with a simple crown of sprinkles, but you can easily swap in fresh berries, delicate edible flowers, or a gentle dusting of gold leaf for an elevated touch. No matter what you choose, a pretty garnish takes the whole cake from lovely to downright luxurious.

Side Dishes

This charming cake pairs beautifully with a scoop of vanilla ice cream, a swirl of whipped cream, or even a sweet fruit compote. For something extra special, a hot cup of coffee or a delicate tea rounds out the whole dessert experience, making it feel just like a celebration.

Creative Ways to Present

The personal size of a Mini Vanilla Cake makes it a natural for gifting and sharing! Wrap it with a festive ribbon for a birthday surprise, serve individual slices on tiny plates at a tea party, or decorate each layer with a different color of frosting for a whimsical twist. It’s ideal for making everyday moments feel a little more magical.

Make Ahead and Storage

Storing Leftovers

If by some miracle there’s leftover Mini Vanilla Cake, simply cover any slices tightly with plastic wrap or store them in an airtight container at room temperature for up to two days. The cake stays soft, and the frosting remains silky and luscious.

Freezing

To freeze, wrap unfrosted cake layers in a double layer of plastic wrap and then foil. Pop them in the freezer for up to two months. To enjoy later, just thaw overnight in the fridge, then proceed with filling and decorating. You can even freeze frosted cake slices, though the texture of the frosting may change slightly once thawed.

Reheating

There’s no need to reheat Mini Vanilla Cake, but if you want to refresh it, let it come to room temperature for the best flavor and texture. Microwave individual chilled slices on low for just 10 seconds to soften the crumb and frosting for that fresh-from-the-oven feel.

FAQs

Can I make this Mini Vanilla Cake without a stand mixer?

Absolutely! A hand mixer works just as well for both the batter and the buttercream, though the frosting may take a minute or two longer to whip up to maximum fluffiness.

Can I double this recipe for more servings?

Yes, you can double the ingredients to make a larger cake or extra small cakes. Just keep an eye on the bake time — larger cakes may need a few extra minutes in the oven.

What’s the best way to keep the cake layers moist?

The magic here is in the sour cream and oil, which help the Mini Vanilla Cake retain moisture. Just be sure not to overbake, and always let the cakes cool completely before frosting.

Is this recipe good for cupcakes?

It makes adorable cupcakes! Fill each cupcake liner about two-thirds full and bake at 350°F for 16–18 minutes. You’ll get mini treats with all the same tender, fragrant flavor.

Can I add other flavors or extracts?

Definitely! Feel free to replace a teaspoon of vanilla extract with almond, lemon, or even coconut extract for a fun twist on the classic Mini Vanilla Cake flavor profile.

Final Thoughts

This Mini Vanilla Cake truly delivers simple joy in a charming package. Whether you’re celebrating something big or just treating yourself, I hope you’ll give it a try — once you’ve taken that first sweet, fluffy bite, you might just find yourself baking it again and again!