Nothing beats the classic taste of vanilla cake, especially when it’s perfectly sized for your cravings. This small vanilla cake recipe is your go-to for a quick, delicious treat that doesn’t compromise on flavor or texture.
Why This Recipe Works
- Perfectly balanced sweetness that doesn’t overpower the delicate vanilla flavor.
- Moist and fluffy texture thanks to the precise ratio of wet to dry ingredients.
- Quick and easy to make, with no fancy equipment required.
- Versatile base recipe that can be customized with your favorite frostings or toppings.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 egg
- 2 tsp vanilla extract
Equipment Needed
- 6-inch round cake pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 6-inch round cake pan. This ensures your cake bakes evenly and releases easily after cooling.
Mix Dry Ingredients
In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt. This step is crucial for a uniform texture in your cake.
Combine Wet Ingredients
In another bowl, mix 1/4 cup softened unsalted butter, 1/2 cup milk, 1 egg, and 2 tsp vanilla extract until smooth. Gradually incorporate the dry ingredients to avoid lumps.
Bake to Perfection
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The exact time may vary based on your oven.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve as is or with your favorite frosting for an extra treat.
Tips and Tricks
For an even more moist cake, substitute the milk with buttermilk. If you’re out of vanilla extract, vanilla bean paste is a great alternative with a more intense flavor. Always measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake. For a professional look, use a cake leveler to even out the top before frosting.
Recipe Variations
- Add lemon zest and juice for a refreshing lemon vanilla cake.
- Mix in chocolate chips for a vanilla chocolate chip cake.
- Top with fresh berries and whipped cream for a summer dessert.
- Use almond extract instead of vanilla for a nutty flavor.
- Layer with jam and buttercream for a mini celebration cake.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results.
How can I store the cake?
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Can I double the recipe?
Absolutely! Double all the ingredients and use a 9-inch cake pan, adjusting the baking time as needed.
Summary
This small vanilla cake recipe is a simple, delicious way to satisfy your sweet tooth. With its moist texture and rich vanilla flavor, it’s perfect for any occasion or just because.
