Mini Vanilla Cake Recipe: Moist Single-Serve Sponge Cake

Mini vanilla cake for two—perfect for anniversaries, date night, or just because. This small cake recipe is ideal for a tiny celebration or two people sharing a dessert.

Mini Vanilla Cake for Two people in a 6" small round cake pan. Vanilla buttercream roses on the sides.

As a devoted vanilla fan, this cake is my personal favorite. I used a full tablespoon of vanilla extract so the flavor is pronounced and fragrant. One bite and you’ll see why I think this is a standout vanilla cake recipe.

Simple Vanilla Cake Recipe for Two

Making a small cake follows the same steps as a standard cake, but uses a specific pan. For a mini cake that serves two, use a 6″ round cake pan with 2″ high sides. I prefer pans with 2″ sides rather than 3″—the taller pans can cause extra heat retention and the cake may sink after baking.

You can find 6″ round pans at craft stores or online. This recipe is intentionally simple and uses one bowl: cream the wet ingredients, sprinkle the dry ingredients over them, and fold together for an easy batter.

Mini Simple Vanilla Cake Recipe Ingredients

Butter: 6 tablespoons unsalted butter for the cake, plus 8 tablespoons (1 stick) for the buttercream.
Sugar: 1/2 cup granulated sugar.
Egg: 1 large egg.
Vanilla: 1 tablespoon vanilla extract for a strong, classic vanilla flavor.
Flour: 3/4 cup all-purpose flour. Fluff, scoop, and level for the best measure.
Salt: 1/8 teaspoon fine salt to balance the sweetness.
Baking soda: 1/4 teaspoon to give a light lift while keeping the cake flat for easy decorating.
Milk: 6 tablespoons whole milk (or 2%), to keep the cake tender.
Apple cider vinegar: 1/2 teaspoon to react with the baking soda and help the cake rise; it won’t affect the flavor.
Powdered sugar: 2 cups for the buttercream.
Heavy cream: 1 tablespoon in the buttercream for extra fluff. You can substitute half-and-half or milk, but the texture will be less airy.

How to make a Vanilla Mini Cake

Preheat the oven to 350°F and prepare a 6″ round cake pan with 2″ sides. Lightly spray the pan and place a round of parchment on the bottom.
In a medium bowl, beat the 6 tablespoons softened butter and 1/2 cup sugar with an electric mixer until light and fluffy, about 1–2 minutes.
Add the egg and 1 tablespoon vanilla and beat until combined.
Whisk together 3/4 cup flour, 1/8 teaspoon salt, and 1/4 teaspoon baking soda in a small bowl. Add half the dry ingredients to the batter and mix briefly.
Add half the milk mixed with the vinegar, then alternate the remaining dry ingredients and milk until just combined. This alternating method yields a soft cake.
Scrape the batter into the prepared pan, smooth the top, and bake on a small sheet pan for 37–39 minutes, or until a tester comes out clean. Let the cake cool on a wire rack, then remove it from the pan.
When the cake is fully cool, make the buttercream: beat 8 tablespoons softened butter until light, then add 2 cups powdered sugar, 2 teaspoons vanilla, and 1 tablespoon heavy cream and beat until fluffy. If the frosting is too stiff, add a splash more cream.
Frost and decorate the cake as desired.

How to decorate this Simple Cake

This mini cake yields four modest slices—perfect for sharing or saving a slice for later. It’s ideal for small celebrations like anniversaries or cozy date nights.

For decoration I often pipe buttercream roses around the edge using an open-star tip (Wilton 1M makes this easy). Pipe a spiral from the center outward to form each rose; on a 6″ cake you’ll have room for a single row of roses. Buttercream roses look elaborate but are quick to make with the right tip.

Slice the cake into four equal pieces and serve.

If you enjoy small cakes, try other 6″ recipes for intimate gatherings, gifts, or special occasions.

How to store this Simple Vanilla Cake

Store the cake at room temperature in an airtight container for up to one day. After that, refrigerate it tightly covered for up to two more days. To freeze slices, wrap them in plastic and place them in a freezer bag for up to one month; thaw overnight in the refrigerator or for a few hours at room temperature before serving. Avoid reheating in the microwave or oven, as the frosting will melt.

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Cornflakes Cookies
Best Ever Chocolate Chip Cookies

Yield: 1 6″ cake

6″ Vanilla Cake Recipe from Scratch

Mini vanilla cake for two people with vanilla buttercream roses.

Prep Time
20 minutes

Cook Time
37 minutes

Total Time
57 minutes

Ingredients

6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon fine salt
1/4 teaspoon baking soda
6 tablespoons whole milk
1/2 teaspoon apple cider vinegar*

For the vanilla buttercream:

8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon heavy cream

Instructions

Preheat the oven to 350°F. Spray a 6″ round pan with 2″ sides and line the bottom with parchment.
Beat butter and sugar until light and fluffy, about 1–2 minutes.
Add the egg and vanilla and beat until combined.
Whisk flour, salt, and baking soda. Add half to the batter, mix briefly, then add half the milk-vinegar. Alternate remaining dry and wet ingredients until just combined.
Pour batter into the pan, smooth the top, and bake 37–39 minutes until a tester is clean.
Cool on a wire rack, then remove from the pan.
Make the buttercream: beat butter until light, then add powdered sugar, vanilla, and heavy cream and beat until fluffy.
Frost with most of the buttercream. Reserve about 1/4 for piping roses with a 1M tip if desired.

Notes

*Substitute 6 tablespoons buttermilk for the milk + vinegar combination if preferred.

The cake can be baked and frozen, tightly wrapped, for up to 1 month. Defrost before frosting.

Did you make this recipe?

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