6-Inch Moist Vanilla Cake

A soft, buttery, and perfectly moist single-layer cake scaled down for smaller servings—but full of rich vanilla flavour.

Perfect for intimate celebrations, a cozy afternoon tea, or just a quiet indulgence.

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⭐ Recipe Overview

• Yield: One 6-inch round cake (serves 4–6)

• Prep Time: 15 minutes

• Bake Time: 25–30 minutes

• Total Time: ~45 minutes

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Ingredients

Wet Ingredients:

• ½ cup (113g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

• ¼ cup (60g) full-fat sour cream (or plain full-fat Greek yogurt)

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 too thick)

• Vanilla buttercream or whipped cream, for topping

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Instructions

1. Preheat and Prep

• Preheat oven to 350°F (175°C).

• Grease a 6-inch round cake pan with butter or non-stick spray.

• Line the bottom with parchment paper for easy removal.

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2. Cream Butter and Sugar

• In a medium bowl, beat ½ cup softened butter and ½ cup sugar using a hand or stand mixer on medium speed for 3–5 minutes, until the mixture is light, pale, and fluffy.

This step incorporates air for better rise—don’t skip or rush it!

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3. Add Egg and Vanilla

• Beat in 1 large egg and 1 tsp vanilla extract.

• Mix until smooth and slightly thickened, about 30–60 seconds. Scrape the sides of the bowl as needed.

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4. Add Sour Cream

• Add ¼ cup sour cream and beat until fully incorporated.

Don’t worry if the batter looks a little curdled—that’s normal at this stage.

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5. Mix Dry Ingredients Separately

In a small bowl, whisk together:

• ⅔ cup flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ⅛ tsp salt

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6. Combine Wet and Dry

• Gradually add dry ingredients to the wet mixture in two additions.

• Fold gently with a spatula or mix on low speed just until no flour streaks remain.

• If the batter feels overly thick (it should be scoopable, not pourable), add 1 tbsp milk and gently stir.

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7. Transfer and Bake

• Spoon the batter into the prepared pan.

• Smooth the top with a spatula or spoon.

• Bake for 25–30 minutes, or until:

  • The top is golden and domed, and

  • A toothpick inserted in the center comes out clean or with a few moist crumbs.

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8. Cool

• Let cake cool in the pan for 10–15 minutes.

• Run a knife around the edge, then turn the cake out onto a wire rack to cool completely before frosting or slicing.

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Optional Small-Batch Vanilla Buttercream

Ingredients:

• ½ cup (1 stick) unsalted butter, softened

• 1 cup powdered sugar, sifted

• ½ tsp vanilla extract

• Pinch of salt

• 1–2 tbsp milk or cream

Instructions:

1. Beat butter on medium-high speed until smooth and creamy (about 2 minutes).

2. Add powdered sugar in two additions, mixing on low until combined.

3. Add vanilla, salt, and 1 tbsp milk. Beat on high for 1–2 minutes until light and fluffy.

4. Add more milk if needed for a softer consistency.

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Tips for Success

• Room Temp Ingredients: Ensure butter, egg, and sour cream are at room temperature for best texture.

• Don’t Overmix: Once flour is added, mix only until combined to avoid a tough crumb.

• For a Flatter Top: Bake at 325°F for slightly longer to prevent doming (ideal for frosting).

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Make-Ahead & Storage

• Make Ahead: Bake the cake a day early and wrap tightly once cooled. Store at room temp.

• Room Temp Storage: Keep frosted or unfrosted cake covered for up to 2–3 days.

• Freezing: Wrap cooled cake in plastic wrap and foil. Freeze up to 2 months. Thaw at room temperature.

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Variations & Add-ins

Flavour:

• Add ½ tsp almond extract for a wedding cake vibe.

• Add zest of 1 lemon or orange for a citrus twist.

Texture:

• Fold in ¼ cup mini chocolate chips or chopped berries.

• Swirl in 1 tbsp jam or Nutella before baking.

Dietary:

• Gluten-Free: Use a 1:1 GF flour blend.

• Dairy-Free: Substitute vegan butter and plant-based yogurt.

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Final Note

This petite vanilla cake packs all the flavour and tenderness of a full-sized classic cake—without the leftovers! Enjoy it plain, with berries and cream, or frosted for a perfect little celebration.