4 Inch Vanilla Cake Recipe

Method

Vanilla 4 inch cake

Preheat the oven on convection to 350°F (177°C) (325F/162C conventional oven) and grease and line three 4 inch cake pans.
In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
3/4 cup (90g) cups all-purpose flour spooned and leveled, 1 tsp (4g) baking powder, 1/4 tsp salt
Place the oil and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them, until they're smooth.
1/4 cup (60mL) vegetable oil, 1/2 cup (100g) granulated sugar
Then add the egg and beat on medium speed for 1-2 minutes. Add the sour cream and vanilla extract and beat just until combined.
1 large egg room temperature, 1/4 cup (56g) sour cream room temperature, 1 tsp vanilla extract
Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients. Mix just until the last streak of flour is combined.
1/4 cup (60mL) milk room temperature
Distribute the batter evenly among the three cake pans and bake for 20 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
Flip the cakes over onto a tea towel and allow the cakes to cool completely before frosting.

Vanilla Buttercream

In a large bowl or the bowl of a stand mixer, beat the butter at full speed until it's pale and fluffy, 2-3 minutes.
1/2 cup (113g) unsalted butter room temperature
Add the powdered sugar and beat at low speed just until it's combined.
2 cup (240g) powdered sugar spooned and leveled
Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy.
Add the vanilla and turn the mixer to low-medium speed, pour in 1 Tbsp of heavy whipping cream and mix until it's well combined.
1 tsp vanilla extract or vanilla bean paste, 1-2 Tbsp (15-30mL) heavy whipping cream room temperature
If you want it softer, add the extra 1 Tbsp of heavy whipping cream and mix until it's fully combined.

Assemble

Use 1/2 of the buttercream to frost the first and second layer and then use 1/4 for a crumb coat.
Refrigerate the cake for 15-30 minutes, then use the last 1/4 of the buttercream to frost the rest of the cake.
Use a piping bag with a medium sized round tip to pipe the poofs. Top with gold foil!

Notes

You can bake these cakes up in advance. To preserve the moisture, allow the cakes to cool almost to room temperature, they should still be slightly warm. Wrap them in plastic wrap, place them in a freezer bag, pressing all the air out and freeze.

Remove them from the freezer when you're ready to frost, this makes it easier to frost and they will defrost by the time you're ready to serve.

If you want extra frosting for decorating, do 1.5x or 2x the amount of frosting. This is just enough to fully frost the cake.