6 Inch Cake
The perfect three layer, 6 inch cake recipe. The cake is moist, fluffy, sturdy for stacking and full of vanilla flavor! It can easily be adjusted to different flavors or sizes as well.
Ingredients
Vanilla Cake
- 270 grams (2 1/4 cup) all-purpose flour
- 10 grams (1 Tbsp) baking powder
- 1/2 tsp fine sea salt
- 56 grams (1/4 cup) salted butter room temperature
- 120 mL (1/2 cup) oil
- 300 grams (1 1/2 cup) granulated sugar
- 3 large eggs room temperature
- 170 grams (3/4 cup) sour cream room temperature
- 1 Tbsp vanilla extract
- 180 mL (3/4 cup) milk room temperature
Vanilla Buttercream
- 227 grams (1 cup) unsalted butter room temperature
- 480 grams (4 cups) powdered sugar
- tiny pinch fine sea salt
- 3-4 Tbsp 45-60mL heavy whipping cream
- 1 Tbsp vanilla extract or vanilla bean paste
Instructions
Vanilla 6 inch cake
- Preheat the oven to 350°F (177°C) and grease and line three 6 inch cake pans.
- In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.270 grams (2 1/4 cup) all-purpose flour, 10 grams (1 Tbsp) baking powder, 1/2 tsp fine sea salt
- Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 1 minute. Add the oil and beat at full speed for another minute.56 grams (1/4 cup) salted butter, 300 grams (1 1/2 cup) granulated sugar, 120 mL (1/2 cup) oil
- Then add the eggs, one at a time, beating on medium speed until each egg is fully incorporated.3 large eggs
- Add the sour cream and vanilla extract and beat just until combined.170 grams (3/4 cup) sour cream, 1 Tbsp 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.180 mL (3/4 cup) milk
- Distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 30-35 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.
- Allow the cake 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.227 grams (1 cup) unsalted butter
- Add the powdered sugar and salt and beat at low speed just until it's combined.480 grams (4 cups) powdered sugar, tiny pinch fine sea salt
- Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy, a few minutes.
- Add the vanilla and turn the mixer to medium speed, streaming in about 2 Tbsp of the heavy whipping cream, beating until it's well combined.3-4 Tbsp 45-60mL heavy whipping cream, 1 Tbsp vanilla extract or vanilla bean paste
- Scrape the edge of the bowl, give it a good mix and assess the texture/flavor of the frosting. If you want it softer/more spreadable, repeat with more of the heavy cream.
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.
Notes
If you want extra frosting for decorating, do 1.5x or 2x the amount of frosting. The amount in the recipe is just enough to lightly frost the cake.
Nutrition
Serving: 1gCalories: 781kcalCarbohydrates: 95gProtein: 6gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 20gTrans Fat: 1gCholesterol: 139mgSodium: 305mgFiber: 1gSugar: 73g
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