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mini vanilla cake layered with whipped cream and strawberry chunks with a bite taken out of the cake
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Vanilla Mini Cakes Recipe

prep 20 minutes
cook 20 minutes
Additional Time 1 hour
total 1 hour 40 minutes
Serves 4 mini cakes
My favorite vanilla cake recipe used to make easy, no-fuss mini cakes. They’re baked in a sheet pan and cut out to custom sizes. They can be frosted and filled with any kind of frosting, jam, cake filling, etc. 
Author: Bernice Baran
Servings 4 mini cakes

Equipment

Ingredients

Vanilla Cake

  • 270 grams all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 56 grams salted butter, room temperature
  • 120 mL canola oil, any neutral oil works
  • 300 grams granulated sugar
  • 3 large eggs, room temperature
  • 170 grams sour cream, room temperature
  • 1 Tbsp vanilla extract
  • 180 mL milk , room temperature

Chantilly Cream*

  • 30 grams powdered sugar
  • 240 mL heavy whipping cream, cold
  • tiny pinch of fine sea salt
  • 1 tsp vanilla bean paste , (or extract)

Method

Vanilla Cake

  1. Preheat the oven to 350°F (177°C) convection and grease and line an 11x15" (or similar) sheet pan with baking spray and parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
    270 grams all-purpose flour, 1 Tbsp baking powder, 1/2 tsp fine sea salt
  3. 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 salted butter room temperature, 300 grams granulated sugar, 120 mL canola oil any neutral oil works
  4. Then add the eggs, one at a time, beating on medium speed until each egg is fully incorporated.
    3 large eggs room temperature
  5. Add the sour cream and vanilla extract and beat just until combined.
    170 grams sour cream room temperature, 1 Tbsp vanilla extract
  6. 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 milk room temperature
  7. Spread the batter evenly into the prepared pan and bake for 20ish 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.
  8. Allow the cake to cool completely before cutting out the circles

Chantilly Cream

  1. Sift the powdered sugar and salt into the bowl of the stand mixer (or a large bowl with a hand mixer).
  2. Add the heavy whipping cream and vanilla bean paste on top and beat at medium-low speed for about 1-2 minutes, until it starts to thicken.
  3. Increase the speed to medium-high and continue beating for another 1-2 minutes, until the cream forms stiff peaks. Don't over-beat passed this.
  4. Use the rubber spatula to scrape the edge of the bowl and fold it a couple of times to make it smooth and silky.

Notes

Use the cake scraps to make cakes in a jar or in a to-go container - I just layer them with frosting and fruit or jam, caramel, etc. 
*This amount of chantilly cream will be enough to make four naked mini cakes, double the amount if you want to cover the cakes with cream.

Nutrition

Serving: 1gCalories: 864kcalCarbohydrates: 95gProtein: 10gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 168mgSodium: 530mgPotassium: 206mgFiber: 1gSugar: 59gVitamin A: 1170IUVitamin C: 0.5mgCalcium: 233mgIron: 3mg
Course: Cakes
Cuisine: American
Keyword: cake, mini cake, six inch cake, small cake, small three layer cake, three layer cake, vanilla cake, yellow cake