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This 6 inch vanilla cake is perfect for smaller groups, smash cakes and so much more! Make a moist, delicious vanilla cake and learn how to adapt many of my cake recipes for use as 6 inch cakes!
Small Batch Cakes
Over the years, I’ve found that one of the most common questions I get is about turning my cakes into smaller 6 inch cakes. The smaller cakes are usually great for small family occasions, smash cakes, etc. They could even be great if you wanted to have a couple cake flavors at an event without ending up with too much cake. There are really endless reasons for 6 inch cakes.
So I finally got around to testing them a bit so that I could answer these questions. What really is the best way to adapt an 8 inch cake recipe to 6 inch pans? Should you reduce the ingredients and get a shorter cake, or keep it the same and get a taller cake? My personal preference is to reduce it. So how much?
Reduce Cake Batter by Half
Fortunately, the answer was far simpler than I expected! All you need to do is reduce the cake batter by half and you have the perfect amount for three 6 inch pans. Each cake layer should bake up to be about an inch tall. When you add frosting between the layers and frost the cake, it should end up being roughly 3 1/2 inches tall or so. Perfection!
And guess what this means?! Not only can you easily convert cake recipes to 6 inch pans by cutting them in half, you can also easily use my cupcake recipes for 6 inch cake pans. The majority of my cupcake recipes are made using half of my cake recipe, giving you about 12-14 cupcakes. So, any cupcake recipe that produces 12-14 cupcakes (or so) should be perfect for 6 inchs pan too. Yay!
Endless 6 inch Cake Options
So armed with that information, this gives you endless 6 inch cake options to try. I have this vanilla cake written out for you below, but you’ll notice that it’s the same as half of my Moist Vanilla Layer Cake and exactly the same as my Easy Homemade Vanilla Cupcakes recipe. So here are some other classics that would be great to try, but you really could really try most any on this site.
- Chocolate Cake
- Strawberry Cake or try these Fresh Strawberry Cupcakes in cake form
- Carrot Cake
- Pumpkin Cake
- Peanut Butter Cake
- Coconut Cake
- Lemon Cake
- Hummingbird Cake
- Yellow Cake
- Italian Cream Cake
- Strawberry Shortcake Cake
- Gingerbread Cake
- Spice Cake
- Champagne Cake
Most non-chocolate cakes should take about 15-20 minutes to bake. My chocolate cakes that are based on my Best Moist Chocolate Cake will take closer to 20-25 minutes. It’s a slow bake cake, so the smaller version is as well and it just takes a little longer.
How Much Buttercream Do I Need?
When making this 6 inch vanilla cake, I used half the amount of buttercream that I used for the 8 inch cake and it was just the right amount. Generally speaking, about half should work well. Some people like more or less frosting though, so feel free to adjust to your liking. I tend to use a fair amount of frosting.
How to Make a 6 inch Cake
The process for a 6 inch cake is really no different than any other. You’re just working with less of each ingredient and smaller cake pans.
- Prep your equipment: Prepare three 6 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Mix dry ingredients: Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Cream butter and sugar: Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter may look a touch curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Bake: Divide the batter evenly between the cakes pans and bake for 15-20 minutes, or until a toothpick comes out with a few crumbs.
- Cool: Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
To make the buttercream
- Cream: Beat the butter until smooth.
- Add sugar: Slowly add half of the powdered sugar and mix until smooth.
- Add vanilla: Add the vanilla extract and 4-5 tablespoons of water or cream and mix until smooth.
- Add rest of the sugar: Slowly add the remaining powdered sugar and mix until smooth.
- Adjust as needed: Add additional water or milk, as needed to get the right consistency of frosting.
To build the cake
I have a several helpful posts that show you the process of building cakes – from how to level cakes, to how to fill and stack them, to how to frost a smooth cake, so be sure to check those out too. The process is the same, just a little easier with smaller 6 inch layers to work with.
Easy 6 inch Vanilla Cake
If you love the ease and lesser portions of small 6 inch cakes, then this vanilla cake is for you! As mentioned, there are lots of options for great 6 inch cake flavors. With only the need to cut the recipe in half (or use one of my cupcakes recipes), there’s immediately an endless number of cakes to try. Try your favorites and let me know what you think!
Print
6 inch Vanilla Cake
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This 6 inch vanilla cake is perfect for smaller groups, smash cakes and so much more! Make a moist, delicious vanilla cake and learn how to adapt many of my cake recipes for use as 6 inch cakes!
Ingredients
Vanilla Cake Layers
- 1 1/4 cups (163g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 2 tbsp (30ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup plus 2 tbsp (150ml) milk
Vanilla Buttercream
- 1 1/2 cups (336g) unsalted butter, room temperature
- 6 cups (690g) powdered sugar
- 2 tsp vanilla extract
- 4–6 tbsp (60-90ml) water or heavy cream
- Salt, to taste
- Sprinkles, optional
Instructions
For the Cake:
- Prepare three 6 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 15-18 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
For the Frosting:
- To make the frosting, beat the butter until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add the vanilla extract, 4 tablespoons of water or cream and salt and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
To Assemble the Cake:
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1/2 a cup of frosting evenly on top of the cake.
- Add the second layer of cake and another half cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Press sprinkles into the sides of the cake. Pipe a shell border around the top edge and bottom of the cake. I used Ateco tip 844.
- Store in an air-tight container. Cake is best eaten within 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 947
- Sugar: 108 g
- Sodium: 107.7 mg
- Fat: 49.3 g
- Carbohydrates: 125.4 g
- Protein: 4.7 g
- Cholesterol: 165.5 mg
Can we freeze this cake and if so for how long….
I don’t typically recommend freezing full cakes but you could try it. I’d recommend wrapping each cake layer individually in plastic wrap and foil and then thawing in the fridge when you’re ready to use them. Typically cakes freeze well for up to 3 months, but the sooner you use them the better.
I love your cake recipes. I have tried the 8 inch cake recipe and it comes out perfect. I have a question for 6 inch cakes, can I use the same recipe for 2 6 inches square pan? I hope it would be ok, just need your suggestion
Glad you enjoy it! Yes, that should be fine. You just may need to bake the layers a little longer. And I do think the thicker layers you get when you bake just two layers turn out a touch more dense, so keep that in mind.
How long and at what temp was the cake baked?
It’s all in the recipe. Bake at 350 for 15-18 minutes.
Would this make an 8-inch 2 layer cake? If not, do you have the measurements to make one please?
I would recommend the full sized vanilla cake recipe. It’s 3 layers, which I recommend, but you could do 2. Just increase the bake time a bit.
what kind of milk did you use? whole milk?
I use 2% milk, but whole milk would work too.
Can you make this cake without eggs??
Possibly, but I haven’t worked with egg substitutes before, so it’s hard for me to say.
Is the recipe ingredients supposed to be *per layer* so multiply up for however many layers you want? No way was it enough to make a decent sized cake even with 6inch tins.
Made this cake recipe for my sister-in-law’s birthday. It is a very good cake recipe, so moist and delicious. My only problem is that the layers are so thin if you do 3 of the 6in cake layers. The cake was small but it worked out since it was just for my SIL and her husband.
I’m not sure how thin your layers were, but they should be about an inch tall each. Once frosted, the cake should be about 3 1/2 inches or so tall. If they were not, then you’d likely over or under creamed the butter and sugar mixture.
Hi I’m making a 1st birthday smash cake. I have 2 6×2 rounds pans, would that work if I use baking strips and a longer baking time?
Yes, that should be fine.
Could I do one recipe for one 3inx3 pan? I would like 2 thick layers. Thank you!
I would not bake all the cake batter in one cake pan. I would divide it into at least two.
Hello,
Love all your recipes! What is your favorite all purpose flour brands? Which one you prefer to use?
So glad to hear you enjoy the recipes! I tend to use Gold Medal flour.
Thanks for your response! Now, do you prefer bleached or unbleached flour?
Hello,
I have an 8-inch pan. Will this recipe fit in two 8-inch pans?
I know you have a recipe for three 8-inch pan cake, but it will be too much for my small family. So I’m wondering if this recipe for three 6-inch pans will be good for two 8-inch pans.
Thank you
The layers would be pretty thin, which may make them hard to work with. But if that isn’t a problem, you could do it.
Tried the recipe
The cake was so nice and rich.
So glad you enjoyed it!
Can you use buttermilk in this recipe?
I haven’t tried it, so I’m not 100% sure.
Can this recipe be adapted for a 10 inch cake and a 8 inch cake and if so how do I do it please?
You can find the 8 inch recipe here – https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
For a 10 inch, I’d suggest doing 1 1/2 recipes worth of the 8 inch version.
hi, is it possible to cover the cake with fondant and make it three tire cake for a wedding? do you think it will hold the weight if i use SMBC filling and frosting and fondant covered?
I really don’t work with fondant so it’s hard for me to say. I would think it should be fine.
Thankyou