Mini Vanilla Layer Cake is perfect for a special dinner or celebration for two to four people. It has an overall rich buttery taste and the layers are moist and fairly dense. It is simply delicious as is, but could easily be jazzed up with jimmies, colored frosting, candles etc. Baking cakes from scratch is a great way to save money vs. buying one. This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.
Baking and Cooling Mini Vanilla Layer Cake
The Fat Daddio’s brand cake pans I used were a gift from my Mom. They are definitely the best cake pans I have ever had. Fat Daddio’s suggests oven temperatures may need to be reduced due to their bakeware heating faster. I followed their suggestion. Also, I felt that their cake pans retain heat very well, and were still fairly hot after 10 minutes of cooling.
Assembling, crumb coat to final frost
You can find many resources on the internet for assembling and frosting a layer cake. It’s all relative to the kind of results you are looking for, simple or more professional. For example, Betty Crocker has a basic tutorial here. If you want something more advanced that includes applying simple syrup and cutting layers Epicurious has a nice tutorial here. In either case, rest assured this cake will be appreciated for its rich flavor.
Storing the cake
If you will not serve the entire cake, be sure to wrap or cover it and refrigerate. However, remember to bring it to room temperature before serving for best flavor and consistency.
Since I do not bake a lot of layer cakes. I put a temporary stand together using a small 5 1/2 inch plastic plate on a 6 inch taper candle stick. You can find many resources on the internet for DIY cake stands. I wouldn’t recommend doing what I did, for serving purposes, due to the small base of the candlestick. It doesn’t provide much stability. Furthermore, the vase on the right in both photographs, was far more stable and it is what I used to elevate the cake for frosting.
Ingredients and tools
Here are some kitchen tools and wares that I used to prepare Mini Vanilla Layer Cake. This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.
- ¾ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons butter (softened)
- ⅓ cup half and half
- ½ teaspoon vanilla extract
- 1 each egg
- 3½ tablespoons all-purpose flour
- ¾ cup half and half
- 6 tablespoons butter (softened)
- 1 cup + 2 tablespoons confectioner's sugar
- ¾ teaspoon vanilla extract
- Pre heat oven to 325F.
- Line two 4x2 round cake pans with parchment paper. Grease pan (including parchment) and dust with flour. Tap out the excess flour.
- Blend flour, sugar, baking powder and salt, in a medium-sized bowl.
- Add half and half and butter.
- Beat with a mixer on medium speed for two minutes, scraping the sides and bottom, half way through.
- Add egg and beat for two more minutes on medium speed, scraping the sides and bottom half way through.
- Pour one cup of batter into each cake pan and level with a small spatula or spoon.
- Bake 30-35 minutes, or until cake tester comes out clean.
- Cool the cakes in the pans for 10-15 minutes.
- Turn cakes out onto a wire rack. Turn right side (tops) up, and cool.
- Whisk flour and half and half in a medium-sized sauce pan until smooth.
- Heat and whisk mixture over medium heat until thick. It will resemble thick paste. Cool.
- In a medium-sized bowl, with a mixer, beat butter and vanilla until butter is pale in color.
- Add cooled flour mixture to the bowl.
- Add about ½ of the confectioner's sugar. Beat until combined.
- Scrape the bottom and sides of the bowl and add remaining sugar and beat until fluffy, scraping the sides and bottom of the bowl.
- Batter yield: 1½ cups
- Frosting yield: about 1¾ cups