6 " Layer Cake Recipe

Prepare

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 6-inch round cake pans (about 1.5–2 inches deep). Line the bottoms with parchment circles and grease the parchment; lightly flour the pans or spray with a nonstick baking spray.

Whisk the dry ingredients: in a medium bowl, whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 1/2 tsp fine salt until evenly combined. Set aside.

Cream butter and sugar: in the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 6 tbsp softened unsalted butter and 1 cup granulated sugar on medium-high speed for 3–4 minutes until pale, light, and slightly fluffy. Scrape down the bowl once or twice.

Add eggs and vanilla: reduce mixer speed to low and add 2 large eggs one at a time, beating briefly after each addition until incorporated. Add 1 tsp vanilla extract and mix until combined. Do not overmix.

Alternate dry and wet: with mixer on low, add the dry flour mixture in three additions alternating with 3 additions of the 3/4 cup whole milk (start and end with flour). Mix only until just combined after each addition; scrape the bowl once. The batter should be smooth and thick but pourable. Total mixing time after adding flour should be minimal to avoid a tough cake.

Divide and bake: divide the batter evenly between the two prepared 6-inch pans (about 1 to 1 1/4 cups batter per pan). Smooth tops with an offset spatula. Bake in the preheated 350°F oven for 20–26 minutes, rotating pans halfway through, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.

Cool: let cakes cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edges, then invert onto the rack, remove parchment, and allow cakes to cool completely (about 1 hour) before assembling. If the cakes dome, level them with a serrated knife for even layers.

Beat butter: in a clean bowl, beat 6 tbsp softened unsalted butter on medium speed until creamy, about 1 minute.

Add sugar and salt: gradually add 2 cups sifted confectioners' sugar, about 1/2 cup at a time, mixing on low to avoid a sugar cloud. Add 1/8 tsp fine salt.

Add vanilla and cream: once sugar is mostly incorporated, add 1 tsp vanilla extract and 2 tbsp heavy cream (or milk). Increase mixer speed to medium-high and beat 1–2 minutes until light and fluffy. If the buttercream is too stiff, add an additional 1 tsp cream; if too loose, add 1–2 tbsp more sifted sugar.

Taste and adjust: taste for sweetness and texture; adjust salt, vanilla, or cream as desired. Transfer about 3/4 of the buttercream to a separate bowl for filling; reserve the remainder for the crumb coat and outer finish.

Level and place first layer: place one cooled 6-inch cake layer on a cake board or serving plate. If needed, level the top with a serrated knife to create a flat surface.

Fill: using about half of the reserved filling buttercream (approximately 1/3 of total buttercream), pipe or spread an even layer (about 1/4–1/3 inch thick) on top of the first cake layer, leaving a small border to prevent squeeze-out.

Stack second layer: place the second cake layer on top, pressing gently to adhere. If making additional thin layers (for a true 6-layer appearance), you can slice each baked layer horizontally into three thinner layers before filling; note that requires a larger batter yield. This recipe yields two substantial layers suitable for a 6-inch, 4–6 serving cake.

Crumb coat: apply a thin layer of the reserved buttercream (about 1/4 of remaining) around the top and sides to lock in crumbs. Chill the cake in the refrigerator for 20–30 minutes until the crumb coat is set.

Final coat: remove the cake from the refrigerator and apply the remaining buttercream smoothly with an offset spatula. If desired, create patterns or textures.

Garnish: arrange up to 1/2 cup fresh berries or sliced fruit on top or around the base. Dust lightly with 1 tsp confectioners' sugar if desired.

Chill and serve: chill the assembled cake 15–30 minutes to set the buttercream, then bring to room temperature 20–30 minutes before serving. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.