6" Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper on the bottom and lightly grease the sides.

Whisk together the dry ingredients: in a medium bowl combine 1.25 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, and 0.5 tsp kosher salt. Whisk until evenly blended.

Cream the butter and sugar: in a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat 0.5 cup softened unsalted butter with the dry sugar (from previous step) for 2–3 minutes on medium speed until pale and fluffy.

Add eggs and vanilla: add 2 large eggs one at a time, beating briefly after each until incorporated, then mix in 1 tsp vanilla extract.

Alternate adding flour and milk: with mixer on low speed, add the dry flour mixture in three additions alternating with 0.5 cup whole milk (start and end with flour). Mix just until combined after each addition; scrape down the bowl as needed. Do not overmix.

Transfer batter to pan: pour the batter into the prepared 6-inch pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release air bubbles.

Bake: bake in the preheated oven for 25–32 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.

Cool: remove the cake from the oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack to remove the cake from the pan, then place right-side-up on the rack to cool completely (at least 1 hour) before frosting.

Make syrup: combine 2 tablespoons granulated sugar and 2 tablespoons water in a small saucepan. Warm over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1/4 tsp vanilla extract. Let cool.

Brush on cake: if the cake seems dry or you want extra moisture, brush the cooled cake layers lightly with the simple syrup using a pastry brush. Allow syrup to absorb before frosting.

Beat butter: in a clean bowl, beat 3/4 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and slightly paler.

Add powdered sugar: with the mixer on low, gradually add 2.5 cups powdered sugar, about 1/2 cup at a time, mixing to incorporate and avoid a sugar cloud. Once mostly combined, increase speed to medium and beat until creamy.

Flavor and thin: add 1 tsp vanilla extract, 2 tablespoons heavy cream (or milk), and 1/8 tsp salt. Beat on medium-high for 1–2 minutes until light and fluffy. If too thick, add additional 1 tsp cream at a time; if too thin, add 1–2 tbsp more powdered sugar.

Assemble and frost: if the cake has domed, level the top with a serrated knife. Place the cooled cake on a cake board or serving plate. If using, slice the cake horizontally to create two thin layers (optional). Spread a thin crumb coat of buttercream over the cake to trap crumbs, chill 15–20 minutes until set, then apply a final smooth layer of frosting with an offset spatula.

Decorate and serve: smooth the sides and top as desired or pipe decorations with remaining frosting. Refrigerate the cake for 15–30 minutes to set the frosting before slicing. Bring to room temperature before serving for best texture.