#6 inch vanilla cake recipe plus#

Tint the frosting with food coloring, if desired.(I sifted 1 cup of sugar at a time prior to adding it to the butter-cream cheese mixture.) Add sugar, 1 cup at a time, and then vanilla mix until smooth.Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.1 pound ( 4 cups) confectioners’ sugar, sifted.12 ounces cream cheese, room temperature.8 ounces (2 sticks) unsalted butter, room temperature.Yield: 4 cups, enough to frost 1 6-inch cake and 5 cupcakes Transfer to a wire rack to cool completely. Bake the cupcakes in the center of the oven for about 17 to 18 minutes, or until a cake tester inserted into the center comes out clean.Transfer to wire racks to cool for 30 minutes before removing from the pan to cool completely. Bake the cake pan, rotating halfway through, about 23 to 25 minutes, or until a cake tester inserted in centers comes out clean.Divide the remaining batter evenly among lined cups, filling each about three-quarters full. Place 350 g to 360 g batter in the prepared cake pan, about halfway full.Stir together the baking soda and vinegar in a small bowl (it will foam) add mixture to the batter mix on medium speed 10 seconds.Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Add the egg, beating until incorporated, scraping down sides of bowl as needed.With an electric mixer on medium-high speed, whisk together sugar and oil until combined.

Sift together cake flour, and cocoa add salt and whisk to combine.

Butter the parchment and then flour the pan. Butter one 6-inch cake pan and then line it with parchment paper. Place 5 cupcake liners in a standard muffin pan.

Preheat oven to 350 degrees, preferably on convection.

To Make the Red Velvet Cake Layer & Cupcakes: Then, remove from pan, remove the parchment paper, and let cool completely before frosting.

Bake for 22 to 24 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center comes out clean.

Tap the pan gently on the counter 2 times to help get rid of any bubbles.

Using an offset spatula, smooth the tops.

(I weigh them to make sure that the batter is evenly distributed.

Divide the batter between the cake pans.

Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times.

(The batter may still look a little bumpy.)

Increase the speed to medium and beat for 20 seconds.

With the mixer running on low, add the rest of the wet ingredients, mixing until just combined.

Increase the speed to medium and beat until incorporated, about 30 seconds.

With the mixer still running on low, slowly add half the wet ingredients.

With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand.

In a bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, baking soda, and salt on low until combined.

In a medium bowl or liquid measuring cup, whisk the eggs, egg yolk, vanilla, sour cream, and buttermilk.

Butter the parchment and then flour the pans.

Butter two 6-inch cake pans and then line them with parchment paper.

Preheat the oven to 350 degrees, preferably on convection.

Adjust an oven rack to the middle position.

1 large egg, room temperature (can put in a bowl of warm water to quickly change the temperature).

1 tablespoon unsweetened Dutch-process cocoa powder, sifted.

148 g (1 1/4 cups) cake flour (not self-rising), sifted.

Yield: One 6-inch cake and 5 standard cupcakes (Alternatively, 57% of the recipe can be made to just make a single cake layer, if desired.)

9 T (129 g) unsalted butter, room temperature, cut into 1-inch pieces.

#6 inch vanilla cake recipe plus#

1/4 tsp plus generous 1/8 tsp fine sea salt.1/4 tsp plus generous 1/8 tsp baking soda.1/4 tsp plus generous 1/8 tsp baking powder.The red velvet cake and cream cheese frosting recipes were adapted from Martha Stewart Living. The vanilla cake recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer.

The icing recipe makes enough to generously frost the layer cake as well as the cupcakes. I made the red velvet cake, originally for 12 cupcakes, in its entirety in order to make additional cupcakes. In this case, the vanilla cake recipe, originally for an 8-inch layer cake, was reduced to 57%.

Some math is involved in order to adapt a recipe to make a mini cake. Yay for Valentine’s Day! 🙂 ❤ I will admit that I’m not sure if a 3-layer cake is truly “mini”…. My mom gave me 6-inch cake pans for Christmas and we have been waiting for the perfect occasion to use them. My daughter and I are obsessed with mini cakes.