6-inch Vanilla Layer Cake
Three tender vanilla cake layers plus smooth vanilla buttercream makes for the perfect 6-inch vanilla layer cake.
Servings: 12 people
Calories: 619kcal
Ingredients
For the Vanilla Cake
- 2 1/4 cups (343g) all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 cups (374g) granulated sugar
- 3/4 cup whole milk at room temperature
- 3/4 cup sour cream at room temperature
- 1/2 cup (1 stick) unsalted butter at room temperature and sliced into 8 Tbsp-sized pieces
- 1/4 cup vegetable oil
- 2 tsp pure vanilla extract
- 4 large egg whites at room temperature
For the Vanilla Buttercream
- 1 cup unsalted butter at room temperature
- 2 tsp pure vanilla extract
- Pinch of salt
- 3 1/2 cups powdered sugar sifted
- 2 to 3 Tbsp heavy cream
- Gel food coloring (optional)
Instructions
For the Vanilla Cake
- Preheat oven to 350°F. Grease 3 (6-inch) cake pans with cooking spray, and line each with parchment paper. Spray tops of parchment with more cooking spray.
- Add flour, baking powder, salt, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 10 seconds, just to combine the ingredients.
- Combine the milk and sour cream in a large (2-cup) liquid measuring cup.
- Add butter slices, oil, vanilla, and half of the milk mixture to the bowl of the stand mixer. Beat on medium speed until the mixture looks slightly crumbly. Stop the mixer and scrape down the sides of the bowl.
- If you haven't separated your eggs already, crack the egg whites into the liquid measuring cup with the remaining milk/sour cream mixture (save the egg yolks for another recipe, like this French Silk Pie). Whisk to combine.
- With the mixer running on low speed, slowly add the milk mixture, in 2 additions, beating for 15 seconds in between each addition. Stop the mixer and scrape down the bowl once everything is incorporated.
- Mix for an additional 15 seconds on medium speed. Divide batter evenly between prepared cake pans. Place the pans on a sheet pan and bake 25 to 30 minutes or until the sides pull away from the pan and a toothpick inserted into the center of the cake comes out clean.
- Cool cake layers completely in pans. Once cooled, remove from pans and cool completely on a wire rack before frosting.
For the Vanilla Buttercream
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment 3 minutes or until color turns a pale yellow.
- Beat in vanilla and salt until smooth. Gradually beat in powdered sugar. Once all the sugar is added, beat on high 5 minutes. Stop the mixer and scrape down the bowl. Add heavy cream, 1 Tbsp at a time, until desired consistency is reached (add more if you want a thinner consistency, add less if you want a thicker consistency). I typically add 3 Tbsp.
- Add 2 to 3 drops of desired food coloring (if desired), and beat until combined.
To Assemble the Cake
- Use a serrated knife to gently trim the top of each cake layer so that it's completely flat on the top and bottom.
- Place 1 cake layer on a cake stand or turntable. Add about 1/3 cup frosting on top and spread into an even layer. Top with the next cake layer, and spread about 1/3 cup of frosting into an even layer on top of that one.
- Add the third cake layer, and spread about 1/4 cup frosting on top of that cake layer. Use an offset spatula or a knife to spread a thin layer of frosting around the sides of the cake. This will be your crumb coat. You just want to encapsulate the crumbs, so we're not spreading the full amount of frosting on the cake yet.
- Hold a bench scraper up to the side of the cake and spin the cake stand or turntable to scrape frosting off so you have a thin layer of frosting. Place the whole thing in the refrigerator to chill for at least 30 minutes but up to 4 hours.
- Use an offset spatula or knife to spread the remaining buttercream on the tops and the sides of the cake. Use a bench scraper to smooth the sides. Decorate, with sprinkles or additional buttercream, if desired.