Description
A moist, 6-inch vanilla bean birthday cake with real vanilla specks, topped with swirls of vanilla buttercream and colorful sprinkles. Perfect for small celebrations or beginners.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste OR 1 vanilla bean, scraped
- ¾ cup buttermilk
- 2 tablespoons vegetable oil
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups confectioners’ sugar (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- 1 teaspoon vanilla bean paste (for frosting)
- ¼ teaspoon salt (for frosting)
- Jimmies or Nonpareils sprinkles (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down bowl sides. Stir in vanilla bean paste or scraped bean.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
- Divide batter evenly between the two pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Beat softened butter until creamy. Add confectioners’ sugar one cup at a time on low speed. Add heavy cream, vanilla, and salt. Beat on high for 2-3 minutes until fluffy.
- Place one cake layer on a plate. Spread a layer of frosting on top. Place second layer on top. Frost top and sides with remaining buttercream.
- Press sprinkles onto the sides and top of the cake.
Notes
Ensure ingredients are at room temperature for best results. Do not overmix the batter to avoid a tough cake. For smooth frosting, chill the cake for 15 minutes after applying a crumb coat before the final layer. Can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8th of cake
- Calories: 380
- Sugar: 32
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: small batch cake, vanilla bean cake, birthday cake, 6 inch cake, vanilla buttercream, homemade cake, easy birthday dessert