My daughter and I are obsessed with mini cakes. My mom gave me 6-inch cake pans for Christmas and we have been waiting for the perfect occasion to use them. Yay for Valentine’s Day! 🙂 ❤ I will admit that I’m not sure if a 3-layer cake is truly “mini”…. but it was really cute.
Some math is involved in order to adapt a recipe to make a mini cake. In this case, the vanilla cake recipe, originally for an 8-inch layer cake, was reduced to 57%. I made the red velvet cake, originally for 12 cupcakes, in its entirety in order to make additional cupcakes. The icing recipe makes enough to generously frost the layer cake as well as the cupcakes.
The vanilla cake recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. The red velvet cake and cream cheese frosting recipes were adapted from Martha Stewart Living.
For the Vanilla Cake Layers:
Yield: Two 6-inch cakes
- 2 large eggs
- 1 egg yolk
- 1 3/4 pure vanilla extract
- 5 1/2 T sour cream
- scant 2 T buttermilk
- 162 g all-purpose flour
- 169 g granulated sugar
- 1/4 tsp plus generous 1/8 tsp baking powder
- 1/4 tsp plus generous 1/8 tsp baking soda
- 1/4 tsp plus generous 1/8 tsp fine sea salt
- 9 T (129 g) unsalted butter, room temperature, cut into 1-inch pieces
For the Red Velvet Cake Layer:
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.)
- 148 g (1 1/4 cups) cake flour (not self-rising), sifted
- 1 tablespoon unsweetened Dutch-process cocoa powder, sifted
- 1 teaspoon coarse salt
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil (I used canola)
- 1 large egg, room temperature (can put in a bowl of warm water to quickly change the temperature)
- 1/4 teaspoon red gel-paste food color
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 3/4 teaspoons baking soda
- 1 teaspoons distilled white vinegar
To Make the Vanilla Cake Layers:
- Adjust an oven rack to the middle position. Preheat the oven to 350 degrees, preferably on convection.
- Butter two 6-inch cake pans and then line them with parchment paper. Butter the parchment and then flour the pans. Set aside.
- In a medium bowl or liquid measuring cup, whisk the eggs, egg yolk, vanilla, sour cream, and buttermilk.
- 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.
- With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand.
- With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 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 for 20 seconds. (The batter may still look a little bumpy.)
- Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times.
- Divide the batter between the cake pans. Each well should be about halfway full. (I weigh them to make sure that the batter is evenly distributed. Each pan had about 360 g of batter.)
- Using an offset spatula, smooth the tops. Tap the pan gently on the counter 2 times to help get rid of any bubbles.
- 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.
- Let cool for 30 minutes in the pan. Then, remove from pan, remove the parchment paper, and let cool completely before frosting.
To Make the Red Velvet Cake Layer & Cupcakes:
- Preheat oven to 350 degrees, preferably on convection. Place 5 cupcake liners in a standard muffin pan. Butter one 6-inch cake pan and then line it with parchment paper. Butter the parchment and then flour the pan. Set aside.
- Sift together cake flour, and cocoa; add salt and whisk to combine.
- With an electric mixer on medium-high speed, whisk together sugar and oil until combined.
- Add the egg, beating until incorporated, scraping down sides of bowl as needed.
- Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
- 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.
- Place 350 g to 360 g batter in the prepared cake pan, about halfway full. Divide the remaining batter evenly among lined cups, filling each about three-quarters full.
- Bake the cake pan, rotating halfway through, about 23 to 25 minutes, or until a cake tester inserted in centers comes out clean. Transfer to wire racks to cool for 30 minutes before removing from the pan 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 a wire rack to cool completely.
For the Cream Cheese Frosting:
Yield: 4 cups, enough to frost 1 6-inch cake and 5 cupcakes
- 8 ounces (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- gel food coloring, if desired
- decorative sprinkles, if desired
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.
- Add sugar, 1 cup at a time, and then vanilla; mix until smooth. (I sifted 1 cup of sugar at a time prior to adding it to the butter-cream cheese mixture.)
- Tint the frosting with food coloring, if desired.
- Fill between the cake layers and the frost the top and sides of the cake. Using a pastry bag with a large fluted tip, pipe onto cupcakes in a circular motion, starting on the outer rim.
- Decorate with sprinkles, if desired.
- Refrigerate the cake (and cupcakes) prior to serving.