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6 Inch Cake Recipes - Sally's Baking Addiction

This document provides a recipe for a 6 inch vanilla cake that serves 8 people. It takes about 3 hours total to make from start to finish, including 30 minutes of prep time and 20 minutes of cook time. The recipe includes instructions for making the vanilla cake using ingredients like cake flour, butter, sugar, eggs, and milk. It also provides a recipe for vanilla buttercream frosting to ice the cake. Directions guide the baker on greasing the pans, mixing and baking the cake layers, making the frosting, assembling the layers with frosting, and decorating. Notes provide tips on making the cake ahead and freezing or substituting ingredients.

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Mike Dass
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183 views4 pages

6 Inch Cake Recipes - Sally's Baking Addiction

This document provides a recipe for a 6 inch vanilla cake that serves 8 people. It takes about 3 hours total to make from start to finish, including 30 minutes of prep time and 20 minutes of cook time. The recipe includes instructions for making the vanilla cake using ingredients like cake flour, butter, sugar, eggs, and milk. It also provides a recipe for vanilla buttercream frosting to ice the cake. Directions guide the baker on greasing the pans, mixing and baking the cake layers, making the frosting, assembling the layers with frosting, and decorating. Notes provide tips on making the cake ahead and freezing or substituting ingredients.

Uploaded by

Mike Dass
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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6 Inch Vanilla Cake

★★★★★
4.7 from 96 reviews
Author: Sally Prep Time: 30 minutes
Cook Time: 20 minutes Total Time: 3 hours Yield: serves 8

Learn how to make a deliciously soft and buttery 6 inch vanilla cake,
plus a dozen other cake flavors for your smaller 6 inch cake pans. 6
inch cakes are perfect for smaller gatherings and much easier to
decorate, too!

Ingredients
1 and 3/4 cups (207g) cake flour (spooned & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room
temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream at room temperature
1/2 cup (120ml) whole milk at room temperature

VANILLA BUTTERCREAM

1 cup (16 Tbsp; 226g) unsalted butter, softened to room


temperature
4 – 5 cups (480-600g) confectioners’ sugar
1/4 cup (60ml) heavy cream or whole milk
2 teaspoons pure vanilla extract
salt, to taste
sprinkles for decorating
Cook Mode Prevent your screen from going dark

Instructions
1 Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans,
line with parchment paper rounds, then grease the parchment
paper. Parchment paper helps the cakes seamlessly release from
the pans. (If it’s helpful, see this parchment paper rounds for
cakes video & post.)
2 Make the cake: Whisk the cake flour, baking powder, baking soda,
and salt together. Set aside.
3 Using a handheld or stand mixer fitted with a paddle attachment,
beat the butter on high speed until smooth and creamy, about 1
minute. Add the sugar and beat on high speed for 2 minutes until
creamed together. Scrape down the sides and up the bottom of
the bowl with a rubber spatula as needed. Add the egg whites and
vanilla extract. Beat on medium-high speed until combined, then
beat in the sour cream. Scrape down the sides and up the bottom
of the bowl as needed. With the mixer on low speed, add the dry
ingredients until just incorporated. With the mixer still running on
low, slowly pour in the milk until combined. Do not over-mix. You
may need to whisk it all by hand to make sure there are no lumps
at the bottom of the bowl. The batter will be slightly thick.
4 Pour batter evenly into cake pans. Bake for around 18-21 minutes
or until the cakes are baked through. To test for doneness, insert
a toothpick into the center of the cake. If it comes out clean, it’s
done. Allow cakes to cool completely in the pans set on a wire
rack. The cakes must be completely cool before frosting and
assembling
5 Make the frosting: With a handheld or stand mixer fitted with a
paddle attachment, beat the butter on medium speed until
creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’
sugar, the heavy cream, and vanilla extract. Beat on low speed for
30 seconds, then increase to medium-high speed and beat for 2
full minutes. Add up to 1/2 cup more confectioners’ sugar if
frosting is too thin or another Tablespoon of cream if frosting is
too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8
teaspoon salt.)
6 Assemble and decorate: Using a large serrated knife, slice a thin
layer off the tops of the cakes to create a flat surface. Discard (or
crumble over ice cream!). Place 1 cake layer on your cake
stand, cake turntable, or serving plate. Evenly cover the top with
about 3/4 cup of frosting. Top with 2nd cake layer and evenly
cover the top with about 3/4 cup of frosting. Top with the third
cake layer. Spread the remaining frosting all over the top and
sides. A bench scraper and small offset spatula are handy for
decorating. Decorate with sprinkles if desired.
7 Refrigerate for at least 30-45 minutes before slicing. This helps
the cake hold its shape when cutting.
8 Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes
1 Make Ahead & Freezing Instructions for any flavor: The cake
layers can be baked, cooled, and covered tightly at room
temperature overnight. Likewise, the frosting can be prepared
then covered and refrigerated overnight. Let the frosting sit at
room temperature to slightly soften for 10 minutes before
assembling and frosting. If the frosting is still too stiff, beat it on
medium speed with an electric mixer until it’s soft and spreadable
again. Add a splash of milk or cream to thin out if needed. Frosted
cake or unfrosted cake layers can be frozen up to 2-3 months. See
How to Freeze Cakes. Thaw overnight in the refrigerator and bring
to room temperature before decorating/serving.
2 Special Tools (affiliate links): 6-inch Round Cake Pan | Glass
Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling
Rack | Cake Turntable | Bench Scraper | Small Offset Spatula
3 Cake Flour: If you can’t get your hands on cake flour, use this cake
flour substitute.
4 6 Inch Chocolate Cake: Skip steps 2 & 3 and instead, use the
chocolate cake batter from my chocolate cupcakes. Frost with
chocolate buttercream.
5 More Flavors: See post above for links to more cake flavors using
my cupcake batters. Skip steps 2 & 3 above, swapping out the
vanilla batter for your chosen flavor.

Find it online: https://sallysbakingaddiction.com/6-inch-cake-recipes/

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