Mini Vanilla Cake with Vanilla Buttercream

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Disclaimer: This post is sponsored by Nielsen-Massey Vanillas

Last month we celebrated Elara’s 4th birthday during quarantine and she specifically requested a vanilla cake with pink frosting. Her wish was my command! I decided to make a mini 4-inch layer cake so it would be the perfect size for our small family celebration.

I’ve been baking a lot more lately since it has always brought a sense of Zen and peace, and right now, I need that more than ever. Baking has a way of making me feel more present and in the moment. All I can think about is measuring out and focusing on what I have to do at the moment, leaving little room for those annoying stressful thoughts.

If you guys have been watching all my baking IG lives, you’ll know that I always use products from Nielsen-Massey Vanillas. They use as few ingredients as possible when producing its pure vanilla extracts, and their vanilla extracts are by far my most favorite to bake with! I used their Madagascar Bourbon Pure Vanilla Extract in this recipe in both the cake and the vanilla buttercream.

Nielsen-Massey Vanillas is debuting new how-to baking videos and recipes at BetterYourBake.com to help home bakers pick up on some new baking skills! I used their website to learn how to load my piping bag and pipe out little pink hydrangea flowers! They also have a pretty easy buttercream rose tutorial on their website!

Mini Vanilla Cake with Vanilla Buttercream

Author: Milk and Cardamom
Total Time: 45 minutes
Yield: 4 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy Vanilla Cake covered with vanilla buttercream piped into little hydrangeas. Makes one 2 layer 4-inch cake.

Instructions

Preheat your oven to 350°F/176°C. Grease line two 4-inch cake pans with parchment paper.
Add all-purpose flour, sugar, baking soda, and baking powder into a mixing bowl. Whisk until well combined. Add vinegar, melted butter, vanilla, and milk and mix until well combined.
Split the batter equally into both the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes completely on a wire rack.
Make the buttercream by adding the butter, powdered sugar, milk, vanilla, and salt into a mixing bowl. Mix with a hand mixer or stand mixer until light, pale, and fluffy.

Assemble:

Use a serrated knife to level off both the cooled cakes so they have flat tops. Take one layer and spread ¼ cup of buttercream onto it into a smooth, even layer. Top with the second layer of cake. Pop the cake into the fridge for 15 minutes.
Crumb coat the entire cake with a thin layer of buttercream and refrigerate for 15 minutes. Then, frost the entire cake with the leftover buttercream.