I can't say exactly how much longer, you just have to keep an eye on it after 20 minutes and do the toothpick test.Īlso, do not use a convection setting for these small cakes especially if you like nice flat rounds. If you know your oven runs warm, I would bake at 325F for longer. Unless otherwise noted, most 6 inch cakes will bake at 350F for about 20 minutes or until a toothpick inserted into the center comes out clean. See my post on how to prepare cake pans for more complete tips. In general, you should always butter and flour your pans before baking. Easy storage is another reason to love this size. That also usually fits just perfectly in my largest rectangular Rubbermaid plastic container. When two baked cakes are stacked together with frosting, you will get a cake that is about 3 inches tall for most of these recipes. These cake tins are 6 inches wide and 2 inches tall. I own three of them in this size but most of the time, I'm just baking with two. In my quest to make small cake recipes, I found these awesome 6 inch cake pans from Fat Daddio. I stopped making 8 inch cakes when I discovered that the 6 inch cake recipes work perfectly for us. That’s way too much cake to make without having a party of say 20 people or more! Sometimes you just want a SMALL cake for yourself, right? Well, and maybe just 1 or 2 others. Most cake recipes out there are for 8 inch cake pans with double and sometimes even triple layers. These small cake recipes make double layered cakes and are perfect for one or two families. Top the cake with fun sprinkles.6-inch cakes are my favorite size cake. Then, I used Wilton tip 1M to pipe the border on top with a piping bag. On the top of the cake I used an offset spatula to create a swirl. Frost the sides of the cake and the top of the cake with frosting.I use a cake scrapper to get smooth sides. Freeze for 15 minutes to lock the crumbs in place. Next, frost the cake in the lightest layer of frosting.Place the second cake down with the bottom side facing up.Use a small offset spatula to spread the frosting. Place the first cake layer down and spread ¾ cup of frosting over the cake.If your cake have a dome, use a serrated knife to make the cake layers even.Also, reduce the powdered sugar to 3 cups. If you want vanilla butter cream instead, remove the cream cheese and increase the butter to 1 cup. It will be very creamy and fluffy! Vanilla Buttercream Next, add in the vanilla, salt, and heavy cream. Make sure to scrape the bottom of the bowl! Make sure to beat these on high speed for 3 minutes for it to get very fluffy. Step By Step Directions- Cream Cheese Frosting Make sure to mix on low speed and mix until just combined.Īlso, make sure to scrape the sides of the bowl using a rubber spatula. Alternate between these two until combined. STEP 3: Add in flour mixture and buttermilk. Beat these in a large bowl on high speed. In a medium bowl, mix the flour and the rest of the dry ingredients. Use a sifter to prevent any all-purpose flour lumps. This recipe needs a stand mixer or a hand mixer (electric mixer). Here is how to make and bake this vanilla cake. Buttermilk is best, but you can use ½ cup of whole milk and add ½ Tablespoon of lemon juice.
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