Print

Mini Vanilla Cake for Two with Vanilla Buttercream Roses Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 67 reviews

This delightful 6-inch vanilla cake is perfectly sized for two people, featuring a tender crumb and topped with luscious homemade vanilla buttercream roses. Made from scratch with simple ingredients, this mini cake is ideal for celebrating intimate occasions or treating yourself to a classic dessert.

Ingredients

Scale

Cake

  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons whole milk
  • 1/2 teaspoon apple cider vinegar*

Vanilla Buttercream

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Spray a 6-inch round cake pan with 2-inch sides with cooking spray and line the bottom with a round of parchment paper to ensure easy removal.
  2. Mix butter and sugar: In a medium bowl, use an electric mixer to beat the softened butter and granulated sugar together until very well combined and fluffy, about 1-2 minutes.
  3. Add egg and vanilla: Beat in the large egg and 1 tablespoon vanilla extract until the mixture is smooth and well combined, about 15 seconds.
  4. Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, salt, and baking soda.
  5. Incorporate dry and wet ingredients: Add half of the dry ingredients to the batter and beat briefly. Stir in half of the milk combined with the apple cider vinegar. Continue beating, then add the remaining dry ingredients and beat again. Finally, stir in the remaining milk, mixing until just combined.
  6. Bake the cake: Pour the batter into the prepared pan, smoothing out the top. Place the pan on a small sheet pan for stability and bake for 37-39 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and remove: Let the cake cool on a wire rack while still in the pan. Once cooled, carefully remove the cake from the pan, peeling away the parchment paper.
  8. Make the buttercream: In a medium bowl, beat the room temperature butter with an electric mixer until light and fluffy. Add the powdered sugar, vanilla extract, and heavy cream, beating until the frosting is smooth and fluffy. If the buttercream is too stiff, add a little more heavy cream.
  9. Frost the cake: Use a little over half of the buttercream to frost the cake evenly. For cakes prepared in advance and frozen, apply a thin crumb coat before applying the final layer of frosting.
  10. Pipe buttercream roses: Fill a piping bag fitted with a 1M tip with the remaining quarter of the buttercream. Pipe roses along the outside edge of the cake by starting at the center of each rose and spiraling outward.

Notes

  • Instead of whole milk and apple cider vinegar, you can use 6 tablespoons of buttermilk as a substitute.
  • The cake may be baked ahead of time and frozen, tightly wrapped for up to 1 month. Defrost completely before frosting.
  • To achieve clean layers of frosting, chill the cake slightly before applying the crumb coat.

Find it online: https://yumfoodusa.com/mini-vanilla-cake-for-two-with-vanilla-buttercream-roses-recipe/