Elevate your special day with this charming Small Birthday Cake that proves good things truly come in small packages.
Who says you need a massive cake to make a birthday special? Our Small Birthday Cake recipe is a petite and delightful creation, perfect for intimate celebrations.
Imagine a cute 6-inch cake, fluffy and rich in flavor, with layers of creamy frosting and a sprinkle of joy on top. This cake is not just about taste; it’s about creating memorable moments, no matter the size of the gathering.
This Small Birthday Cake may be mini in size, but it’s huge in flavor and charm. Whether it’s for a quiet family affair or a small, cozy party, this cake will be the star of the show. So, grab your mixer and let’s bake a memory that’s just as sweet as your special day!
Common Questions About Small Birthday Cake
Can I Use Different Flavors for the Cake?
Absolutely! While this recipe is primarily for a vanilla cake, it’s just the beginning of what you can create. Feel free to venture into the realms of folding in chocolate chips for rich chocolate mixture, a vibrant red velvet cake, or even an innovative ice cream cake version.
The 6-inch cake pans are versatile enough to handle various flavors, from the classic chocolate chip to an elegant rainbow sprinkle cake.
If you’re feeling adventurous, why not try this mini vanilla cake recipe with some food coloring for added fun, or try our special pound cake?
Just remember to adjust your baking time accordingly, especially if using a small oven or if you increase the recipe to use a 9-inch cake pan.
Can I Make It in Advance?
Yes, making your cake a day ahead is a great way to manage your time effectively. Once cooled, wrap your delicious cake in plastic wrap or place it under a cake dome to maintain its freshness.
This method works perfectly whether you’re making a simple sheet cake, an elegant mini birthday cake, or a more elaborate creation.
A cake made in advance takes the stress out of the next day’s celebrations, leaving more time to enjoy the special day with the birthday boy or girl.
How Do I Make the Frosting Fluffy?
Achieving a fluffy frosting is all about the technique. Start with creamed butter – this is your foundation. Gradually add powdered sugar and a splash of whole milk or heavy cream. Beat this mixture for a few minutes until you see it transform into a light, airy frosting, perfect for spreading over your cake.
Whether you’re making a frosting for a mini birthday cake or a larger celebration cake, this method gets you the best results. And if you’re experimenting with flavors, adding elements like peanut butter can create a deliciously unique frosting.
Storage
I love making cake ahead of time. This small cake recipe fits in the fridge, no problem!
Refrigerator
Keep the frosted cake in the fridge, covered, for up to 3 days.
Freezer
Unfrosted cake layers can be frozen for up to a month, and wrapped in plastic wrap and foil.
Tips
This recipe makes for the perfect birthday cake. Sometimes you want a happy birthday without ending up with a whole bunch of extra cake at the end!
- Ensure all ingredients like eggs, butter, and buttermilk are at room temperature for even mixing.
- Use cake flour for a finer crumb, or stick with all-purpose flour for a classic texture.
- A small offset spatula makes frosting easier.
- If using cocoa powder for a chocolate version, sift it to avoid lumps.
Ingredients
You might just think this is the perfect cake when all is said and done. I know I do!
Cake:
- unsalted butter
- granulated sugar
- large egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
- buttermilk
Frosting:
- butter
- confectioner’s sugar
- clear vanilla extract
- heavy cream
How to Make Small Birthday Cake
Don’t worry, the steps are really simple. And we’re making the perfect amount of frosting to coat the cake. You’re gonna love it!
Cake
- Preheat the oven to 350 degrees.
- Grease the bottom and sides of ONE 6” round baking pan with butter or shortening. I like to add a parchment round in the bottom of the pan as well for easier release.
- In a medium bowl, beat the butter and sugar together until the butter has emulsified with the sugar – about 1-2 minutes.
- Add the egg and vanilla – beat well for about 10-20 seconds.
- Combine the flour, baking soda, and salt in a small bowl. Fold half of that mixture into the butter mixture.
- Mix in half of the buttermilk and continue beating while slowly adding the remainder of the flour mixture and the buttermilk until the batter is thick and smooth.
- Transfer the batter to the prepared pan. Bake for 35-40 minutes. The cake is done when either the toothpick test returns clean, OR when the center springs back when gently pressed.
- Remove and allow the cake to cool to room temperature on a wire rack BEFORE removing it from the pan to decorate.
Note – instead of buttermilk, you can use 6 tbsp heavy cream + ½ tsp apple cider vinegar
I like to pop my cakes in the freezer after removing them from the pan but before decorating to make them easier to decorate. Be sure to wrap the cake in plastic wrap before freezing to keep it from drying out.
Frosting
- Beat the butter in the mixer bowl until light and fluffy.
- Add the confectioner’s sugar, vanilla, and heavy cream. Stir on low until the sugar has incorporated enough to not fly out of the blow. Then increase the speed and beat well until the frosting is light and fluffy. If it is too thick, you can add 1 tbsp at a time of heavy cream or milk.
Kitchen Supplies You’ll Need
Bring this out at your next birthday party. This little elegant cake will be just the right treat!
- Mixer
- 6” round cake pan
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire rack
- Large Closed Star Tip
What to Serve With A Small Birthday Cake
You’ve probably got this one covered. What else do you serve with cake at a birthday? Ice cream of course! If it’s in the winter, I’d also opt for some hot cocoa.
- A scoop of ice cream, especially vanilla or chocolate, complements the cake wonderfully.
- A cup of hot coffee or cold milk makes a great pairing.
- For adults, a glass of dessert wine can elevate the experience.
Why You Should Make Small Birthday Cake
This is really one of the best birthday cakes out there. I love how absolutely simple and delicious it is!
- Perfect Size: Ideal for small gatherings or a family celebration.
- Customizable: Easy to modify for different flavors or dietary needs.
- Memorable: Makes birthdays special, regardless of the number of guests.
Variations and Add-ins
If you’ve got any other great ideas for variations on this cake, let me know in the comments. You guys always come up with the greatest ideas!
- Chocolate Lovers: Swap vanilla extract with cocoa powder for a chocolate cake.
- Nutty Twist: Add crushed nuts for texture.
- Fruit Filled: Layer with fresh strawberries or raspberries for a fresh taste.
If you love this easy birthday cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!
Make It With These Frosting Recipes
Chocolate Buttercream Frosting
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Small Birthday Cake
Ingredients
Cake
- 6 tbsp butter – unsalted, room temperature
- ½ cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- ¾ cup all-purpose flour
- ¼ tsp baking soda
- Pinch table salt
- 6 tbsp buttermilk
FROSTING OF CHOICE – you can use the recipe down in the notes if you don’t have a favorite.
SPRINKLES OF CHOICE
Instructions
- Preheat the oven to 350 degrees.
- Grease the bottom and sides of ONE 6” round baking pan with butter or shortening. I like to add a parchment round in the bottom of the pan as well for easier release.
- In a medium bowl, beat the butter and sugar together until the butter has emulsified with the sugar – about 1-2 minutes.
- Add the egg and vanilla – beat well for about 10-20 seconds.
- Combine the flour, baking soda, and salt in a small bowl. Fold half of that mixture into the butter mixture.
- Mix in half of the buttermilk and continue beating while slowly adding the remainder of the flour mixture and the buttermilk until the batter is thick and smooth.
- Transfer the batter to the prepared pan. Bake for 35-40 minutes. The cake is done when either the toothpick test returns clean, OR when the center springs back when gently pressed.
- Remove and allow the cake to cool to room temperature on a wire rack BEFORE removing it from the pan to decorate.
Notes
- ½ cup butter – room-temperature – I prefer to use salted to cut the sweetness
- 1 ¾ cups confectioner’s sugar
- 1 tbsp clear vanilla extract – to keep the frosting bright white
- 1 tbsp heavy cream
- Beat the butter in the mixer bowl until light and fluffy.
- Add the confectioner’s sugar, vanilla, and heavy cream. Stir on low until the sugar has incorporated enough to not fly out of the blow. Then increase the speed and beat well until the frosting is light and fluffy. If it is too thick, you can add 1 tbsp at a time of heavy cream or milk.
Equipment
- Mixer
- 6” round cake pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Beth says
This looks adorable and sounds so delicious. I don’t have any birthdays coming up, but I’m not going to let that stop me! LOL
April Woods Cary says
This small cake is just perfect! Moist, yummy, and just the right size!
Sandra | A Dash of Sanity says
This is so cute! I can’t wait to try making it!
Erin | Dinners, Dishes and Dessert says
Looks amazingly delicious! Can’t wait to make this!
Allyson Zea says
This is the perfect birthday cake! Loved every bite!
Catalina says
I adore this small birthday cake concept! Not everyone needs a huge cake, and this size is just right for a more personal celebration.