Small Birthday Cake

Elevate your special day with this charming Small Birthday Cake that proves good things truly come in small packages.

Course Dessert

Cuisine American

Keyword 6", birthday cake

Prep Time 20

Cook Time 40

Chill 2

Total Time 3

Servings servings

Calories 248kcal

Equipment

Mixer
6” round cake pan

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

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

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.

Nutrition