World Smallest Cake – Mini Layered Cake Recipe

Mini Layered Cake Recipe: I love making cakes, but it’s hard for me to share them with my family and friends right now. I chose to work on a small vanilla cake recipe to avoid loss while still getting my baking fix.

This recipe is based on my vanilla layer cake recipe, but it has some changes that let you make it by hand! This recipe was meant to be simple so that you have no reason not to cook when you’re bored!

How many eggs does this recipe make?: With this mini cake recipe, you can make three 4-inch cake layers or two 6-inch cake layers in one batch. I like to make cute little 4-inch cake pieces, but I know that not everyone has a pan that big on hand.

Mini Layered Cake Recipe


Mini Vanilla Cake Recipe

  • 1 cup all-purpose flour (125g)
  • 1 cup granulated sugar (200g)
  • 1 tsp baking powder (4g)
  • 1/4 tsp fine salt (1g)
  • 1/4 cup or 1/2 stick unsalted butter, melted (56g)
  • 1/4 cup vegetable or canola oil (56g)
  • 1 large egg, room temperature (56g)
  • 1/2 cup buttermilk or whole milk, room temperature (120g)
  • 1 tsp vanilla extract (4g)
  • gel food coloring (if desired)

Vanilla Buttercream Frosting

  • 3/4 cup unsalted butter, room temperature (169g)
  • 2 tsp vanilla extract (8g)
  • 1/4 tsp fine salt (1g)
  • 3 cups powdered sugar (375g)
  • 1 Tbsp + 1 tsp heavy cream or whipping cream (20g)


Mini Vanilla Cake Layers:

  • Preheat oven to 350°F/175°C. Line three 4-inch or two 6-inch round pans with parchment rounds and grease with non-stick baking spray.
  • This recipe can be made by hand with a whisk or with a hand mixer. I prefer making it with a whisk.
  • In a large bowl, whisk together 1 cup flour, 1 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.


  • Add 1/4 cup of melted butter, 1/4 cup oil, and 1 egg into the dry ingredients and whisk until combined. The batter will be thick.
  • Then mix in 1/2 cup buttermilk and 1 tsp vanilla extract until combined. Whisk the batter together for any additional 30 seconds to make sure everything is properly combined. This will also help lighten up the texture of the cake layers.
  • If desired, add in gel food coloring. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl part way through.


  • Divide batter evenly between the prepared cake pans.
  • Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
  • Place cake layers into the freezer for 20 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  • Use a serrated knife to level the tops of the layers, then set aside. If you’re making these in advance, wrap and freeze them at this point.

Vanilla Buttercream Frosting:

  • While the cake layers bake and cool, make the vanilla buttercream frosting.
  • Beat 3/4 cup butter on a medium speed for 30 seconds with either a hand mixer or a stand mixer fit with a paddle attachment.


  • Mix in 2 tsp vanilla extract or vanilla bean paste and 1/4 tsp salt on a low speed.
  • Gradually mix in 3 cups of powdered sugar and 1 Tbsp + 1 tsp of heavy cream.
  • Continue to mix on low speed for a few minutes, until the desired consistency is reached. 
  • If the frosting seems too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).


  • If you want to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it’s evenly colored.

Assemble This Mini Vanilla Cake:

  • Stack and frost cake layers on a small plate or cake stand using a dab of frosting to help stick the first cake layer in place.
  • Add an even layer of buttercream between each cake layer with a large offset spatula.
  • Add a thin coat of frosting around the cake, fully cover the cake layers.


  • Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.


  • Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired! I used a Wilton 1M frosting tip to pipe some fun swirls on top of the cake and added some nonpareil sprinkles.


Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.


A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Leave a Comment