High Altitude Mini Vanilla Cake for Two
A soft, moist and fluffy vanilla cake with vanilla buttercream, in a mini size that's just right for two people or a small celebration.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- 6-inch Cake Pan
Ingredients
Cake
- ¾ cup + 1 tbsp cake flour, spooned and leveled, then sifted
- ⅓ cup granulated sugar
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 large egg
- ⅓ cup whole milk, room temperature
- 2 tbsp unsalted butter, melted
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Buttercream
- ¾ cup unsalted butter, softened to room temperature
- 1 ½ cups powdered sugar
- ½ tbsp meringue powder (optional)
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 1 tbsp milk or cream, only if needed
Instructions
Cake
- Preheat the oven to 325 F and spray the bottom of one 6-inch cake pan with non-stick baking spray.
- In a bowl, sift together the cake flour, sugar, baking powder and salt. Use a whisk to combine the dry ingredients well.
- Add the egg, milk, melted butter, oil and vanilla extract, and whisk until smooth until smooth.
- Pour the batter into the prepared pan, and tap the pan on the counter several times to pop any air bubbles.
- Bake the cake on the center oven rack for about 27 minutes, or until a cake tester or a toothpick comes out clean, and the top springs back when lightly touched.
- Set the pan on a wire rack, covered loosely with a clean kitchen towel, and cool completely before frosting.
- When ready to frost and assemble the cake, remove the cake from the pan. If needed, slice off a small portion of the domed top, and use a sharp knife to split the cake evenly into two layers.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment (or with a hand held electric mixer), beat the butter for 1 minute until smooth.
- With the mixer running on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until thick and combined.
- Add the vanilla and increase speed to medium and whip for 4-5 minutes, scraping the bowl down several times, until light and fluffy. Only add the milk if needed for consistency (usually only necessary in colder weather, and not in the summer.)
- Fill and frost the cooled cake layers with the buttercream.
Notes
Leftover cake should be stored in an airtight container or cake carrier, at room temperature, for up to 3 days.
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