Go Back
+ servings
Mini vanilla cake topped with birthday candles and French macarons.

High Altitude Mini Vanilla Cake for Two

Heather Smoke
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.

5 from 2 votes
Prep Time 15 mins
Cook Time 27 mins
Total Time 42 mins
Course Dessert
Cuisine American


  • Electric Mixer (Stand or Hand-Held)
  • 6-inch Cake Pan



  • ¾ cup + 1 tbsp cake flour, spooned and leveled, then sifted
  • cup granulated sugar
  • ¾ tsp baking powder
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 large egg
  • cup whole milk, room temperature
  • 2 tbsp unsalted butter, melted
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract


  • ¾ cup unsalted butter, softened to room temperature
  • 1 ½ cups powdered sugar
  • ½ tbsp meringue powder (optional)
  • tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp vanilla extract
  • 1 tbsp milk or cream, only if needed



  • 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.


  • 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.


Leftover cake should be stored in an airtight container or cake carrier, at room temperature, for up to 3 days.
Keyword Cake, High Altitude, Mini Cake, Vanilla
Tried this recipe?Let us know how it was!