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I love a small cake that still feels like an actual cake, not a scaled-down afterthought. This 6-inch white cake has soft layers, a tender crumb, and a classic flavor that works for just about any occasion.
The sour cream keeps it rich, the egg whites keep it light in color, and the ermine frosting gives it a silky finish that is creamy without being too sweet. It’s simple, classic, and exactly the kind of cake that earns a spot on the table.
Similar to our six-inch yellow cake recipe, this smaller-sized white cake is just as dreamy.
Here’s Why This 6 Inch White Cake Recipe Works
Egg whites keep it light in color: Using only egg whites gives the cake its white crumb and a lighter texture (you can make lemon curd with the leftover yolks).
Sour cream and whole milk add richness: This combo gives the cake moisture and a soft crumb without making it heavy.
Butter and oil work together: Butter brings flavor, while oil helps keep the layers soft and tender.
Ermine frosting fits this cake well: It’s smooth, fluffy, and not as sweet as a traditional American buttercream.
Recipe Tips
Start with room temperature ingredients: Cold butter, milk, and sour cream do not mix as nicely and can throw off the texture.
Don’t overmix the batter: Once the flour goes in, mix only until everything comes together.
Trim the browned edges for a cleaner finish: If you want those bright white layers to show, chilling the cake first makes trimming much easier.
Freeze the layers before frosting: It makes stacking and frosting a whole lot easier, especially with soft cake layers.
Use clear vanilla: Regular vanilla can tint the cake slightly, so clear vanilla works better if you want a whiter crumb.
Weigh the flour if you can: Cake flour is easy to overpack. Too much will make the cake feel dry instead of soft.
Tap the pans before baking: A couple of light taps on the counter will knock out large air bubbles and help the layers bake more evenly.
Don’t overbake: Pull the cakes when a toothpick has a few crumbs, not when it’s completely dry. That’s the difference between soft and borderline dry.
Cool in the pan briefly, then turn out: Let them sit for about 10 minutes, then remove them. Too long in the pan can trap steam and make the edges sticky.
If you want to fill the layers with a cake filling instead of the ermine frosting, try my vanilla cake filling or my white chocolate mousse.
If you want to switch it up, my white chocolate cake is a richer take on white cake.
Ingredient Notes
Cake flour: Cake flour gives this cake a softer, finer crumb. All-purpose flour will still work, but the texture won’t be quite as light and tender.
Egg whites: They keep the cake light in both color and texture. Using whole eggs will change the color and make the crumb a bit richer and heavier.
Sour cream: Adds richness and helps keep the cake moist without making it dense.
Whole milk: Works with the sour cream to create a smooth batter and a soft crumb. Lower-fat milk won’t give quite the same result.
Butter + oil: Butter brings flavor, while oil keeps the cake soft even after it’s chilled.
3 Layer 6-Inch Cake
This is one of those cakes that works for just about anything. The layers are soft, the flavor is classic, and the frosting keeps it balanced without being overly sweet.
It’s a go-to when you want something elegant but manageable, whether you’re baking for a birthday or just want a beautiful cake without leftovers.
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6-Inch White Cake
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Ingredients
For the Cake:
- 1¾ cups cake flour, 207 grams
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened, 113 grams
- 1 cup granulated sugar, 200 grams
- 3 egg whites
- 2 tablespoons vegetable oil
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup sour cream, 113 grams
- ½ cup whole milk, 113 grams
Ermine Frosting
- ½ cup all-purpose flour, 60 grams
- 1½ cups granulated sugar , 300 grams
- ⅛ teaspoon salt
- 1½ cups whole milk, 340 grams
- 1½ cups butter, room temperature, 340 grams
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F and coat three 6×2-inch cake pans with oil-spray. Line the bottom of each pan with parchment paper, then coat with oil spray.
- Measure the cake flour, baking powder, baking soda and salt into a bowl. Whisk to combine, then reserve until needed.
- Using an electric hand mixer, beat the butter on high speed until smooth and creamy, about 1 minute. With the motor running on medium speed, gradually add the sugar then increase the speed to high and beat for 2 minutes until creamed.
- Stop the motor and scrape down the sides and bottom of the bowl. Add the egg whites, oil, vanilla extract, and the almond extract. Beat on medium-high until combined then beat in the sour cream. Scrape down the bottom and sides of the bowl.
- With the mixer set on low, add ⅓ of the dry ingredients then ⅓ of the milk. Repeat with another ⅓ of the flour and milk then add the last bit of flour and milk. Mix until just combined. Do not over mix and be sure to scrape the sides and bottom.
- Divide the batter evenly into the prepared cake pans. Transfer to the middle of the oven and bake about 18-21 minutes or until a toothpick inserted into the center of the cake comes out clean or with a crumb or two. Set the cake pans on a wire rack and allow to cool completely before removing from the pans.
For the Ermine Frosting
- In a medium saucepan, whisk the flour, sugar and salt together.
- Add the milk, stirring to combine. Cook over medium heat, stirring continually until the mixture becomes thick and pudding-like. Remove from the heat and transfer to a shallow dish. Cover with plastic wrap, set on the countertop or the fridge, and allow to cool to room temperature (or to about 65°F).
- Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled cooked mixture a tablespoon at a time, beating well after each addition until all of the cooked mixture is incorporated into the butter.
- Add the almond extract and continue beating the frosting until it is creamy and fluffy, about 5 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Barbara,
Is it ok to add whole eggs instead of just the whites? Reduce to 2 whole eggs instead of 3 eggs whites?
You will have a slightly higher proportion of eggs if you use two whole eggs instead of three egg whites. We haven’t tested the recipe using two whole eggs.
I see that you have 2 T of vegetable oil listed in cake ingredients, but no mention of it in the instructions…also not pictured in ingredients picture. I am making the cake now, and opting to omit the oil, since there is butter. I hope I am making the right decision.
Hello, Barbara…Thank you for bringing this to my attention, the oil is to be added along with the egg whites and almond extract. Adding a small amount of oil will increase the moisture of cake but your cake will be delicious if you omit it. I have made the correction in the recipe card as well as in the notes.
The cake looks spectacular! The ermine frosting is new to me and I am adding it to my list to try. Less sugar is always better.
Hi, Angie! I think you will love the creamy texture and the taste of this frosting! It is not overly sweet so for me,that is a good thing!