6-inch Cake Recipe (Yellow Cake)
This 6-inch layer cake is perfectly sized for a small group and serves 6 hearty slices or 8 smaller slices. It is an all butter cake that is tender and delicate.
Servings: 6 -8 servings
Ingredients
- 1-½ cups sifted cake flour 150 grams
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons butter softened
- ¾ cup sugar 150 grams
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup milk 120 grams
Instructions
- Preheat oven to 350°F. Grease and flour two 6-inch cake pans and line the bottoms with parchment paper.
- Sift the cake flour, baking powder, and salt in a medium bowl and set aside.
- In a large mixing bowl beat the butter and sugar on medium high speed for about 4 to 5 minutes until it is light and fluffy.
- Add the egg and vanilla extract and beat well.
- Pour ½ of the flour mixture into the butter mixture and mix it on low speed only until incorporated. Next add the milk and mix until it is just blended.
- Add the other ½ of the flour mixture and mix on low speed until it it is blended. Do not over-mix.
- Divide the batter between the two cake pans. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
- Let the cakes cool in the pans for 10 to 15 minutes before inverting them onto a cooling rack. If you remove the cakes while they are piping hot, they are more likely to crack.
- Allow the cakes to cool completely before frosting them. If you stick them in the freezer for 15 to 20 minutes they will be even easier to frost.
Nutrition
Serving: 1 | Calories: 174kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 247mg | Sugar: 3g
