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A slice of yellow cake from a 6 inch round cake.

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.
4.55 from 88 votes
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 6 -8 servings
Calories: 174kcal
Author: Dahn Boquist

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