Mini vanilla cake for two for celebrating anniversaries, date night, or just for fun.
As a die hard vanilla lover, this cake is a love letter to myself. It’s not that I have anything against chocolate, but vanilla holds my heart.
Incidentally, if you need a mini chocolate cake for two, I’ve already written you that love letter.
To make a mini cake for two people, you will need a 6″ round cake pan. The one I like is here.
You’re looking for a 6″ cake pan with 2″ high sides. I’ve tested 6″ cake pans with 3″ high sides, and I’ve found that the extra inch radiates more heat in the oven and the cakes can sink after baking.
I find my 6″ round cake pans at Michael’s or Hobby Lobby in the cake decorating section.
This cake makes 4 small slices of cake, which I love, because then I can eat two slices of cake in one day! It’s perfect for celebrating an anniversary (side note: have you seen my wedding cake cupcakes?), or for having a fun date-night at home.
This recipe comes from my latest cookbook, Sweet & Simple: Desserts for Two, and I decorated it with chamomile flowers in the book.
Today, we did easy buttercream roses, which are so simple if you have the right tip. I use Sally’s piping tutorial for learning how to make these easy flowers, and now I hardly decorate a cake or cupcake without using her method! Sally makes me feel like a baking goddess.
All you need is a Wilton 1M piping tip to make pretty circles around the outside edge of the cake. Since this is a mini vanilla cake for two, we only have room for one row of roses, but next time you’re decorating a big cake, try making several lines of them. It’s so easy and so pretty!
Just cut the cake into 4 equal slices, and serve!
Recipe from: Sweet & Simple: Desserts for Two, my third cookbook baby full of EASY desserts that have less than 10 ingredients.
Yields 1 6" cake
Mini vanilla cake for two people with vanilla buttercream roses.
20 minPrep Time
37 minCook Time
57 minTotal Time
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1/8 teaspoon fine salt
- 1/4 teaspoon baking soda
- 6 tablespoons whole milk
- 1/2 teaspoon apple cider vinegar*
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream
- Preheat the oven to 350, and spray a 6" round cake pan with 2" sides with cooking spray. Line the bottom of the pan with a round of parchment paper.
- In a medium-size bowl, beat together the butter and sugar with an electric mixer. Beat very well, about 1-2 minutes.
- Add the egg and vanilla, and beat until well-combined, about 15 seconds.
- In a small bowl, whisk together the flour, salt and baking soda. Add half of the this to the batter and beat for just a few seconds before stirring in half of the milk and vinegar. Continue beating. Add the remaining dry ingredients and beat, and then stir in the remaining milk.
- Scrape the batter into the prepared pan, smooth out the top, and bake on a small sheet pan for 37-39 minutes, until a cake tester comes out clean.
- Let the cake cool on a wire rack in the pan. Carefully remove it from the pan, pulling away the parchment paper once it has cooled.
- To make the buttercream, beat the butter in a medium-size bowl with an electric mixer until light and fluffy. Add the powdered sugar, vanilla and heavy cream, and beat until light and fluffy. If the mixture seems too stiff, add a splash more heavy cream.
- Use a little more than half of the buttercream to frost the cake. If you made the cake ahead of time and frozen it, it's best to apply a crumb coat of buttercream before applying a second layer.
- Place the remaining 1/4 of the buttercream in a piping bag fitted with a 1M tip, and pipe roses along the outside edge of the cake. To make a rose, pipe a spiral shape, starting inside of moving around the center.
*Instead of whole milk and apple cider vinegar, you can use 6 tablespoons of buttermilk.
The cake may be baked and frozen, tightly wrapped for up to 1 month. Defrost before frosting.